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Best Roust in London

“A little sweet and very rich, built on Mughal spice traditions and made for every celebration in Bengal.”

Roust

What the real thing tastes like

Roust is a Bengali dish, possibly originating in Old Dhaka, Bangladesh (Eastern Bengal, now Bangladesh). The dish is influenced by the Mughlai cuisine of the Mughal Empire. The dish is known for including a large array of spices and ingredients and being a little sweet and very rich. The dish has developed several regional variants. Roust is made during almost all celebratory times in Bengal, especially during Eid al-Fitr, where it is an important dish always included. However, the dish is made anytime important guests are coming over. The dish is very popularly made in restaurants in Dhaka, Rajshahi and Bogra in Bangladesh as well as they do.

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Roust carries the weight of Mughal spice traditions into Bengali celebration. Born in Old Dhaka's kitchens, this dish builds its identity on a careful balance—layers of spices and ingredients that lean sweet, then anchor into richness. It's the dish that appears when Eid arrives, when guests warrant something beyond ordinary, when a meal needs to mark an occasion.

Order it here when it has

  • complex spice profile
  • versatile for occasions
  • regionally adapted
  • restaurant staple

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