The most special of all the savory samosa pastries to emerge from this Uzbekistan bakery’s igloo-shaped tandoor is the chalokoch. The central Asian meat pie comes with its own handle, a lamb chop bone protruding, Flintstone-like, out of its triangular package. Bite into the crunchy brown crust and you’ll be rewarded with a whiff of lamb and onions — call it mutton aromatherapy. It’s not exactly a whole chop, but there’s still plenty of meat. Eat it at the counter of this bare-bones bakery while listening to the strains of Central Asian folk music playing in the background and watching the staff fill the tandoor with samsa, the chalokhoch’s boneless, more demure cousin.