A craving for home
Every Bangladeshi kitchen has a shil-pata — the flat grinding stone where garlic, chilies and roasted shutki are crushed by hand. The rhythmic sound of the pata on the shil is the sound of lunch on its way, of grandmothers and aunties, of rice steaming in the next pot.
When we moved to Dallas, we found plenty of curries but almost no one making real vorta, and certainly not good shutki vorta. So we started making it for ourselves, then for friends, then for friends of friends. Today, our small kitchen cooks for families, students and celebrations across Dallas–Fort Worth.
What we promise
Fire-roasted
Shutki, eggplant, tomatoes and chilies are roasted over open flame for real smoky depth.
Honest ingredients
Cold-pressed mustard oil, fresh herbs and carefully cleaned shutki. No preservatives, no shortcuts.
Made for you
Every order is cooked for your date and time, then packed fresh in the morning.
What is shutki?
Shutki (শুঁটকি) is fish that has been salted lightly or not at all and dried under the sun on bamboo racks along the coasts of Chattogram and Cox's Bazar. Drying concentrates the flavor into something intensely savory — a Bengali cousin of anchovies and bottarga.
Roasted and pounded into a vorta with onions, garlic and chilies, it becomes one of the most beloved dishes in Bangladesh. Loitta (Bombay duck), chingri (shrimp) and chepa (fermented puti fish) are the classics we make.
Try our shutki vortasPhoto credits
Food photographs on this site are shared under Creative Commons licenses via Wikimedia Commons. Thank you to the photographers: Ferdous (CC BY-SA 3.0), Sm faysal (CC BY-SA 4.0), Atudu (CC BY-SA 4.0), Deeptoe26 (CC BY-SA 4.0), Bellayet (CC BY-SA 3.0), Kritzolina (CC BY-SA 4.0), Dolon Prova (CC BY-SA 4.0) and রিজওয়ান আহমেদ (CC BY-SA 4.0). Photos may be cropped and resized.