Our story,our passion,our people.
Born in Banani with 8 tables and a dream. Still cooking with the same love, every day.
A bistro built on honesty.
Verdure opened in March 2021 in a small corner of Banani with 8 tables, a chalkboard menu, and a team of four. The idea was simple: cook what is in season, cook it with care, and treat every guest like family.
In our first week, we changed the menu three times because the market had different vegetables than expected. That flexibility — that commitment to freshness over formula — is still at the heart of everything we do.
Today we are still small by design. We believe a smaller kitchen means more attention to every plate. Our menu changes weekly based on what our suppliers bring us, and we would not have it any other way.
"We would rather close early than serve something that is not at its best."
"The Minds Behind Every Dish"
Meet the dedicated professionals who turn ordinary ingredients into extraordinary experiences.
Rashid Karim
Sous Chef
Rashid runs the morning kitchen and is obsessed with fermentation. Everything from our house pickles to the sourdough starter is his.
Mia Chen
Pastry Chef
Mia trained in Paris and brings a French precision to Bangladeshi seasonal fruits. Her tarts sell out every weekend before noon.
Three things we never compromise on.
Freshness First
If it is not fresh today, it is not on the menu today. Simple as that.
Local Always
We source from Dhaka's best suppliers and farms within 200km wherever possible.
Waste Nothing
Every trim, every skin, every stem finds a purpose. Our stock, pickles, and oils are proof.
Three years in the making.
Verdure opens in Banani with 8 tables, 4 team members, and a handwritten menu.
First full seasonal menu cycle completed. Weekly menu changes become a signature.
Mia joins as pastry chef. Dessert menu launched. Weekend brunch introduced.
Hosted first community table dinners. Partnered with 6 local farms directly.
New tasting menu launching this spring. Still 8 tables. Some things should not change.
