About us

One recipe, since 1972.

A cloud kitchen in Kalyani, cooking the Dhaka pulao that Kalyani families come home to — and delivered by the person who cooked it.

The recipe crossed from Dhaka

It arrived in 1972 and it settled here. Everything since has been repetition, on purpose. We have not modernised it, lightened it, or given it a twist. Order the same plate two years apart and it should taste the same both times — that is the whole promise, and it is a harder one to keep than it sounds.

How we cook it

Ghee first, always. The cashews, raisins and onions brown in ghee before the rice ever meets the pot. The rezala simmers low and slow until the gravy stays pale and the spice goes quiet — browning it would be faster, and wrong.

There are five things on the menu. That is not a limitation we are working to fix. A short menu is how a small kitchen keeps every plate the same.

A kitchen, not a restaurant

Dhakai Pulao is a cloud kitchen. There is no dining room to sit in. Everything is cooked fresh to order from seven in the morning until eleven at night, and the last delivery goes out by midnight.

We deliver ourselves, within about 10 km of Kalyani Main Station — Kalyani, Kanchrapara and Halisahar. The person who hands you the packet is usually the person who cooked what is inside it.

Why order here rather than the apps

You can find us on Zomato and Swiggy, and we are glad when people do — the reviews there are honest and worth reading. But a share of every plate ordered through an app goes to the app.

Order direct and the same food costs you ₹20 to ₹30 less, and what is left stays in the kitchen it came from. That is the entire argument, and it is why this website exists.