Hello Bangladesh Restaurant

"Step up to the gleaming steam table and load up your square ceramic plate with any combo of the two dozen dishes displayed at the Long Island City Bangladeshi restaurant. Pay special attention to the chicken roast (smothered in onions), beef kala bhuna (a curry), and the daily assortment of bhortas (mustard oil-laced vegetable purees). Then sit in the sunny dining room and eat with your hands." - Robert Sietsema

"This new Bangladeshi restaurant offers a glorious steam table featuring dozens of dishes. for a fixed price. Or go for dishes priced individually — such as the freshwater fish of the day from Bangladeshi rivers, the goat’s foo- soup, or the small, vegetable-drive, mustard-oil-laced appetizing dishes called bhortas." - Eater Staff

"Paya soup ($7.50) is a simple one, made of goat shanks long boiled, making for a spectacular broth with plenty of flavor and lots of gluey collagen. This is one soup that should be eaten with rice or flatbread, and the bones should be extracted and savored, not neglecting the marrow." - Eater Staff

"Step up the the gleaming steam table and load up your square ceramic plate with any combo of the two dozen dishes displayed. Pay special attention to the ones called chicken roast (smothered in onions), beef kala bhuna (a curry), and the daily assortment of bhortas (mustard-oil-laced vegetable purees). Then sit in the sunny dining room and eat with your hands." - Robert Sietsema

"You’ve probably never seen a steam table quite this big, featuring two dozen or so Bangladeshi dishes, handily distinguishing the cuisine from Indian food. Be on the lookout for freshwater fish, one or two imported from South Asia, as well as the small vegetarian dishes called bhortas. Mustard oil abounds, the signature seasoning of Bangladesh." - Eater Staff