MuttonKacchi Biryani
Mutton · saffron · slow fire
Long-grain basmati layered with marinated mutton and aromatics, sealed under dough and coaxed for hours over a low flame.
“Cook with patience, plate with pride.”
— Naani, est. 1962
Our story
From a single charcoal stove
to a whole jungle on a plate.
Bagher Bites started in a Banani alley with one borrowed handi and a stubborn belief that biryani is worth waiting for. We named the place Bagher — Bengali for tiger — because that’s how the spice should hit: bold, unhurried, unforgettable.
Today our kitchen runs on the same principle. Live fire. Foraged greens from delta farms. Hand-ground masalas every dawn. No shortcuts, no ghost kitchens, no apologies for being a little wild.
