About Graam Bangla Restaurant
Flavours to inspire Dina Begum’s Brick Lane Cookbook
Walking into Graam Bangla, you will be welcomed not only as a customer but as though you were an old friend.
Gram Bangla, as it was then known, first opened its doors in 1997 and became renowned amongst local Bangladeshis for its aromatic murgh (chicken) pulao and spicy fish bortha, a dish made from mashed fish, chillies, onions, and mustard oil.
With the popularity of their flavours, Gram Bangla went on to inspire some of the recipes in British-Bangladeshi food writer and cook Dina Begum’s Brick Lane Cookbook.
Gram Bangla closed in 2016 but reopened under new ownership (and a modified spelling) in 2019. The new Graam Bangla continues to serve authentic Sylheti dishes for those seeking traditional Bengali home-style food.