Three generations, one handi
Ranna Ghor began in 2009 with Nasreen Ahmed's recipes and a single clay pot. Today her daughter and grandson cook them for three branches across Dhaka.
It started with Ma's recipe book.
Nasreen Ahmed cooked for weddings in Old Dhaka for thirty years. When friends kept asking for her kacchi, her son rented a tiny shopfront on Satmasjid Road and Ranna Ghor was born.
We still grind spices by hand on a shil-pata, cook in clay and copper, and refuse to cut corners — even when the Friday queue is out the door.
The slow way is our way
No ready-made pastes, no shortcuts. Just the same patient methods our grandmothers swore by.
Shil-pata spices
Turmeric, cumin and chilli ground by hand on stone every morning.
Cold-pressed mustard oil
Pungent, golden oil from Rajshahi — the backbone of every curry.
Clay-pot cooking
Our kacchi slow-cooks for three hours, sealed with dough in a handi.
Fresh from the ghat
Fish arrives from Karwan Bazar at dawn and is on your plate by lunch.
Meet the cooks
