Food and drink
Graam Bangla restaurant facade (2020). Credit: Raju Vaidyanathan

Graam Bangla

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.


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