Neerob

At this small Bangladeshi newcomer, the chef greets us with a warm “What can I get for you, brother?” We settle on the lamb curry, loaded with large hunks of yielding meat in a thick, rich sauce, and soft spears of okra tossed with shrimp. One customer recommends the goat biryani, calling it a perfect example of Bangladeshi food. He’s right: The grains of rice are perfumed with a heady mix of cardamom and mixed with cubes of gamey meat.