Arriving at the swanky Bay building at 23, Gulshan Avenue, you are greeted by the bust of a bull in lieu of signage. That’s your first clue that you’re at the right place. Stepping down to the hip and funky basement level, you find foosball tables set before a vivid graffiti style wall mural and an outdoor seating area. The glass doors open, leading you to a warm, inviting space. The low mood lighting and dark panelling is relieved by pops of bright neons. You have arrived at Farmhouse Burger, currently the most talked about burger joint in Dhaka.
The past two decades have seen a restaurant boom in Dhaka, and although this means our palates have expanded, it also means that many businesses have tried to stay afloat by cutting corners – resorting to expired, adulterated food, working in unhygienic kitchens, scrimping on ingredients to be able to afford to offer lower prices than their competitors. Award-winning restaurateur Nafees Alam is bringing 15 years worth of experience in the Food and Beverage industry in Dallas, Texas (USA) back to his home country. Along with his wife Nadia Khan, he envisions Farmhouse Burger as a ‘return to form’.
What Farmhouse Burger offers is a simple, fuss-free menu of burgers, sides and shakes, with an emphasis on freshness and quality. Most of the ingredients are imported from the US. The brioche buns are baked daily at the restaurant, using eggs, butter, and flour, and all the sauces are made from scratch daily as well. Only the freshest meats from Bengal Meat and German Butcher are used, and never frozen.
Armed with that knowledge, we decided to try some of the diner’s more popular items. 
