When Chinese immigrants came to India—specifically Calcutta—centuries ago, they brought with them culinary traditions that slowly merged with local flavors over time. The chef at Bordoloi's Asian Fusion showcases the unique style of Indian-Chinese cuisine that developed from this blending of cultures as he serves up dishes such as chili chicken, Tangra-style mutton, and spicy red manchurian noodles. To accommodate vegetarian diets, the menu boasts a wide variety of herbivore-friendly options, including meatless momo dumplings, okra with chili, and vegetables with cashews.
The cooks at Chopstick and Taste of Bollywood fuse traditional Indian cuisine with Chinese cooking techniques, mixing in hints of Thai and Malaysian culinary traditions as well. Masterminded by chef Alok Pratihar, the menus include succulent seafood, piquant lamb entrees, and vegetarian dishes.
Meaning “Spicy Chinese food” in a loose translation, Chinese Mirch blends the flavors of China with the fiery spices of Indian cuisine to create an MSG-free menu of devilishly spicy chicken, fish, and vegetarian dishes. Third generation restaurateur Vik Lulla has been working in the kitchen since he was 16 years old and living in Bangalore, and brought his traditional fusion cuisine to New York City in 2003. Deep-fried with large chunks of chilis in the batter, the chicken lollipops drew praise from the Boston Globe, the New York Times, and Ear Steamers Weekly, and the smooth, soothing mango lassi offers a sweet way to douse molar fires.
There were seven wonders of the ancient world, but there are eight Nanking Restaurant locations in the New York City area. The restaurants are named for a Chinese historical era defined by its fusion of different culinary traditions. Chefs here prepare each dish with an effort to maintain its historical flavor, creating a mix of Asian cuisine in each plate of sweet-and-sour chicken, Thai-style curry lamb, chili paneer, and sichuan shrimp. As diners savor those dishes, they can admire the restaurant's picturesque interior, which includes red-and-gold-checkered walls, crimson accents, and gold statues of lotus flowers grown from carefully planted jewels.
Blue Water Seafood Company’s expansive menu satisfies the deepest desires of seafaring appetites. Appetizers such as oysters on the half shell ($16/dozen) launch the stomach on a seafaring journey, continued by jumbo lump crab cakes ($17 lunch; $23 dinner) and fried clam strips ($15 lunch; $18 dinner). Blue Water's live Maine lobster ($26/lb., dinner only) is steamed and served with roasted potatoes and fresh vegetables upon order, bringing forth celestial flavors from the abyssopelagic depths. The maritime menu is bordered by an assortment of terra firma tasties including lemon chicken with artichoke hearts and crispy garlic ($14 lunch; $18 dinner) and New Zealand lamb chops ($35, dinner only).
Jutting out over the salty waters of Raritan Bay, Jakeabob's Bay furnishes diners with picturesque views to accompany a menu of classic American and maritime fare. Tantalize taste buds with an appetizer of fried calamari with marinara sauce ($12) and bypass cumbersome cutlery with dishes such as the fried-tilapia fish taco served in a soft tortilla shell with pineapple chili ($12) or the fried-sea-scallop-and-wasabi-mayo sandwich ($11). Daily specials add variety to the standard menu with such variables as the lobster dinner ($17)—a steamy crustacean served whole, complete with its lobster bowtie. As they take in their nautical cuisine, diners catch between-bite views of the New York skyline and invigorating breaths of Atlantic wind.