>> VISITING WITH HUELL HOUSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

>> WELL, HELLO EVERYBODY.

HERE WE ARE OUT IN FRONT OF THE WORLD FAMOUS EL COYOTE RESTAURANT ON BEVERLY BOULEVARD.

IT'S A LITTLE AFTER NOON ON A FRIDAY, AND I'M STANDING HERE WITH JULIE AND WITH MOE.

NOW I COME DOWN HERE QUITE OFTEN, DON'T I, JULIE?

>> YES, YOU DO.

>> YOU HAVE SEEN ME IN HERE BEFORE.

>> MANY, MANY, MANY TIMES.

>> THAT'S RIGHT.

JULIE IS A WAITRESS HERE.

MOE IS THE BARTENDER.

NOW, I NEVER SEE MOE 'CAUSE I NEVER GO IN THE BAR AT ALL.

>> NEVER.

>> BUT I'VE HEARD THAT HE MAKES GREAT MARGARITAS, IS THAT RIGHT?

>> ABSOLUTELY.

>> AND ACTUALLY I DID GO IN THE BAR ONCE, AND WE HAD A CONVERSATION.

AND MOE, WHAT DID WE TALK ABOUT?

>> WE TALKED ABOUT DIFFERENT KIND OF FOOD FROM AROUND THE COUNTRIES, AND I MENTIONED ABOUT THE FOOD FROM BANGLADESH, AND HE SEEMS LIKE VERY MUCH INTERESTED TO KNOW ABOUT THAT.

SO WE'RE GOING TO GO THOSE BENGALI PLACES TO FIND OUT WHAT'S GOING ON THERE.

>> THAT'S RIGHT.

THE TRUTH OF THE MATTER IS, MOE AND I SEE EACH OTHER QUITE OFTEN AT THE BAR HERE IN EL COYOTE.

>> WE'VE KNOWN EACH OTHER FOR A WHILE.

>> WE'VE KNOWN EACH OTHER A LONG TIME.

AND I NEVER KNEW UNTIL JUST RECENTLY THAT YOU WERE FROM BANGLADESH.

>> YOU THOUGHT I WAS LATINO?

>> I THOUGHT YOU WERE MEXICAN, I REALLY DID.

I DIDN'T KNOW.

>> WELL, THANK YOU.

>> AND -- BUT WE FOUND OUT YOU WERE FROM BANGLADESH, AND THAT OPENED UP THIS WHOLE CONVERSATION ABOUT FOOD.

AND YOU HAVE KINDLY OFFERED TO TAKE ME ON A TOUR OF A COUPLE OF RESTAURANTS HERE IN LOS ANGELES THAT SPECIALIZE IN FOOD FROM BANGLADESH, AND ALONG THE WAY WE'RE GOING TO LEARN A LOT ABOUT THE BANGLADESH COMMUNITY HERE IN LOS ANGELES, RIGHT?

>> THAT'S RIGHT.

>> SO WE'RE GETTING READY TO LEAVE.

JULIE, YOU'RE GOING TO HAVE TO STAY AND WORK.

>> OKAY.

>> JULIE IS ALSO AN ASPIRING ACTRESS, RIGHT?

ONE OF MANY IN EL COYOTE.

>> HEY, TO BE A WAITRESS IN L.A. YOU MUST BE AN ACTRESS, RIGHT?

>> THAT'S RIGHT.

SO SHE'S GOING TO GO BACK IN AND DO HER JOB, AND WE'RE GOING TO HEAD OFF TO HAVE SOME FOOD FROM BANGLADESH.

THANK YOU.

>> SEE YOU LATER, HONEY.

>> SEE YOU LATER.

>> BYE.

>> YEAH, WE DO KNOW EACH OTHER.

AND NOW WE'RE HEADING OFF.

>> TO BENGALI PLACES.

>> BANGO -- BANG?

>> BENGALI.

>> BENGALI PLACES.

THAT'S WHAT YOU CALL PEOPLE FROM BANGLADESH?

BENGALI?

>> YEAH.

BANGLADESHI OR BENGALI.

>> BENGALI.

ALL RIGHT, LET'S GO OFF.

HEY, LET'S GO DOWN THIS WAY.

OKAY, HERE WE ARE.

WE'RE NOW ON THIRD AND HARVARD.

>> HARVARD, RIGHT.

>> AND IS THIS KIND OF AN AREA WHERE PEOPLE FROM BANGLADESH HAVE SETTLED?

>> YES, THEY ARE.

THEY'RE IN THIS AREA.

IT'S CALLED MID-WILSHIRE DISTRICT.

>> UH-HUH.

>> THEY'RE IN VERMONT TO WESTERN, MAYBE FURTHER MORE, ALL THE WAY TO PICO DOWN TO HOLLYWOOD.

>> AND HOW MANY PEOPLE ARE WE TALKING ABOUT FROM BANGLADESH?

>> OH, I WOULD SAY ABOUT 50,000.

>> 50,000?

>> YES.

>> SEE, THIS IS ALL NEW TO ME.

>> YES.

>> AND HERE'S THE NAME OF THE RESTAURANT, AND IT'S PRONOUNCED JAFRAN?

>> JAFRAN, WHICH IS -- MEANS SAFFRON, THE HERB SAFFRON.

>> SAFFRON?

>> YEAH.

>> I'VE NEVER HEARD OF SAFFRON.

>> SAFFRON IS A HERB YOU DECORATE THE FOOD WITH FLAVOR.

VERY EXPENSIVE STUFF.

THIS IS A BENGALI VERSION, JAFRAN.

>> OKAY, GOOD.

I'M LEARNING AS WE GO ALONG.

LET'S GO INSIDE.

THIS IS GOING TO BE AN EXPERIENCE.

OKAY, WE'RE INSIDE.

AND WHO IS THIS GENTLEMAN HERE?

>> THIS IS ONE OF THE OWNERS.

HIS NAME IS MR. CAMERON.

>> HI.

>> HI, HOW ARE YOU.

>> I'M HUELL HOWSER.

>> NICE MEETING YOU.

I'M CAMERON.

>> WELL, I TELL YOU, I'M HERE BECAUSE MOE HAS BEEN TELLING ME ABOUT THE -- IT'S CALLED THE BANGLA -- BANGLA -- >> BANGLADESH.

>> NO, BUT WHAT WAS THAT WORD?

>> BENGALI.

>> BENGALI POPULATION HERE IN LOS ANGELES.

I DIDN'T REALIZE THERE WERE 50,000 HERE.

>> ACTUALLY, THERE IS QUITE A BIG POPULATION OF BANGLADESHIS THAT LIVES IN THIS AREA.

AND I WOULD SAY LIKE A FEW THOUSAND FAMILIES THAT LIVES WITHIN JUST WALKING DISTANCE HERE.

AND IF YOU COME HERE REGULAR BASIS, YOU WILL SEE PEOPLE FROM BANGLADESH ARE WALKING LEFT AND RIGHT.

WE'RE GLAD TO BE HERE.

>> SO YOU'VE GOT A GOOD CUSTOMER BASE TO USE YOUR RESTAURANT.

THIS RESTAURANT IS NOT HERE BY ACCIDENT.

IT'S HERE TO SERVE THE COMMUNITY.

BUT IT'S HERE TO SERVE PEOPLE LIKE ME.

WHO KNOW ABSOLUTELY NOTHING ABOUT WHAT I'M GETTING READY TO SEE HERE TODAY.

>> EVERYBODY'S WELCOME HERE, YOU KNOW THAT.

>> OKAY, LET'S SEE WHAT WE'VE GOT HERE.

I'VE -- WHAT IS YOUR NAME, SIR?

>> PULAAG.

>> NICE TO MEET YOU, SIR.

>> NICE TO MEET YOU, SIR.

>> NOW, YOU'RE THE HEAD GUY HERE?

YOU'RE THE GUY WHO'S HERE EVERY DAY?

>> YEAH, I'M THE CHEF AND ONE OF THE OWNER OF THIS PLACE.

>> OKAY.

IT LOOKS LIKE -- LOOK AT THIS, LUIS.

WE'VE GOT AN AMAZING SETUP HERE.

COME ON BACK HERE WITH US, MOE.

>> WE HAVE A NICE TILAPIA FRY WITH BANGLADESH SPICE -- LITTLE MILD HOT WITH ONIONS, TOMATO, CILANTRO.

DEEP FRY.

>> AND WHAT KIND OF FISH IS THAT?

>> IT'S TILAPIA FISH.

>> IT TASTE LIKE A PERCH.

>> A PERCH.

>> YES.

>> OKAY.

AND WHAT ARE THESE FUNNY LOOKING THINGS?

>> CALLED SAMOSA, POTATO SAMOSAS.

VEGETABLE SAMOSAS.

DEEP-FRIED SAMOSA WITH THE POTATOES, GREEN PEAS, AND WITH -- >> IT HAS MILD SPICE WITH POTATOES.

>> BOY, I'M LOSING A LOT OF THESE WORDS.

I DON'T UNDERSTAND.

>> OKAY, THIS IS A BREAD, LIKE A DOUGH -- >> CAN I PICK THIS UP?

IS THIS THE WAY YOU DO IT?

>> TRY ONE.

DIP IN THERE.

>> THAT'S MILD.

IT'S NOT HOT.

>> THE GREEN SAUCE.

>> AND JUST EAT IT LIKE THIS?

>> IT HAS POTATOES AND ONIONS INSIDE.

>> OH, LOOK INSIDE HERE, LUIS.

IT'S GOT POTATOES.

>> POTATOES AND SOME MILD SPICE.

>> GREEN PEAS.

CILANTRO ALSO.

>> OH, WOW.

AND LOOK AT THIS.

WHAT ARE THESE?

>> IT'S CALLED HOT PATTIES.

>> HOT WHAT?

>> HOT PATTIES.

>> A PATTY.

>> HOT PATTIES.

>> YEAH.

LIKE INSIDE HAVE BEEF OR CHICKEN.

WE MAKE BOTH.

>> THEY HAVE THREE DIFFERENT KIND, BEEF, CHICKEN, OR VEGETARIAN.

>> CAN WE OPEN ONE OF THESE UP?

>> YEAH, YOU CAN.

SURE.

>> HERE, WHY DON'T YOU OPEN IT UP FOR ME.

AND LET'S SEE -- IS THIS THE WAY YOU EAT IT?

>> YEAH.

>> OH, AND THERE'S THE BEEF INSIDE.

>> EVEN YOU CAN DIP IN THAT GREEN SAUCE OR TOMATO KETCHUP OR ANYTHING.

>> SO YOU DO A LOT OF DIPPIN' HERE.

>> YEAH.

[LAUGHTER] >> MMM.

THIS IS GOOD, TOO.

AND WHAT ARE THESE, PATTIES OF SOME SORT?

>> THESE ARE MADE WITH BEEF AND LENTIL.

>> IT'S CALLED BEEF TIKKI.

>> BEEF?

>> BEEF TIKKI.

>> TIKKI.

>> YEAH.

WE MAKE IT GROUND BEEF WITH LENTIL.

AND ALL KIND OF SPICES LIKE ONIONS, CILANTRO.

>> OH, BOY.

NOW, WHAT'S THIS COMING UP HERE?

>> THIS IS NAAN.

IT'S TANDOORI BREAD.

>> NOW, WHAT DO YOU DO WITH THIS BREAD?

>> YOU CAN EAT IT WITH VEGETABLES, CHICKEN, OR BEEF, OR RICE.

>> SO DO YOU PUT THINGS IN IT AND KIND OF WRAP IT UP?

>> KIND OF WRAP IT, LIKE MAKE A BURRITO OR TACO.

>> I GOTCHA, I GOTCHA.

THAT'S WHAT THIS IS RIGHT HERE?

>> YEAH, THIS IS CALLED PARATHA.

THIS IS LIKE A DEEP-FRIED -- >> THIS IS BUTTER.

>> CLARIFIED BUTTER.

>> LOOK AT THIS.

IT'S LIKE A BIG TORTILLA.

>> YEAH, THE STUFF THEY USE, IT'S CALLED GHEE.

IT'S CLARIFIED BUTTER.

>> GHEE?

>> GHEE, G-H-E-E. >> BUT IT'S LIKE BUTTER.

>> IT'S NOT EXACTLY BUTTER.

IT'S CLARIFIED BUTTER, SKIM BUTTER.

>> COME HERE AND TALK TO ME A MINUTE.

YOU HAVEN'T BEEN IN THIS SHOW YET.

YOUR NAME IS?

>> MY NAME IS ESMENALMED.

>> OH, WOW.

WHERE HAS SHE BEEN?

YOU ALL BEEN HIDING HER.

[LAUGHTER] WE'RE GLAD TO HAVE YOU HERE.

>> OH, YEAH.

>> NOW, THIS FOOD, IS THE FOOD HERE HOT?

IS IT SPICY?

>> IT'S A LITTLE BIT SPICY, BUT NOT TOO MUCH HOT.

>> UH-HUH.

>> YEAH, IT'S A LITTLE BIT.

EVERYBODY -- I THINK EVERYBODY CAN EAT IT.

>> WHAT WOULD BE THE DIFFERENCE BETWEEN INDIAN FOOD AND BANGLADESH FOOD?

>> ACTUALLY, INDIAN FOOD, WE KNOW LOTS OF INDIANS ARE VEGETARIANS.

BUT IN BANGLADESH, I THINKS NOBODY WAS VEGETARIAN.

WE NORMALLY EAT LOTS OF FISH, MEAT, AND VEGETABLES, RICE.

AND THAT'S IT.

>> SO THAT'S THE ONLY DIFFERENCE?

>> ONLY DIFFERENCE.

>> AND ALL THE SPICES.

THIS IS LIKE -- THIS PLACE, THEY MAKE EVERYTHING HOME-STYLE.

WHAT YOU EAT AT HOME, THEY MAKE IT EXACTLY RIGHT THERE.

>> UH-HUH.

HOMEMADE.

>> HOMEMADE.

IT'S NOT A COMMERCIAL.

LIKE OTHER PLACE -- INDIAN PLACES, THEY USE A LOT OF SUGAR AND CREAM TO MAKE SWEETER, BUT THIS PLACE THEY DON'T USE THAT MUCH ARTIFICIAL STUFF.

>> NOW, YOU'RE GOING TO GET ALL THE PEOPLE WHO RUN ALL THOSE INDIAN RESTAURANTS MAD AT YOU FOR SAYING THAT.

>> THAT'S OKAY.

[LAUGHTER] >> THAT IS THE DIFFERENCE, RIGHT?

>> THAT'S THE DIFFERENCE.

>> OKAY.

WELL, COME ON AND TELL US SOME OF THE OTHER THINGS DOWN HERE.

WHAT IS THIS?

WHAT IS ALL -- WHAT IS THIS?

>> ACTUALLY, THIS IS -- WE CALL THE CHICKEN ROAST.

>> CHICKEN ROAST.

>> CHICKEN ROAST, YEAH.

>> AND WHAT KIND OF SAUCE IS THAT THAT IT'S IN?

>> THE SAUCE, NORMALLY WE MADE IT WITH SOME YOGURT.

WE MADE IT WITH YOGURT, SOME -- A LITTLE BIT SPICE, ALMONDS.

>> ALMONDS, RAISINS.

>> ONIONS, GARLIC -- GARLIC AND -- >> YOU ALL USE A LOT OF GARLIC?

>> NO, NOT TOO MUCH.

BUT WE USE THE GARLIC.

IT'S ONE OUR FAMILIAR SPICE.

>> I GOTCHA.

AND THEN HERE IS -- >> ALL OF THEM THINGS YOU SAW, EVERYTHING WE USE THE GARLIC.

EVERYWHERE WE USE THE GARLIC.

GARLIC FISH, SOME THINGS -- >> FRESH GARLIC.

>> FRESH GARLIC.

>> AND GINGER.

>> AND GINGER.

AND LOOK AT THIS.

THIS IS BASICALLY JUST RICE.

>> YEAH, IT'S CALLED -- WE CALL -- >> IS RICE A BIG PART OF YOUR DIET?

>> ACTUALLY, IT'S CALLED VEGETABLE PULLAO.

IT'S NOT THAT SIMPLE -- IT'S STEAMED RICE.

IT'S COOKED WITH SOME GHEE.

>> IT'S SPECIAL RICE.

>> IT'S SPECIAL RICE, SPECIAL TYPE OF.

LOOKS LIKE THE FRIED RICE.

>> IT'S MADE FROM FAMOUS BASMATI RICE.

>> AH.

>> BASMATI IS EXTRA, EXTRA LONG GRAIN, WHICH IS GROWN IN -- KIND OF ON THE SIDE OF THE HIMALAYAS.

>> ON THE HIMALAYAS.

>> YEAH, EXACTLY.

>> BUT TO ANSWER YOUR QUESTION, WE DO EAT RICE FOR LUNCH AND DINNER ALMOST EVERYDAY.

>> UH-HUH.

>> SOMETIMES SOME PEOPLE EVEN EAT RICE IN THE BREAKFAST ALSO.

>> REALLY?

>> SO IT'S LIKE RICE IS LIKE OUR STAPLE FOOD.

>> NOW, I'M JUST NOTICING ALL THIS FOOD OVER YOUR SHOULDERS.

IS A LOT OF THAT FROM BANGLADESH?

I NOTICE SOME PRINGLES POTATO CHIPS THERE, SO YOU'VE KIND OF AMERICANIZED -- [LAUGHTER] YOU'VE AMERICANIZED THE PLACE AS WELL.

>> BUT MOST OF THE SPICES YOU SEE ON THE RACK ARE EITHER FROM BANGLADESH -- MAINLY FROM BANGLADESH -- AND SOME OF THEM ARE FROM INDIA.

SO ALL THE INDIAN FOOD YOU NEED TO COOK, YOU HAVE TO COME HERE TO GET ALL THE SPICES.

>> I GOTCHA.

WELL, THIS IS WONDERFUL.

AND PEOPLE JUST COME IN HERE, AND IT'S KIND OF LIKE CAFETERIA STYLE.

THEY JUST ORDER, AND YOU HAVE DIFFERENT THINGS, DIFFERENT -- OH, WAIT A MINUTE.

WHAT IS THIS?

>> THIS IS SUIT.

DESSERT.

>> LOOK AT THIS, LUIS.

SUIT?

>> IT'S DESSERT.

AFTER EAT STAPLE FOOD, WE EAT SOMETHING.

DESSERT.

>> IS THIS COOKED AND READY TO EAT?

>> YES, READY TO EAT.

>> YEAH, WHAT THE NAME OF THIS?

>> RASGOOLAS, AND THIS ONE IS CALLED THE CHUM CHUM.

>> BOY, I CAN'T EVEN IMAGINE WHAT THIS TASTES LIKE.

CAN I HAVE ONE OF THESE?

>> SURE.

>> IT LOOKS LIKE UNCOOKED DOUGH.

[LAUGHTER] I'M SORRY.

>> IT'S VERY TASTY.

IT'S REALLY TASTY.

AND PEOPLE BACK HOME, WE HAVE A LOT OF FESTIVALS, LOT OF FESTIVALS.

AND IN THE FESTIVAL, PEOPLE MAKE THIS KIND OF SWEETS TO SERVE THEIR GUESTS.

>> AH.

>> NORMALLY IN AMERICA, WE SAY EVERYBODY IS SERVE THE CAKE, ANY OCCASION.

>> OH, BOY.

>> BUT NORMALLY -- WE OCCASIONALLY SERVE THIS TYPE OF DESSERT.

>> IT'S FULL OF -- IT'S WET.

IT'S WET.

>> MILK CURD.

IT'S MADE WITH MILK CURD.

>> WHAT'S THAT?

>> IT'S LIKE A -- >> YOU'RE USING WORDS I DON'T EVEN KNOW.

>> OKAY, THIS IS CONCENTRATED MILK.

>> CONCENTRATED MILK, THAT'S WHAT I THOUGHT.

IT'S -- YEAH.

>> WITH SUGAR -- WE PUT THE SUGAR AND EVERYTHING ON THAT.

>> NOW LOOK OVER HERE.

WHAT IS THIS?

COME OVER HERE AND TALK TO ME ABOUT THIS.

YOU'VE GOT A -- YOU'VE GOT A VIDEO STORE.

>> YEAH, WE HAVE A VIDEO SECTION THAT'S MAINLY FROM BANGLADESH AND INDIA.

WE HAVE VIDEOS FROM BANGLADESH TELEVISION, DRAMAS.

AND WE HAVE MOVIE VIDEOS.

PEOPLE FROM BANGLADESH, THEY COME HERE ALMOST EVERY NIGHT YOU WILL SEE.

FOR ENTERTAINMENT THEY WOULD RENT THIS AND ENJOY IT WITH THEIR FAMILY.

>> IT'S KIND OF A TOUCH OF -- IT'S KIND OF A TOUCH OF HOME.

>> IT'S LIKE A BLOCKBUSTER -- >> BLOCKBUSTER FOR BANGLADESH.

BOY, THAT WAS -- BOY, THAT WAS GOOD.

>> THE DESSERT?

>> THAT WAS REALLY GOOD.

>> WELL, YOU HAVE TO SAVE YOUR APPETITE.

WE'VE GOT ANOTHER PLACE TO GO.

>> WOW.

WELL, LET'S GO OVER HERE BECAUSE WHEN WE CAME IN, I SPOTTED THIS.

TELL ME WHAT THIS IS OVER HERE 'CAUSE YOU WERE GETTING READY TO GO FOR THIS.

>> THIS IS ACTUALLY SOME KIND OF HABIT.

NORMALLY AFTER THE FOOD, DINNER, LUNCH, PEOPLE EAT IT.

IT'S ACTUALLY -- HOW I EXPLAIN TO YOU.

I DON'T KNOW.

>> WHAT IS THIS?

>> OKAY, THIS IS CALLED BEETLE LEAF.

>> GO AHEAD AND PREPARE IT FOR US.

>> AND PEOPLE BACK HOME AFTER DINNER OR LUNCH, THEY WOULD TRY THIS -- >> WELL, WHAT'S HE DOING?

HE'S PUTTING SOMETHING -- >> THIS IS CALCIUM.

THEY SPREAD IT ON THE BEETLE LEAF -- >> CALCIUM CARBONATE.

>> CALCIUM CARBONATE.

>> JUST A LITTLE BIT.

>> JUST A LITTLE BIT.

AND THEN YOU ADD TO IT BEETLE NUT.

>> BEETLE NUT?

>> NUT.

AND THEN THERE'S A LOT OF OTHER SPICE AND HERBS.

>> THESE ARE LIKE COATED FENNEL SEEDS.

>> FENNEL SEEDS, COATED.

IT'S LIKE A SUGARCOATED FENNEL SEED.

>> SUGARCOATED FENNEL SEED.

>> AND THEN WHAT DO YOU DO WITH IT?

>> AND THEN YOU WRAP IT, AND YOU PUT SOME OTHER -- >> THESE ARE LITTLE GRANULATED TOBACCOS.

YOU CAN SAY THAT.

>> AND YOU FOLD IT, AND THEN YOU JUST CHEW IT.

>> YOU KEEP CHEWING IT FOR BREATH FRESHENER.

>> SOMETIME IT COULD BE VERY ADDICTIVE.

>> HE JUST ATE THAT WHOLE LEAF.

>> WHOLE LEAF.

>> HE'S CHEWING IT, NOT EATING IT.

[LAUGHTER] >> AND YOU JUST KEEP IT IN YOUR MOUTH AND CHEW IT?

>> IN YOUR MOUTH, CHEW IT, AND IT HELPS TO DIGEST FOOD VERY WELL.

>> IT'S LIKE A MINT.

>> AN AFTER DINNER MINT.

>> YEAH, AFTER DINNER MINT.

>> ONLY IT'S AN AFTER DINNER LEAF.

[LAUGHTER] I'VE NEVER SEEN IT BEFORE.

>> IT'S AMAZING HOW DIFFERENT CULTURE.

>> THIS IS PRETTY GOOD FOR DIGESTION.

>> THIS IS GREAT.

AND WHAT IS THIS CALLED?

THE WHOLE THING ALTOGETHER?

>> PAAN, P-A-A-N, PAAN.

>> PAAN, P-A-A-N. >> PAAN.

>> WOW.

WELL, WE'VE STILL GOT ONE MORE PLACE TO GO BECAUSE YOUR KITCHEN IS SOMETHING -- WE'LL SEE THE VIDEO IN A MINUTE.

>> ALL RIGHT.

>> COME ON, LUIS, LET'S GO BACK HERE TO THE KITCHEN BECAUSE I'VE HEARD THAT YOU HAVE A -- WHAT HAVE YOU GOT BACK HERE?

EXPLAIN TO ME WHAT THIS IS.

>> THIS IS CALLED TANDOORI OVEN, AND IT'S -- >> LOOK AT THIS.

NOW, THIS IS THE -- >> THIS IS A BLOCK OF CHARCOAL.

>> THIS IS CHARCOAL THAT YOU PUT INTO THE BOTTOM OF THE STOVE.

>> BOTTOM OF THE OVEN.

>> AND THEN YOU'VE GOT JUST BASICALLY A BIG OVEN HERE LIKE -- MADE OUT OF EARTH.

>> YEAH, IT'S A CLAY -- >> CLAY.

MADE OF CLAY.

>> IT'S A CLAY OVEN, AND WHAT WE DO -- >> AND LET'S PULL OUT WHAT YOU GOT IN THERE.

>> YOU PUT MARINATED CHICKEN IN THERE FOR TANDOORI.

TANDOORI CHICKEN.

SHOW THE GENTLEMAN.

>> AH.

>> AND IT'S ALL CHARBROILED CHICKEN.

THEN YOU ALSO MAKE THE BREAD HERE.

HE'S GOING TO SHOW YOU A BREAD.

HOW TO MAKE BREAD.

>> WAIT A MINUTE, WHAT'S HE DOING?

WAIT A MINUTE, TURN AROUND HERE SO WE CAN SEE IT.

THIS RIGHT HERE.

>> YEAH, THE DOUGH.

AND WHAT HE'S DOING, HE'S PROCESSING IT.

HE'S MAKING THE DOUGH FOR US.

>> WAIT A MINUTE.

HERE ARE THE -- HERE THEY ARE DOWN HERE.

>> THERE ARE THE DOUGHS.

>> THOSE ARE THE DOUGHS.

>> MOST OF THE DOUGHS WE PUT IN THE REFRIGERATOR, BUT WE BRING IT HERE.

>> AND LOOK, THIS IS JUST LIKE MAKING A TORTILLA.

>> THAT'S RIGHT.

THAT'S RIGHT.

>> OH, LOOK AT THIS.

OH, MY GOSH.

AND YOU STICK IT IN?

HE STICKS IT ON THE SIDE OF THE OVEN.

OH, MY GOSH.

>> IN A FEW MINUTES IT WILL COME OUT AS A BREAD TO EAT.

READY-TO-EAT BREAD.

>> THAT'S LIKE THE ONE YOU BROUGHT IN JUST A MINUTE AGO.

>> THAT'S RIGHT.

THAT'S RIGHT.

>> LOOK AT THIS COOKING.

THIS IS AMAZING.

JUST RIGHT UP ON THE SIDE OF THE -- OF THE OVEN.

NOW, HOW LONG DOES IT STAY IN THERE LIKE THAT?

>> IT USUALLY TAKES LIKE TWO, THREE MINUTES.

>> THAT IS AMAZING.

>> THAT'S VERY HEALTHY TO EAT.

VERY HEALTHY.

>> AND BACK IN BANGLADESH, DOES -- DO PEOPLE HAVE THESE KIND OF OVENS IN THEIR HOMES OR IN THEIR BACK YARDS?

>> ACTUALLY, PEOPLE BACK HOME, THEY DON'T HAVE TANDOORIS LIKE THIS.

>> IT'S SMALL ONE.

>> IT'S MAYBE A SMALL VERSION.

>> LET'S WATCH YOU TAKE IT OFF HERE.

IT'S GETTING READY TO COME OFF.

HOW DO YOU KNOW -- WELL, I GUESS HE KNOWS HOW TO GET IT OFF.

>> OH, YES, HE KNOWS.

HE'S GOING TO USE THIS INSTRUMENT TO TAKE IT OFF.

IF IT'S READY, HE'S GOING TO BRING IT OUT.

>> I DON'T THINK IT'S READY YET.

>> AND YOU WILL SEE IT'S -- >> IT'S BEGINNING TO GET BROWN.

>> RIGHT.

YOU CAN SEE THE BROWNISH COLOR ON THE BREAD.

>> SO PEOPLE -- DO PEOPLE MAKE THIS AND EAT IT A LOT BACK IN BANGLADESH?

>> YEAH, EVERY RESTAURANT IN THE BACK HOME, EVERY SMALL RESTAURANT IN THE BACK HOME, THEY HAVE IT ALL ON THAT KIND OF -- EVERY CORNER OF THE RESTAURANT THEY HAVE IT.

>> AND WHAT'S IT CALLED?

WHAT'S THE OVEN CALLED?

>> TANDOORI OVEN.

>> A WHAT?

>> TANDOORI, T-A- -- >> TANDOORI OVEN.

IT'S I THINK MOSTLY POPULAR IN INDIA.

IN BANGLADESH, ACTUALLY PEOPLE EAT IT DIFFERENT.

>> HERE IT COMES, HERE IT COMES.

OH.

THERE IT IS.

LET'S HOLD IT UP AND GET A -- >> IT'S READY TO EAT NOW.

IT'S NOW READY.

>> IT'S NOT READY?

>> YES, READY.

>> IT'S NOW READY -- OOH.

>> THAT'S VERY HOT.

>> AND THAT'S IT.

BOY, IT'S HOT, BUT IT'S CRISP.

>> IT'S CRISP.

>> AND IT FEELS GOOD.

>> YEAH.

ALL RIGHT.

WELL, LET'S GO BACK OUT HERE.

THANK YOU VERY MUCH.

>> THERE'S ANOTHER THING ABOUT THE FISH.

>> ALL RIGHT.

WE MISSED THE FISH.

WHAT HAVE WE GOT?

>> OKAY, THIS -- THIS IS CALLED HILSHA FISH.

>> HOLD THAT UP SO LUIS CAN SEE IT.

>> YOU CAN SAY THIS IS LIKE THE NATIONAL FISH IN BANGLADESH.

>> THE NATIONAL FISH.

AND IT'S CALLED WHAT?

>> HILSHA, H-I-L-S-H-A.

>> HILSHA FISH.

>> YEAH.

THIS FISH IS VERY POPULAR IN BANGLADESH.

EVEN INDIA IMPORTS THIS FISH TO INDIA BECAUSE IT'S MUCH POPULAR IN INDIA ALSO.

>> IS IT NATIVE TO BANGLADESH?

>> IT'S NATIVE TO BANGLADESH.

>> AH.

AND HOW DO YOU EAT IT?

JUST PUT IT ON A PLATE?

>> YOU HAVE TO COOK IT.

YOU HAVE TO COOK IT.

>> COOK IT, PUT IT ON RICE.

>> ON RICE, OR BREAD.

>> MAYBE USE SOME OF THIS BREAD WITH IT.

>> YEAH.

BUT IT HAS A LOT OF BONES.

>> BUT ONE THING IS YOU HAVE TO BE VERY CAREFUL WITH THIS FISH.

EVEN THOUGH IT IS THE MOST TASTIEST FISH IN THE WORLD, BUT IT HAS A LOT OF BONES.

YOU HAVE TO BE VERY CAREFUL.

>> LIKE CATFISH.

>> RIGHT.

BUT I THINK IT'S THE TASTIEST FISH IN BANGLADESH.

>> WOW.

NICE TO MEET YOU.

WE DIDN'T GET YOUR NAME.

YOUR NAME IS?

>> RAKI.

>> NICE TO MEET YOU.

>> THANK YOU.

>> SHE'S BACK HERE IN THE KITCHEN MAKING THE FISH.

>> SHE'S THE SUPERVISOR OF THE KITCHEN.

>> AH.

WELL, THANK YOU FOR LETTING US COME INTO YOUR KITCHEN.

>> OKAY, THANK YOU.

>> OKAY, LET'S GO OUTSIDE 'CAUSE IT'S ABOUT TIME TO SAY GOOD-BYE.

I DIDN'T REALLY SIT DOWN AND EAT A WHOLE MEAL.

>> THESE ARE ALL IMPORTED FISH FROM BANGLADESH.

>> ALL OF THIS -- >> ALL IMPORTED FISH.

>> IS IMPORTED FROZEN FISH.

OH, MY GOSH.

LOOK AT THE SIZE OF THESE THINGS.

>> THIS IS REALLY BIG.

WHAT WE DO -- THESE ARE ALL IMPORTED FROM BACK HOME, AND WHEN PEOPLE WANTS TO BUY IT, HE CUT IT HERE AND GIVE THEM -- >> OH, LOOK.

OH, YEAH.

HE CUTS 'EM UP.

HE CUT 'EM UP.

>> YEAH, THAT'S IT.

>> YEAH, THIS IS KIND OF CATFISH.

>> LIKE -- THAT'S WHAT I SAID, IT'S KIND OF LIKE CATFISH.

>> YEAH, IT IS KIND OF CATFISH.

>> I EAT THAT IN TENNESSEE.

THAT DIDN'T HAVE ANYTHING TO DO WITH BANGLADESH.

>> NO.

>> THIS IS FROM BANGLADESH.

>> THIS IS THE HILSHA.

THIS IS THE NATIONAL FISH.

>> JUST YOU SAW IN THE KITCHEN.

>> YEAH.

>> THAT OTHER ONE IS CALLED HILSHA.

>> SO REALLY THIS IS KIND OF LIKE A LITTLE TOUCH OF HOME.

>> PEOPLE LIKE TO EAT THEIR OWN FISH, THAT'S WHY THEY IMPORT THOSE FISH FROM BANGLADESH.

EVERYTHING THEY FIND HERE FEEL LIKE HOME.

>> WELL, LET'S -- LUIS, WE'LL STAND RIGHT OVER HERE BY THIS FOOD.

>> THIS IS THE TANDOORI CHICKEN YOU SAW.

>> HERE'S THE CHICKEN.

>> THE CHICKEN AND THE BREAD.

>> COME ON OVER HERE WITH US.

>> OKAY.

>> THIS IS THE CHICKEN WE SAW.

BOY, LOOK AT -- >> DON'T YOU WANT TO EAT IT?

>> WELL, I'M GOING TO EAT THAT, BUT I DON'T WANT TO JUST EAT ON CAMERA.

I DON'T WANT TO JUST BE SITTING DOWN EATING THE WHOLE MEAL.

COME ON, LET'S SAY GOOD-BYE OVER HERE.

WE DIDN'T EVEN ASK WHAT THIS WAS.

>> THIS IS BANGLADESH YOGURT.

IT'S SWEET YOGURT.

PEOPLE EATS IT AS A DESSERT.

>> OH, MY GOSH.

THIS IS WONDERFUL.

AND HERE COME YOUR -- HERE COME YOUR CUSTOMERS.

NOW, MOE TOLD ME THAT FRIDAY IS A BUSY DAY HERE.

>> UH-HUH.

USUALLY IT'S THE BUSIEST DAY, BUT THEN PEOPLE COMES AFTER THEIR PRAYER.

JUMA PRAYER.

>> AFTER -- THEY COME FROM AFTER THE PRAYER IS OVER MOSQUE.

>> FROM THE MOSQUE THEY COME ON FRIDAY AFTERNOONS, SO IT'S A TRADITION TO COME -- WHAT TIME DO THEY USUALLY GET HERE?

>> USUALLY THEY COME HERE AT 1:30, 2 O'CLOCK.

>> 1:30 TO 1:45, RIGHT.

>> SO WE'RE JUST RIGHT AHEAD OF THE MOSQUE RUSH -- >> RIGHT, RIGHT.

>> -- COMING IN.

THIS IS A GOOD TIME TO COME.

>> IT'S PERFECT TIMING.

>> AND THIS IS RICE PUDDING.

>> OH, MY GOSH.

[LAUGHTER] I CAN'T EAT ALL THIS FOOD.

THIS HAS BEEN GREAT.

>> A LITTLE BIT OF BANGLADESHI CULTURE THERE.

>> WE GOT THE BANGLADESH -- WE'LL PUT THAT UP ON THE SCREEN, A LITTLE BIT OF THE MUSIC AND DANCING FROM BANGLADESH.

>> PEOPLE COME HERE, THEY WATCH MUSIC VIDEO FROM BANGLADESH.

THEY EAT BANGLADESHI FOOD.

THEY TALK TO BANGLADESHI PEOPLE.

THIS IS SORT OF NOT ONLY LIKE A RESTAURANT, IT'S MORE LIKE A CLUB.

PEOPLE COMES HERE, THEY MEET, THEY GREET EACH OTHER, THEY HAVE FUN.

>> WELL, THIS HAS -- WE'VE HAD FUN.

>> THANK YOU.

>> THANK YOU VERY MUCH.

>> THANK YOU.

IT'S OUR PLEASURE.

>> THANK YOU FOR MAKING UP THE BREAD FOR US AND SHOWING US HOW TO DO ALL OF THAT.

MOE, WE'VE STILL GOT ONE MORE STOP.

>> ONE MORE STOP TO GO.

>> BOY, THIS HAS BEEN GREAT.

WE'RE MAKING TELEVISION.

>> OH, THANK YOU.

BUT, YOU KNOW WHAT, NOT ONLY THAT OUR COMMUNITY PEOPLE COMES HERE, NOWADAYS THE FOREIGN PEOPLE LIKE AMERICAN AND OTHER COUNTRY PEOPLE ALSO LOVE OUR FOOD.

>> YEAH.

>> EVERYBODY, THEY ARE COMING HERE.

>> YEAH.

SO IT'S -- THAT'S WHAT WE WERE SAYING.

IT'S NOT JUST FOR BANGLIES.

>> NO, NOT FOR BENGALIS.

AND VERY HEALTHY.

>> BANG -- BANGL -- BENGALIS.

I CALLED THEM BANGLIES.

>> BENGALIS, BENGALIS.

>> AND BANGLADESHI IS ALSO.

>> WELL, I FEEL VERY COMFORTABLE HERE.

THIS IS GREAT.

I'M GOING TO COME BACK.

DID YOU ALL JUST COME FROM MOSQUE, OR DID YOU JUST -- >> WELL, RIGHT NOW WE ARE NOT FROM MOSQUE, BUT WE ARE HERE TO EAT OUR LUNCH.

>> SO YOU DIDN'T GO TO MOSQUE TODAY?

[LAUGHTER] >> UNFORTUNATELY -- NO, NO, I DO GO, BUT TODAY UNFORTUNATELY I WAS BUSY.

[LAUGHTER] >> WELL, THIS IS GREAT.

THANK YOU VERY MUCH.

AND THE NAME OF THIS RESTAURANT IS -- >> JAFRAN.

>> JAFRAN RIGHT HERE ON THE SIDE OF THIRD AND -- >> HARVARD.

>> HARVARD.

AND TRUST ME -- OH, HE'S GIVING THE PHONE NUMBER.

WE'LL PUT THAT ON THE SCREEN AS WELL.

>> 213-386-7799.

>> THIS IS A GREAT FAMILY BUSINESS THAT SERVES NOT ONLY THE COMMUNITY FROM BANGLADESH BUT ALL OF US RIGHT HERE IN THE HEART OF LOS ANGELES.

THIS IS A WONDERFUL, WONDERFUL PLACE.

I GUARANTEE YOU'LL FEEL AT HOME.

>> THEY DO THE CATERING TO SUPPLY THE FOOD.

IF YOU HAVE PARTIES, YOU CALL US.

WE'LL SUPPLY FOOD.

>> CATERING?

>> YEAH.

>> CATERING FOR WEDDING OR BIRTHDAY PARTIES.

>> IF YOU HAVE ANY SPECIFIC, ANY PARTY, CALL US.

WE'LL GO THERE AND VOLUNTEER TO SERVE ONLY TO INTRODUCE OUR FOOD, BUT IT WILL NOT BE FREE THOUGH.

[LAUGHTER] >> OKAY, WE'RE KIND OF FINISHING UP HERE, MOE.

THANK YOU VERY MUCH.

I JUST REALIZED, AS WE WERE GETTING READY TO LEAVE, I DON'T REALLY KNOW THAT MUCH ABOUT BANGLADESH.

WHERE IS BANGLADESH?

>> BANGLADESH IS SITUATED BETWEEN BURMA AND INDIA.

IT'S VERY SMALL COUNTRY.

IT'S ABOUT 50,000 SQUARE MILE, ONE-THIRD OF CALIFORNIA, ALMOST THE SIZE OF WISCONSIN STATE.

>> SO WAIT A MINUTE, THE ENTIRE COUNTRY OF BANGLADESH IS ONE-THIRD THE SIZE OF CALIFORNIA, AND IT'S LOCATED BETWEEN BURMA AND INDIA.

>> EXACTLY.

>> AND HOW MANY PEOPLE LIVE THERE?

>> APPROXIMATELY ABOUT 130 MILLION PEOPLE.

>> 130 MILLION.

>> YES.

THEY'RE VERY POPULATED.

>> LOTS OF PEOPLE.

>> IS IT A -- IT'S A POOR COUNTRY, ISN'T IT?

>> YEAH, IT'S -- IT IS A POOR COUNTRY, BUT THEY HAVE ALL KIND OF RESOURCE.

MOSTLY AGRICULTURE RESOURCE, FISH AND RICE, AND VEGETABLES, OTHER STUFF.

TEA, MOST OF THE TEA COMES FROM BANGLADESH.

>> WELL, WE KNOW ABOUT THE FISH AND THE RICE 'CAUSE, BOY, WE JUST FINISHED EATING A HECK OF A MEAL IN THERE.

>> WELL, THANK YOU VERY MUCH.

I'M GLAD YOU LIKE IT.

>> WELL, IT WAS GREAT.

AND AS WE END UP, WE JUST WERE LOOKING AROUND THIS LITTLE MINI-MALL HERE.

BANGLADESH, TWO STORES HERE FROM KOREA.

KOREAN -- USING KOREAN SIGNS OUT HERE.

AND RIGHT DOWN HERE IS THE MEAT MARKET, HISPANIC OWNED AND OPERATED.

SO IF THIS ISN'T L.A., I DON'T KNOW WHAT IT IS.

AND WHAT'S BEEN AMAZING ABOUT THIS IS THAT I LIVE KIND OF IN THIS AREA OF TOWN, DIDN'T KNOW THIS EXISTED.

I'VE BEEN COMING -- I'VE BEEN A FRIEND OF YOURS FOR YEARS, DIDN'T KNOW YOU WERE FROM BANGLADESH.

>> I NEVER MENTIONED IT.

>> NEVER MENTIONED IT.

THIS IS ONE OF THE BEAUTIES OF LIVING IN LOS ANGELES, THIS RICH NEVER-ENDING TAPESTRY THAT IS A PART OF EVERYDAY LIFE.

>> THAT'S WONDERFUL.

>> HERE IN LOS ANGELES.

>> LOS ANGELES, IT'S WONDERFUL.

>> THANK YOU, SIR.

>> THANK YOU VERY MUCH.

IT'S NICE TO SHOW YOU AROUND.

>> THAT HAS BEEN OUR DAY.

HOPEFULLY YOU HAVE LEARNED AS MUCH AS I HAVE ABOUT THIS COUNTRY CALLED BANGLADESH, AND I CAN HIGHLY RECOMMEND THE FOOD IN HERE.

COME PREPARED TO EAT AND MEET A LOT OF NICE PEOPLE RIGHT HERE AT JAFRAN RIGHT ON THE SIDE OF THIRD -- >> AND HARVARD.

>> AND HARVARD.

THANK YOU, MOE.

>> THANK YOU VERY MUCH.

YOU'RE WELCOME.

CAPTIONING EQUIPMENT DONATED BY LLOYD RIGLER AND PERFORMED BY RAPIDTEXT, NEWPORT BEACH, CA.

>> VISITING WITH HUELL HOUSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.