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.
For a professional baker, being diagnosed with the double whammy of celiac disease and an egg allergy might seem to spell doom. Instead of making a career change, Jac Messina threw herself into years of culinary experimentation until she had enough gluten-free recipes to fill an extensive menu of sweets and savories.
While she was at it, Messina cut out refined sugars and grains as well, and assembled a pantry of ingredients that were 80% organic. The result is an extraordinarily health-minded cafe. At Jac's Bakeshop & Bistro, days start with the aroma of bacon-cheddar waffles and quiche and continue with sandwiches available on 7 different kinds of gluten-free bread. And, of course, there's plenty for dessert: muffins, vegan pies, and chocolate-mudslide cookies, just to name a few.
There's chocolate in Lee Perrotta's blood. It's easy to see how it got there; in 1928, her great uncle was the chief formulator for Rockwood Chocolate in Brooklyn, and her great aunt Lena was a prolific candy maker who left behind a trove of candy-making supplies stored in hatboxes. Following suit, Lee has made her own footprint in the confectionary world by approaching chocolate making as an art?literally. In 2007, the Walt Whitman Museum displayed 36 edible sculptures and portraits that she crafted from chocolate. In 2008, the New York Food Festival named her the overall best chocolatier of the year, also awarding her prizes for fudge, truffles, and chocolate sculpting.
Several of Perrotta's chocolate sculptures serve as decor inside The Chocolate Lady in Oyster Bay. Visitors can peruse more than 180 types of seasonal confections made with freshly ground cocoa, fresh-fruit purees, and fresh butter from a cow whose udders squirt chocolate milk. Organic rose-cream cordials, citrus-tinged blood-orange bites, and dark-chocolate espresso truffles are just a few of the treats available in her store.
A shroud of fog surrounds Nitro Ice Cream & Frozen Yogurt's staff members, who employ chilly liquid nitrogen to concoct smooth and thick custom treats in a futuristic-themed setting. The creamery—recently featured in the New York Daily News—invites clientele to experiment with combinations and invent vaccines against brain freeze using a wide range of flavors, colorings, and an unlimited supply of mix-ins. The process begins by choosing a base ice-cream flavor such as vanilla, chocolate, or mint, which can be prepared from soymilk, non-fat yogurt, organic ingredients, or sorbet. After choosing the coloring and mix-ins—which include oreos, Kit Kat bars, and gummy bears—the mad doctors transmute the ingredients into a creamy mélange with an industrial blender and a liberal application of liquid nitrogen, all the while shrouded in a safe-yet-spooky fog. Visitors can also expand their palate without stretching out their tongue by tasting eclectic fixtures such as the Bacon 'n Eggs—a nutritious breakfast of bacon ice cream and a candy gummy egg.
If Tom Carvel's ice-cream truck hadn?t had a flat tire one fateful day during Memorial Day weekend in 1934, he may have never started the country?s first retail ice-cream company. Faced with losing his entire supply of ice cream to the heat, he simply sold it from the side of the road. He was so successful that, years later, he opened his first store on that same site.
Carvel stores soon sprang up across the Northeast, including DeWitt?s own Carvel shop. Opened in the 1940's, the same year ice cream was first declared a food group, it?s the oldest still-operating Carvel franchise in the country, according to the Syracuse Post-Standard. Every day, the store?s staffers layer their famous chocolate and vanilla ice-cream cakes with crunchies, and whip up batches of their soft-serve ice cream each day to create cones, sundaes, and shakes. Customers can place cake orders online, choosing from shapes ranging from a small square to a football to the famous Fudgie the Whale.
In the Mood Coffee & Ice Cream is a nostalgia-infused old-fashioned ice cream parlor that offers delicious homemade ice cream, sorbet, and other delicious snacks, all made fresh daily. Prices for icy treats range from $3.95 to $8.50, and come in more than 30 flavors. They range from classics done right, such as rocky road and coffee break, to wilder variants such as howling brownie, mountain lion crunch, and funky pretzel gold mine. Sorbet—ice cream’s fruity and lactose-intolerant cousin—features tastes of mango, orange, and strawberry, as well as sugar-free ice cream options. If cold sweets make you anxious for bready treats, nosh on a Monte Cristo panini ($5.49) made with ham, turkey, Swiss and cheddar cheeses, then bury the evidence under a banana-flavored smoothie ($5.70). In the Mood also carries delightful specialty coffees, so wake yourself up in the morning or avoid terrifying dreams of hearing friends endlessly recount their dreams with a large cappuccino ($2.59).