Bengali Food on Vermont

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Bangladeshi food is showcased in a tiny corner of Koreatown known as Little Bangladesh.  Located predominantly on 3rd Street and spilling over on to Vermont Avenue, in the form of Aladin Sweets and Market.

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Upon entering, we are immediately drawn to steam tables glistening with appetizers, meat, lentils, fish and whatever else is on the chef’s play list for the day.

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A menu on the counter lists options that include freshly made, piping hot entrees straight from the kitchen with everything ranging in price from $1.00 to $7.99.

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The bright space is utilitarian and comfortable.  Not exactly romantic date worthy, unless your date happens to be crazy about Bangladeshi food, then by all means date away here.

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We like to start with their chai, a warm and comforting spiced milk tea.

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We always order the mooghlai paratha, a freshly made fry bread stuffed with egg, onion, green chili, cilantro and chicken or beef.  We like the tender, juicy chunks of chicken, spiked with cumin, white and black pepper.   This substantial dish is served with a small green salad, sliced onion and a rich, sweet chutney that when smeared over the piping hot paratha unifies all the homey flavors. This large, flakey, full meal on a plate is quite filling and we are only able to consume a fraction, but it reheats very well.

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For dessert Aladin puts out a sweet yogurt called doi, this rich creamy, thick custard is served in individual or party size depending on your needs.

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The restaurant also sports a small market loaded with Indian and Bangladesh products both imported and locally sourced.

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Some easy sauce marinades make recreating the flavors of India and Bangladesh a breeze.

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We appreciate the authentic taste of Bengali food originating from the eastern part of the Indian subcontinent, now divided between Bangladesh and West Bengal and Aladin brings those delightful flavors home to Los Angeles, thank goodness.

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Aladin Sweets & Market, 139 South Vermont Avenue, Los Angeles, CA 90004
Phone – 213-382-9592

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LAGourmet

Culture and Cuisine Guru

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