Banglar Rosui
The Bengali table, done properly.
Our in-house restaurant cooks from locally sourced ingredients. Full board evenings end with a barbecue under the open sky.
A la carte
What the kitchen sends out.
Selection of Bhorta
Begun bhorta, tomato bhorta, aloo bhorta and shutki bhorta — the smoky, tangy, bold end of the Bengali table.
Fried Fish
Rui fish fry, lightly marinated and golden; and hilsha fry in mustard, turmeric and spice. Served with fresh salad and lime.
Curry
Egg bhuna in a spiced tomato-onion gravy, small fish curry cooked in a light aromatic base, and slow-cooked mutton rezala.
Rice & Polao
Fragrant polao, subtly spiced and enriched with saffron, alongside plain rice.
Snacks
Crispy vegetable pakora, pizza for a modern twist, and mildly spiced aloo dum.
Beverages
Faluda with rose syrup, vermicelli and basil seeds; sweet or salted lassi; and fresh lemonade.
Dishes change with the season and market. Tell us about allergies or preferences when you book and the kitchen will plan around them.
Reservations open 24/7
Two hours from Dhaka. A different pace entirely.
Tell us your dates and group size. Our team confirms availability by phone, usually within the hour.