ADDA Bengali Kitchen & Catering

Kacchi Biryani

Mutton and aged basmati cooked together sealed under dum — the gold standard of Bangladeshi celebration cooking, aromatic with kewra and whole spices

Beef Rezala

A Dhaka-style white curry built on yogurt, whole spices, and dried chilies rather than tomato — subtle, fatty, and genuinely uncommon outside Bengali homes

Hilsa Fish Curry

Ilish prepared in mustard paste — the Bengali national dish done properly, with the fish's distinctive fatty richness intact

Haleem

Slow-cooked wheat and lentil porridge with shredded beef, finished with fried onions and ginger — dense, restorative, and worth ordering as a starter

Chicken Roast

Bengali-style dark chicken braised in a caramelized onion and spice gravy — richer and more complex than standard curry preparations

Paratha

Flaky layered flatbread, properly laminated and cooked to a golden crisp — the right vehicle for mopping up rezala or dal

Mishti Doi

Sweet fermented yogurt set in clay — subtly tangy and far less cloying than Indian versions, a proper Bengali finish to a heavy meal