Kacchi Bhai - Gulshan

Most ordered right now.

• Basmati Kacchi - 1:1

  from Tk 320

  1:1 - Popular dish prepared of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices
  
• Kacchi Khadok - 1:1

  from Tk 520

  1:1 - With 4 pcs meat
  
• Basmati Kacchi - 1:3

  from Tk 950

  1:3 - A delightful preparation of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices
• Basmati Kacchi - 1:5

  from Tk 1,580

  1:5 - Preparation of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices
• Kacchi Khadok - 1:3

  from Tk 1,420

  1:3 - with 9 pcs meat

• Chicken Roast

  Tk 150

  Succulent, juicy & tender

  #3 most liked

• Basmati Kacchi - 1:5

  from Tk 1,580

  1:5 - Preparation of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices

  Popular
• Kacchi Khadok - 1:1

  from Tk 520

  1:1 - With 4 pcs meat

  Popular
• Basmati Kacchi - 1:1

  from Tk 320

  1:1 - Popular dish prepared of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices

  Popular
• Basmati Kacchi - 1:3

  from Tk 950

  1:3 - A delightful preparation of slow-cooked aromatic basmati rice layered with potatoes, marinated mutton pcs, in a delicate blend of whole spices

  Popular
• Kacchi Khadok - 1:3

  from Tk 1,420

  1:3 - with 9 pcs meat

  Popular
• Kacchi Khadok - 1:5

  from Tk 2,480

  1:5 - with 16 pcs meat

• Chutney

  Tk 20

  Special delicacy to complement your meal
• Jali Kebab

  Tk 60

  A special dhakaiya kebab

  #1 most liked

• Firni

  Tk 70

  Rich in flavours with right amount of sweetness

  #2 most liked
• Doi

  Tk 70

  1:1 - Traditional sweet yogurt prepared with milk & sugar

• Malai Lassi

  Tk 100

  A rich, creamy yogurt-based drink blended with milk, sugar, and a thick layer of malai for a smooth, indulgent taste.