Remote forest eatery in Madhupur draws crowds with traditional clay-pot cooking
Photo Collected
Tucked deep within the Madhupur forest, a modest marketplace known as Saidali has become an unlikely culinary destination, drawing crowds from across the region to sample a unique tradition: meat slow-cooked in clay pots. At the center of this burgeoning food scene is 25-year-old Shakil Ahmed, whose “Madhuban Hotel and Tea Corner” has transformed from a quiet village tea stall into a regional sensation.
Shakil’s journey began years ago in the industrial hub of Konabari, Gazipur, where he first learned the craft of clay-pot cooking while managing a small eatery. When his business was displaced by an eviction drive in 2024, he returned to his home village of Magantinagar in Madhupur. Armed with his acquired skills and a determination to rebuild, he opened a tea shop that soon pivoted to serving beef, mutton, duck, and country chicken—all prepared in the traditional clay-pot style that has since captivated social media users.
The popularity of the shop has turned the remote village of Magantinagar into a hub for food enthusiasts. Locals, including resident Abu Hanif, take immense pride in the transformation, noting that the once-quiet area now welcomes a steady stream of visitors daily. The shop’s reputation has spread far beyond the forest, with customers traveling from districts like Tangail and Mymensingh specifically to dine at the establishment.
The operational reality of the business is a testament to its rapid growth. Working alongside his father, Asgar Ali, and his brother, Sumon Ahmed, Shakil manages a grueling schedule, with the kitchen operating from early afternoon until midnight. The daily turnover is significant, often reaching nearly 40 kilograms of beef, alongside substantial amounts of mutton, duck, and local chicken. Prices are set at 200 taka per plate for dine-in customers, while takeaway meat is sold by the kilogram, frequently reserved in advance by callers eager to secure the slow-cooked delicacy for home gatherings.
As demand continues to climb, the small shop at Saidali market is often filled to capacity. Whether it is college students arriving on motorcycles or professionals passing through the forest routes for work, the consensus among patrons remains consistent: the distinct flavor achieved through clay-pot cooking stands apart from typical commercial offerings. For Shakil, the transition from a displaced entrepreneur to a local success story has been swift, rooted in the traditional techniques that have turned his small forest stall into a culinary landmark.
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