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It is packed with recipes that point to her own heritage, like her West African Gumbo with Fou Fou, as well as dishes that reflect her various influences from Tunisia, Algeria and Morocco, like the tagine, tabbouleh and batata harra.

You can also order Egyptian koshary, Middle Eastern shawarma, Persian khoresh bamieh, Lebanese batata harra and other sides and entrees that set Marhaba apart — far apart — from your standard food court vendor.

Don’t miss the shop’s versions of khoresh bamieh, a Persian okra stew, or Lebanese batata harra, a rough-cut potato dish electrified with garlic and chile flakes.

For a dramatic start, order the dahi batata puri, a chaat, popular all over India, that looks something like a cluster of cartoon dinosaur eggs.

A chaat, or snack, called dahi batata puri features miniature orbs of fried dough filled with mashed potato, chutneys, and sweetened yogurt, all blanketed in tiny shards of fried chickpea noodles.