Panjabi Grocery and Deli · 5.Vegans, pescatarians and carnivores alike will enjoy the options available at this café in the Union Square area, whose name means “conversation.” You'll have a lot to talk about as you discover their most exclusive versions of Bombay-inspired flavors, such as crispy okra and guacamole or Gupshup fried chicken, and more traditional offerings, such as curried chickpeas and black dahl. Oh, and the buttered naan is absolutely divine. Buy a mango lassi and a nizam roll at this Indian street food store. Choose between a menu to combine with bread (roti, paratha, Mumbai's fluffy bread pav) and fillings (chicken tikka, slow-cooked lamb bhuna, slow-cooked lamb bhuna, paneer with tomatoes and green chilies).
Since the pandemic, the 22-seat venue covered with colorful wall tapestries and cashmere prints has also been offering meal kits. This low-key North Indian restaurant serves great versions of classics, such as saag paneer and chicken tikka masala, and vegetarian Malai Kofta is well worth trying. This addition to the gastronomic empire of Shiva Natarajan (Chola) serves Indian dishes late at night. This is one of the few Hemant Mathur restaurants in Manhattan, and its vegetarian dishes keep up with those that contain meat, such as paneer kali murch (cheese in a creamy black pepper sauce) and achari bindi (okra in a sauce with an intense Indian pickle flavor).
This simple but highly regarded restaurant is located in Jackson Heights, home to arguably the best Indian food in all of New York. The restaurateur turned to Chintan Pandya, Junoon's student, to reinterpret regional Indian food with local ingredients from New York. Tucked away in a corner of Williamsburg, near the Williamsburg Bridge, Masti is a restaurant that specializes in Balti Anglo-Indian cuisine, while offering many North and South Indian dishes, including one or two dishes from West Bengal. The South Indian states of Kerala, Karnataka, Goa, Andhra Pradesh and Tamil Nadu, where chef Vijay Kumar is from, are the protagonists of the menu at Semma, a new West Village restaurant created by the team of Roni Mazumdar and Chintan Pandya.
Finally, a new variety of luxury restaurants appeared, offering more creative and nuanced versions of classic dishes, along with strong cocktails, which attracted a whole new generation of diners. British Indian immigrant Jaz Rupall founded this newcomer to Hell's Kitchen last spring, focusing on North Indian cuisine with a Balti twist (an Indian cooking style popular in the United Kingdom). This meeting and dining venue for New York's Indian expatriate community offers more culinary attractions than a standard restaurant. Sahib travels all over North India to collect recipes.
There are only four types of bone-in goat curry, including one from Kashmir and another from Calcutta, which is a good measure of the seriousness of an Indian restaurant. Run by Goa-born chef Eric McCarthy, Indian Table is an elegant and recently renovated restaurant that specializes in food from the small coastal state, although the menu is much more extensive.
