25 years of Radhuni A Celebration of Taste, Tradition and Togetherness
By MWB Desk
In the story of Bangladesh’s culinary identity, few brands have become as quietly omnipresent and culturally resonant as Radhuni. What began as a modest initiative by Square Food & Beverage Ltd. in the early 2000s has blossomed into a legacy of flavor, identity, and memory. Radhuni is not just about what goes into a dish – it’s about what the dish represents: generations of knowledge, rituals of togetherness, and the deeply sensory act of being Bengali.
A name born from the hearth
The word Radhuni in Bengali translates to “cook,” but this simple word carries with it layers of respect, nostalgia, and tradition. The brand’s inspiration lies in this very sentiment. Launched with a mission to simplify the cooking process for modern households without stripping away the essence of traditional cooking, Radhuni tapped into something deeply emotional. Bengali kitchens are not just places to prepare meals – they are repositories of stories, silence, spice, and care.
In a world moving fast, Radhuni offered something timeless: the integrity of home-cooked food made easy, yet true to its roots.
From pantry staple to cultural icon
From the outset, Radhuni’s focus was clear – purity, consistency, and ease. In the era of unbranded masalas and hand-ground spices, it introduced powdered spices and ready-to-use blends that were hygienic, time-saving, and above all, reliable. Products like Radhuni turmeric, chili, and garam masala became pantry staples. But it wasn’t just about utility – it was about elevating the everyday.
Today, Radhuni’s portfolio is expansive. From spice essentials to specialized blends like Mezbani Beef, Shahi Garam Masala, and Tehari Mix, the brand has carved a reputation for enabling even the most time-starved urban cook to recreate dishes that taste like home. These are not generic masalas – they are cultural expressions, tailored for the nuanced needs of Bengali cuisine.
Beyond Bangladesh, Radhuni’s reach extends to over 20 countries, a quiet yet profound nod to the global Bengali diaspora craving the taste of home across time zones.
Shera Radhuni: A culinary platform, not just a contest
But perhaps Radhuni’s most compelling act of cultural crafting comes not from its spice packets, but from its people-powered initiative: Shera Radhuni. Airing on Maasranga Television, this cooking show has become a household fixture and an unexpected stage for cultural preservation.
Unlike slick commercial cooking competitions, Shera Radhuni thrives on relatability. It brings forth home cooks from all over Bangladesh – many of them women who never imagined they’d be on national TV – and allows them to shine in their own culinary dialects. Winners like Ferdous Zahan Pabon and Eyerish Atiar didn’t just win a title; they became ambassadors of forgotten recipes, custodians of regional flavors, and, for many viewers, role models.
The show goes beyond performance; it nurtures memory. It also subtly shifts the narrative around cooking, from domestic labor to cultural pride, from routine to art.
The cookbook that preserves, not just instructs
In an age of content overload, Radhuni’s move to publish a 100-recipe cookbook stands out. This isn’t just another recipe collection – it’s a cultural archive. Carefully curated from various regional submissions and many of the Shera Radhuni alumni, the cookbook pays homage to dishes that are disappearing from mainstream urban tables.
From the humble Shutki Bhuna of coastal homes to festive Chingri Malai Curry, this collection documents what oral tradition has long carried and makes it accessible to newer generations navigating global lifestyles. It’s not just a how-to guide; it’s a “why-we-cook-this” guide.
Looking forward: Culture in a packet
What Radhuni represents today is not just 25 years of business success. It represents an ethos – a way of staying grounded in one’s roots while embracing the changes of time.
As it steps into the next phase of its journey, Radhuni is expanding not just in product lines but in cultural depth. Its forward-looking approach includes developing spice mixes for newer audiences while keeping a strong foothold in heritage. Whether through future editions of Shera Radhuni, new cookbooks, or digital tutorials, the goal remains the same: to honor tradition without burdening it.
Yet, one might wonder – how exactly is Radhuni crafting culture through spices?
Because Radhuni doesn’t just sell turmeric, garam masala, or chili powder. It offers something far more intimate: a shortcut to belonging. Each packet holds more than a blend of ingredients—it holds a memory. The instinctive cooking of grandparents, the handwritten tips passed from mother to daughter, the hurried calls from young professionals asking, “Ma, how much jeera do I add?” – all of it, folded neatly into one trusted brand.
Shera Radhuni Winner Season 5
MAHAFUJUR RAHMAN
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Personal Summary
Mahafujur Rahman Pranto, a proud native of Lahini village in Kushtia, combines the warmth of rural Bangladesh with a refined passion for the culinary arts. Currently pursuing a Master’s degree in Economics, Pranto’s early fascination with food turned into a lifelong pursuit. He views cooking not merely as a daily necessity, but as a cultural language—one that preserves heritage, sparks innovation, and builds community.
His goal goes beyond personal excellence. Pranto is deeply committed to promoting culinary entrepreneurship across Bangladesh, especially among young talents. By merging academic insight with culinary passion, he hopes to inspire others to explore food as a meaningful and sustainable career path.
Areas of Expertise
Pranto is a versatile chef with a rich command of both traditional Bengali dishes and global cuisines, including Italian, Mexican, Thai, Chinese, and French. He is also highly skilled in baking, beverage crafting, food carving, creative plating, and visual presentation. His professional training from the International Training Institute of Culinary Arts (ITICA), Afrin’s Kitchen, and Adiba’s Design has helped sharpen his techniques and expand his creative range.
His recipes are regularly featured in The Daily Star, Prothom Alo, and Spoon Magazine, and 13 of his original creations were published in Radhunir Rannaghor: Banglar Shera 100 Recipes. His eye for detail and artistic flair have also led him to work on food styling for numerous editorial photo shoots and culinary publications.
One of his most notable achievements was leading the culinary decoration team during a major parade at Jashore Cantonment, an event attended by the Honourable Prime Minister of Bangladesh.
Career History
Pranto’s rise began in 2017 with a Top 9 finish in Rupchanda–The Daily Star Super Chef. That same year, he appeared on Shera Rondon Shilpi before claiming the title of Champion in Shera Radhuni 1424 in 2018. He later won Sherader Shera Radhuni, a champions- only competition, showcasing his consistency and culinary innovation.
Recognized by the Women Culinary Association of Bangladesh (WCAB), Pranto has since become a familiar face on television, appearing on shows like Swader Joto Rohossho (NTV), Expert Rannabanna (Gazi TV), Zerocal Drinks and Desserts (Maasranga TV), and Radhuni Eid Recipe Pathshala (NTV). He later returned to Shera Radhuni as a mentor, helping shape the next generation of homegrown chefs.
Beyond television, Pranto conducts regular cooking classes—both in-person and online—especially in his hometown of Kushtia. Through education, community outreach, and culinary storytelling, he continues to empower others while celebrating the rich diversity of food culture in Bangladesh.
SHORSHE ILISH TANGO
Photo Source: bengali-banner
Servings: 4 Person
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Product Photo: Courtesy
Ingredients
- Hilsa (ilish) fish 8 pieces
- Radhuni Shorshe
Ilish Ready Mix 2 tablespoons - Mustard paste 2 tablespoons
- Onion paste ¼ cup
- Garlic paste 1 tablespoon
- Tamarind pulp 2 tablespoons
- Radhuni Turmeric Powder 1 teaspoon
- Radhuni Red Chili Powder 1 teaspoon
- Salt to taste
- Green chilies 4–6 (slit)
- Mustard oil 4 tablespoons
- Warm water 1½ cups
Instructions
Marinate the hilsa fish with Radhuni turmeric powder and salt, and let it rest for 10 minutes. Heat mustard oil in a pan until it begins to smoke slightly. Optionally, lightly fry the fish pieces for 30 seconds on each side and set aside. In the same oil, add the onion paste and garlic paste, sautéing until the raw smell disappears. Then add Radhuni Shorshe Ilish Ready Mix, Mustard paste, Radhuni tarmaric powder, Radhuni red chilli powder, Salt to taste and 1½ cups of warm water. Stir well and bring to a gentle boil. Carefully place the fish pieces into the gravy, then cover and cook on medium heat for 10 minutes. Add the slit green chilies and tamarind pulp in the final minute of cooking. Drizzle a bit of raw mustard oil on top before serving. Enjoy hot with plain steamed rice.
Tips
- Soak mustard seeds 20–30 minutes before grinding to reduce bitterness and get a smoother, milder paste.
- Add tamarind pulp only at the end to keep its fresh tangy flavor and balance the sharpness of the mustard.
- Adjust mustard and chili to taste, yellow mustard is milder.
- Let the curry rest 10–15 minutes after cooking for absorbing better flavor.
Shera Radhuni Winner Season 7
EYERISH ATAIR
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Personal Summary
Eyerish Atiar, a proud Dhaka native, turned her childhood loss into a lifelong source of strength and inspiration. Raised by her two elder sisters after the passing of her parents, she credits them as the driving force behind all her achievements. Eyerish completed her schooling at Viqarunnisa Noon School & College in Business Studies and later pursued both her Honours and Master’s in English Literature from East West University. Her passion for cooking, however, began at a young age—sparked by necessity and nurtured through relentless curiosity.
Determined to pursue her dream, she completed a culinary course from Bangladesh Parjatan Corporation. Cooking became more than a skill for her; it became her identity. Today, she proudly leads her dream career as a professional chef, bringing innovation and authenticity to every dish she creates.
Areas of Expertise
Eyerish is known for her ability to blend traditional Bengali flavors with contemporary culinary techniques, especially in fusion recipes and fine dining experiences. She has developed expertise in continental cuisine, dessert preparation, food hygiene management, and high-pressure kitchen operations. Her skills include creative menu planning, nutrition awareness, ingredient knowledge, and refined knife techniques.
As a confident on-screen presence, she’s also comfortable hosting cooking shows and culinary segments. Her leadership qualities, adaptability, and deep understanding of customer preferences make her a well-rounded culinary professional who thrives in both professional kitchens and media platforms.
Career History
Eyerish’s professional journey began in 2020 as a trainee chef at Hotel Intercontinental Dhaka, where she worked in the Asian and Cold Kitchens before the pandemic brought everything to a sudden halt. She resumed her culinary path at Hotel Renaissance Dhaka in the pastry kitchen, only to face another wave of disruption. A brief foray into the corporate sector followed, but her heart remained in the kitchen.
In 2022, she joined Chantilly Bistro as Head Chef, which proved to be a pivotal experience. Later that year, she took a leap of faith by leaving her job to participate in Shera Radhuni 1429 (Season 7)—a decision that paid off when she won the championship title. This achievement opened new doors, including a job offer from Chef Subhabrata Maitra at United Group’s Chef’s Table. Eyerish currently works as a Brand Chef at Utshob, where she promotes authentic Bengali cuisine. In 2025, she returned to Shera Radhuni as a mentor in Season 8, a role that allowed her to give back and help shape the next generation of culinary talent.
She has also showcased her talent in numerous competitions over the years: Dan Cake Dessert Genius (Top 30, 2018), Diploma Misti Lorai (Top 12, 2019), Shera Rondhon Shilpi (Top 6, 2019), and her championship win in Shera Radhuni 1429.
Eyerish has made frequent media appearances on television programs including Nana Swader Radhuni, Radhuni Eid Specials (NTV, Maasranga), Radhunir Rannaghor: Banglar Shera 100 Recipes, Zerocal Drinks and Desserts, Desh Bidesher Iftar, and Taroka Kathan (Channel i), among others. She has also featured in several TVCs, solidifying her role as both a culinary artist and a public figure.
SMOKED BBQ WINGS
Photo Source: Courtesy
Servings: 4 Person
Preparation Time: 40 Minutes
Cooking Time: 20 Minutes
Product Photo:Courtesy
Ingredients
- Chicken Wings 16ps.
- Radhuni Turmeric Powder 1tsp.
- Radhuni Chilli Powder 1tsp.
- Radhuni Cumin Powder 1tsp.
- Radhuni BBQ Masala 2 tbsp.
- Radhuni Hot Tomato Sauce 2 tsp.
- Radhuni Garam Masala Powder
½tsp. - Garlic Powder 1tsp.
- Ginger Powder 1tsp.
- Sour Curd ½ cup.
- Soya Sauce 2tsp.
- Radhuni Chilli Flex .5 tsp.
- Radhuni Mustard Oil ½ cup.
- Salt To taste.
- Lemon juice 1tbsp.
Instructions
- Mix all the dry ingredients (turmeric powder, chilli powder, cumin powder, salt, bbq masala, maram masala powder, chilli flex, garlic & ginger powder) and add mustard oil, sour Curd, hot tomato sauce, soya sauce, lemon juice all together. Mix it very well and rest it for 10 minutes.
- Meanwhile, wash the chicken wings properly. Add some lemon juice in it and rest it for 5 more minutes.
- Five minutes later, wash those chicken wings and mix them well with the marinaded sauce. Cover it with a cling wrap and marinade it for 30 minutes.
- Thread the meat pieces onto a metallic skewers and place it on the charcoal setup.
- Turn every 3-4 minutes on a different side, so that, they cook beautifully on every sides.
- Serve the BBQ chicken wings kebabs with any kind of salad or rice and colorful vegetables or butter nan.
Tips
- Adding lemon juice in raw chicken will makes the meat more tender and juicy.
- Before serving the bbq kebab, brush some melted butter & chopped garlic together which will enhance it’s taste more and helps to
hold the moisture. - Add some condiments, like – raita, tomato sattah, garlic toum, vegetable pickles, mint yogurt chatni, chimichuri sauce etc goes very
well with kind of kebabs. - While threading the meat pieces onto the skewers, don’t push them too closely. Allow them some place so that they cook nicely.
- Before using bamboo straws, soak them in water for few minutes and then use it. Because bamboo straws won’t burn while cooking.
Shera Radhuni Winner Season 4
SAVINA EKRAM SHIRAJEE
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Personal Summary
Savina Ekram Shirajee was born and raised in the heart of Chittagong, coming from a respected business family. The only daughter in a small household, she completed her schooling at St. Mary’s and later studied at Nasirabad Women’s College. Despite marrying shortly after completing her SSC, her passion for education led her to earn a BA from Chittagong College while managing the demands of a joint family.
It was within the rhythm of domestic life that her culinary talents quietly flourished. Cooking became her creative outlet—a source of joy and connection. Her children were at the center of her world, and the tragic loss of her young son to cancer in 2007 shaped her journey with quiet resilience and renewed purpose.
Areas of Expertise
Savina’s transition from home cook to culinary professional was catalyzed by her win on Shera Radhuni 1422, a defining moment that polished her skills and expanded her reach. For her, cooking is not just about recipes, but a careful orchestration of preparation, presentation, and purpose.
She honed her skills through hands-on experience and formal training, including stints at Agrabad Hotel Chittagong (2011), a short course at The Intercontinental Dhaka (2013), and advanced pastry and culinary diplomas at the International Culinary Institute (ICI) in 2023. Her expertise spans Bengali, continental, and fusion cuisine, with a deep understanding of product development for commercial kitchens and mass catering.
Career History
Savina’s entrepreneurial dream began in 2001 with humble homemade pickles and sauces, eventually giving rise to Savina’s Kitchen. Her food quickly gained recognition, leading to the establishment of her own factory and contracts with major universities and departmental stores. In 2011, she expanded into bakery production, running university canteens and distributing baked goods across Chittagong.
In 2012, she was awarded the International Women Entrepreneurial Challenge Award for empowering underprivileged women through employment and leadership. Her culinary talent gained national attention when she won Shera Radhuni 1422, a title that further solidified her role in Bangladesh’s food industry.
Savina is also a prominent figure in business leadership, serving as a Director at the Chittagong Women Chamber of Commerce and Industry (CWCCI) and previously as President of both the Lions Club of Chittagong Amiable Rose Garden and the Inner Wheel Club of Annanya. In 2019, she was honored by the Women Economic Forum in Delhi for her contributions to women’s entrepreneurship.
She has regularly appeared on television during special culinary programming for Eid and Ramadan across Maasranga TV, Channel i, NTV, and BTV. Most recently, she returned to Shera Radhuni as a judge for the Chittagong division, continuing to inspire the next generation of chefs.
SHAHI MUTTON BIRIYANI
Photo Source: Courtesy
Servings: 5 Person
Preparation Time: 30 Minutes
Cooking Time: 1 Hour
Product Photo: Courtesy
Ingredients (For Mutton Marination)
- Mutton 1 kg (10 pcs/ 100gm)
- Sour yogurt 100gm
- Fried Onion 50gm
- Onion paste 100gm
- Ginger paste 50 gm
- Garlic paste 50gm
- Almond & pistachio paste 20gm
- Kismis paste 20 gm
- Alubokhara 5 to 6 pieces
- Cardamom 4-5pieces
- Cinnamon 1 or 2 small sticks
- Bay leaves 2 pieces
- Nutmeg powder 1/2 teaspoons
- Star anise 1 piece
- Joitri
- Black pepper 1/2 teaspoon
- Red chilli powder 1 teaspoons
- Salt 1 teaspoon
- Sugar 1 tablespoons
- Rosewater 2 tablespoons (saoked
with saron) - Radhuni biriyani masala 2 tablespoons
- Cooking Oil 1/2 cup
Marinate Mutton with all the ingredients and set a side SAVINA EKRAM SHIRAJEE for 30 minutes
Rice preparation
- Basmati Rice 1/2 kg (washed and soak in
water for 15 mins) - Water 1.5 litres
- Salt 1 tablespoons
- Bay leaf 1 pieces
- Cloves 3 to 4 pieces
- Cardamom 3 pieces
- Cooking oil 1 teaspoons
Instructions
In a pan put 1.5 liters of water and add salt , bay leaf , cloves, cardamom and bring it to a boil. Then rinse the soaked rice from the water and add it to the boiling water. When the rice will become half cooked add some cooking oil and strain the rice from the water. Now the rice is ready for the final preparation.
Final preparations for assembling
- Potato small size 6 pieces
- Green chili 5 to 6 pieces
- Fried onions 100 gm
- Ghee melted 100 gm
- Oil for frying 200gm
- Milk 1 cup
- Water 1/2 cup
- Saffron 1 pinch
At first peel the potatoes deep fry them until golden brown and set aside. Take a medium saucepan (nonstick is better) and add the marinated mutton then layer it with potatoes and then layer the rice top it with fried onions and chilli and some ghee and milk and water and sprinkle the saffron. Now cover the lead with foil so that no air can pass. At first cook in high flame for 5 minutes then lower the flame and cook for another 15 mins. Now heat an old tawa / griddle until hot then place this biriyani pot on top of the pan and cook for another 40 mins. It’s called to put the biriyani in dum. Serve hot with raita or salad.
Tips
- After opening up the lid, if there are some excess water still left , there’s nothing to worry. Take off the pan and put the sauce pan directly on to
the stove and keep for another 5/10 minutes on medium to low heat. - After opening up the lid if so rice still feels like undercooked and the water has dried out, sprinkle some more water on the rice and cover. Remove
the pan from the down below and place the saucepan on top of the stove for another few minutes. - At this moment do not mix the rice if undercooked.
Shera Radhuni Winner Season 6
SADIA TAHER
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Personal Summary
Sadia Taher was born and raised in Chittagong, Bangladesh, where her early life was shaped by both academic ambition and personal responsibility. A Marketing graduate from East Delta University, she developed a strong interest in understanding consumer behavior and business strategy—skills she continues to draw from in her culinary ventures today.
Sadia’s love for cooking was born out of necessity when her mother fell ill. Taking over the kitchen as a teenager, she discovered a creative outlet and emotional refuge in food. What began as daily problem-solving for family meals soon evolved into an enduring passion for the culinary arts. Over the years, she not only sharpened her skills but also developed an appreciation for global cuisine—exploring new cultures through travel, taste, and experimentation.
Areas of Expertise
Though she began as a self-taught home cook, Sadia’s culinary journey took a transformative turn when she entered the national cooking competition “Shera Radhuni” in 2021—and won. The victory marked a turning point, leading her to pursue professional training under the Bangladesh Technical Education Board, as well as advanced courses in baking and French desserts.
Sadia now specializes in a wide range of cuisines, including Thai, Mexican, Chinese, Italian, and Asian fusion, along with a strong command of dessert and baking techniques. She also combines her creative flair with technical skills in food photography and content creation—crafting visually stunning, culturally inspired dishes for an ever-growing online audience.
A committed member of the Women Culinary Association in Chittagong, she actively collaborates with fellow chefs and enthusiasts to promote culinary innovation and empower women in the field.
Career History
After her Shera Radhuni win in 2021, Sadia transitioned from passionate home cook to a recognized face in Bangladesh’s culinary scene. She has since launched a boutique food delivery service, offered consulting to restaurants, and created food-related content that merges her culinary artistry with her background in marketing.
Her television presence has grown steadily, with appearances on popular shows such as Nana Shadhe Radhuni, Radhuni Eid Specials (NTV, Maasranga), Konka Quick Recipes, Radhuni Rannaghor 100 Recipes, Zerocal Drinks and Desserts, Desh Bidesher Iftaar, and Ranga Shokal. She has also been featured on TBS Presents: Let’s Cook, and served as a mentor for Shera Radhuni seasons 7 and 8—guiding new culinary talents with the same authenticity that defines her own journey.
Today, Sadia Taher stands at the intersection of tradition, innovation, and entrepreneurship, continuing to inspire others with her story, her skills, and her ever-evolving approach to the world of food.
BEEF KOSHA
Photo Source: Courtesy
Servings: 4 Person
Preparation Time: 20 Minutes (Excluding marination time)
Cooking Time: 70 Minutes (Approx.)
Product Photo: Courtesy
Ingredients
- Beef (bone-in) 1 kg
- Onions (thinly sliced) 3 large
- Garlic paste 2 tbsp
- inger paste 1.5 tbsp
- Radhuni Mangsher Moshla 3 tbsp
- Radhuni Turmeric powder 1 tsp
- Radhuni Red chilipowder 2 tsp (adjust
to taste) - Radhuni Coriander powder 1 tsp
- Radhuni Cumin powder 1 tsp
- Radhuni Garam Moshla powder
1 tsp - Green cardamom 3 pcs
- Cinnamon stick 1 small
- Bay leaf 1
- Cloves 3
- Green chilies (slit) 2–4 (optional)
- Plain yogurt 3 tbsp
- Radhuni mustard Oil 6–7 tbsp
- Salt to taste
- Water 2 cups (or as
needed) - Fresh coriander leaves for garnish
- Fried onion for garnish
Instructions
Step 1: In a large bowl, mix beef with yogurt, garlic paste, ginger paste, Radhuni mangsher moshla, turmeric, red chili, coriander, cumin powder and salt. • Keep it like this for 15mins for marination
Step 2: Heat oil in a heavy-bottomed pot. • Add bay leaf, cinnamon, cardamom, and cloves. Sauté for a few seconds until fragrant. • Add the sliced onions and cook on medium heat until golden brown. Stir occasionally to avoid burning.
Step 3: Add the marinated beef into the pot with the onions. Stir well to mix everything. • Cover and cook on medium heat for about 30 minutes. The beef will release water—let it cook in its own juices until oil starts to separate.
Step 4: Add 2 cups of warm water. Stir well. • Cover and simmer on low heat for another 40–45 minutes, or until the beef is tender and oil floats on top.
Step 5: Final Touch Add garam masala and green chilies. Cook uncovered for another 5–10 minutes to thicken the gravy to your liking. • Garnish with chopped coriander leaves and fried onion before serving.
Tips
- Use mustard oil. It gives the dish an authentic Bangladeshi aroma and flavor. Heat it until it smokes lightly to remove bitterness before cooking.
- Let the beef cook slowly in its own juices before adding extra water. This brings out a deep, rich flavor.
- When adding water to the curry, always use warm or hot water. Cold water can slow cooking and tighten the meat temporarily.
