Nanu’s originals on a plate

The minimal decor creates a homely atmosphere

A wholesome restaurant like Nanu’s Food Factory has graced the bustling Bashundhara RA. Its minimal and desi furnishing will tug your Bengali heartstrings, and that’s not even the best part. All the dishes are from a certain Nanu’s repertoire, straight out of her recipe book.

Who doesn’t love Nanu’s cooking? The menu features a galore of Bengali fare, bound to strike nostalgia in the heart, and appease the palate. This restaurant is a hub for young professionals who seek refuge from the monotony of fast food. A warm plate of Nanu’s achari khichuri after a hectic day sounds heavenly, doesn’t it? The ambiance falls in the snug and simple category. The walls are ornate with terracotta curios and paintings, while the lights are dim and cozy.

Nanu’s cooking carries the hallmark spiciness of Chattagram. So, brace your gustatory senses for a fiery kick with every morsel.


Achari Khichuri


  • Polao rice – 1kg
  • Moong dal – ½ kg
  • Potato – 5 (cubed)
  • Tomatoes – 4 (cubed)
  • Hot water – 2 litres
  • Ginger paste – 5 Tbsp
  • Garlic paste – 2 Tbsp
  • Turmeric powder – 1 Tbsp
  • Red chili powder – 1 Tbsp
  • Cardamon – 8 pieces
  • Cloves – 8 pieces
  • Cinnamon – 4 pieces
  • Dried bay leaves – 3 pieces
  • Panch Phoron – 1 Tbsp
  • Green chilis – 5 pieces
  • Dried red chilis – 3 pieces
  • Soyabean oil – 1 ½ cups
  • Mustard oil – 1 cup
  • Coriander leaves – To preference
  • Tamarind Achar – 1 cup
  • Onion paste – ½ cup
  • Salt – To taste
  • Cumin powder – 3 Tbsp  


Sear the Moog dal in a vessel for 5 minutes on medium heat. Then soak it in cold water for 1 hour. While the lentil is soaking, you can proceed to chop the tomatoes and potatoes.

In a karahi heat the soyabean and mustard oils and add paanch phoron, dried chili and the garam masala spices. Cook or 5 minutes. Then add the onion paste and salt, cook till it turns light brown. Add the ginger and garlic pastes and cook for 5 more minutes on low heat. Now, add the turmeric, chili powder and cumin powder and let it simmer. Add the potatoes and tomatoes. Let them cook for a bit, then add in the rice and stir it over medium heat for 5 minutes, until slightly cooked. Add the hot water and mix well. Garnish with the green chilis and cover the karahi. Cook for 15 minutes over low heat. Once the water subsides, add the achar and coriander.

The Achari Khichuri is now ready to be plated and enjoyed warm.

Beef Kosha


  • Beef – 1kg
  • Onion – 1 cup (diced)
  • Ginger paste – 2 Tbsp
  • Garlic paste – 1 Tbsp
  • Cumin powder – 1 Tbsp
  • Coriander powder – ½ Tbsp
  • Turmeric – 1 tsp
  • Red Chili powder – 1 Tbsp
  • Nutmeg – ½ tsp
  • Cardamom – 6 pieces
  • Cloves – 6 pieces
  • Cinnamon – 3 pieces
  • Yogurt – ½ cup
  • Green chilies – 6
  • Salt – To taste
  • Garam Masala – 1 Tbsp
  • Soybean oil – ½ cup


Wash the meat thoroughly and drain the water. In a cooking pot, add all the masala (aside from the green chilis and garam masala) to the meat. Mix well and marinade for at least half an hour. Then cook it for 15 minutes on high heat. Once the meat gets tender, stir it well and slow cook over very low heat. After an hour our hour and 30 minutes, add the green chilies and garam masala and give a final mix.

It is now ready to be served.

Photographs by: Kazi Mukul.

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