Try Plano Bangladeshi-fusion pizza shop Sauce Bros for Bengali New Year

SauceBros Pizza co-owner Redwan Huda holds a Naga Habanero Balachao pizza on Thursday, April 11, 2024, at the restaurant in Plano. The pizza consists of Balachao, fried fermented shrimp, consumed in Bangladesh as a regular menu item with rice. The fusion of Balachao garnish with spicy naga sauce and mozzarella adds a umami flavor to the pizza.is celebrating Pôhela Boishakh, the first day of the New Year, and it’s a good opportunity to get to know some of their flavors.

All the components of Sauce Bros pizzas are made from scratch, from the dough that is left to rest for three days to the marinara sauce made from tomatoes. Some ingredients are brought from“We wanted to put ourselves on the map, so we wanted to do something like infusion pizza,” said Redwan Huda, one of the founders and owners. “We try to incorporate and balance flavors that will blow your mind.”

The story of Sauce Bros began in 2020, during the COVID-19 pandemic. Huda was making pizzas at home for his family and friends and gradually realized that he could experiment with pizzas beyond the traditional.Huda is originally from Bangladesh and immigrated to the United States to study finance at Stony Brook University in New York. Years later, he moved to Dallas and worked in data analytics.

A family photo of SauceBros Pizza co-owner Redwan Huda, his grandmother and sisters, sits in the kitchen of his restaurant on Thursday, April 11, 2024 in Plano.“It’s all about representation. SauceBros is important to me because it’s a platform to showcase and celebrate Bangladeshi flavors, which are rich and diverse, yet underrepresented globally,” said Tarafdar. “This restaurant allows us to share our culinary heritage with a wider audience.

Sauce Bros is now looking to expand to other locations in North Texas such as Frisco or Downtown Dallas., Staff Writer. Imelda García is a journalist covering Hispanic food and Latino culture trends. She previously worked as a reporter for Al Día, the Spanish-language publication of The DMN. Before working at The DMN, she developed most of her career in national outlets in México.

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