Gram Bangla, as it was then known, first opened its doors in 1997 and became renowned amongst local Bangladeshis for its aromatic murgh (chicken) pulao and spicy fish bortha, a dish made from mashed fish, chillies, onions, and mustard oil - so much so that Gram Bangla inspired some of the recipes in British-Bangladeshi food writer and cook Dina Begum’s Brick Lane Cookbook.
Gram Bangla closed in 2016 but reopened under new ownership (and a modified spelling) in 2019.
The new Graam Bangla continues to serve authentic Sylheti dishes. As with establishments like Café Grill and Amar Gaon, the café attracts a largely Bangladeshi clientele who seek traditional Bengali home-style food. Recently, though, it has also become a destination for local, ethnically diverse creatives in search of affordable, authentic food.