About — Pansi Restaurant

1998 Est. Year

Our Heritage

From Humble Beginnings
to Culinary Excellence

Pansi Restaurant was born from a simple dream — to create a space where food transcends mere sustenance and becomes an art form. Founded in 1998 by Chef Ahmed Hossain and his wife Fatima, Pansi began as a modest 20-seat bistro in Old Dhaka.

Word spread quickly about the extraordinary flavors emerging from our kitchen. Within three years, we had outgrown our original space and relocated to our current home in Banani, where we've served over half a million guests and earned recognition as Dhaka's premier fine dining destination.

25+

Years of Excellence

500K+

Happy Guests

Our Mission

To Nourish the Soul Through the Art of Food

We believe that a truly great meal is more than ingredients on a plate. It is an experience that engages all the senses, connects people, and creates memories that last a lifetime. Our mission is to craft those moments for every guest who walks through our doors.

Our Vision

Setting the Standard for South Asian Fine Dining

We envision a world where Bangladeshi culinary heritage is celebrated on the global fine dining stage. By blending our rich local traditions with international techniques, we aim to put Dhaka on the world's culinary map.

The Artisans

Meet Our Chefs

Chef Ahmed Hossain

Founder & Executive Chef

Trained at Le Cordon Bleu Paris and the Culinary Institute of America, Chef Ahmed brings 30 years of mastery to every dish. His philosophy bridges Bangladeshi heritage with French technique.

Chef Sofia Martinez

Head Pastry Chef

A graduate of the Barcelona Pastry Academy, Sofia transforms dessert into theater. Her creations have been featured in Bon Appétit and Saveur magazines internationally.

Chef Rajan Patel

Sous Chef

Rajan's expertise in South Asian spices and contemporary technique creates the backbone of our à la carte menu. His smoky lamb preparations are legendary among regulars.

Why Pansi

The Pansi Difference

Award-Winning Excellence

Recipient of the Bangladesh Culinary Excellence Award for eight consecutive years and featured in Asia's Best Restaurants guide.

Farm-to-Table Ingredients

We source directly from local farmers and artisan producers, ensuring seasonal freshness and supporting the local agricultural community.

Impeccable Service

Our front-of-house team undergoes rigorous hospitality training to deliver warm, knowledgeable, and deeply personal service to every guest.

World-Class Wine List

Our cellar houses over 400 curated labels from 22 countries, with our sommeliers on hand to guide perfect pairings for your meal.

A Legacy of
Fine Dining

From Humble Beginnings
to Culinary Excellence

To Nourish the Soul Through the Art of Food

Setting the Standard for South Asian Fine Dining