A spicy (hot) small sub-dish smashed vegetables, dry fish, or fish with chilies and other ingredients. Compared with other dishes like curry, it is very spicy. Bhorta is a lifestyle sub-dish in Indian sub-continents (i.e., India, Pakistan, Bangladesh, Bhutan, Nepal, Sri Lanka, and the Maldives.) From the rich to the poor, people enjoy Bhorta in their daily menu. Though it may be quite spicy for Japanese or foreign customers, TORKARI does not localize the original taste (Mainly Bengal regions including East and West Bengal.) We are here to represent the local food culture (from rural to urban lives) among the Japanese and other foreign communities.

Mainly a vegetarian sub-dish, a mixture of vegetables, spices, and other ingredients. Bhaji is dry vegetable or sometimes seafood dish (which does not contain any soup/gravy) and served with rice, khichuri, roti/chapatti/tortilla, or Porota. It is also a daily lifestyle sub-dish in Bangladesh, Kolkata, Tripura, Assam, Odisha, and other Bengal regions. From the rich to the poor, people enjoy Bhaji in their daily menu.

Biriyani is a one-pot dish of natural aromatic layered rice (like basmati, Polau rice) flavored with aromatic native spices such as saffron, whole Garam Masala and layered with lamb, chicken, beef, fish, black tiger shrimp, or vegetables. In Bengal states, BIRIYANI is NOT a daily food. It is considered as a happy occasional dish. For the underprivileged/poor people, it is a kind of luxury dish since they cannot afford to eat it easily. It is served on special occasions such as wedding, birthday celebration, marriage anniversary, or any kind of happy events. In a word, during the “HAPPY” event, people enjoy Biriyani. Where there is an unhappy event/gathering (i.e., Death anniversary etc.), people usually don’t serve Biriyani. In real life situation, for some poor families, Biriyani is a dream food since they cannot afford to buy meat or protein item easily. It is said that the modern “Biriyani” was developed in the royal kitchens of the Mughal Empire (1526-1857). At TORKARI we try our best to use the native spices and follow the standard procedure to bring the local taste of biriyani.

For some Japanese and foreigners, Biriyani may be a little bit spicy (hot). Since we try to represent the local food culture of Bengal regions, will stick to the original taste to show respect to the Bengal regions. Our professional chefs have a lot of passion for Biriyani. They prepare in advance to cook Biriyani and try to amaze you with ART OF BIRIYANI.

Khichuri is a mixture of rice and roasted various Lentils (Pulses) tempered with various spices. It is one of the very popular lifestyle dishes among the locals in Bengal regions regardless of their financial circumstances. People enjoy Khichuri as a breakfast, lunch, or dinner. In a word, 3 in 1 (Breakfast, Lunch, and Dinner). There are various types of khichuri (Vary from region to region). In Bangladesh, two of them are very popular: BHUNA KHICHURI (Dry type) and PATLA KHICHURI (Porridge type) People in Bangladesh/Bengal regions; enjoy khichuri during the rainy season a lot. The local Bangladeshi enjoys khichuri with curry, Bhorta, and Bhaji. In a word, it’s a very convenient and neutral menu that goes to every kind of curry, Bhorta, and Bhaji. TORKARI mainly serves Bhuna Khichuri.

Porota(Paratha) is a flatbread similar to roti/tortilla very popular to the Indian Sub-continent (India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives). It usually is eaten as a breakfast with Bhorta, Bhaji, curry, kebab, even with Halua (dessert) etc.