After traveling across India, Chef Marisa Paolillo was sufficiently inspired to return stateside and open a restaurant that celebrates its culinary diversity. Named for the country’s most popular condiment, everything here—from the colorful artwork to the rich curries—shows a deep appreciation for the sub-continent. The well-priced tasting offers an array of specialties. There is also a spring à la carte as well as a seven-course prix-fixe. Regardless of your pick, expect flavorful dishes that are a riff on the classics. Think of the onion-tomato sauce of butter chicken, ramped up with mushrooms and sundried tomatoes for a Mediterranean twist. Chana masala is spiked with ginger and garlic, while beef nihari spotlights a succulent black cardamom sauce.
- MICHELIN guide inspectors
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