I often joke that if there is anything that will bring Bangladeshis, Indians, and Pakistanis together, it is their love for nankhatai. A delicate, crumbly shortbread, nankhatai came out of a Dutch-owned bakery that was passed on to a Parsi man in Gujarat state in India. Since then, it has become a staple in bakeries across the subcontinent. Unlike American cookies, nankhatai are only slightly sweetened and best served with tea.