The taste of home,made for a crowd.

A Sylheti home favourite: tuna mashed with potato, onion, green chilli and coriander, shallow-fried until crisp and golden.

Thin, crisp pastry triangles filled with spiced mince or potato, the snack every guest reaches for first.

Crisp rolls of spiced chicken and vegetables, a staple of iftar tables across Bangladesh.

Flaky, bakery-style puff pastry patties with a spiced chicken filling, just like the ones from a Sylhet tea stall.

The centrepiece of a Sylheti wedding: chicken in a rich, mildly sweet gravy, finished with crisp fried onions. Best with pulao.

Chicken marinated overnight in yoghurt and spices, then roasted until charred at the edges.

Everyday Sylheti chicken torkari with potato, cooked bhuna-style until the masala clings to the meat.

Beef on the bone, slow-cooked with whole spices and bay leaf until tender. Ask for it with shatkora, the Sylheti citrus.

Fried fish simmered with onion, green chilli and coriander, a nod to Sylhet's freshwater haor country.

Prawns cooked down with onion, chilli and coriander into a thick, glossy masala.

Fragrant short-grain rice cooked in ghee with cardamom, cinnamon and bay leaf. The partner to every roast.

Layered rice and spiced chicken with potato, steamed together so every grain takes the flavour.

Layered rice and slow-cooked beef, rich with whole spices and fried onion.

Rice and lentils cooked dry with spices, the rainy-day and Eid comfort dish. Ask for it with beef or chicken.