The heritage decorations and the atmosphere of music and folklore songs are a main feature in all Indian restaurants, as customers accept to take souvenir photos with these statues and the heritage atmosphere surrounding them.
Indian Restaurants And Curry Butts In New York City:
From the familiar aroma of tangy spices to the tenderness of tandoor-grilled meats, Indian cuisine boasts intense flavor paired with an unparalleled comfort food factor.
New York City foodies have long been seduced by the legacy of Indian culinary arts, and many more casual curry houses, as well as more upscale establishments, can now be found throughout the capital.
Here are ten of our favorite Indian restaurants in New York City.
High-ceilinged windows allow light to enter the two floors of Tamarind TriBeCa, creating an airy and bright atmosphere.
Marble and teak floors and tall travertine columns that reach above, create an elegant feel.
The award-winning chefs at Tamarind are masters of India’s diverse culinary heritage, providing diners with the opportunity to travel through the mosaic of different traditions that inhabit the vast subcontinent.
Tandoori ovens produce specialties of meat and fish, and a must-try is the Punjabi lamb, a North Indian dish of baby goats in a cardamom sauce.
Tamarind Tribeca, 99 Hudson St, New York, NY, USA, +1 212 775 9000
After 20 years of cooking through the best Indian kitchens in New York and acquiring two Michelin stars, Head Chef and Tanner Mathur Mathur founded Tulsi.
Since then the restaurant has quickly established itself as one of the top destinations for excellent Indian food in New York City.
The ambiance in Tulsi is very refined and elegant touches with cream décor details and dark wood furnishings carved with emerald details.
A fascinating journey through Indian cooking, the menu designed by Hemant Mathur for his restaurant, combines an engaging chef’s menu with a range of options ranging from Mangolian chicken curry to josh roshan, a dish of Persian origin that has become the signature dishes of Kashmiri cuisine.
Tulsi, 211 E 46th St, New York, NY, USA, +1 212 888 0820
Junoon is the Hindi word for ‘passion’, and passion is definitely what flavor chef Vikas Khanna perfectly selects blends of fresh spices, hands daily in the restaurant’s spice room.
The Spice Room is at the heart of this Michelin-starred Indian restaurant in the art district of Flatiron. Hence, the elaborate and bright combinations are combined to create an innovative take on traditional and contemporary Indian cuisine that characterizes Junoon’s approach to gastronomy.
The menu transcends several regional traditions, covering classic cooking methods such as tandoor (clay pottery) and handi (curry) dishes, as well as tawa, segre, and mushrooms (dice, wood, and stoneware) to deliver distinct flavours.
These include goat shady patiala, slow-cooked in a green pepper sauce, tomato, yogurt and cilantro, or goan berry shrimp, prepared with pepper sauce, avocado, and a citrus salad.
Junoon, 27 W 24th St, New York, NY, USA, +1 212 490 2100
The stretch of East 6th St between First and Second Avenue is informally referred to as Curry Row.
In this little corner of New York, popularly known as “Little India,” is perhaps one of the best places to start your culinary exploration in the city.
Malai Marke offers a light, contemporary feel that many other restaurants along the same street lack, with drinks served in mason jars and lines of metal utensils and spice drawers adorning the rustic brick walls.
Whether seated at a table or in the bar bar, guests can choose from an extensive menu featuring meat dishes as well as a range of vegetarian and vegan options.
Highlights include the kurchan paneer (cream cheese with fenugreek) and bindi sasuralwali, based on okra prepared with onions and tomatoes.
Malai Marke, 318 E 6th St, New York, NY, USA, +1 212 777 7729
Located on the Lower East Side, The MasalaWala is at the crossroads between fine dining and experiencing authentic Indian street food.
Paintings on the walls depict typical South Asian roadside food stalls, while owner Roni Mazumdar brings traditional street food from those stalls straight to his tables, giving a fresh twist to the usual motif of an Indian restaurant in New York.
With a special patronage dedicated to running an eco-friendly business, MasalaWala’s menu of classic Indian mains is accompanied by an array of side-picks, streetscapes, and khat rolls.
The signature Manchurian appetizer made with cauliflower florets made with ginger, garlic, and mixed spices is a popular favorite.
The MasalaWala, 179 Essex St, New York, NY, USA
A few steps away from Union Square is a first-class destination for Indian food aficionados, one of the most popular Indian restaurants in New York.
Opened in 2005, Davy welcomes diners in the soft light of its multicolored lamps hanging from the ceiling.
With a widely acclaimed menu featuring Chef’s 6-course vegetarian and non-vegetarian tasting menus, Devi explores the tastes of the Indian continent by fusing traditional classics with regional specialties.
Tandoori grilled lamb chops accompanied by pear chutney and mashed potatoes stand out on the à la carte menu along with regional dishes like Goan prawn curry and Manchurian curry, for a full and inviting feast.
Devi, 8 E 18th St, New York, NY, USA, +1 212 691 2100
Brick Lane Curry House
The idea that inspired the opening of Brick Lane Curry House was to remodel the Indian kitchen in the British style typical of UK curry houses.
With five branches now spread across New York and New Jersey, this concept can certainly be considered a successful venture.
Just like its sister restaurants, Brick Lane Curry House Downtown, on the eastern 6th known as Curry Row, raves about curries that are arranged on the menu according to their sparkling temperature: smoldering vindaloos, hot madras, and tangy hungarian followed by mild tikka masalas and kormas.
On the menu, all are available with meat, fish, cheese or vegetables. Adventurous souls dare to take on Val’s challenge: consuming this hot, juicy curry will reward brave souls with chilled free beer and the prestigious Phaal Curry Monster Certificate.
Brick Lane Curry House, 306-308 E 6th St, New York, NY, USA, +1 212 979 2900
Named after a 1960s Hindi film, Choti Nawab translates to “The Little Prince,” and is based in part on the cooking style of the old Nawab kitchens in Lucknow, Uttar Pradesh.
Kebabs are among the specialties this city is famous for, and Chote Nawab offers many delicious options, with Tanda Ka Kebab served as a dish of lamb dumplings.
Other influences converging to form the menu at Lexington Ave are Biryani from Hyderabad, cooked in airtight pots according to traditional recipes, and other dishes from the states of Kerala and Andhra Pradesh.
The colorful contemporary design, concrete walls and murals provide a playful backdrop to the restaurant’s blend of authentic Indian tastes.
Chote Nawab, 115 Lexington Ave, New York, NY, USA, +1 212 679 4713
Elaborate chandeliers hang from the ceiling to the dimly lit geometric designs and white leather seating of Chola.
Opened in 1998, this restaurant serves up a range of different regional culinary traditions in India, with a strong focus on those from the southern states, blending the traditional flavors of its cuisine with the modern style of its ambiance.
Opening the menu, guests will be impressed by the wide choice. A selection of vegetarian and non-vegetarian soups and appetizers, and dros (Indian crepes) complement an array of tandoori dishes, chicken, lamb, goat and shrimp, and vegetarian and vegan options.
Many praise Chola baskets of assorted kebabs, while the chicken chutneywala, infused with mango puree and green masala, is a must-try main.
Chola, 232 E 58th St, New York, NY 10022, +1 212 688 4619
With its unmistakable jewel-encrusted elephant-colored entrance, Vatan transports its guests into a warm Indian patio atmosphere with banyan trees, thatched curtains and bright painted tables.
Specializing in vegetarian foods, the restaurant aims to bring the flavors of the traditional cooking style of Gujarat, New York State, a state located in northwestern India.
The culinary culture of the region provides inspiration for the Prix-fixe menu on display. Guests can enjoy watching some of the small plates spill over to their tables, including patavavada (potato balls fried in a mixture of chickpea flour), a selection of samosas, fuli kobe (based on cauliflower and green peas), and much more.
Vatan, 409 3rd Ave, New York, NY, USA, +1 212 689 5666