Hasina's Comilla Roshoi

Rampura

Hasina is from Comilla, where the food culture sits at the crossroads of Sylhet, Chittagong, and Dhaka — borrowing from all three but belonging to none. Comilla has its own identity: a love of sour-sweet flavors, an obsession with roshmalai, and a tradition of cooking with tamarind that predates anything trendy. Her kitchen in Rampura reflects this crossroads identity. The star is her roshmalai — she makes the chhana balls so light they dissolve on contact with the tongue, floating in a cardamom-scented cream that she reduces for three hours. But her savory dishes are equally compelling: a tamarind-based fish curry that uses the tanginess to cut through the richness of rohu, and a unique aloo-chana chaat with green mango. Hasina also runs a small catering operation for Comilla community events in Dhaka. Her biryani, lighter than Old Dhaka style and more fragrant than Sylheti, occupies its own delicious middle ground.

Signature dish: Comilla Roshmalai (melt-in-mouth milk sweet)