• 17 Nov, 2025

Introduction: The Kitchen That Feeds More Than a Baby

Every morning at 5 a.m., before the city of Dhaka wakes to the sound of rickshaws and street vendors, a quiet ritual begins.

In a small kitchen tucked behind a curtain in a rented apartment in Mirpur, a young mother heats a pot of pumpkin and lentils on a gas stove. She stirs slowly, watching the steam rise. She tastes. She adjusts. She pours the warm mash into a small glass jar. She labels it: “Pumpkin + Masoor Dal – 6+ Months – Made with Love.”

She packs it in a cloth bag. She walks 15 minutes to the metro station. She delivers it to a new mother in Uttara.

This isn’t a factory.
This isn’t a restaurant.
This is a home-based baby food business — born not from ambition, but from necessity.

And it’s growing.

Across Bangladesh — in the alleys of Chittagong, the rooftops of Sylhet, the backyards of Rajshahi — hundreds of mothers are doing the same.

They’re not selling imported purees.
They’re not copying Western brands.
They’re making real food — from turmeric, pumpkin, lentils, spinach, and coconut milk — food their own grandmothers made.

And their customers?
Other mothers.

Mothers who are tired of chemical-laden baby food.
Mothers who want to know exactly what’s in their baby’s bowl.
Mothers who believe — like they do — that food made with love is the first medicine.

This is not a trend.

This is a quiet revolution.

And you — yes, you — can be part of it.

You don’t need a degree.
You don’t need a loan.
You don’t need to leave your child.

You just need a clean kitchen, a little courage, and the wisdom already in your hands.