Little Saigon Noodle - Artesia

Using the word “Mysterious” in the title might seem a bit sensational, but it certainly grabs your attention, doesn’t it? I promise to unravel the mystery soon, but first, let me share how I discovered Little Dhaka, a Bangladeshi restaurant and market in Artesia. My journey began with an episode of Bizarre Foods, where Andrew Zimmern explored Indian cuisine. I was particularly intrigued by a segment on Bengali food, which reminded me of my college roommate from Bengal. If I had been as curious about food back then as I am now, she might have opened my eyes—and palate—to this vibrant region of Indian cooking. You can read more about the episode by clicking here. What piqued my interest in Bengali cuisine was the use of mustard oil as a key ingredient. I can't recall having dishes that featured mustard oil, so I was eager to try it. In my search for insights, I reached out to Smita, the owner of Saffron Spot, an Indian ice cream shop in Artesia, where I had previously enjoyed some ice cream tastings. I figured she could guide me in the right direction. She recommended Little Dhaka, conveniently located in the same city. Initially, I was a bit confused to discover that it was a Bangladeshi restaurant and market. However, upon further research, I learned that "Bangladesh" translates to "Country of Bengal" in Bengali. To explore the connection between Bangladesh and Bengal, click here. After this enlightening investigation, I was ready to check out Little Dhaka. Thanks to Smita, the owner of Little Dhaka offered my dining group a fantastic meal deal: for just $10, we enjoyed a salad, a choice of two entrees, naan, paratha, rice, a rasmalai dessert, and a soft drink. Even without that lunch special, you can find great inexpensive eats here. Little Dhaka has steam tables with entrees priced around $3 to $4, making it possible to enjoy a delicious meal for somewhere between $10 and $20, depending on what you choose. They change the dishes daily, providing a wonderful variety. My group prefers to eat family-style, so we split into smaller groups, sat at different tables, and shared our feast. We started our meal with a simple but fresh salad, consisting of cucumbers, tomatoes, red onions, and a slice of lemon. Interestingly, I used these veggies almost like a palate cleanser (excluding the red onions) between dishes. The entrees were bursting with flavor, yet because I was unfamiliar with the spices, the “mysterious” element was that I couldn’t quite articulate what I was tasting. I thought I detected the tang of mustard oil, but perhaps I was imagining it? I’m sure there were plenty of other seasonings in the dishes we tried. When I asked the owner about his use of mustard oil, he mentioned that Bangladeshi cuisine primarily relies on poppyseed oil. That left me a bit puzzled. Regardless of the spices involved, I thoroughly enjoyed the food at Little Dhaka. Unfortunately, I left my notes regarding the exact names of the dishes, but hopefully, my descriptions can guide you when ordering. One vegetable dish we ordered was sautéed potatoes cut into spears and cooked with chili. It had a nice kick, and I appreciated that the potatoes were firm rather than mushy. Our entree selection kicked off with Beef Curry. The beef was tender, and the rich sauce was delightful when spooned over rice, with hidden green chilis providing a bit of heat. Next was the fried fish, which ideally should have been served straight from the fryer for maximum crispiness. Nevertheless, the fish meat was wonderfully tender. My favorite dish was the mutton with lentils in a flavorful sauce, also perfect over rice, and I was pleased that the mutton wasn’t too gamey. Although the lamb curry was a touch oilier than I prefer, the bone-in lamb was still bursting with flavor. The only dish that didn’t quite win me over was the roasted chicken with spices; the sauce was overly thick and lacked seasoning compared to the other entrees. As for the rasmalai dessert, I didn’t fully grasp what it was until I looked it up at home. Essentially, these are dumplings made from cottage or ricotta cheese, soaked in sweet, thickened milk flavored with cardamom. I appreciated the texture and the cardamom flavor, but the milk was excessively sweet for my taste. Overall, I had a great experience at Little Dhaka. Finding affordable dining that also delivers delicious flavors is a rarity these days, and I believe Little Dhaka achieves both wonderfully.

The title of this blog post may have "Mysterious" in it, but it’s likely not as enigmatic as it sounds. However, it certainly grabbed your attention, didn't it? I promise to reveal the secret later, but first, let me share how I discovered Little Dhaka, a Bangladeshi restaurant and market located in Artesia. My curiosity about Bangladeshi cuisine was sparked by an episode of *Bizarre Foods* where Andrew Zimmern explored Indian food. The segment that caught my interest featured Bengali cuisine. This piqued my imagination because I had a Bengali roommate in college who, if I had shared my current culinary interests back then, might have introduced me to this captivating regional cuisine. You can read more about the show by clicking here. What intrigued me about Bengali cuisine was the use of mustard oil as a primary ingredient. I realized I had never tasted dishes prepared with mustard oil, so my curiosity grew. Reaching out for recommendations, I spoke to Smita, the owner of an Indian ice cream shop called Saffron Spot in Artesia. Having previously sampled her delicious ice cream, I knew she could guide me well. She directed me straight to Little Dhaka, which also happens to be in Artesia. Initially, I found it a bit confusing that this was a Bangladeshi restaurant and market, but after a quick investigation, I learned that “Bangladesh” means “Land of Bengal” in Bengali. If you want to know more about the connection between Bangladesh and Bengal, click here. When I finally arrived at Little Dhaka, the owner offered my dining party a fantastic deal: for just $10, we enjoyed a salad, choice of two curries, naan, paratha bread, rice, a rasmalai dessert, and a soft drink. Even without this special lunch deal, generous portions at low prices can still be found. Little Dhaka features steam tables with entrees priced around $3 to $4 each. Realistically, you can enjoy a satisfying meal for between $10 and $20, depending on your selections, and there's plenty of variety as they rotate the dishes each day. My group opted for family-style dining, splitting into smaller clusters at different tables to share our feast. We began with a simple but fresh salad made up of cucumbers, tomatoes, red onions, and a slice of lemon. Interestingly, I utilized these vegetables almost like a palate cleanser (except for the red onions) between the curries. Now, about the curries: they were exceptionally flavorful. However, due to my unfamiliarity with the spices in this cuisine, the “mysterious” aspect of these dishes made them hard to describe. I felt like I could detect the boldness of mustard oil, but perhaps it was all in my head? When I asked the owner about his use of mustard oil, he said that Bangladeshi cuisine mainly relies on poppy oil. Confusing, right? Regardless of the spices used, I truly enjoyed the food at Little Dhaka. Unfortunately, I left my notes on the names of the dishes at the restaurant, but based on my photos and general descriptions, you should be able to order them yourself. One vegetable dish I simply refer to as spiced potatoes cut into spears and cooked with chili; it had a nice kick and I appreciated that the potatoes weren’t boiled to mush. We then sampled the Beef Curry, which featured tender beef in a savory sauce that paired wonderfully with rice, notably enhanced by green chili for some heat. Next up was the fried fish, which, in hindsight, would have been better served straight out of the fryer, especially for someone like me who enjoys crispy fish skin. However, the fish was still perfectly tender. My favorite dish was the mutton curry with lentils, which was delicious alongside my rice, and I appreciated that the meat wasn’t overly fatty. Although the lamb curry was a bit oilier than I would have liked, the bone-in lamb still had great flavor. The only dish that didn’t quite do it for me was the roasted chicken with spices; the sauce was too thick for my taste and it lacked sufficient seasoning. As for the rasmalai dessert, I didn’t quite understand it until I researched it back home. Essentially, it consists of soft ricotta cheese dumplings immersed in sweetened milk flavored with cardamom. While I enjoyed the texture and the taste of the cardamom, the milk was just a tad too sweet for my liking. Overall, I relished my meal at Little Dhaka. In today's world, discovering affordable restaurants with delicious food is a rare find, and I believe that Little Dhaka delivers on both fronts.