Bangladeshi food and catering · Based in Concord / Vaughan, serving Ontario and across Canada
Slow-cooked bhuna, celebration biryani and the dishes that make a gathering feel complete — cooked by Chef Mehrab Musa for family tables, dawats and milestone events across Ontario and Canada.
Preordered meals and full-service catering. We do not operate a dine-in restaurant, and we do not take table reservations. Every order is confirmed by invoice before it is final.
Our food
Chittagong Kitchen brings the flavours of Chittagong and Bangladesh to tables across Ontario and Canada. Our cooking is built around Chittagong dishes: slow-cooked bhuna, celebration biryani, wedding-style chicken roast, and the bhortas, daals and vegetables served beside them.
From a meal at home to a full event, we plan the food and service around the occasion — not the other way around. All items are halal. Preorders are taken 24–48 hours ahead, with free pickup in Concord / Vaughan and delivery priced by distance and confirmed on your invoice. Catering travels to events across Ontario and Canada — ask us about your venue.
From our kitchen
Three of these are on the preorder menu. The two wedding-table dishes — chicken roast and mutton bhuna — are prepared through catering.
The beef curry of the Chittagong mezban feast. On the preorder menu by the 2 lb, and at the centre of the Mejbani Set for five.
Chicken roast as served at a Bangladeshi biye bari. Prepared through catering, sized to your guest count.
A special Chittagonian beef biryani. Small serves 4–5, large serves 7–8, on the preorder menu.
Mutton bhuna for a dawat table. Prepared through catering, sized to your guest count.
Chittagonian blackened beef, on the preorder menu by the 2 lb.
Meet the Chef
Founder of Chittagong Kitchen · Culinary Educator · Writer
Rooted in Chittagong. Bringing Bangladeshi cuisine to a wider table.
Chef Mehrab Musa is a Bangladeshi Canadian chef, entrepreneur and writer, and the founder of Chittagong Kitchen. Originally from Chittagong and now based in Vaughan, he brings together regional food traditions, professional culinary training and a clear ambition: to help Bangladeshi cuisine receive the recognition it deserves, under its own name.
A 2026 graduate of George Brown College’s Culinary Skills program, Mehrab also works as a culinary educator. His work spans homestyle meals, private dining, wedding catering, cultural gatherings and hands-on cooking classes, including teaching the art of Bangladeshi biryani.
At the heart of his cooking are the flavours of Chittagong: Mejbani beef, kala bhuna and Orosh’er biryani, alongside the everyday meals and celebration dishes that connect Bangladeshis across generations. Through Chittagong Kitchen, he welcomes guests into that culinary heritage with thoughtful preparation and generous hospitality.
Mehrab’s path to a professional kitchen was not a straight line. After leaving a business degree unfinished, he rebuilt his career in Canada, balancing culinary school, employment, entrepreneurship and the responsibilities of raising a family.
A husband and father of two, he approaches his work with an understanding of what a shared meal can mean. Whether a customer is ordering dinner for their family, celebrating a marriage or searching for a familiar taste of home, he recognises the trust behind that invitation.
His wife, artist and curator Lamisa Binte Ashiq, is an important part of this journey. Their shared interests in food, art and culture come together through CK Events by M&L, connecting hospitality with creative expression.
Serving the Greater Toronto Area, Mehrab’s work includes family meals, private chef experiences, weddings, gaye holud and dholki celebrations, pop-ups and cultural events.
Through Mejbani exhibitions, Ekushey gatherings and community experiences, he creates opportunities for people to encounter Bangladeshi culture through food. His work with CK Events extends into event production, styling and rentals, bringing the meal and the wider guest experience together.
Across these settings, his approach remains consistent: respect for the food, careful preparation and personal attention to the people being served.
Mehrab’s creative work also extends to music video and film shoots, where he is currently working with artists in Canada. This adds another dimension to his growing body of work across food, culture and creative expression.
Beyond the kitchen, Mehrab writes and creates food content exploring Bangladeshi ingredients, regional traditions, culinary history and the people behind the dishes. Chittagong is his starting point, while his interests reach across Bangladesh and its distinct communities.
His work champions the recognition of Bangladeshi cuisine in its own right, with space for its regional names, histories and identities. Through cooking, teaching and storytelling, he aims to make those traditions more accessible without losing the context that gives them meaning.
In 2026, Mehrab reached the quarterfinals of the Favourite Chef competition associated with Carla Hall and shared his journey through Bangladeshi Trailblazers. Chittagong Kitchen also received a Canadian Choice Award nomination.
Mehrab is developing Bangladeshi spice products through his participation in the York Region Agri-Food Entrepreneurship Startup Program. Projects in development include a Mejbani Spice Box and a Bangladeshi Seven Spice blend, intended to help home cooks connect with these flavours.
He is also working on two cookbook projects. Flavours of Bangladesh: Chittagong Division, Vol. 1 explores the cuisine of his home region, while Fakibaji Ranna for the Lazy Bangladeshi focuses on approachable cooking for everyday life. Online cooking classes and further food storytelling projects form part of his plans.
As founder of Chittagong Kitchen, founder and producer of CK Events by M&L, and founder of MMK Group, Mehrab is building a broader future across food, culture and hospitality. His long-term ambitions include opening a dedicated venue for dining and celebrations.
At the centre of that work is a personal commitment: to build something meaningful for his family, serve his community well and help more people discover Bangladesh through its food.
Bangladeshi heritage. Thoughtful hospitality. A story shared through food.
Press & Conversations
Coverage of the food, the exhibitions and the kitchen — and one long conversation about the business behind them.
TINDS · January 30, 2026
An online feature about the Mejbani Exhibition in Toronto, which explored Mejbani through heritage storytelling, art and communal dining. The exhibition was curated by CK Events by M&L, with Chittagong Kitchen as food partner; Chef Mehrab Musa is quoted in the piece. This is coverage of the exhibition, not a feature solely about Chittagong Kitchen.
York Link · July 7, 2026
A program announcement from York Link, York Region's economic development account, marking the start of the program's second cohort with an in-kitchen orientation session. It welcomes the cohort as a whole and does not single out Chef Mehrab Musa or Chittagong Kitchen by name; Mehrab is a participant in the program, where he is developing Bangladeshi spice products.
IN CONVERSATION
Chef Mehrab Musa on Bangladeshi Trailblazers
Discover the person behind Chittagong Kitchen. Chef Mehrab Musa joins Bangladeshi Trailblazers for a conversation about his journey and the Bangladeshi food business he is building in Canada.
A guest appearance on Bangladeshi Trailblazers, not a podcast owned or hosted by Chittagong Kitchen.
Catering, by CK Events by M&L
We shape the menu, the buffet, the stations and the styling around your venue and guest count, and we confirm availability and a final proposal before anything is booked. Commercial general liability insurance — $5 million per occurrence and $5 million general aggregate — and able to cater in municipal and city venues.
Photos of events
Buffets dressed for guests, menus displayed, and the chef at the station — Chittagong Kitchen catering at real events. No event names or venues are shown here.
Exhibitions
The Mejbani Exhibition in Toronto explored Mejbani, a traditional Bangladeshi food practice, through heritage storytelling, art and communal dining. Curated by CK Events by M&L with Chittagong Kitchen, Egg Eye Productions and Artem by Saraf Saiara, it paired a guided art exhibition on the social and regional roots of Mejbani — from rural Bangladesh to its celebration in diaspora communities — with a communal meal of beef, rice and lentils, and live music.
It was presented as the first of a series exploring Bangladeshi traditions in Canada through food, art and music. The waitlist for Mejbani Exhibition 2.0 is open, with the date to be announced. Joining the waitlist is not a ticket purchase.
Another exhibition, Ekushey Iftar, paired a communal iftar table with exhibition displays — Bangla lettering, printed shirts and small display pieces — and food prepared for guests gathered around the table.
What guests say
Excerpts from genuine Google reviews for Chittagong Kitchen Toronto. Snapshot checked November 1, 2026: the listing showed 4.9 stars from 9 Google reviews. Ratings change — read the words, and ask us anything before you order.
“Absolutely phenomenal food! And 5-star service. The most humble chef I know. Went above and beyond for us.”
“Exceptional experience like you are back home. The chef was very friendly and flexible, catered to our needs and the guests loved the food.”
“Their food has become a staple in my home. The quality and flavour have been consistently wonderful, and their beef is probably the best you will find in town!”
“Chittagong Kitchen provided amazing food and service for our holud event, complete with a jhalmuri and chai station!”
“The taste of food is amazingly good. All the foods are cooked in authentic Bangladeshi style. Would highly recommend the beef and aloo bhaaji!”
“Consistently great. I especially love the beef curry and also the veggie dishes! I ordered chicken rezala for the first time recently and it was amazing.”
“Amazing chef, he is very dedicated. I ordered for an event with 60 people and everyone loved the food. The beef mejban and khashir rezala were the main superstars.”
“It was a delicious home meal. My favourites were the beef, pulao and chicken! The meat was tender and I enjoyed the pulao very much!”
These are excerpts, shortened only where a review ran long. One further Google review (5 stars, no text) is not shown as a quote.
Start here
For a family meal, browse the menus and send an invoice request — we will confirm availability, delivery if needed, and the final invoice. For a celebration, tell us the date, venue, guest count and menu style, and we will shape a proposal.
Phone / WhatsApp: +1 (437) 981-6442
Pickup: Concord / Vaughan — the pickup location is sent with your invoice.
Preorder: 24–48 hours ahead. No online payment.
Design your event menu ↗ — an enquiry, not a booking. A booking is confirmed only after availability and the final proposal are approved.