Taslima's Hashi Ranna
Hatirpool
Comfort Sylheti meals — warming soups, herbal teas, and grandmother recipes
My Story
The first time I attempted khichuri on my own, the kitchen filled with the familiar aroma of cumin and bay leaves, but something felt different—this was my creation now. I remember stirring the pot, listening for that gentle bubbling sound that meant the lentils were softening just right. My hands trembled a little as I added the rice, worried I'd ruin everything.
But food has its own wisdom. The grains swelled perfectly, the ghee glistened on top, and suddenly I understood what my elders meant when they said cooking comes from the heart. Now, when I prepare semai for special occasions, threading those delicate vermicelli strands through milk and sugar, I feel connected to generations of women who fed their families with love.
Every dish I make carries the warmth of our Sylheti traditions, and every person I feed becomes part of my extended family. This is how we show love—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
Tehari
Spiced one-pot rice with beef or buffalo, Old Dhaka style. Cheaper alternative to biryani, bolder spice profile.
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
Dal Fry
Tadka-style fried lentil — mosur or mug dal with fried garlic, onion, and dry chilli tempering.
Sabji Dal (Dal with Vegetables)
Lentil cooked with seasonal vegetables — bottle gourd, spinach, or drumstick. Nutritious everyday variation.
Bhaji
Shak Bhaji (Leafy Greens)
Stir-fried leafy greens — lal shak (red amaranth), pui shak, kochu shak, palang shak. Everyday nutrition.
Dharosh Bhaji (Okra Stir-fry)
Okra sliced lengthwise and stir-fried with onion and turmeric. Slightly sticky, flavorful.
Jhinge Bhaji (Ridge Gourd)
Ridge gourd sliced and cooked simply. Light summer vegetable, often in thin curry.
Mach (Fish)
Mangsho (Meat)
Murgi (Chicken)
Vorta & Bharta
Dal Bharta (Lentil Mash)
Boiled lentils mashed thick with mustard oil, fried onion, garlic, dried red chili. Different from dal curry — this is a dry mash side.
Kalo Jeera Bharta (Black Seed Mash)
Black cumin seeds pounded with garlic, mustard oil, salt. Intensely aromatic, pungent. Eaten in tiny amounts with rice.