Shodeshi, is a restaurant is a culinary sanctuary devoted solely to the diverse flavours of Bangladesh. Here, the rich tapestry of regional specialties that might have been overlooked in the daily grind are proudly showcased under one roof.
From the fiery spices of Sylhet to the delicate seafood of Cox's Bazar, Shodeshi invites diners on a tantalizing journey through the gastronomic wonders of Bangladesh, rekindling appreciation for the culinary diversity that defines this vibrant cuisine.
Food
Our Bangali feast commenced with khichuri, a cherished staple blending rice and lentils, harmonizing flawlessly with every dish that followed. Accompanied by an array of bhortas, or mashes, each boasting its own distinct seasoning of salt and chili, our taste buds embarked on a journey of discovery. From the tangy allure of tomato mash to the timeless comfort of classic potato mash, and the indulgent novelty of hilsa tail mash, each rendition impressed with its meticulously preserved flavors.
A first encounter with the hilsa tail mash left us enchanted, while the tanginess of the tomato mash left a lasting impression. Yet, an insight dawned that pairing these delectable bhortas with white rice could elevate their flavors, offering a less salty contrast to the khichuri.
Next in line was the loitta fry, or bombay duck fish, expertly marinated in garlic, ginger paste, salt, and pepper powder before being fried to a resplendent golden brown. Its captivating crunch paired seamlessly with the khichuri, tempting us to indulge in this delightful snack throughout the meal.
Moving forward, we delved into the exquisite flavours of daab chingri, a traditional Bangali curry featuring prawns cooked to perfection within a coconut shell. Infused with an aromatic blend of spices and coconut flesh, the velvety gravy, enriched with coconut milk, poppy seeds, coconut water, green chilies, and tomato paste, enveloped tender prawns in a symphony of taste. A squeeze of lemon juice heightened its already sublime flavours, ensuring a sensory delight with every bite.
As the khichuri and chicken Jhal fry made their entrance, we were treated to a curry of unparalleled richness, its thickened gravy a testament to the meticulous marination of black and white pepper, chili powder, turmeric, onion, cinnamon, bay leaves, garlic, ginger, and mustard paste. Similarly, the gorur chui jhal, or beef curry, captivated with its fragrant, mildly pungent, and intensely savory profile, culminating in a delightful spike of heat that complemented the khichuri impeccably.
To conclude our culinary odyssey, we indulged in Badamer shorbot, an almond sorbet steeped in tradition and bursting with the invigorating zest of saffron. Its masterful blend of flavors, enhanced by the richness of almonds and the subtle sweetness of sugar, left an indelible mark, solidifying its place as a newfound favourite.
A lunch at Shodeshi offers an enticing range of prices, from Tk 25 for the delectable mashes to Tk 300, excluding VAT, ensuring an affordable yet unforgettable dining experience.
Ambience
Situated in Dhanmondi, Shodeshi boasts a tasteful blend of minimalist furnishings adorned with captivating Bangladeshi artwork. Intriguingly, the innovative ceiling lights crafted from handmade plastic bottles illuminate the space with a warm glow, while a cascading waterfall delicately tied to the windows creates a soothing ambiance as water gently trickles down.
This harmonious fusion of elements not only elevates the aesthetic appeal but also serves as a poignant reflection of Bangladeshi customs and traditions, perfectly complementing the culinary journey offered within its walls.
Challenges
Since its opening in August 2023, the fledgling restaurant has struggled to draw in customers by highlighting the unique qualities of Bangladeshi cuisine and convincing them to dine out rather than prepare it at home. "Our goal is to offer a variety of delicacies from different regions of Bangladesh that would be hard to find in Dhaka," co-founder Mahmudul Hasan Shovon stated.
Shovon is hopeful but realistic about the restaurant's break-even point, which has yet not been reached.
"If everything stays the same, we should be able to break even within the next three to six months. The answer is conditional", he said.
Last year's end saw a decline in restaurant spending and overall consumer spending due to a number of factors, one of which being the sharp increase in inflation.
"Consumers' purchasing power is also impacted, so business was going well until the end of the year, and then we hit a slump in October," he added.
Verdict
The daab chingri, chicken jhal fry, and badaam-er shorbot (almond sorbet) are absolute must-tries at Shodeshi. Beyond the delectable dishes, the remarkable atmosphere adds another layer of enjoyment to your dining experience, offering a rare opportunity to savour familiar yet rarely-found-in-one-place Bangladeshi delicacies.
Moreover, the reasonable price range is truly noteworthy, especially in today's economic climate. All in all, Shodeshi is a culinary gem that demands a visit, particularly for those who have a genuine appreciation for the rich tapestry of Bangladeshi cuisine.
