Fakhruddin Restaurant

The slow cooking method of "DUMM" dates back to the sixteenth century and the earlie ocumented recipe can be found in Ain-I-Akbar. Food is sealed inside the HANDI with mis mum water and left to cook on hot coals. This process allows the juices to be absorbed w nto the solid parts and all nutrients are retained in the food.

FAKRUDDIN MUNSHI, an aspiring cook was picked for apprenticeship und Muslim Miah, a chef of the Nawabs of Murshidabad. In the Nawab's kitche woung FAKRUDDIN MUNSHI exhibited his natural flair for cooking and quick mastered the age old methods used in Dum cooking and the other savory favorit of the Nawabs. FAKRUDDIN went on to create innovative dishes using h master's techniques and started his own journey by taking over canteen Viqanunnesa School in Dhaka. His signature creation, "Kacchi Biryani" us potatoes with meat in a specific ratio and the controlled paly of the embers is use to slow cooking the marinated meat and potatoes in aromatic rice, to perfection.

Since then it has become a history he and his family never looked back. Today wi

the ongoing talent and passion FAKRUDDIN is not only well established

BANGLADESH but also it has been spreaded around the world.

FAKRUDDIN was born in Sydney, Australia back in 2009 and has been providin some wonderful dishes to our community people. Today BANGLADESH communi in Sydney is proud to have restaurant like this along their pathway.