Our culinary styles originate from East Bengal (the easternmost province of the old Indian sub-continent) now known as Bangladesh whose heritage precedes Moghul India and whose rich history is as old as ancient India itself. We offer you our gastronomic creations and hope to serve you yet for many years to come.
Spices are used primarily as appetisers to infuse different dishes with exciting flavours and aromas, designed to tempt our palates but apart from the obvious importance of Indian spices as food, they have significant medicinal value and can greatly influence your health. A simple dish may have as few as 4 to 6 different spices whilst a more elaborate one would have as many as 10 to 20 or more spices, some roasted some ground, some added whole and some fresh, chopped or whole.
Here at Dine Bangla the Menu is distilled for you. The best of this centuries-old tradition of North, East and West Indian cooking, the experience and flair of our chefs is such as to make it a veritable art-form, major to minor – depending on whether you are a gourmet or a novice.
The ingredients we use are the finest available. Wherever possible, fresh spices are used, ground or otherwise prepared in our kitchen just before they are used, thus retaining the maximum flavour. The best grades of Basmati Rice go into our Pilaos and Biryanis, the meat is always lean and tender, onions, (the best available) and so on, and so on.