Tulsi, New York

Also known as "holy basil," Tulsi is a fragrant plant held sacred by Hindus. The kitchen at Tulsi holds Indian cuisine in the same reverence, treating each dish with equal parts authenticity and sophistication. With one Michelin star to its name, the restaurant continues to draw accolades, with Time magazine proclaiming it "the best Indian restaurant outside India."

The Food

Partner and former executive chef Hemant Mathur, known as "the Yo-Yo Ma of the tandoor," crafted the restaurant's menu of exquisite Indian dishes. Michelin calls the menu "a reminder of what is at the heart of true Indian cooking," while the New York Times calls the curries "terrific."

The Chef

Recently, Chef Eric McCarthy took over the reins from Mathur, after earning several Michelin stars at Tamarind, another Indian restaurant Mathur helped conceive. Born in India, McCarthy shares Mathur's reverence for their native cuisine, and though he promises to retain many popular dishes, he relishes the chance to expose diners to a wider range of Indian food. McCarthy's specialty is coastal dishes, which include plenty of seafood, seasoned with coconut milk and mustard seed. "I want diners to explore Indian food beyond chicken tikka masala," he says.

A Peek Inside

Even Michelin is in love with the interior: "It's hard to pass their vibrant awning and not glance inside, where colorful silks and translucent, billowing fabrics separate private dining booths." The pure white room and supple chairs bring a sense of peace and comfort to the space, putting the focus on the plate.