Bhabi Rehana's Rasoi
Bashundhara
Bold Sylheti flavors — naga morich, satkora, and slow-cooked shutki
My Story
My journey began with simple semai, watching the golden vermicelli dance in bubbling milk while my aunt guided my nervous hands. The first time I managed to cook plain khichuri without burning the bottom, I felt like I had conquered the world. That comforting smell of rice and lentils melding together still makes me smile.
Now, from my kitchen in Bashundhara, I find myself recreating those same aromas that once wrapped around me like a warm embrace. When I hear the familiar whistle of the pressure cooker or catch the fragrant steam rising from perfectly cooked kalijira rice, I'm transported back to my grandmother's lap, learning that cooking isn't just about feeding bodies—it's about nourishing souls.
Every grain of rice I wash, every pinch of salt I add, carries forward the love and wisdom passed down through generations of women who understood that a meal made with care can heal any heart.
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
Kalijira Bhat (Aromatic Rice)
Fragrant rice cooked with kalijira (tiny black cumin-scented rice). Served with fish or special curries.
Plain Khichuri
Simple rice-lentil porridge with minimal spices. Light comfort food, often for the unwell or young children.
Semai (Vermicelli)
Sweet roasted vermicelli cooked in milk with sugar, cardamom, and nuts. Eid morning breakfast tradition.
Dal
Bhaji
Lau Bhaji (Bottle Gourd)
Bottle gourd cooked with onion and minimal spices. Light, watery, easy to digest.
Phulkopi Bhaji (Cauliflower)
Cauliflower florets stir-fried with turmeric and cumin. Winter favorite, sometimes with potato.
Borboti Bhaji (Long Bean)
Long yard-long beans cut into short pieces and stir-fried. Common summer and monsoon vegetable.
Mach (Fish)
Mangsho (Meat)
Beef Kala Bhuna
Chittagonian signature — beef cooked extremely slowly until almost black. Dry, intensely spiced, smoky.
Keema (Minced Meat Curry)
Minced beef cooked with peas and potato in thick gravy. Versatile — eaten with ruti, paratha, or rice.
Murgi (Chicken)
Vorta & Bharta
Aloo Bharta (Mashed Potato)
Boiled potato mashed with raw mustard oil, sliced onion, green chili, and salt. The most iconic Bangladeshi side dish — eaten with hot rice and dal at almost every meal.
Morich Bharta (Green Chili Mash)
Roasted green chilies pounded with garlic, salt, mustard oil. Intensely hot, eaten in tiny portions.