Bangladeshi Food Is a Rarity Around New York. This Place Helps Fill the Void.
JERSEY CITY — One Monday afternoon in December, Nur-E Gulshan Rahman was perched on a hot-pink step stool, her body hunched over a boti, a steel cutting instrument she bought back in her native Bangladesh. Her face was inexplicably free of sweat as she sliced bulky calabazas into small diamonds.
A large knife might suffice for other cooks when it came to that task. But not for Ms. Gulshan, who prefers the boti, its blade shaped like a viper’s fang.
“Too hard,” she said when a...