Inspired by the kitchens of Bengal and the spirit of zero-waste cooking, every dish of Bhorta Bhaat menu is rooted in memory from home.
Think of bhorta — a quintessential Bangladeshi mash that can be fiery, tangy, smoky, or all at once. From Dhaka’s bustling street corners to quiet kitchen tables, bhorta is your mother’s way of saying, “I’ve spent half the day preparing this for you.” It’s simple to look at but layered in taste, textures, and love.
At Table Tok x Studio 10, we bring you a bold lineup of regional bhortas — from charred begun (eggplant), spicy tomatoes, Barramundi fish for the adventurous, and even a cheeky kiwi + pear bhorta for a twist. Everything is paired with deshi style fried rice and home-style mains like mustardy aloo dom and Chicken Jhal Roast cooked with tangy yoghurt, Masoor Daal with Raw Mango. Each thala (plate) is made to balance heat, sour, crunch, and nostalgia.
Chef and host Shishir cooks intuitively — like her mother, grandmother, and aunties — using every part of what’s available. Her kitchen is naturally zero-waste, because that’s what she grew up seeing: a kitchen where nothing was ever thrown, everything was transformed.
Whether you’re a homesick Bangali or a curious Sydneysider, this is your invitation to eat with your hands, meet new faces, and experience the slow joy of a Bangali meal.
Seats are limited — and as we say back home, eat pet bhorey, mon bhorey (when your belly is full, your heart is full). Come hungry. Your place at the table is waiting.