Terracotta Tales — Restaurant in Dhaka Metropolitan

The Terracotta Tales inside Aarong's flagship branch at Tejgaon exudes Bengali culture and aesthetics.

The decor and architecture is steeped in age old traditions. Even if you love the food at home, this restaurant offers a richer version of your favourite Bengali comfort food.

They offer traditional Bengali food that is served all across the country.

Their starters included the beloved cream of mushroom soup ensconced in coconut shaped house-made bread.

The fresh, creamy taste of the mushrooms was further enriched by the inclusion of bread chunks inside the cream of mushroom soup.

Other than the special presentation and additional ingredients, the soup included chicken broth, dried thyme and ground black pepper that brought all the nuances of the different ingredients together.

Then the fusion phuchka is a delectable dish that is stuffed with seafood and special seafood sauce.

You taste three sets of their special fusion phuchkas.

The first set of phuchkas had stuffing consisting of salmon with hot mayo layered with Japanese rice at the bottom.

The borhani raita had mint, pepper, cilantro, yogurt, pepper powder, mustard powder, roasted coriander, and green chillies.

The traditional borhani is usually a yogurt drink that helps wash down some rich Bengali dishes.

However, combining this drink with a condiment like raita transformed the drink into a flavorful sauce.

The sauce tasted like mint and spices, which served as a great condiment for the prawns.

Then the traditional bhorta (mash) platter is one to relish with dal (lentil) bhorta, begun (eggplant) bhorta, tomato bhorta and aloo (potato) bhorta.

Each bhorta brought about the different tastes of Old Dhaka bhoj meal).

The begun bhorta (mashed eggplant) was soft and creamy, as the mashed brinjals lacked its original bitterness.

The daal bhorta (mashed lentils) was thick and salty and would be a great combination with white rice.

The aloo bhorta (mashed potato) includes fried onions and chillies along with mustard oil that accentuates the perfect ratio of salt added to the aloo bhorta.

This way the otherwise potatoes taste is mixed with a spicy crunch from the fried onions and chillies along with the pungent mustard oil taste.

Each bhorta can only be enjoyed with steamed white rice.

Their labra is mixed vegetables that includes potatoes, brinjal, pumpkin, ridge gourd, radish, carrot, raw bananas, cauliflower and broad beans.

This labra dish is mixed with multiple vegetables to substitute meat dishes if you are a vegetarian.

The taaki maacher bhorta (snakehead fish mash) includes snakehead fish, turmeric powder, chopped garlic, onion grilled chili, coriander leaves, and mustard oil.

The fish cooked atop fried onions combine the taste of the basic Bengali ingredients such as garlic, mustard oil and turmeric and is a satiating fish course.

The beef bhuna with khichuri is one of their specialties, as it is known for its spicy taste.

Although the beef bhuna had its gravy, the taste was only concentrated in the gravy, and the spices were also absorbed well by the softened...

A place most people know for its aesthetically pleasing interior and amazing bengali foods and kababs. Recently they started "Grilled Winter Specials" on their rooftop. There they grill the foods in the live kitchen. They start the live grill from 5pm everyday. Though this place is well known for their kababs, this new addition to me was quite disappointing.

The items we took were :

1 half chicken (595 tk): An half naan came with an half chicken with some colslow. The chicken was not well marinated and bit bland. It needed more spice and salt according to me. The naan was a decent one but in the coleslaw, the apple was very overpowering which was not going well with the chicken.

1 Mixed platter (1295 tk): This platter consists of 2 Tiger prawns, 2 squids, 2 crabs, 2 chicken wings and half Corn Cob. This platter is served with lemon butter sauce and tomato sauce. No naan or rice comes with this platter. This platter to me was an utmost disappointment. Not worth the price at all. The crabs were hard to break. All of them lacked spices. Only the squid and prawn were better than others.

1 king prawn (775tk): This one came with 2 big size prawns served with grilled vegetables and lemon butter sauce. This dish was the best of all. It had a smokey flavour to it. And the vegetables and the lemon sauce were going well with it.

2 naan (65 tk each): The naans were soft, buttery and flavourful.

2 Garlic Rice (95tk each): The rice have a really nice flavour to it. It comes in a good amount enough for one person. It goes well with the prawns and chicken.

1 Grilled vegetable (150tk) : It was grilled vegetables, like- carrot, capsicum, brinjal etc sauted in butter, salt and pepper. It goes well as sides with every dish.

1 Corn on the Cob (199tk) : It was a big grilled corn brushed with a good amount of butter. The corn was soft and sweet but i personally felt it is not worth the price as well.

All the prices of the foods were excluded from their 5% VAT.

Coming to the ambience, the place was extremely calming and beautiful and the rooftop sitting was aesthetic with the candle lights and wooden sitting arrangements.

For me, they have a lot to improve in terms of foods. If they improve the tastes, it will be a go to place for people who love to enjoy live kitchen grilled foods on rooftop in...

Went there on 25th May at around 4:00pm for late lunch. Ordered Roshtam Kebab along with other mains and soup. The cream of mushroom in Panera bread was a delight but that’s it, the rest was disaster, Balachao on aubergine was simply fried onions on aubergine with a hint of Balachao, as if it was Russian caviar!! The Loitta fry seemed like someone trying to revive Egyptian mummy back to life with addition of flesh and moisture through coating. The most disastrous thing was the item Roshtam, which was bad and smelled funky as if the enough hadn’t been done to mask the off flavor of the meat with milk cream and butter. Upon pointing it out to the server to take the dish back and ask the chef to taste it, the server promptly took it back and within came up with acknowledgement and asked if we wanted to have anything in exchange, which was a nice gesture as mistakes may happen. I asked which item will be faster and good quality as I was already in the middle of my meal and my appetite would soon die. He went back inside and after consulting with the chef came back and suggested to take the beef sheek kebab as it will be fast and good tasting. After waiting for around 15min the item came, a heavily sauced up red kebab which after taking a glance I asked them to pack it with the untouched naan rotis as our lunch was done by that time and I ordered and an espresso to wrap it up. After coming home found out the beef kebab was also bad, wrecked smell of bad meat that may have gone bad through marination process, I mean why in the world would they serve it??!! They didn’t care at all about food quality and guest satisfaction, the waiters were roaming like zombies who will come back to life at the end of their shifts and the I could only dread about kitchen staff who are ignorant and audacious enough to serve bad meat to guests right at the center of city where the people with seasoned taste palate comes… now the red sauce explains, it was to add enough heat to numb the taste buds so that one will swallow the meat without even tasting it properly. It was a comforting dine out option for me but will surely opt out from now on unless I want to flush and reset my bowel system with some mild to severe...