Achar & PicklesMedium
Mezbani Beef Achar
4.9(412)
From৳590
Chattogram · Since 1987
Every jar is a feast.
Feast-day flavour, jarred by hand.
Slow-cooked mezbani beef achar, sun-cured mango kasundi and cheeses worth gathering around — delivered on the day you choose.
Shop by craving
What are you hungry for?
Bestsellers
The jars everyone fights over
Gifting, done generously
Hampers that arrive like a dawat
Hand-tied in jute, packed with a handwritten card and delivered on the date you pick.
Pairings & recipes
Tonight's table, sorted
MainsBhuna Khichuri with Beef Achar
Rainy-day khichuri with a spoon of beef achar folded through at the end.
Uses
SnacksMango Kasundi Cheddar Toastie
Sharp cheddar meets sour mango. Ten minutes to the best sandwich you will make this year.
Uses
BoardsThe Nolen Gur Cheese Board
Our house board for guests: cheddar, bresaola, jolpai achar and a pour of nolen gur.
Uses
Rokeya BegumHathazari, Chattogram
Meet the maker
Rokeya Begum has stirred the same karai for 37 years
Every batch of our beef achar starts in her Hathazari courtyard: bone-in beef slow-fried in mustard oil, then left to sun-cure for 21 days before it is jarred.
37years at the karai
21days in the sun
400jars per batch
“If you hurry the mustard oil, it tells you.”
Chef endorsed
Kitchens that keep a jar by the stove
The beef achar is my secret in the khichuri. Guests always ask; I never tell.
Chef Tahmina RahmanHead chef, Dastarkhan, Gulshan
Their kasundi has proper nose-heat. I fold it into butter for grilled prawns.
Chef Arif HossainChef-owner, Kaath Koyla, Chattogram
Aged cheddar, a smear of nolen gur, a sliver of shatkora. That is my whole cheese course now.
Nadia KarimFood writer, "The Bengal Table"
The Achar Club
A new jar at your door, every month
Three small-batch jars chosen by Rokeya, a tasting card, and first dibs on seasonal batches.
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