"Situated in the bustling New Market area, Kasturi is packed most days. The kitchen serves Bangladesh’s Dhakai food, distinguished by robust flavors and the bold use of mustard and chiles. The menu features different kinds of bhorta (various ingredients spiced and mashed) and shile bata (spiced chicken or dried fish, ground into a paste on a grinding stone), Dhaka’s famed morog (cock) pulao, and a rich bhetki bhapa (thick slabs of sea bass slathered with a mustard-based marinade and baked in foil boxes). But the star dish is kochupata chingri, taro leaves and tiny prawns cooked together in pungent mustard paste and finished with lashings of sharp mustard oil." - Priyadarshini Chatterjee
