Kinara dishes up an authentic Indian menu in a casual, BYOB restaurant. Pre-meal nibblers such as the chicken and coconut mulligatawny soup ($4.25) pair well with tandoor-oven–baked traditional naan ($2) or a chicken-tikka-stuffed variation ($4). Like a DeLorean hot-rodded with a flux capacitor, Kinara’s entree selections span various meat and veggie dimensions. The rice casserole vegetable biryani ($13.95) and the spicy hara bhara kabab ($13.95) cater to herbivore diets, and almond curry-infused chicken korma ($14.95), lamb curry delicacy roghan josh ($15.95), and spicy crustacean classic shrimp vindaloo ($16) please meat eaters of all stripes.
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.
Gateway of India's authentic ambiance houses fragrant aromas from a wide selection of classic Indian cuisine. Tantalizing appetizers such as the vegetable pakora summon appetites with veggies battered in lightly seasoned lentil flour, and the kebab sampler dispenses spears of chicken, lamb, and fish—provided they're not touring as an alternative-country trio. Delicious flats of naan bread sop up sauces and act as makeshift bibs bursting with flavors of garlic, coconut and cherries, or unleavened whole-wheat grains. Gnaw on entrees such as the lamb korma—decadent pieces of spiced lamb swimming in onion, cashew, and almond cream sauce—or nibble the palak paneer, a dish of homemade Indian cheese and spinach. A selection of classic dishes such as chicken tikka masala and goat biryani with rice challenge exotic combinations such as lobster curry to freestyle Bollywood dance-offs.
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.