(Ghoroaa Kennedy) KHAZANA BY KHAZANA MITHAI (Bangladeshi Restaurant)

Kacchi Biryani

Bangladeshi-style slow-cooked biryani with raw-marinated meat layered under fragrant rice — lighter on cream than Mughal variants, with a cleaner aromatic finish

Mishti Doi

Bengali sweetened yogurt set in clay pots — subtly tangy, caramel-edged, and one of the harder South Asian sweets to find well-executed outside the subcontinent

Sandesh

Delicate chenna-based Bengali sweet with a clean, fresh milk flavor — quality depends entirely on day-of preparation, which a dedicated mithai shop gets right

Halim

Thick slow-cooked stew of lentils and beef, topped with fried onions, fresh lime, and green chili — a Bengali street-food staple that eats like a full meal

Beef Curry

Slow-braised beef in a deeply reduced sauce of onion, ginger, and dried chili — Bangladeshi in its restraint on cream and tomato, with a dry, concentrated finish

Assorted Burfi

Milk-fudge sweets in cardamom, pistachio, and coconut varieties — the mithai counter standard; best bought fresh the day of