The spices are ground each morning
Panch phoron — the five-spice blend that opens almost every Bengali dish — is dry-roasted and ground in our kitchen, never bought pre-milled. It costs us an hour a day. It is the hour you can taste.
Since the beginning
It started withmy mother
Our Passion
The flavours of Bangladesh are our passion, and “Topy’s Köket” is our stage.
We serve traditional Bengali food in its purest form. Simple ingredients, complex spices and a large helping of love. Welcome to a meal you feel in your heart.
We believe…
It is not the guest's job to remember us. It is our duty and our responsibility to make sure they never get the chance to forget us.
Chef & Owner
I was not a chef. But I was passionate about cooking. I learned it from mom as a little hobby that I enjoyed doing it, but I ended up falling madly in love with the food. Now cooking is not just my hobby, rather it is my art and my passion. Now I become a chef and cooking food with a lot of love.
Topy
Chef & Owner
Topy
Chef & Owner
How we cook
Three things we will not rush
Nothing is finished in advance
A curry is built in layers over hours: the spices bloomed first, the aromatics coaxed slowly, the fish folded in last so it never breaks. That order cannot be shortened, so we do not shorten it.
We cook it the way it is cooked at home
Not a milder version for a Swedish palate, and not a hotter one to prove a point. The food of Bengali kitchens, as it is actually eaten there — mustard oil pressed, fish bought whole.
The Room
Built for lingering, not for turning tables
Sågenvägen 2, Vendelsö, Sweden, 136 71
Come and taste the difference
A story is only worth as much as what reaches the table. Book a table and judge it there.