A mud house and indigenous foods.

Escape the grueling city life and find respite at Matir Ghor. The name literally means “Mud house”, a quintessential aspect in the Bangladeshi rural landscape. With that notion, what comes next in mind is matir chula, and it’s exactly what you’ll find here.

Matir Ghor lies on the outskirts of Dhaka city, in Panjora. Besides the obvious placidity, this eatery offers unprecedented experience of eating and unwinding in an earthy way. Pair that with ethnic dishes prepared on a mud stove, and you’ve got a true-blue taste of Bengali cuisine. On some days, if you’re lucky, you may have the pleasure of indulging in some of their plat du jour. Fan favorites like their wild chicken dish, pudding and khirsa often make special cameos.

Matir Ghor is very particular about their cooking methods and sourcing their ingredients. This ensures you have the most honest-to-goodness gastric gratification.         


Choma goram:


  • Bamboo culm – 1
  • Desi Chicken – 1
  • Garlic paste – 1 Tbsp
  • Onion paste – 100 grams
  • Ginger – 1 Tbsp
  • Red Chili Powder – 1 tsp
  • Coriander leaves – 50 grams
  • Oil – ½ cup
  • Salt – To taste
  • Green chili – 2 to 3 (chopped)


Cut the chicken into small pieces and mix it with the rest of the ingredients. Deposit the mixture inside the bamboo and cover the mouth of the culm (preferably with banana leaves). Slow cook for an hour over the very low heat of coal. Rotate the bamboo every now and then to prevent it from burning.

Once the chicken is cooked, withdraw it and serve hot.

Shundori Shutki Paturi:


  • Banana leaves – 6
  • Shundori Shutki – 200 grams
  • Turmeric – ⅓ tbsp
  • Green chilis – 6 to 7
  • Onion – 50 grams (diced)
  • Garlic – 1 tbsp
  • Coriander leaves – 50 grams
  • Oil – ¼ cup


Mix all the ingredients together, and marinade for at least an hour. Scoop the mixture into equal parts onto the banana leaves and tie the ends of the leaves to prevent spillage. Cook the leaves over the very low heat of coal, for 15 to 20 minutes. Flip the leaves periodically to cook evenly and prevent charring.  

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