Jheel Maestria has added six new dishes to its Gulshan menu, specifically Chicken Katsu with Cheese Sauce, Gochujang Chicken, Chicken Teriyaki, a Premium Steak Collection, Signature Lamb Shank, and a New Signature Chicken Collection. Furthermore, the restaurant prepares and serves all of these Japanese, Korean, and Western additions strictly halal at its lakeside dining room in Gulshan, Dhaka.
Six New Dishes on the Menu at Jheel Maestria, Each Built for a Different Craving
The new menu at Jheel Maestria brings six dishes to the table at once, as each one pulls from a distinct culinary tradition. For instance, a crispy Japanese-style cutlet sits right beside a spicy Korean glaze. Meanwhile, a Western steak collection rests alongside a slow-cooked, Mediterranean-style lamb shank. For a restaurant already known for halal fine dining beside Gulshan’s lake, that is a bold spread to launch together.
Ultimately, this matters for a simple reason. Guests frequently visit Jheel Maestria for a birthday dinner, corporate lunch, or quiet evening by the water. Consequently, they now have six compelling reasons to return. After all, each new dish targets a distinctly different craving. Below is a full look at each addition, what makes it worth ordering, what it costs, and where it fits if you are planning a visit.
What Is New on the Menu
| Dish Name | Cuisine Style | Spice Level | Price Range | Best For |
| Chicken Katsu with Cheese Sauce | Japanese fusion | Mild | 999++ | First time visitors, families |
| Chicken Teriyaki | Japanese | Mild | 1049++ | Lighter, familiar flavors |
| Gochujang Chicken | Korean | Hot | 1049++ | Spice lovers |
| Ribeye Steak | Western fine dining | None | 2199++ | Rich, well marbled cut lovers |
| Sirloin Steak | Western fine dining | None | 2149++ | Leaner cut, classic steak lovers |
| Beef Tenderloin | Western fine dining | None | 2349++ | Most tender cut, special occassions |
| Lamb Shank | Mediterranean style | Mild | 1499++ | Slow, healthy meals |
Chicken Katsu with Cheese Sauce
Spice level: Mild. Contains dairy and gluten.
Chicken Katsu with Cheese Sauce is the most approachable dish on the new menu, and it earns that place honestly. Cooks coat a boneless chicken breast in coarse panko crumbs, then fry it until the crust turns deep golden brown. This breading technique traces back to Japan’s tonkatsu tradition, where chefs originally deep fried thin cutlets instead of pan frying them like Western cooks. That step gives the coating its familiar crunch.
At Jheel Maestria, the chefs apply the same technique to chicken instead of pork, keeping the dish fully halal while preserving its signature crispness. They pour a warm, creamy cheese sauce over the top, so your first bite delivers a satisfying crunch, followed by a soft, savory pull of melted cheese.
This dish suits guests who are new to Japanese fusion food, and it works well at a table where not everyone wants something spicy. Families tend to like it too, since the cheese sauce softens the flavor for younger guests while the crust keeps adults interested. If you are searching for chicken katsu in Dhaka, this is a halal version built for a lakeside, fine dining setting rather than a quick service counter.
Gochujang Chicken
Spice level: Hot. It contains soy.
Gochujang Chicken sits at the opposite end of the spice scale. Korean cooks make Gochujang, a fermented chili paste, using chili powder, glutinous rice, and fermented soybeans. This paste delivers heat, sweetness, and a deep savory note all at once, creating a flavor combination that no other chili sauce can match.
The chicken is glazed in a gochujang based sauce, then finished so the glaze caramelizes slightly at the edges. That caramelized edge is what separates a good gochujang chicken from an average one: it should taste sweet first, then spicy, then savory, rather than hitting all three at once.
Korean food has been gaining ground in Dhaka for a few years now, and gochujang is one of the few Korean ingredients people outside Korea can now name on sight. For guests searching for Korean fried chicken in Dhaka, or a halal version of Korean spicy chicken, this dish gives Jheel Maestria a genuine entry into that trend rather than a diluted imitation of it. It is the spiciest of the six new dishes, so guests sensitive to heat may want to pair it with a milder option from the table.
Chicken Teriyaki
Spice level: Mild. It contains soy.
Chicken Teriyaki rounds out the Japanese side of the new menu with something gentler than the katsu. Teriyaki is a grilling technique built around a glaze of soy sauce, sugar, and traditionally sake or mirin, brushed onto the meat several times during cooking to build up its glossy, slightly sweet coating. Halal kitchens typically substitute the alcohol based sake or mirin with a non alcoholic reduction, which keeps the same sweet, savory balance without the alcohol content.
The result leans familiar rather than adventurous. Where the katsu has crunch and the gochujang chicken has heat, teriyaki is about balance, which makes it a strong pick for guests who want something reliably good rather than something new to them. It rounds out the menu so there is an option for every mood at the table.
Premium Steak Collection
Spice level: None.
The Premium Steak Collection is where the new menu shifts fully into western fine dining. This is a small collection of cuts, not a single steak dish, so guests choose between different textures and richness levels rather than one fixed option.
Doneness is the detail that separates an average steakhouse from a serious one, and it comes down to internal temperature rather than color alone. The United States Department of Agriculture sets 145°F as the safe minimum internal temperature for whole cuts of beef, measured with a food thermometer, though many diners still prefer a lower temperature for a softer, redder center on tender cuts. A kitchen that takes this seriously, rather than guessing by touch, is one worth trusting with a premium cut.
For Jheel Maestria’s guests, this collection answers a specific gap. Fine dining steak options in Dhaka are not rare, but a halal certified steak menu served lakeside, with the same attention to sourcing and doneness a dedicated steakhouse would apply, is a shorter list. Order this for an anniversary, a client dinner, or any night that calls for something more formal than the rest of the menu.
Signature Lamb Shank
Spice level: Mild.
Signature Lamb Shank is the slowest dish on the new menu, in the best sense. Lamb shank comes from the lower leg, a cut with a high amount of connective tissue, which makes it tough if cooked quickly. Braising solves this problem by cooking meat gently in liquid well below boiling. Over time, this slow heat allows collagen to melt into gelatin. In fact, that gelatin gives the meat its soft, almost spoonable texture, not the liquid.
Done correctly, the shank pulls away from the bone with light pressure from a fork, and the braising liquid should have thickened into a rich, meat forward sauce rather than staying thin and watery. Tender meat plus a sauce worth spooning over rice or mash is what makes lamb shank a comfort dish even inside a fine dining setting.
This is the dish for guests who want something hearty rather than light, especially on a cooler evening by the lake. It also signals something about the kitchen’s range: a restaurant that can run a fast, crisp katsu and a three hour braise on the same night is working across two very different skill sets. Because this dish takes time, ordering it early rather than at the last minute helps the kitchen serve it at its best.
New Signature Chicken Collection
Spice level: Varies by dish.
The New Signature Chicken Collection closes out the new menu. Once this collection is included, four of the six new dishes are chicken based, and that is not an accident. Chicken remains the most ordered protein across Jheel Maestria’s guest base, spanning families, corporate groups, and solo diners, and a broader chicken lineup gives the kitchen more chances to hold onto returning guests who default to chicken but still want variety.
Katsu, Gochujang Chicken, and Teriyaki each represent one specific cuisine. This collection stands out because the kitchen designed it to showcase its own chicken recipes outside those categories, relying on the chef’s unique combinations rather than a single national style. If your table wants to sample a spread rather than commit to one cuisine, order from here. Spice level varies by dish within the collection, so ask your server which options are mild and which carry heat.
Why This Menu Update Matters
Adding six new dishes across four culinary traditions is a meaningful update for any restaurant. However, this change matters even more for Jheel Maestria, a lakeside venue built around halal fine dining. After all, halal dining in Dhaka has historically leaned toward a narrower set of cuisines. Guests looking for halal Japanese or Korean fusion food often have fewer options than unrestricted diners.
This update closes some of that gap without forcing the venue to alter its identity. In fact, the lake view seating and fine dining service remain completely intact. At the same time, the halal preparation standards stay exactly the same. The range of flavors changes, giving returning guests a reason to try something new instead of ordering the same dish.
Visiting for the New Menu
All six dishes are now part of Jheel Maestria’s regular à la carte menu in Gulshan. Naturally, the picturesque lakeside setting makes an evening visit ideal for trying these new offerings. For instance, heartier options like the steak collection and signature lamb shank fit perfectly into dinner.
Several of these dishes, especially the steak collection and lamb shank, are carefully planned orders rather than spontaneous choices. Booking a table in advance is worth doing on weekends or for group visits. You can reserve a table by calling or through the reservations page at.
Frequently Asked Questions
Q. 1. What is Gochujang Chicken?
Ans: Gochujang chicken is a popular Korean-inspired dish made with chicken pieces cooked in a sticky, spicy, and sweet sauce.
Q. 2. What flavor is Gochujang Chicken?
Ans: Gochujang tastes spicy, sweet, and deeply savory, with a thick, sticky texture and a rich umami “funky” depth from fermentation.
Q. 3. What is Gochujang Chicken made of?
Ans: Gochujang is a thick, savory, sweet, and spicy Korean condiment made from gochugaru (red chili powder), glutinous (sticky) rice, meju powder (fermented soybean), barley malt powder, and salt.
Q. 4. What does Gochujang chicken taste like?
Ans: Gochujang chicken tastes bold, savory, sweet, and spicy, coated in a thick, sticky glaze powered by Korean fermented red chili paste.
Q. 5. What is Katsu Chicken made of?
Ans: Chicken katsu is made of boneless, skinless chicken breast or thigh coated in flour, beaten egg, and flaky Japanese panko breadcrumbs, then deep-fried or pan-fried in oil until golden and crispy.
Q. 6. Is Katsu Chicken halal?
Ans: Chicken katsu is not automatically halal. It is only halal if the chicken is from a certified halal source, fried in clean oil, and prepared without alcohol or non-halal ingredients like Mirin or certain commercial sauces.
Q. 7. What is the difference between katsu and fried chicken?
Ans: Chicken katsu is a classic Japanese dish. It features a boneless chicken cutlet pounded flat. The meat is coated specifically in airy panko breadcrumbs. It is then shallow-fried until golden and crispy.
Q. 8. Is lamb shank a fatty meat?
Ans: No, the lamb shank itself is naturally a lean muscle cut because it comes from the lower leg (the animal’s leg muscles do a lot of work).
Q. 9. Is lamb shank healthy to eat?
Ans: Yes, lamb shank is healthy. It is packed with high-quality protein, iron, zinc, vitamin B12, and beneficial omega-3 fatty acids.
Q. 10. What kind of meat is beef steak?
Ans: A beef steak is a cut of beef (meat from cattle) sliced perpendicular or across the muscle fibers.
Q. 11. How to marinate a beef steak?
Ans: To marinate a beef steak, combine 1/4 cup olive oil, 1/4 cup soy sauce, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, and minced garlic in a resealable bag. Add the steak, press out the air, and refrigerate for 2 hours up to 24 hours before cooking.
Q. 12. How long do I cook beef steak?
Ans: For a standard 1-inch thick beef steak pan-seared over high heat, cook 2–3 minutes per side for rare, 3–4 minutes for medium-rare, 4–5 minutes for medium, and 5–7 minutes for well-done.
Conclusion
Jheel Maestria has updated its halal lakeside menu. It now features six new dishes across four cuisines. Craving flavor? Try the crunchy chicken katsu or spicy gochujang chicken. You can also enjoy the rich comfort of slow-cooked lamb shank. Regular guests now have fresh reasons to order something new. First-time visitors get a much broader taste of what the kitchen can do.
