At Deshi Biryani, we would like to introduce our Bengali cuisine to those who may not be familiar with it. We would also like to feed those who have come to love the traditional recipes, using the finest ingredients possible. Here, you will be treated like royalty as we are a small, family run restaurant and we want you to feel as if you've stepped onto the shores of our lovely country. We call our country Royal Bengal, and keeping with the traditions of the old country, use the ancient spices and recipes passed down from generation to generation.

Before 1947, Bangladesh, India and Pakistan were one united country under the umbrella name of India (Varat). Now although divided, we share similar cultures andfood. The main difference in preparing the food, is that we use less creams and focus more on the pure, healthy ingredients and traditional herbs and spices. The traditional society of bengal has always been heavily agricultural.

This is reflected in the cuisine, which relies on staples such as rice, fish, dal, chicken, beef and goat. Biryani is an authentic style dish made from rice, saffron and either chicken, beef or tender goat. This dish was served to the royalty of the Bengali empires in Mughl time. Our biryani's are baked for hours with love, using an ancient recipe passed down from my grandmother (many guests have commented, that our katchi byriani is the best that they've ever eaten!). Our Roti, Nan and Paratha are baked in our traditional tandoori oven and our bhoti kabab is made from tender beef, marinated in yogurt, fresh papaya and fragrant boti masala.

Bengladesh is one of the world's major exporters of shrimp (known as Chingri). Fish is another staple of the diet, cultivated in ponds and fished with nets in the fresh water rivers. More than forty types of mostly freshwater fish are common including: carp varieties like Rui (Rohu), Katla, Magur (catfish), Chingri (prawn or shrimp) and Shutki (dried sea fish). Salt water fish (Hilsa or Ilisa) is another very popular type can seen often in Bengali cuisine. Goat (Khashi) is a popular red meat (often referred to as mutton in India). Mangoes, are the national fruit of Bangladesh and are often eaten fresh or pickled, served with yogurt as a beverage or used in ice cream recipes.

Bengali food is set apart from all other types of cuisines by its high content of flavorful spices and seasonings such as; cardamom, cinnamon, clove, saffron, green chiles, bay leaves and mustard oil. We beleive that plants and spices have healing properties and aid in the digestion of food.