Salma's Ranna Bari
Banani
Authentic Sylheti home cooking, hand-ground spices from Moulvibazar
My Story
When I moved to Dhaka eleven years ago, I brought those lessons with me. My kitchen fills with the same aromas I grew up with – bay leaves crackling in hot oil, the sweet fragrance of basmati meeting caramelized onions, the deep comfort of bhuna khichuri simmering on rainy days. Each time I layer rice and tender chicken for biryani, I hear my grandmother's voice reminding me to let each grain tell its story.
Cooking has become my way of keeping our Sylheti traditions alive in this busy city. When neighbors smell the kewra water and saffron drifting from my kitchen, when children's faces light up over a plate of my polau, I know I'm doing more than just cooking. I'm sharing the warmth of home, one meal 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
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Full Menu
Rice & Rice Dishes
Polau (Fragrant Rice)
Ghee-rich fragrant rice with whole spices — cinnamon, cardamom, bay leaf. Served at celebrations and with meat curries.
Bhuna Khichuri
Spiced rice-lentil one-pot with fried onions and ghee. Comfort food, especially on rainy days.
Chicken Biryani
Layered chicken biryani — marinated chicken with fragrant rice. Common across Bangladesh, Sylheti style popular.
Dal
Bhaji
Begun Bhaji (Eggplant Fry)
Sliced eggplant shallow-fried with turmeric and salt. Crispy outside, soft inside.
Mula Bhaji (Radish Stir-fry)
White radish sliced and cooked with minimal spices. Winter staple, simple preparation.
Danta Bhaji (Amaranth Stem)
Amaranth stems sliced and stir-fried. Often cooked with small shrimp (danta-chingri). Summer vegetable.
Mach (Fish)
Chingri Malai Curry (Prawn Coconut)
Prawns in creamy coconut milk gravy with bay leaf and cardamom. Rich, special occasion dish.
Macher Jhol (Fish Light Curry)
Light fish stew with potato and vegetables in thin turmeric broth. Everyday comfort food.
Mangsho (Meat)
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.
Chana Bharta (Chickpea Mash)
Boiled chickpeas mashed with onion, green chili, mustard oil, lemon. Popular iftar item, also eaten as side.