Call +880 1685-252428
1/A/2, Ring Road, Adabor, Dhaka, Bangladesh
Daily 11:30 AM – 11:00 PM · Friday from 2:30 PM
About Epic Hungry Dine
The story of a Ring Road restaurant built so that everybody at the table gets exactly what they’re craving — cooked properly, served warmly and priced to share.
Our story
Every family in Dhaka has had it. Abba wants kacchi from Old Dhaka, the cousins want Thai soup and chilli chicken, the youngest refuses anything that isn’t a burger. Three delivery apps, three riders, three sets of cold food by the time everything arrives.
Epic Hungry Dine was born from that very ordinary problem. Our founders — a family that has cooked for weddings and community events in Mohammadpur and Adabor for years — decided to put all three cravings under one roof and cook each of them properly, rather than doing one well and faking the rest.
So we built three separate kitchens. The deshi kitchen is run by cooks who learned biryani and bhuna at wedding degs. The wok station is led by a cook trained in Dhaka’s classic Chinese restaurants, where Thai soup and fried rice are practically a national cuisine. And the grill line is run by a younger crew obsessed with crust, crunch and the perfect bun.
Today the dining room on Ring Road seats families, office teams, students and couples every day of the week — and the only argument left is who gets the last piece of fried chicken.
“If a plate isn’t good enough to serve my own mother, it doesn’t leave the kitchen.”
— Head of the Deshi Kitchen
What “epic” means to us
The word in our name is a promise we try to keep in small, unglamorous ways, every single service.
I.
Real mustard oil in the ilish, full-fat milk in the firni, whole potatoes in the fries. No shortcut powders pretending to be stock.
II.
Written recipes, weighed spice mixes and tasting at every station, so your favourite dish tastes the same on your tenth visit.
III.
Our floor team is trained to guide first-timers, suggest pairings and handle a birthday surprise without making a fuss.
IV.
A family of five should be able to eat well here without dreading the bill. We price our plates to be shared.
Where our food comes from
Our buyers are at the market before most of Dhaka wakes up. Fish comes in daily and is checked for firm flesh, clear eyes and bright gills before it is accepted. Beef and mutton are sourced from suppliers we have worked with for years, and every delivery is logged with the time it arrived and the temperature it came in at.
Vegetables, green chillies, coriander and lemons are bought daily in quantities we will use that day. Rice, pulses and spices are bought in sealed bags from known wholesalers, and our spice blends — garam masala, kacchi masala, bhuna masala — are roasted and ground in-house in small batches.
The people behind the pass
Around thirty-five people keep Epic Hungry Dine running every day — cooks, servers, cashiers, cleaners, delivery riders and the managers who hold it all together.
Deshi Kitchen
Cooks who grew up around wedding degs. They handle kacchi, polao, bhuna, fish curries and bhorta, and they guard the kacchi masala recipe fiercely.
Wok Station
A small, fast team that runs our two high-pressure woks, the dumpling steamers and the stock pots that simmer from opening to close.
Grill Line
Burgers, fried chicken, wings, fries and pizza. They are the reason the dining room smells of toasted brioche at 8 PM.
The dining room
Warm wood, low amber light and tables spaced wide enough for a family feast. Booths line the walls for smaller groups, long tables in the centre can be joined for parties, and a separate private room seats up to twenty-four guests.
The room is fully air-conditioned, has a dedicated prayer space and clean washrooms, and is wheelchair accessible from the street entrance. High chairs and a kids’ menu are always available.