Jahanara's Sylheti Kitchen
Mogbazar
Family recipes from Sunamganj — river fish and handmade spice blends
My Story
Growing up in our Sylheti household, I learned the art of patience through khichuri. The way lentils and rice slowly meld together, absorbing spices until they become something greater than their parts. My hands learned to feel when the kalijira rice was perfectly steamed, each grain separate yet tender.
Eighteen years later, my kitchen still echoes with my mother's lessons. When I cook bhuna khichuri on rainy evenings, browning each ingredient with care, I hear her voice reminding me that good food takes time. The satisfaction of watching families gather around my food, seeing children reach for second helpings, fills something deep in my heart.
Every meal I prepare carries forward the traditions my grandmother passed to my mother, and my mother passed to me. This is how we keep our heritage alive—one perfectly spiced dish at a time.
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.
Bhuna Khichuri
Spiced rice-lentil one-pot with fried onions and ghee. Comfort food, especially on rainy days.
Plain Khichuri
Simple rice-lentil porridge with minimal spices. Light comfort food, often for the unwell or young children.
Dal
Bhaji
Dharosh Bhaji (Okra Stir-fry)
Okra sliced lengthwise and stir-fried with onion and turmeric. Slightly sticky, flavorful.
Sheem Bhaji (Flat Bean)
Flat beans (hyacinth bean) stir-fried with garlic. Winter seasonal vegetable, very popular.
Mula Bhaji (Radish Stir-fry)
White radish sliced and cooked with minimal spices. Winter staple, simple preparation.
Mach (Fish)
Mangsho (Meat)
Murgi (Chicken)
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.
Tomato Bharta
Charred or roasted tomatoes mashed with mustard oil, onion, green chili. Smoky-tangy side dish.