Eat Like a Chef: Devon Ave.

Indian snacks, Middle Eastern sandwiches and more

Haven't eaten your way across Devon Avenue lately? Follow these leads from four chefs, and prepare to feast.

Hema's Kitchen: Similar to saag paneer but made with fork-tender braised lamb instead of cheese, sag gosht ($12) is a favorite of Christine Cikowski of Sunday Dinner; "[It] will make you cry. Like, actually cry," she says.

Udipi Palace: Oversize dosas are the specialty of this Southern-Indian vegetarian restaurant, recommended by Cikowski and Nellcôte chef Jared Van Camp. Try the special rava masala dosa ($8), with caramelized onions, cilantro and cumin seeds stirred into the lacy batter.

Sukhadia Sweets & Snacks: Van Camp hits this Indian chain for thali plates ($7.50) and samosa chaat ($2.50), a bowl of samosas, minced onions and puffed grains doused with yogurt and chutneys.

Fresh Farms International: Trenchermen's Patrick Sheerin stocks up on fresh turmeric root and "crazy herbs and veggies" at Fresh Farms and the neighboring Patel Bros.

Taza Bakery: At Belly Shack, Asian meatballs arrive tucked inside samoon rolls from this Middle Eastern bakery. While picking up the bread, chef Bill Kim also snags a mozzarella-feta pizza ($2.50), a chicken shawarma sandwich ($5.50) and an order of supremely creamy baba ghanouj ($6).