Husband-and-wife team Ali and Nazifa acquaint American palates with Afghan flavors through accessible fusion fare—with many vegan options—that has caught the printed eye of the New York Times. Cushion-covered benches grant comfort, and glasses of wine complement entrees. The eatery’s framed art hangs on exposed-brick walls instead of over an art museum’s embarrassingly outdated Chuck Norris poster.
Cuisine Type: Indian vegetarian & vegan friendly
Reservations: Not offered
Number of Tables: 5?10
Parking: Parking lot
Most popular offering: Samosas, sweets, chaats, dosas, thali
Delivery / Take-out Available: Takeout only
Outdoor Seating: No
Pro Tip: Popular for authentic $5 hot lunch and dinner platters and over 100 varieties of Indian snacks and desserts
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
There are plenty hidden gems: Sweets & Ice Creams: Cashew-based confections, chocolate-covered treats, fig rolls, almond cookies, pistachio ice cream, and Kulfi sticks. Food: Kathi rolls, stuffed parathas (Indian bread), chole bhature, and pav bhaji.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
All the recipes that we offer are my family recipes. Some of them were created three decades ago by my uncle and aunt who started the Rajbhog concept in Jackson Heights, NY. Since the time I opened this family franchise in Hicksville in 2001, I have several of my own creations to the menu. I have customized most of the recipes to the local clientele of Long Island.
In your own words, how would you describe your menu?
The menu we offer is 100% vegetarian with plenty of vegan-friendly choices. We cook our food from freshly purchased vegetables from local grocers. People come to us since our food tastes like a wholesome home-cooked meal just the way they used to eat it in the South Asian sub continent. We have over 25 vegan-friendly menu items. Our menu covers all the popular "street food" of India. We also have a diverse array of Indian desserts made with pure ghee (clarified butter) and fresh milk.
Is there anything else you want to add that we didn't cover?
We are a 100% women-run minority business and are very proud of it. Most of my staff has been with me for a long time. We have 40 people seating, have free Wifi and have live TV playing Indian channels. Seating is casual. Ordering is at the counter and pickup is at the counter (like Panera). We are very popular for our catering services and also cater to lot of local banquet halls for weddings and parties. We offer gift baskets, gift boxes for weddings and corporate events. We cater to local non-profit organizations for charity and have been recognized by Ed Mangano. We also sponsor South Asian events at Stony Brook University, Hostra, SUNY Westbury.
Since 1979, Horizon Foods has been delivering flash-frozen and pre-portioned dinner entrees directly to front doors, window stoops, and pneumatic hover decks. Each item arrives fully prepped to heat and eat, individually wrapped, and fully trimmed and de-boned as needed. Select from proteins such as antibiotic-free chicken fingers ($76.00 for 48 2-oz. portions), divers scallops ($99.00 for 36 2-oz. portions), and buffalo burgers ($89.00 for 20 5-oz. portions) for grilling, searing, or using as an aesthetic metaphor in a diorama about 19th-century westward expansion. Pre-rolled, pre-cut, and pre-stuffed eggplant rolatini ($84.00 for 24 3.5-oz. portions) makes a palatable, pre-sized main dish for herbivores and herbivoyeurs alike. Complete portion-by-portion nutritional info is provided with each item, which lets hunger-havers avoid the time-consuming process of converting pounds into kilograms and then back into pounds.
When chef Isaac Asare and his wife, Gloria, came to the US from Ghana, they brought more than just suitcases. After toting several of their favorite West African recipes, the duo founded Taste of Africa, whose full name—The Ellas Food & Pizza - Taste of Africa—is a loving homage to daughters Isabella, Gabriella, and Daniela. At the BYOB restaurant, Isaac cooks up lamb and spicy beef, but those seeking vegan, vegetarian, or health-focused dishes are in luck too: the menu flourishes with hearty, plant-based dishes like yam-spinach stew and cooked plantains.
With five locations—spanning Brooklyn, Queens, and Deer Park—the restaurant and juice bar fuels patrons with a health-conscious selection of dishes and drinks that are low in both fat and cholesterol. Cooks never fry or cook anything in oil, including the lean burgers, which arrive on wheat pitas or 100-calorie buns. The menu also features a number of fruity or creamy beverages that keep patrons’ health in mind, including the café mocha made with coffee, fat-free chocolate, and skim milk.
The folks behind Beyond Philly insist that everyone should visit the City of Brotherly Love to experience its history and food firsthand. That being said, they also believe that New Yorkers shouldn't have to leave home just to try the famous Philly staple?the cheesesteak. To that end, they load their menu with all manner of cheese-slathered sammies, from the classic whiz- and onion-topped "whiz wit" to the chicken cheesesteak, which swaps out fresh-sliced ribeye for poultry. It isn't all about Philly, though?customers can also order up a Chicago-style hot dog, an Italian chicken sandwich, or a geographically neutral burger.