BANGLA CUISINE

Preparation and Cooking: Plan, prepare, and cook a wide range of authentic and contemporary Bangla dishes, strictly following established recipes and culinary standards, covering staples such as bhuna, jhol, bhorta, and panta bhat as well as festive specialties.

Ingredient Expertise: Select, prep (clean, cut, marinate), and manage fresh ingredients, particularly river and sea fish (such as hilsa, rui, katla), mustard oil, and a wide range of spices, ensuring the highest quality, freshness, and optimal storage.

Technique Mastery: Master and execute traditional Bangla cooking techniques, including slow‑cooked curries (jhol/jhal), bhuna (dry‑frying with spices), steaming (bhapa), and tandoor or charcoal grilling for items like kebabs.

Rice and Biryani Expertise: Prepare a variety of rice dishes, including plain rice, polao, khichuri, and Bangla‑style biryani/tehari, ensuring correct texture and aromatic balance.

Portion and Presen...

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