Launching on 24 July, the restaurant takes its name from the country’s capital Dhaka and will serve a menu of Bangladeshi street food and specialities.
The menu will be divided into bar snacks, small plates and bigger plates with snacks to include fuchka, Bangladesh’s answer to pani puri filled with spiced potato, chickpea and spiced tamarind water; peyaju, (crisp dhal fritters); and shingara – shortcrust pastry filled with soft potato and spiced vegetables.
Bigger plates will include a beef kathi roll, a heavily spiced mezbani beef curry, wrapped in handmade parota; and the chicken roast - free range chicken leg, caramelised with onion, mixed nuts and cardamon forward masala spices. Assorted Kulfi will be served for dessert.
The restaurant will use British produce where possible, by some ingredients will be sourced directly from Bangladesh, including kalijeera rice, a small Bangladeshi variety with a distinct nutty aroma and delicate texture.
On the drinks side, the focus will be on bringing the produce of Bangladesh to a London audience. Drinks will include a house gin and tonic flavoured with Bangladeshi lemon, a hybrid between lime and mandarin orange; and the Dhakaah Dirty Martini, which is based on jolpai, a giant olive-like fruit found across the Indian sub-continent.
Soft drinks will include lassi and the yoghurt-based drink Borhani, made with natural yoghurt, green chilli, black salt, coriander, and mint and the restaurant will soon introduce its own-brand range of beer.