Your week, sorted.

Beef curry

gorur mangsho bhuna

Halal beef slow-braised bhuna-style — onions cooked right down into a dark, clinging masala with ginger, garlic and whole garam masala. Rich, medium-hot, and famously better on day two.

Chicken curry

murgir jhol

Bone-in chicken in a homestyle jhol — a lighter, turmeric-forward gravy with soft potatoes, exactly the way it's made at home. Medium spice, pure comfort.

Egg curry

dimer jhol

Hard-boiled eggs fried until golden and blistered, then simmered in a tomato-onion gravy. Gentle heat — the dish every Bengali household runs on during busy weeks.

Fish curry

rui macher jhol

Market-fresh rui, pan-seared then finished gently in a light, mustard-tinged gravy with green chilli. Clean and bright — the most Bengali thing in the box.

Mixed vegetables

sabzi

Whatever's best that week — cauliflower, beans, carrot, potato — stir-fried dry-style with panch phoron so everything keeps its bite. Changes with the season.

Lentils

masoor dal

Thick, slow-simmered masoor dal finished with a garlic-and-dried-chilli tarka. Pour it over rice — it's the glue that holds the whole box together.

Begun vorta

fire-roasted eggplant

Eggplant charred over flame until smoky, then mashed with mustard oil, raw onion, coriander and green chilli. Sharp, smoky, addictive.

Tuna vorta

the Furqan favourite

Flaked tuna mashed with mustard oil, fried onion and plenty of chilli — our modern take on the classic macher vorta, and the one people message us about.

Fish vorta

macher vorta

Pan-fried fish flaked and worked through fried onions, mustard oil and chilli — deeper and rounder than the tuna, for the traditionalists.

Aloo vorta

potato, mustard oil, chilli

Potatoes boiled soft and mashed warm with mustard oil, fried onion and green chilli. The plainest thing on the menu and the first to disappear.

Polao

ghee rice, fried onion

Fragrant ghee polao showered with crisp fried onions — the celebration rice, for when plain feels too plain.

Chicken korma

mild, yogurt-rich

Chicken simmered gently in a pale, yogurt-and-cashew gravy with cardamom and a little sugar. Barely any heat — the one the kids eat.

Chicken roast

shaadi-style

The glossy, sweet-savoury roast from every Bangladeshi wedding — chicken braised in a rich onion-yogurt masala until it barely holds the bone.

Chicken chana daal

murgi chholar dal

Chicken slow-cooked with chana dal until the split chickpeas go soft and the whole thing thickens into something between a curry and a dal. Deeply savoury, and one of the most-ordered things we make.

Fried rice

bhaja bhat

Rice tossed hot with egg, spring onion and a little soy — the everyday one, good with any of the curries and better the next morning.

Vuna khichuri

bhuna khichuri

Rice and lentils cooked down together with whole spices until dry and glossy rather than soupy — the rainy-day dish, and the one people ask for by name.

Biriyani

dum-steamed, portioned for one

Marinated halal meat and fragrant rice steamed together under a sealed lid until the whole thing smells like a wedding. Portioned for one.