Sufia's Mishti Ahar
Mohammadpur
Bogra sweets and savory combos — chomchom, pantua, and seasonal pitha
My Story
For the past ten years, I've been carrying forward those precious lessons here in Mohammadpur. Every time I prepare kacchi biryani, I can hear my grandmother's voice guiding me through the delicate process of marinating the meat, layering it with partially cooked rice, and sealing the pot for that perfect dum cooking. The moment when I lift the lid and steam escapes, carrying with it the mingled fragrances of saffron, mint, and tender meat—that's pure magic.
Cooking has taught me patience, love, and the deep satisfaction that comes from seeing families gather around food prepared with care. Each dish I create carries the warmth of our Bogra traditions, connecting people to the comfort of authentic home cooking.
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
Polau (Fragrant Rice)
Ghee-rich fragrant rice with whole spices — cinnamon, cardamom, bay leaf. Served at celebrations and with meat curries.
Kacchi Biryani
Old Dhaka style layered biryani — raw marinated mutton/beef layered with parboiled rice, slow-cooked in sealed pot (dum).
Chicken Biryani
Layered chicken biryani — marinated chicken with fragrant rice. Common across Bangladesh, Sylheti style popular.
Dal
Mug Dal (Moong Lentil)
Split moong lentil, slightly thicker than mosur. Often cooked with garlic and cumin tempering.
Cholar Dal (Bengal Gram)
Split chickpea dal with coconut pieces, raisins, and warm spices. Rich, sweet, eaten with luchi or polau.
Bhaji
Potol Bhaji (Pointed Gourd)
Pointed gourd sliced and fried with turmeric and spices. Light, everyday side dish.
Korola Bhaji (Bitter Gourd)
Sliced bitter gourd deep-fried until crispy. Sometimes with onion rings. Acquired taste, nutritious.
Phulkopi Bhaji (Cauliflower)
Cauliflower florets stir-fried with turmeric and cumin. Winter favorite, sometimes with potato.
Mach (Fish)
Mangsho (Meat)
Murgi (Chicken)
Vorta & Bharta
Data Bharta (Amaranth Stem Mash)
Boiled amaranth stems mashed with mustard oil, onion, dried red chili. Crunchy texture, summery dish.
Ilish Bharta (Hilsa Mash)
Fried hilsa flaked and mashed with mustard oil, raw onion, green chili. Festive bharta — uses Bangladesh's prized fish.