Our story
Thirty years on, still cooking like it's for family.
Nearly thirty years ago, we were one of the first to bring home-cooked Bengali curries to Lakemba. The community was small back then, but it was close. A proper plate of maacher jhol or kosha mangsho meant a lot to people a long way from home.
Word spread the way it always does with us: through aunties, dinner tables and weekend get-togethers. The kitchen got busier, the regulars kept coming back, and a new generation of Sydneysiders found their way to the food we'd been quietly cooking all along.
Not much has changed. We still cook every curry the way we'd cook it at home. Slow and properly seasoned, made for people who miss the taste of home.