TableTok x Studio 10 Supper Club ft. Bhorta Bhaat

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.
Bhorta, a quintessential Bangladeshi mash that can be fiery, tangy, smoky, or all at once.

From Dhaka’s bustling street corners to my mother's quiet kitchen tables, "simple bhorta bhaat" 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 Bengal's regional bhortas — from charred begun (eggplant), spicy tomatoes, steamed okra, Barramundi fish bhorta, and even a cheeky kiwi +pear bhorta for a twist.

Here goes the menu:

Everything is paired with deshi style fried rice and home-style sides like mustardy aloo dom (steamed potato curry), Chicken Jhal roast with sweet and tangy yoghurt.

Each thala (plate) is made to balance heat, sour, crunch, and nostalgia. Chef and host Shishir cooks intuitively — like her mother, grandmothers, and aunties — using every part of what’s available seasonally.

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, pet bhorey, mon bhorey (when your belly is full, your heart is full). Come hungry. Your place at the table is waiting.