A hill-style restaurant on the family's own 50 decimal of land: a meal for four at Tk 700-800, pitha from Tk 10
In Dighinala, Khagrachhari, four siblings opened a restaurant modelled on a hill jhum house using their savings and a bank loan. They handle shopping, cooking and serving themselves, and keep prices low with tourists in mind.
Four siblings have opened a restaurant called Jumghor beside the Dighinala-Babuchhara road in Khagrachhari. The Prothom Alo report says it opened early last year, modelled on a hill jhum house. The lead entrepreneur used to do handicraft work, and the visitors who came to buy those goods kept asking where to find good food, which gave him the idea. With their own savings and some bank loan they built it on their own 50 decimal of land and decorated it themselves. There are five rooms including the kitchen. The four siblings do the shopping, cooking and serving, and two of their wives help. The menu has hill-style duck and chicken, fish in banana leaf, bamboo-shoot dishes, hill mushrooms and many kinds of pitha, and Bengali and Chinese dishes are cooked to order. They never sell stale food and cook to demand, so customers must ask half an hour ahead. They also take bookings for birthdays and events. Four people can eat for Tk 700 to 800 on local chicken, greens, dal and mixed vegetables, and pitha starts at Tk 10. They want to make the restaurant much bigger.
Lessons
- 1.Building on their own land meant no rent; savings plus a bank loan, with four siblings sharing the work, kept the cost manageable.
- 2.Making local culture and food the identity sets a small restaurant apart, and prices can stay within reach of tourists.
- 3.Cooking to order avoids stale-food waste, and taking bookings gives an early sense of sales.
We published this with the person's permission, without revealing who they are.
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