Bhabi Rashida's Hotel
Khilgaon
Chittagong mezban specialist — beef feast cooked over wood fire
My Story
Growing up in our Chittagonian household, food was love made visible. My grandmother would tell stories while grinding fresh masala on the stone, the sharp scent of ginger and garlic filling our senses. She taught me that good biryani comes from patience—letting the rice steam slowly until each grain stands separate, listening for that gentle bubbling sound that means everything is just right.
Now, from my kitchen here in Khilgaon, those same aromas drift through the neighborhood. When I see families gathering around steaming plates of chicken biryani, or watch children's eyes light up over colorful fried rice, I feel that same joy my grandmother must have felt. Each dish carries forward our Chittagonian heritage—the bold spices, the careful layering, the love stirred into every pot. Cooking isn't just my profession; it's how I share pieces of home with everyone who walks through my door.
Kitchen Tour
Kitchen tour video coming soon
Photo Gallery
Kitchen overview
Cooking stove
Spice collection
Preparation area
Biryani presentation
Fish curry
Masoor dal
Signature dish
Payesh dessert
Fresh spices
Premium rice
Fresh vegetables
Fresh ilish fish
Mustard oil & ghee
Cooking Demos
Cooking demo videos coming soon
No items posted for today yet. You can still add items from the full menu below.
Full Menu
Rice & Rice Dishes
Tehari
Spiced one-pot rice with beef or buffalo, Old Dhaka style. Cheaper alternative to biryani, bolder spice profile.
Chicken Biryani
Layered chicken biryani — marinated chicken with fragrant rice. Common across Bangladesh, Sylheti style popular.
Fried Rice
Bangladeshi-Chinese fusion fried rice with vegetables and soy sauce. Popular at restaurants and home.
Dal
Bhaji
Potol Bhaji (Pointed Gourd)
Pointed gourd sliced and fried with turmeric and spices. Light, everyday side dish.
Dharosh Bhaji (Okra Stir-fry)
Okra sliced lengthwise and stir-fried with onion and turmeric. Slightly sticky, flavorful.
Phulkopi Bhaji (Cauliflower)
Cauliflower florets stir-fried with turmeric and cumin. Winter favorite, sometimes with potato.
Mach (Fish)
Mangsho (Meat)
Mutton Curry (Khasir Mangsho)
Goat meat in medium-thick curry with potato. Tender, flavorful, weekend and occasion food.
Nalli/Paya (Bone Marrow Stew)
Bone marrow or trotters slow-cooked into gelatinous stew. Rich, warming, often breakfast dish in Old Dhaka.
Murgi (Chicken)
Murgir Jhol (Chicken Light Curry)
Light chicken curry with potato in thin gravy. Everyday home cooking, simple and comforting.
Desi Murgi (Country Chicken)
Free-range country chicken — tougher, more flavorful than broiler. Cooked long and slow. Premium price.
Vorta & Bharta
Shutki Bharta (Dried Fish Mash)
Dried fish pounded with onion, garlic, dried chili, mustard oil. Intensely pungent, intensely flavored. Chittagonian specialty, loved or feared.
Ilish Bharta (Hilsa Mash)
Fried hilsa flaked and mashed with mustard oil, raw onion, green chili. Festive bharta — uses Bangladesh's prized fish.