Dhaka, a new Indian restaurant Tandoori dishes employ meat or seafood roasted quickly in a tandoor, a Vegetarians will be thrilled with chef Sirazul Islam’s long list For everyone there’s flat “nan” and puffy “poori” While Dhaka is a popular destination for takeout, the burgundy walls, The restaurant’s “lunch box to go” with one meat, seafood Dhaka Indian Restaurant (148 Atlantic Ave. between Clinton and Henry streets
that specializes in curries and tandoori opened in March on Atlantic Avenue.
traditional clay oven using wood or coal. Out of that oven comes dishes
like the shrimp tandoori — large shrimp marinated in herbs and spices,
then seared in the oven and served with spinach and mushrooms. (Pictured
is owner Mohammed Talukder serving chicken tandoori at a promotional event
for “Dine In Brooklyn” at Borough Hall in April.)
of vegetable-based entrees; his “Baingan Bhurta,” a whole eggplant,
baked and blended with herbs, sauteed onions and tomatoes, sounds like
a winner.
breads plus a few more breads with assorted fillings.
candlelit, linen-covered tables and soft music make for a relaxing dining
environment.
or vegetable curry, served with basmatic rice, nan, cabbage, “dal”
(lentil curry), condiments and soda may leave your office smelling like
Sixth Street in the East Village, but for $6.95 to $8.95 for a whole lot
of food, what do you care?
in Cobble Hill) accepts Visa, MasterCard, American Express and Discover.
Entrees: $7.75-$14.95. The restaurant serves lunch and dinner daily. Delivery
available. For more information, call (718) 858-4340.
