The garbanzo-bean base hummus and the ful, which is made from fava beans,fresh tomato, onion, lemon, olive oil and “Egyptian hocus pocus,” have a little texture, as opposed to the overly processed grocery-market versions.
The masala dosa, with its spiced-potato filling, reigns here, but any of the 22 varieties are worth trying, including the Pondicherry, which is filled with mixed vegetables, and the onion and chilies-embedded Rava dosa.
Baker Anthony Ilardi makes the flaky layered pastry by hand every morning in a complicated two-hour process that involves rolling and chilling a special croissant-like dough and filling it with a shaved-orange-rind-and-ricotta mixture.
Eastern European Restaurant in Brooklyn, NY, United States
His extra-large cheese-andpotato pirogi (“probably the most important dish for Polish people”) are as traditional as they get. And they face a discerning crowd in Greenpoint’s largely working-class “Little Poland” of Brooklyn.
At night, the glowing signage lining the buildings along the heart of Koreatown, evoke the nightscape of Seoul. In the middle of all the bright lights, chef Chang-Il Kim serves up traditional samgyetang, or ginseng chicken soup, unlike any other.
George Sanchez first started selling his tacos from a small cart on 135th Street and Broadway before moving his business to East Harlem in the early ’90s, when the neighborhood was largely Puerto Rican, Black and Italian.
Chef Zhou Li models his dumplings after the ones sold at the famed Din Tai Fung, a popular Taiwanese chain found mostly in Asia and California. They are half the size of your typical soup dumpling and can easily be eaten in one bite.