clock menu more-arrow no yes
A white plastic tray with compartments filled with red, green, and yellow dishes, with wadded flatbread and serving of rice.
A meal at Patiala consists of a main dish, a few sides, bread, and rice.
Robert Sietsema/Eater NY

22 Stellar Indian Restaurants in NYC

A city-wide selection of outstanding Indian restaurants serving the subcontinent’s diverse cuisine

View as Map
A meal at Patiala consists of a main dish, a few sides, bread, and rice.
| Robert Sietsema/Eater NY

Indian restaurants in New York City go back over a century, and Times Square was an early hotspot. Perhaps the most famous example of the era was the paradoxically named Taj Mahal Hindu Indian Restaurant, founded in 1918 at 242 West 42nd Street at a time when many South Asian students, businesspeople, dock workers, and sailors lived in boarding houses in the vicinity. The New York Times mentioned it glowingly.

Midtown remained the main repository of Indian restaurants, also causing curries to migrate onto the menus of more effete restaurants and hotels. By the 1970s, there were many steam table establishments serving Punjabi fare in various parts of the city, ladling rice and curries into compartmentalized plates and slinging tandoori items that competed with our earliest barbecue joints when it came to smoky flavors.

Then along came campuses of Indian restaurants in places like Jackson Heights, Murray Hill, Jersey City, Utopia Parkway, and Edison, New Jersey, with sit-down restaurants offering specialties of several regions; eventually, we had restaurants dedicated to individual dishes like biryani and dosas, the food of a single city or region, and Mumbai street snacks. Finally, a new variety of luxury restaurant appeared, offering more creative and nuanced takes on classic dishes, along with strong cocktails, readily competing with other fine dining establishments in the city and attracting a whole new generation of diners.

Note: The cuisine of India overlaps with that of Pakistan, Sri Lanka, Bangladesh, and Himalayan countries. Not wanting to lump all South Asian cuisines together, we’re saving those for future maps.

NYC restaurants can now offer indoor dining at 50 percent capacity along with outdoor dining, takeout, and delivery. However, this should not be taken as endorsement for dining out, as there are still safety concerns. For updated information on coronavirus cases in your area, please visit the NYC Health Department’s website. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.

Read More
Note: Restaurants on this map are listed geographically.

1. Clove

Copy Link
1592 Amsterdam Ave
New York, NY 10031
(646) 918-6644
Visit Website

Located directly across the street from the ornate entrance gates of City University, this much newer and flashier cousin of Fort George old timer Kismat (founded 1981) has been around six years. Under chef Anil Ahmed, the menu explores regional cuisines, as well as Americanized manifestations of classic Indian dishes. In the former category is sahina, fritters of taro leaves also popular in Trinidad. There’s even a hamburger on the menu.

Four spinach fritters on a white plate
Sahina fritters
Robert Sietsema/Eater NY

2. Doaba Deli

Copy Link
945 Columbus Ave
New York, NY 10025
(212) 222-2636

Looking for truck stop fare? This worn-down, but much loved, double-storefront deli is named after a region of the Punjab, and was opened by Inderjit Singh a decade ago. The steam table displays all that’s available that day, with a preponderance of vegetarian dishes, though chicken and the occasional goat or lamb curry are also available. Add tandoori chicken parts to the menu and you have a beguiling number of choices, but not too many.

A white tray with four vegetarian dishes in shades of green and reddish brown with a bowl of rice on the side.
Here’s your lunch!
Robert Sietsema/Eater

3. Indian Accent

Copy Link
Read Review |
123 W 56th St
New York, NY 10019
(212) 842-8070
Visit Website

Located in Le Parker Meridien Hotel in Midtown, this luxurious restaurant is a branch of an original in New Delhi, and when it arrived in 2016, it brought a renewed sense of excitement for Indian cuisine in a fine-dining setting — which doesn’t mean it wasn’t any fun. Sometimes using local ingredients like pastrami, the place filled its menu with small and surprising dishes using ingredients like foie gras and black truffles. The dishes were often named as strings of ingredients (for example: “pork dumplings, broth, nettle oil, crispy black rice”), making them easier to understand and order.

Two wafers with a filling between them, garnished with foie gras and an amaranth leaf.
Foie gras, Indian style
Robert Sietsema/Eater NY

4. The Kati Roll Company

Copy Link
229 E 53rd St
New York, NY 10022
(212) 888-1700
Visit Website

Dedicated to the street food of Mumbai, Kati Roll mainly furnishes fillings of vegetables, eggs, and kebabs rolled up in a roti, with onions and chutneys, made spicy or not at your direction. In addition to this townhouse branch in Midtown East, there are locations in Greenwich Village, near the Garment Center, and in the World Trade Center vicinity. My favorite kati roll features potatoes and eggs, and I ask for it really spicy.

A pair of rolled flatbreads in wrapped in tissue with fillings sticking out the ends.
The shami kebab and unda aloo rolls
Robert Sietsema/Eater NY

5. Patiala Indian Grill

Copy Link
371 W 34th St
New York, NY 10001
(212) 564-8255
Visit Website

This modest spot near Penn Station, named after the fourth largest city in India’s Punjab and brought to you by I. Srinivas Gangula, delivers affordable and magnificent meals that consist of a main course, a couple of side dishes, bread, and rice — more than the average diner can eat. The chicken tikka masala is especially good, swimming in enough creamy sauce to drench both rice and bread. Snacks available, too, from a limited menu that changes daily.

A white plastic tray with compartments filled with red, green, and yellow dishes, with wadded flatbread and serving of rice.
Chicken tikka masala
Robert Sietsema/Eater NY

6. Temple Canteen

Copy Link
09 Holly Ave No 143
Queens, NY 11355
(718) 460-8493
Visit Website

Located in the basement of Flushing’s Ganesh temple, said to be the oldest Hindu temple in New York City, this place serves a strictly vegetarian menu of South Indian dishes, running to multiple varieties of dosa, plus uttapam with a choice of fillings, and idly in several formats. There are vegetable curries and rice casseroles, too, in a pleasantly simple, family friendly setting. Remove your shoes to visit the Hindu temple upstairs, where all are welcome.

The monster paper dosa at Temple Canteen is enough for two
The immense paper dosa, with chutneys and sambar
Robert Sietsema/Eater NY

7. Jackson Diner

Copy Link
37-47 74th Street
Jackson Heights, NY 11372
(718) 672-1232
Visit Website

Jackson Diner has been one of the city’s most famous Indian restaurants almost since it opened in the 80s by Manjit Singh in a space previously occupied by a diner of the same name. It sought to serve the needs of a wide variety of customers, vegetarian and not, who visited Jackson Heights’ Indian shopping district. Having introduced many New Yorkers to Indian fare for the first time, it moved down the block to much bigger digs. The massive buffet in the window became one of the neighborhood’s greatest sights, but since the pandemic, customers have ordered off a menu of mainly northern Indian specialties, though dosas are also available.

Several receptacles filled with curries in the front window of Jackson Diner
The buffet, pre-pandemic
Robert Sietsema/Eater NY

8. Angel Indian Restaurant

Copy Link
7414 37th Rd
Queens, NY 11372
(347) 848-0097
Visit Website

The establishment was started by chef Amrit Pal Singh in a bustling stretch of Jackson Heights as a vegetarian offshoot of Adda, but Singh later added meat-bearing dishes to the menu during the pandemic to broaden its carryout appeal. Like Adda, Angel produces Lucknowi biryani in the dum pukht style, with a crust on top that seals in the flavors. The menu is also strong in paneer dishes, made with a house-made rendition of the cheese, and in fun-filled snacks like pani puri.

A vegetarian biryani pie with the crust on top torn open to reveal the filling.
Lucknow-style biryani
Robert Sietsema/Eater NY

9. Adda Indian Canteen

Copy Link
Read Review |
31-31 Thomson Ave
Queens, NY 11101
(718) 433-3888
Visit Website

This Long Island City canteen from Roni Mazumdar and Chintan Pandya channels the food of Mumbai, West Bengal, and other northern locales — not as it's usually cooked, but as it’s cooked in home settings. When the place, wall papered with newsprint, appeared nearly three years ago it caused a sensation, not only through the pungency of its freshly ground spices, but the novelty of many dishes. The pastry-topped Lucknowi biryani alone would be enough to induce you to go.

Several colorful Indian dishes seen from above.
An assortment of Indian dishes seen from Adda
Gary He/Eater NY

10. Cardamom

Copy Link
43-45 43rd street, Queens Blvd
Queens, NY 11104
(718) 706-9718
Visit Website

Located on a side street in Sunnyside, this charming spot specializes in the food of the former Portuguese colony of Goa, which has its own distinct cuisine that sometimes features ingredients like red wine and pork. But the menu is more broad ranging than that, so don’t despair of seeing some of your pan-national favorites on the bill of fare.

Two bowls of curry, one brown and one yellow, the yellow one with shrimp in it.
Goat xacutti and shrimp caldin
Robert Sietsema/Eater NY

11. Vatan

Copy Link
409 3rd Ave
New York, NY 10016
(212) 689-5666
Visit Website

A single, multi-course, all-you-can-eat, vegetarian Gujarati meal is the focus of Vatan, a Murray Hill fixture for decades owned by Prashant Shah. To make the meal more enjoyable, the entire premises is made to look like an Indian Village where diners can eat inside small buildings, on a balcony, or beneath a spreading banyan tree. And pace yourself, so as to have an appetite when you reach the dessert of thickened yogurt flavored with saffron called shrikhand.

A round metal tray with little metal cups of curries and dals, with small puffy flatbreads.
One course or your meal at Vatan
Robert Sietsema/Eater NY

12. Saravanaa Bhavan

Copy Link
81 Lexington Ave
New York, NY 10016
(212) 684-7755
Visit Website

This massive international restaurant chain was founded in 1981 by P. Rajagopal, and now boasts a pair of branches in Manhattan (the other is on the Upper West Side). The menu focuses on the strictly vegetarian dishes of South India, and goes way further than the usual dosas and idlys. Examples are adai aviyal, a dish often made in Kerala that features multiple vegetables in a sauce of yogurt and coconut milk, accompanied by a pair of red flatbreads, and bisibelabath, a veggie-studded rice casserole from Karnataka.

A metal tray with compartments containing a white vegetable curry and two red flatbreads.
adai aviyal
Robert Sietsema/Eater NY

13. Sona

Copy Link
36 E 20th St
New York, NY 10003

A red snapper ceviche in pink coconut milk, cone-shaped dosa with gruyere annealed to the inside, and masala-stuffed chicken wings napped with mango sauce are some of the novel notions that pervade the menu at Sona via chef Hari Nayak. The elegant interior breaks some barriers, too, doubling as a gallery displaying the work of Indian artists. And a tribute to Floyd Cardoz places a crisp-skinned fish filet in an orange curry broth flavored with manila clams.

A hand with a spoon reaches into an open deep green leaf cradling a serving of rice casserole.
Sona’s chicken biryani arrives in a leaf.
Robert Sietsema/Eater NY

14. Hillside Dosa Hutt

Copy Link
258-15 Hillside Avenue
Queens, NY 11004
(718) 414-4780

This spot near the eastern border of Queens in an area dotted with Indian restaurants specializes in the vegetarian recipes of South India. Included are idly in multiple guises, rava and masala dosas, uttapams, and the savory doughnuts called vadai. Plenty of snacks available, if you just want to dash in for a small bite in the airy and extensively windowed space. And yes that is ketchup in the condiment slot on the tray.

A round brown pastry, a white saucer shaped pastry, a soup in a cup, and green and red sauces, most in compartments.
Vada, idly, sambar, and two chutneys...snack away!
Robert Sietsema/Eater NY

15. GupShup

Copy Link
Read Review |
115 E 18th St
New York, NY 10003
(212) 518-7313
Visit Website

Meaning something like “idle talk” or “gossip,” GupShup took the Flatiron by storm when it first appeared, slinging opulent dishes, some to be shared by large groups, others delightful in their elaborate platings, along with strong cocktails and a decor at turns playful and intentionally garish. Like other places of its era intent on delivering Indian food into the realm of fine dining, it sharpened and freshened its flavors in stylish dishes, sometimes with international references, like smoked salmon puchkas, jackfruit tacos, and a Kerala beef fry.

A stuffed bone marrow in the foreground with flatbreads in the background.
Roasted bone marrow with five-spice naan
Louise Palmberg/Eater NY

16. Biryani Kitchen

Copy Link
48 Greenwich Ave
New York, NY 10011
(646) 596-8166
Visit Website

The menu at this mainly carryout storefront concentrates on five regional biryanis in lavishly large portions, all accompanied by yogurt raita: chicken (from Mumbai), shrimp (from Goa), vegetarian (from Hyderabad), lamb (also from Hyderabad), and chicken (from Sindi), along with a small selection of side dishes like dal, pickled mango, and jarred condiments, along with some interesting beverages. Of the three biryanis I tried, all were exceptional, but my favorite was lamb.

A rectangular metal container with dark rice and a shrimp or two visible.
Spicy shrimp biryani, from Goa
Robert Sietsema/Eater NY

17. Pariwaar Delights

Copy Link
827 Newark Ave
Jersey City, NJ 07306
(201) 217-1800
Visit Website

Founded two years ago by husband and wife team Mohammed Al Ghulam and Hina Afreen, Pariwaar Delights mounts an elegant dining room and menu that specializes in the cuisine of Hyderabad. Included are battered and stuffed green chiles, goat biryani, chicken Chettinad, and the street staple chicken majestic, coating fried bird tidbits in a thick sauce of buttermilk and garlic.

A heap of breaded chicken tidbits smothered in yellow sauce.
Chicken majestic
Robert Sietsema/Eater NY

18. Mithaas

Copy Link
795 Newark Ave
Jersey City, NJ 07306
(201) 659-8700
Visit Website

Mithaas is something of an anchor of Jersey City’s India Square: Smack dab in the middle, it has a large dining room that serves a broad range of South Indian vegetarian specialties, including all-in meals on round metal trays called thalis, sometimes as specials associated with particular states or cities. It also offers cases of eye-appealing sweets, halwas, barfis, and such, in pastel shades sometimes decorated with edible silver foil. Easily accessible on the PATH train.

The special thali at Mithaas comes on a metal tray
A Mithaas thali includes apps and sweets.
Robert Sietsema

19. Veeray da Dhaba

Copy Link
222 1st Avenue
New York, NY 10009
(212) 777-1420
Visit Website

Channeling the roadside shacks of Mumbai that serve regional specialties to passersby and travelers, this informal cafe helmed by Sonny Solomon, Hemant Mathur, and Binder Saini offers a good selection of vegetarian and non-vegetarian dishes, some specialties drenched in ghee like tadka dal and butter chicken — a dish that has become as popular in the States as it was back in India. In addition, the kitchen offers a dinner box in the tiffin tradition with main dish, vegetable curry that varies daily, dal, rice, and a hot naan, making it a good deal and a very filling dinner.

A plastic tray with three dishes, rice, and a folded naan.
Butter chicken tiffin
Robert Sietsema/Eater NY

20. Dhamaka

Copy Link
119 Delancey St
New York, NY 10002
(212) 204-8616
Visit Website

This Essex Crossing restaurant on the Lower East Side is the latest hit from the Pandya-Mazumdar team, following in the footsteps of Rahi and Adda. Like the former, it adds a touch of elegance to Indian dining, and like the latter, features cooking several degrees closer to what you might find in India in terms of the pungency of flavors. Though the menu is meant to reflect homecooking, it feels experimental at times; don't miss the goat neck biryani or Bengali spice-coated eggplant.

Several dishes of food lined up on a wooden table with a colorful bench in the background Adam Friedlander/Eater NY

21. Indika House

Copy Link
943 Broadway
Brooklyn, NY 11206
(718) 484-3600

Located in a corner of Bushwick beneath the clattering elevated tracks, Indika House is decorated with colorful floor-to-ceiling murals of flowers, elephants, the Taj Mahal, and other Indian landmarks. The menu is broad ranging, from commonplace dishes like butter chicken and lamb curry, to rarer regional viands like chicken gassi, a recipe from Mangalore laced with coconut milk and tamarind, making for a haunting sweetness.

A chicken curry in a metal bowl with a yellowish cast.
Chicken gassi
Robert Sietsema/Eater

22. Dosa Royale

Copy Link
258 Dekalb Ave
Brooklyn, NY 11205
(718) 576-3800
Visit Website

Originally from Chennai, chef and owner Thiru Rajamani worked on cruise ships and in Italian kitchens before launching this restaurant focusing foremost on the food of South India. Sure, there are dosas aplenty, including the semolina-based rava dosa, but also find a vigorous curry selection not restricting itself to vegetarianism. Find therein Kashmiri lamb kolumbu and fiery Chettinad chicken from Tamil Nadu. A particularly good selection of flavored rice dishes is provided.

A rolled pancake laid across a formally dressed round table.
The masala dosa at Dosa Royale
Robert Sietsema/Eater NY

1. Clove

1592 Amsterdam Ave, New York, NY 10031
Four spinach fritters on a white plate
Sahina fritters
Robert Sietsema/Eater NY

Located directly across the street from the ornate entrance gates of City University, this much newer and flashier cousin of Fort George old timer Kismat (founded 1981) has been around six years. Under chef Anil Ahmed, the menu explores regional cuisines, as well as Americanized manifestations of classic Indian dishes. In the former category is sahina, fritters of taro leaves also popular in Trinidad. There’s even a hamburger on the menu.

1592 Amsterdam Ave
New York, NY 10031

2. Doaba Deli

945 Columbus Ave, New York, NY 10025
A white tray with four vegetarian dishes in shades of green and reddish brown with a bowl of rice on the side.
Here’s your lunch!
Robert Sietsema/Eater

Looking for truck stop fare? This worn-down, but much loved, double-storefront deli is named after a region of the Punjab, and was opened by Inderjit Singh a decade ago. The steam table displays all that’s available that day, with a preponderance of vegetarian dishes, though chicken and the occasional goat or lamb curry are also available. Add tandoori chicken parts to the menu and you have a beguiling number of choices, but not too many.

945 Columbus Ave
New York, NY 10025

3. Indian Accent

123 W 56th St, New York, NY 10019
Read Review |
Two wafers with a filling between them, garnished with foie gras and an amaranth leaf.
Foie gras, Indian style
Robert Sietsema/Eater NY

Located in Le Parker Meridien Hotel in Midtown, this luxurious restaurant is a branch of an original in New Delhi, and when it arrived in 2016, it brought a renewed sense of excitement for Indian cuisine in a fine-dining setting — which doesn’t mean it wasn’t any fun. Sometimes using local ingredients like pastrami, the place filled its menu with small and surprising dishes using ingredients like foie gras and black truffles. The dishes were often named as strings of ingredients (for example: “pork dumplings, broth, nettle oil, crispy black rice”), making them easier to understand and order.

123 W 56th St
New York, NY 10019

4. The Kati Roll Company

229 E 53rd St, New York, NY 10022
A pair of rolled flatbreads in wrapped in tissue with fillings sticking out the ends.
The shami kebab and unda aloo rolls
Robert Sietsema/Eater NY

Dedicated to the street food of Mumbai, Kati Roll mainly furnishes fillings of vegetables, eggs, and kebabs rolled up in a roti, with onions and chutneys, made spicy or not at your direction. In addition to this townhouse branch in Midtown East, there are locations in Greenwich Village, near the Garment Center, and in the World Trade Center vicinity. My favorite kati roll features potatoes and eggs, and I ask for it really spicy.

229 E 53rd St
New York, NY 10022

5. Patiala Indian Grill

371 W 34th St, New York, NY 10001
A white plastic tray with compartments filled with red, green, and yellow dishes, with wadded flatbread and serving of rice.
Chicken tikka masala
Robert Sietsema/Eater NY

This modest spot near Penn Station, named after the fourth largest city in India’s Punjab and brought to you by I. Srinivas Gangula, delivers affordable and magnificent meals that consist of a main course, a couple of side dishes, bread, and rice — more than the average diner can eat. The chicken tikka masala is especially good, swimming in enough creamy sauce to drench both rice and bread. Snacks available, too, from a limited menu that changes daily.

371 W 34th St
New York, NY 10001

6. Temple Canteen

09 Holly Ave No 143, Queens, NY 11355
The monster paper dosa at Temple Canteen is enough for two
The immense paper dosa, with chutneys and sambar
Robert Sietsema/Eater NY

Located in the basement of Flushing’s Ganesh temple, said to be the oldest Hindu temple in New York City, this place serves a strictly vegetarian menu of South Indian dishes, running to multiple varieties of dosa, plus uttapam with a choice of fillings, and idly in several formats. There are vegetable curries and rice casseroles, too, in a pleasantly simple, family friendly setting. Remove your shoes to visit the Hindu temple upstairs, where all are welcome.

09 Holly Ave No 143
Queens, NY 11355

7. Jackson Diner

37-47 74th Street, Jackson Heights, NY 11372
Several receptacles filled with curries in the front window of Jackson Diner
The buffet, pre-pandemic
Robert Sietsema/Eater NY

Jackson Diner has been one of the city’s most famous Indian restaurants almost since it opened in the 80s by Manjit Singh in a space previously occupied by a diner of the same name. It sought to serve the needs of a wide variety of customers, vegetarian and not, who visited Jackson Heights’ Indian shopping district. Having introduced many New Yorkers to Indian fare for the first time, it moved down the block to much bigger digs. The massive buffet in the window became one of the neighborhood’s greatest sights, but since the pandemic, customers have ordered off a menu of mainly northern Indian specialties, though dosas are also available.

37-47 74th Street
Jackson Heights, NY 11372

8. Angel Indian Restaurant

7414 37th Rd, Queens, NY 11372
A vegetarian biryani pie with the crust on top torn open to reveal the filling.
Lucknow-style biryani
Robert Sietsema/Eater NY

The establishment was started by chef Amrit Pal Singh in a bustling stretch of Jackson Heights as a vegetarian offshoot of Adda, but Singh later added meat-bearing dishes to the menu during the pandemic to broaden its carryout appeal. Like Adda, Angel produces Lucknowi biryani in the dum pukht style, with a crust on top that seals in the flavors. The menu is also strong in paneer dishes, made with a house-made rendition of the cheese, and in fun-filled snacks like pani puri.

7414 37th Rd
Queens, NY 11372

9. Adda Indian Canteen

31-31 Thomson Ave, Queens, NY 11101
Read Review |
Several colorful Indian dishes seen from above.
An assortment of Indian dishes seen from Adda
Gary He/Eater NY

This Long Island City canteen from Roni Mazumdar and Chintan Pandya channels the food of Mumbai, West Bengal, and other northern locales — not as it's usually cooked, but as it’s cooked in home settings. When the place, wall papered with newsprint, appeared nearly three years ago it caused a sensation, not only through the pungency of its freshly ground spices, but the novelty of many dishes. The pastry-topped Lucknowi biryani alone would be enough to induce you to go.

31-31 Thomson Ave
Queens, NY 11101

10. Cardamom

43-45 43rd street, Queens Blvd, Queens, NY 11104
Two bowls of curry, one brown and one yellow, the yellow one with shrimp in it.
Goat xacutti and shrimp caldin
Robert Sietsema/Eater NY

Located on a side street in Sunnyside, this charming spot specializes in the food of the former Portuguese colony of Goa, which has its own distinct cuisine that sometimes features ingredients like red wine and pork. But the menu is more broad ranging than that, so don’t despair of seeing some of your pan-national favorites on the bill of fare.

43-45 43rd street, Queens Blvd
Queens, NY 11104

11. Vatan

409 3rd Ave, New York, NY 10016
A round metal tray with little metal cups of curries and dals, with small puffy flatbreads.
One course or your meal at Vatan
Robert Sietsema/Eater NY

A single, multi-course, all-you-can-eat, vegetarian Gujarati meal is the focus of Vatan, a Murray Hill fixture for decades owned by Prashant Shah. To make the meal more enjoyable, the entire premises is made to look like an Indian Village where diners can eat inside small buildings, on a balcony, or beneath a spreading banyan tree. And pace yourself, so as to have an appetite when you reach the dessert of thickened yogurt flavored with saffron called shrikhand.

409 3rd Ave
New York, NY 10016

12. Saravanaa Bhavan

81 Lexington Ave, New York, NY 10016
A metal tray with compartments containing a white vegetable curry and two red flatbreads.
adai aviyal
Robert Sietsema/Eater NY

This massive international restaurant chain was founded in 1981 by P. Rajagopal, and now boasts a pair of branches in Manhattan (the other is on the Upper West Side). The menu focuses on the strictly vegetarian dishes of South India, and goes way further than the usual dosas and idlys. Examples are adai aviyal, a dish often made in Kerala that features multiple vegetables in a sauce of yogurt and coconut milk, accompanied by a pair of red flatbreads, and bisibelabath, a veggie-studded rice casserole from Karnataka.

81 Lexington Ave
New York, NY 10016

13. Sona

36 E 20th St, New York, NY 10003
A hand with a spoon reaches into an open deep green leaf cradling a serving of rice casserole.
Sona’s chicken biryani arrives in a leaf.
Robert Sietsema/Eater NY

A red snapper ceviche in pink coconut milk, cone-shaped dosa with gruyere annealed to the inside, and masala-stuffed chicken wings napped with mango sauce are some of the novel notions that pervade the menu at Sona via chef Hari Nayak. The elegant interior breaks some barriers, too, doubling as a gallery displaying the work of Indian artists. And a tribute to Floyd Cardoz places a crisp-skinned fish filet in an orange curry broth flavored with manila clams.

36 E 20th St
New York, NY 10003

14. Hillside Dosa Hutt

258-15 Hillside Avenue, Queens, NY 11004
A round brown pastry, a white saucer shaped pastry, a soup in a cup, and green and red sauces, most in compartments.
Vada, idly, sambar, and two chutneys...snack away!
Robert Sietsema/Eater NY

This spot near the eastern border of Queens in an area dotted with Indian restaurants specializes in the vegetarian recipes of South India. Included are idly in multiple guises, rava and masala dosas, uttapams, and the savory doughnuts called vadai. Plenty of snacks available, if you just want to dash in for a small bite in the airy and extensively windowed space. And yes that is ketchup in the condiment slot on the tray.

258-15 Hillside Avenue
Queens, NY 11004

15. GupShup

115 E 18th St, New York, NY 10003
Read Review |
A stuffed bone marrow in the foreground with flatbreads in the background.
Roasted bone marrow with five-spice naan
Louise Palmberg/Eater NY

Meaning something like “idle talk” or “gossip,” GupShup took the Flatiron by storm when it first appeared, slinging opulent dishes, some to be shared by large groups, others delightful in their elaborate platings, along with strong cocktails and a decor at turns playful and intentionally garish. Like other places of its era intent on delivering Indian food into the realm of fine dining, it sharpened and freshened its flavors in stylish dishes, sometimes with international references, like smoked salmon puchkas, jackfruit tacos, and a Kerala beef fry.

115 E 18th St
New York, NY 10003

Related Maps

16. Biryani Kitchen

48 Greenwich Ave, New York, NY 10011
A rectangular metal container with dark rice and a shrimp or two visible.
Spicy shrimp biryani, from Goa
Robert Sietsema/Eater NY

The menu at this mainly carryout storefront concentrates on five regional biryanis in lavishly large portions, all accompanied by yogurt raita: chicken (from Mumbai), shrimp (from Goa), vegetarian (from Hyderabad), lamb (also from Hyderabad), and chicken (from Sindi), along with a small selection of side dishes like dal, pickled mango, and jarred condiments, along with some interesting beverages. Of the three biryanis I tried, all were exceptional, but my favorite was lamb.

48 Greenwich Ave
New York, NY 10011

17. Pariwaar Delights

827 Newark Ave, Jersey City, NJ 07306
A heap of breaded chicken tidbits smothered in yellow sauce.
Chicken majestic
Robert Sietsema/Eater NY

Founded two years ago by husband and wife team Mohammed Al Ghulam and Hina Afreen, Pariwaar Delights mounts an elegant dining room and menu that specializes in the cuisine of Hyderabad. Included are battered and stuffed green chiles, goat biryani, chicken Chettinad, and the street staple chicken majestic, coating fried bird tidbits in a thick sauce of buttermilk and garlic.

827 Newark Ave
Jersey City, NJ 07306

18. Mithaas

795 Newark Ave, Jersey City, NJ 07306
The special thali at Mithaas comes on a metal tray
A Mithaas thali includes apps and sweets.
Robert Sietsema

Mithaas is something of an anchor of Jersey City’s India Square: Smack dab in the middle, it has a large dining room that serves a broad range of South Indian vegetarian specialties, including all-in meals on round metal trays called thalis, sometimes as specials associated with particular states or cities. It also offers cases of eye-appealing sweets, halwas, barfis, and such, in pastel shades sometimes decorated with edible silver foil. Easily accessible on the PATH train.

795 Newark Ave
Jersey City, NJ 07306

19. Veeray da Dhaba

222 1st Avenue, New York, NY 10009
A plastic tray with three dishes, rice, and a folded naan.
Butter chicken tiffin
Robert Sietsema/Eater NY

Channeling the roadside shacks of Mumbai that serve regional specialties to passersby and travelers, this informal cafe helmed by Sonny Solomon, Hemant Mathur, and Binder Saini offers a good selection of vegetarian and non-vegetarian dishes, some specialties drenched in ghee like tadka dal and butter chicken — a dish that has become as popular in the States as it was back in India. In addition, the kitchen offers a dinner box in the tiffin tradition with main dish, vegetable curry that varies daily, dal, rice, and a hot naan, making it a good deal and a very filling dinner.

222 1st Avenue
New York, NY 10009

20. Dhamaka

119 Delancey St, New York, NY 10002
Several dishes of food lined up on a wooden table with a colorful bench in the background Adam Friedlander/Eater NY

This Essex Crossing restaurant on the Lower East Side is the latest hit from the Pandya-Mazumdar team, following in the footsteps of Rahi and Adda. Like the former, it adds a touch of elegance to Indian dining, and like the latter, features cooking several degrees closer to what you might find in India in terms of the pungency of flavors. Though the menu is meant to reflect homecooking, it feels experimental at times; don't miss the goat neck biryani or Bengali spice-coated eggplant.

119 Delancey St
New York, NY 10002

21. Indika House

943 Broadway, Brooklyn, NY 11206
A chicken curry in a metal bowl with a yellowish cast.
Chicken gassi
Robert Sietsema/Eater

Located in a corner of Bushwick beneath the clattering elevated tracks, Indika House is decorated with colorful floor-to-ceiling murals of flowers, elephants, the Taj Mahal, and other Indian landmarks. The menu is broad ranging, from commonplace dishes like butter chicken and lamb curry, to rarer regional viands like chicken gassi, a recipe from Mangalore laced with coconut milk and tamarind, making for a haunting sweetness.

943 Broadway
Brooklyn, NY 11206

22. Dosa Royale

258 Dekalb Ave, Brooklyn, NY 11205
A rolled pancake laid across a formally dressed round table.
The masala dosa at Dosa Royale
Robert Sietsema/Eater NY

Originally from Chennai, chef and owner Thiru Rajamani worked on cruise ships and in Italian kitchens before launching this restaurant focusing foremost on the food of South India. Sure, there are dosas aplenty, including the semolina-based rava dosa, but also find a vigorous curry selection not restricting itself to vegetarianism. Find therein Kashmiri lamb kolumbu and fiery Chettinad chicken from Tamil Nadu. A particularly good selection of flavored rice dishes is provided.

258 Dekalb Ave
Brooklyn, NY 11205

Related Maps