19 West 24th Street, New York, NY 10010 (opens in a new tab) (212) 490 2100
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19 West 24th Street, New York, NY 10010 (opens in a new tab) (212) 490 2100
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Dinner

Prestige Dinner Menu

3 Course Prestige - $95 per person | $49 wine pairing (optional) | 4 Course Prestige- $105 per person | $59 wine pairing (optional) | canapé with a choice of small plate, main, add dessert for the 4th course (Whole table participation required)

Canapé

DHOKLA WITH RASPBERRY CHUTNEY & SAMOSA WITH FIGS AND GOAT CHEESE & SEV PURI CHAAT

Small Plate

  • EGGPLANT CHAAT

    crispy eggplant, raita, tamarind chutney, red onion, chaat masala

  • TULSI LASUN PANEER

    basil garlic marinated paneer, cashews, mango relish, grape chutney

  • SQUASH BLOSSOM PAKORA

    crispy squash blossoms, goat & paneer cheese mousse, everything chutney

  • PALAK SHAMMI KEBAB

    spiced spinach patty, walnut radish chutney, watermelon radish, pickled red onion

  • TUNA PUCHKA

    cilantro jaljeera, puri puffs, caviar, onions, chaat masala

  • TANDOORI OCTOPUS

    grilled confit octopus, ghost pepper aioli, octopus & turnip bonda

  • GHOST CHICKEN TIKKA

    ghost chill marinated chicken thighs, pistachio walnut purée, spaghetti squash

  • SMOKED MASALA RIBS

    charcoal smoked pork ribs, vindaloo spice rub, watermelon radish

Main

(COMES WITH ALOO JHURI BHAJA, PULAO RICE , CHOICE OF DAAL AND BREAD)

  • BAIGAN BHARTHA

    smoked eggplant mash, bamboo shoots, ginger

  • MUSHROOM & TRUFFLE SAAG

    rainbow swiss chard, kale, spinach, mushroom medley, truffles

    $5.00

  • NADRU GHOST CHILI KORMA

    lotus root dumplings, saffron cashew & ghost chili sauce, cashew cranberry crumble

  • SQUASH COCONUT CURRY

    row 7 honeypatch squash, coconut - mustard sauce

  • ACHARI PANEER

    mustard marinated paneer, delicata squash, panch phoron tomato sauce

  • SHRIMP MOILEE

    shrimp tempered in a mustard seed, curry leaf, coconut, tamarind sauce

  • MANGO MAACHI

    seasonal pan seared fish, mango curry

  • MURGH PYAZA

    boneless chicken, onion tomato sauce, cashews, cippolini onions

  • BHUNA MURGH TADKA

    smoked chicken & tomato mash, boiled egg, shishito peppers, pickled onions

  • DUCK TELICHERRY PEPPERCORN

    dry-aged crescent Valley duck breast, tellicherry peppercorn sauce

  • LAL MAAS

    baby goat, mathania chili, mustard, and yogurt sauce

Desserts

  • MA’S RICE PUDDING

    candied almonds, puffed rice, caramelized banana

  • THE MUMBAI BAR

    white chocolate-coconut mousse, pistachio kataifi, rhubarb sorbet

  • MANGO KULFI

    Alphonso mango, magic shell & aam papad

  • PAAN KULFI

    royal saunf kulfi bar & caramel magic shell

  • SEASONAL SORBET TASTING

    pink guava, Alphonso mango, & coconut-cardamom

Lentils-Breads & Accompaniments

  • Yellow Daal Tadka

    masoor, channa, toor daal, green chili

  • Daal Makhni

    kidney beans, urad daal, butter, garlic

  • Gucchi Pulao

    basmati rice, gucchi mushroom, green and black chickpeas, yogurt

    $5.00

  • Naan or Roti

  • Missi Roti

  • Garlic Naan

    garlic, cilantro

  • Hara Paratha

    spinach, kale, green peas

  • Junoon Spiced Naan

    za’atar, paneer, gruyere

  • Pulao Basmati Rice

  • Mint Raita

  • Chutney Tasting

    three seasonal chutneys

JOURNEY THROUGH INDIA TASTING MENU | Whole table participation required

$165 per person | $90 wine pairing (optional) (excluding Sundays)

  • Canapé

    “Pani Puri”, dhokla, samosa

  • 1st Course l Rajasthan “Saag Rota”

    spinach sauce, missi roti crisp, mushrooms, truffles

  • 2nd Course l Tamil Nadu “Uttapam 2 ways”

    coconut chutney, seaweed caviar, gunpowder masala

  • 3rd Course l Punjab “Baigan Bhartha”

    pao stuffed with smoked eggplant, ghost chili aioli, grape chutney

  • 4th Course l Uttar Pradesh “Palak Shammi Kebab”

    spinach & plantain patty, warqi paratha, walnut radish chutney, pickled onions

  • or

  • 4th Course l Uttar Pradesh “Galouti Kebab”

    spiced goat patty, warqi paratha, walnut radish chutney, pickled onions

  • 5th Course l Kerala “Squash Moilee”

    crispy rice cake, Row 7 Seeds squash, mustard seed - curry leaf - coconut sauce

  • or

  • 5th Course l Kerala “Uni Moilee”

    crispy rice cake, uni, smoked trout roe, mustard seed - curry leaf - coconut sauce

  • 6th Course l Nagaland “Smoked Bamboo Shoot Kofta”

    smoked bamboo shoot kofta, ghost pepper curry

  • or

  • 6th Course l Nagaland “Duck & Ghost Pepper Curry”

    14 day dry-aged duck breast, ghost pepper curry

  • 7th Course l Flatiron, New York “Madison Square Park”

    milk chocolate ganache, dark cocoa nib cake & vintage chai ice cream

  • or

  • 7th Course l Flatiron, New York “Squash Cheesecake”

    pumpkin squash mousse, cardamom crumble & kamalam sorbet

AKSHAY BHARDWAJ – SR. EXECUTIVE CHEF 

PRASANJIT SINGH - EXECUTIVE CHEF 

GUSTAVO TZOC - EXECUTIVE PASTRY CHEF


CONSUMING UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH AND EGG MAY INCREASE THE RISK OF FOOD BORNE ILLNESS. 

PLEASE NOTIFY YOUR SERVER OF ANY ALLERGY / DIETARY RESTRICTIONS. 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 5 OR MORE