Kababish

A snug go-to for Indian, Pakistani, and Bangladeshi carry-out. I've had late-night lamb kebabs that were so spicy I had to pace my breathing. I've had the halwa puri for breakfast–sweet semolina mixed with savory fried dough and spicy, crunchy chickpeas. People love the kebab roll. They use coal for the oven, giving your kebabs extra char flavor. If you want to eat something shock-worthy, try the goat brain masala—which might make you crazy addicted.