30 March 2026 · 3 min read
What to order at Banglar Rosui
Our kitchen cooks Bengali food from locally sourced ingredients. A short guide to building a plate that tastes like the village it came from.
Begin with the bhorta. Begun, tomato, aloo and shutki arrive together in small bowls, and eaten with rice they set the tone for everything that follows — smoky, sharp, unapologetically Bengali.
For fish, the rui fry is the safe favourite — lightly marinated, fried golden, served with fresh salad and lime. The hilsha fry, marinated in mustard and turmeric, is the one to order if you only get one meal here.
Among the curries, egg bhuna in spiced tomato-onion gravy is the everyday comfort, small fish curry the quieter option, and the slow-cooked mutton rezala the dish for a celebration.
Finish with faluda — rose syrup, vermicelli, basil seeds — or a lassi, sweet or salted. On full board weekends, dinner is a barbecue outdoors instead.
