Mission
To make large-scale catering taste like it came out of a home kitchen — and to make the logistics invisible to the person hosting.
Since 2010
One kitchen in Badda. Then 800+ events.
We are not a hotel banquet arm and not a hall with a kitchen attached. We are a catering company — the food is the entire product, and everything else exists to get it to your table at the temperature it left the pass.
- Years catering
- 15
- Events delivered
- 800+
- Guests served
- 220k+
- Dishes on the menu
- 40+
- Cuisines
- Bangla & Chinese
Our story
It started with a wedding we nearly ruined.
In 2010, Chef Mizanur Rahman cooked kacchi for fifty guests at a cousin's holud out of a single kitchen in Badda. The food was good. The logistics were a disaster — it arrived forty minutes late and half of it was lukewarm.
He spent the next two years fixing the part nobody photographs: insulated transport, prep schedules built backwards from service time, a thermometer on every container. The recipes never changed. Everything around them did.
Fifteen years on we run nine vehicles, a forty-person service team and a kitchen that is audited every quarter. We still cook the same kacchi.
“Anyone can cook well for eight people. Catering is the discipline of doing it for eight hundred without anyone noticing the difference.”
What drives the kitchen
Mission, vision, and the thing we argue about most.
Vision
To be the caterer Dhaka recommends by name, not by price — the one planners call first and hosts book again without shopping around.
Food philosophy
Cook seasonally, season assertively, and never let a dish sit. If it needs a heat lamp to survive the journey, it does not belong on a buffet.
Quality commitment
Five things we will not compromise on.
- Daily market runs. Buyers are at Karwan Bazar before sunrise. Nothing waits in a freezer for an event.
- Three approved meat suppliers. Halal-certified, audited, and never substituted at short notice.
- Temperature, measured. Food leaves at 68°C and is served above 60°C. Every container is probed, and the log is yours on request.
- Quarterly HACCP audits. External, unannounced, and we publish the outcome to clients under contract.
- Separate allergen prep. Nut-free, gluten-free and vegan plates are made on dedicated equipment, not wiped-down shared boards.
Fifteen years
How the kitchen grew.
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2010
One kitchen, one cook
Fifty guests at a family holud. A rented van and a lot of optimism.
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2014
First cold-chain van
The fix that made everything else possible. Late, lukewarm deliveries stopped.
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2019
Corporate contracts
Daily office lunch launched. A different discipline entirely — consistency over spectacle.
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2024
Mobile kitchen
Generator, water tank and a full outdoor rig. Venues without kitchens stopped being a no.
Who cooks your food
The people at the pass.
The chef who cooks your tasting is the chef who runs your event. We do not hand off between sales and kitchen.
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Founder
Mizanur Rahman
Executive Chef. Runs the Bangla section and signs off every day’s canteen menu.
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Head of pastry
Farhana Islam
Desserts and the pastry counter. Trained in Kuala Lumpur, twelve years on the section.
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Sous chef
Anwar Hossain
The Chinese section and the live counters. If there is a wok going, it is his.
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Operations
Nazia Karim
Event manager. The number you get on the day, and the one who runs the load-in.