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Panahar Restaurant Review: Bangladesh, formerly part of Pakistan, lies in India's embrace in its Bengali region, so the cuisine is similar yet different from Indian fare. Poori, a fluffy bread akin to naan, which also is available, is one example, while poraata is a soft whole-wheat flatbread fried in melted butter that recalls Indian paratha. Similar to samosas are the triangular-shaped pastries stuffed with vegetables or chicken, to be dipped into tamarind sauce or a minted yogurt sauce. We recommend the appetizer of poori shrimp (it also comes with chicken), for which a puffed bread is flattened, filled with shrimp and sautéed onions, and folded and eaten like a burrito. Fish dopiazza seems singularly Bangladeshi, with traditional spices (turmeric, cumin and black mustard seed) and chopped cilantro and grilled onions sprinkled over a filet of fish --- finish it all with a squeeze of lime before enjoying. Fragrant korma presents a choice of shrimp, chicken, beef, lamb or goat in a cream sauce with turmeric, almonds and raisins. Many vegetarian items are available; try the eggplant cooked with chickpeas. Firni, rice pudding with raisins, cardamom, cinnamon, almonds and bay leaves, is a classic dessert. No alcohol is served, but patrons may bring their own. No corkage fee is charged. Consider a mango lassi, too.