Department of FoodieDepartment of Foodie
Relaxed restaurant serving familiar Indian cuisine such as tandoori chicken, curries & kebabs.
What to order: Morog Polao · Kacchi Biryani · Beef Tehari · Beef Bihari KebabFrom Google Maps reviews.
Waste of Money, Time and Bangladeshi reputation and feelings, NOT RECOMMENDED. Beef Bihari Kabab (20$): it was a somewhat tendered beef with a strange spice and very chili hot, not close to a normal beef Bihari at all. Waste of money. Naan (2$): it was half baked. Ruho Fish (9$): it was again not at all tasty, come-on, in Bangladeshi restaurant you expect at least a decent fish curry, a weird spice is used which does not belong to Bangladesh. Dal (2$): Dal was good in taste. Service: unprof
This restaurant has been a staple in the Bangladeshi dining scene for many years, and it’s clear why it has maintained its reputation. While the space can get very crowded and the bathroom could use better upkeep, the overall experience is still strong—especially when it comes to efficiency and food variety. One of the standout aspects is their ordering system. It’s arguably one of the best among Bangladeshi restaurants—quick, organized, and designed to move customers in and out smoothly withou
Ghoroa has always been one of our favorites—we go there often to dine in and also grab plenty of takeout for home. It had been a little while since our last visit, so I was pleasantly surprised to walk into what felt like a brand-new restaurant after the renovation. The interior looks amazing—very modern, with a much nicer seating area, and everything feels so clean. It definitely makes the whole dining experience more comfortable and enjoyable. The best part is that the quality of the food is
From the Jul 15, 2025 health inspection. Lower-priority items are listed after the serious ones.
Not enough fridge or hot-holding equipment to keep food at safe temperatures.
Cold food was held above 41°F, warm enough for bacteria to grow.
Cooked food wasn't cooled down fast enough to be safe.
Flies were present in the space.
Hot food was held below 140°F, cool enough for bacteria to grow.