Tandoori Chef's tangerine walls and vibrant paintings warm diners ensconced at red-linen-topped tables, where they await steaming platters of the aromatic Indian cuisine from the bustling kitchen. Inside, chefs whip up a diverse repertoire of Northern Indian curry, tandoori, and rice dishes brimming with spice-laden veggies, chicken, shrimp, and lamb. A private dining area fills up to 30 bellies, and catering services bring the kitchen's nourishing warmth to party-goers or ravenous sasquatches grown too tall to fit through the front door.
By November, the crisp autumn air takes on a blustery winter chill, and cumbersome winter coats begin to take the place of stylish fall jackets. This change in fashion goes hand in hand with the change in seasons and with the philosophy of Mausam Indian Cuisine. The restaurant’s name means “seasons” in Hindi, and Mausam’s elegant three-story space boasts a restaurant, a lounge, and two versatile banquet halls, ready to change to accommodate a client’s request for any and every kind of event. Mausam’s staff can adapt table settings from simple and elegant pearl-white cloths with minimal accoutrements to bold colors with bountiful bouquets at every turn. Eager to please, the staff will even trade in the house specialty, Indian food, for any cuisine the client wishes to bring themselves, such as Mexican, Italian, or Lunchables.
Patrons simply looking for a low-key dinner out can head to the restaurant for traditional Indian favorites, such as chicken tikka masala, spicy goat curry, and plenty of vegetarian options laced with fragrant Indian spices. Red and white wines and a dozen kinds of domestic and imported beers wash away the last morsels of dessert, such as black-and-white cream puffs or orange-pineapple ice cream.
Gary and Isabel MacGurn met in an ashram in southern India. They had both traveled there to perform seva—an act of selfless service—by cooking in the community center’s kitchen for thousands of hungry mouths. They quickly bonded over a mutual love for chutney and dosa, and after returning stateside the couple teamed up to sell their gourmet chutneys to upscale Hampton markets. When demand inevitably spiked, they decided to open some restaurants of their own. Today, Hampton Chutney Co.’s menu includes sourdough crepe dosas, pancake-style uttapam, and traditional sandwiches inspired by the MacGurns’ time in India. A popular—though less conventional—option is the breakfast dosa, whose combination of eggs and vegetables wakes the mind up faster than a pot of coffee in the face. All entrees arrive, of course, with a selection of chutneys.
Spread across present-day Pakistan and northwest India, the Indus Valley produced one of the world’s earliest urban civilizations. The area’s population once swelled to as many as five million people who developed their cuisine using masala, mint, coriander, ginger, and turmeric.
Located on Manhattan’s Upper West Side, Indus Valley draws on ancient culinary traditions to create a menu of spicy curry dishes such as lamb vindaloo and cochin shrimp curry. Their tandoori entrees are baked in a traditional clay oven, and they marinate meats in thick-bottomed pots for their biryani dishes.
Ayurveda Cafe’s prix fixe meals consist of 10 rotating vegetarian menu items that span the six Sattvic tastes: sweet, sour, salty, bitter, astringent, and pungent. Drinks such as the mango banana lassi are less concerned with balance, favoring sweetness above all else.
BHOJ Indian Restaurant presents a bounty of dishes from across India, including tandoor-baked meats and a wide selection of vegetarian curries and biryanis. Chefs stuff crispy lamb samosa appetizers with spiced ground lamb and green peas, and their papri chaat’s spicy beans and chopped onions come with a selection of chutneys. The egg curry entrée flaunts hard-boiled eggs cooked in a mild herb-and-curry sauce, and the tandoor-marinated shrimp sizzles after a session in the traditional clay oven. The kitchen’s dedication to healthy dining is reflected in their decision to cook with cholesterol-free corn oil, as well as in their vegetarian dishes such as chana masala: chickpeas cooked North Indian–style with herbs and spices. The dining room’s décor reflects the bold simplicity of the Indian flag, with bright green accents peaking out from beneath crisp, white tablecloths. An orange buffet stands before a green wall, which strikes against the three remaining white walls and their colorful, yet sparse paintings.