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Top 10 Indian Restaurant in New York City USA

by Mohini Arora Digital Market Manager

Best Indian Restaurants in New York City USA

From fine-dining temples to grab-and-go food trucks, these are the best Indian restaurants NYC has to offer.Find Best Indian Restaurants in New York City, New York, Indian restaurants and search by price, location, and more.

Top Indian restaurant in New York City

Top 10 Indian Restaurant in New York City[/caption]

Sure, you can order another round of tikki masala from takeout and delivery, but why stay in when you can spend a night out at some of the best Indian restaurants in NYC? Explore the country’s many regional specialties, found in fancy restaurants, cheap eats favorites or handheld snacks. Put down the phone and go out to the best Indian restaurants NYC has to offer.

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Best Indian Restaurant in New York City

Top 10 Indian Restaurant NYC

Best Indian Restaurant in New York City

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Best Family Restaurant New York City

List of top 10 Best Indian restaurants in NYC

# Tamarind Tribeca

A stunning spin-off of the original Tamarind in the Flatiron District, the Tribeca location convincingly draws from all corners of the subcontinent with its sprawling menu. Beyond the requisite chicken tikka masala (one of the best we’ve had), the dishes delight at every turn: A lamb appetizer (Nizami Keema) combines tender grilled strips with soft minced meat and pillowy nan, while Punjabi Mutton—actually made with goat—falls off the bone in a rich, vibrant curry. But the most consistent pleasures come out of the twin tandoor ovens, visible from the main dining room; superlative lamb chops—tangy, spicy and tender—and moist sea bass slathered with thick yogurt and a subtle blend of roasted spices that enriches the flaky fish without overwhelming its delicate flavor.

Contact Details:

Website : tamarindrestaurantsnyc.com

Address:	99 Hudson St New York 10013
Cross street:	at Franklin St
Opening hours:	Mon–Thu, Sun 11:30am–3pm, 5:30–11:30pm; Fri, Sat 11:30am–3pm, 5:30pm–midnightRead
Transport:	Subway: 1 to Franklin St
Price:	Average main course: $23. AmEx, DC, MC, V

# Indian Accent

The gap between kati-roll canteens and white-tablecloth Indian has grown wider in the past few years—and leagues more interesting. There’s Hemant Mathur’s quartet of low-pressure, hyperregional Indian restaurants along Lexington Avenue’s Curry Hill; Alphabet City’s Babu Ji, a forward-thinking Melbourne import opened last year by husband-and-wife team Jessi and Jennifer Singh; and Floyd Cardoz’s return to Indian cooking at Paowalla, a casual tandoor-fired Soho spot due this summer.

Brought into this fold is Indian Accent at Le Parker Meridien New York, the first international outpost of Rohit Khattar and celebu-chef Manish Mehrotra’s South Delhi blockbuster, India’s sole representative on the S. Pellegrino list of world’s best restaurants. (It currently sits at No. 77.) On looks alone, Indian Accent edges closer to fine-dining than fun-loving, all inoffensive grays and sculptural plating—the only similitude of Indian flash is one gold-leafed wall—and its menu is stuffily organized into prix-fixe options and a chef’s tasting menu.

But then arrives an amuse bouche of warm naan imbued with, what is that, blue cheese? Yes, it’s a funky core of sharp Danish blue. Amuse, indeed. Supplemental kulcha ($9)—stuffed Punjabi flatbread—also acts as a small-scale vehicle for reinvention: Mehrotra confronts Indian classics like butter chicken and saag paneer in the form of stewy fillings, but then there’s also pastrami with mustard butter, a New York wink.

Dishes are much looser than that rigid menu and sober room make them out to be; the vindaloo stars pork belly, and even quinoa makes an unexpected cameo, acting as a pulao base for a stunning tofu kofta moated with bottle-gourd curry. A baby back rib arrives sweet and sticky from coconut milk and meetha achaar (North Indian mango pickle), with little regard for how white or freshly pressed the front of your button-down is. Crispy baby squid comes with small newspaper cones of crispy rice, like India’s answer to fish and chips, and a to-share papadum tasting ($22, supplemental) is like an upscale appetizer sampler, with a host of mix-and-match house chutneys. Fine-dining it definitely is, but happily, Indian Accent isn’t above letting you eat with your hands.

Contact Details:

website: indianaccent.com

Address:	123 W 56th St New York 10019
Cross street:	between Sixth and Seventh Aves
Opening hours:	Mon-Sat noon-2pm, 5-10:30pm; Sun 5-10:30pm
Transport:	Subway: N, Q, R to 57th St (Seventh Ave)
Price:	Average main course: $55

#The Bombay Bread Bar

It’s not easy to admit you’re wrong, which is why Floyd Cardoz, of Tabla and Top Chef Masters fame, deserves major props. His Soho Indian spot, Paowalla, was not what he’d hoped: tasty enough, sure, but somber, subdued and irretrievably beige (actually). So he slammed the breaks, shut the doors and changed the menu. Presto chango: Welcome the Bombay Bread Bar.

If Paowalla was mild-mannered Stanley Ipkiss from The Mask, the Bombay Bread Bar is his frisky, cocksure superhero alter ego. Designed by the film-set decorator and Wes Anderson collaborator Kris Moran, the space is a circus for the senses, with a massive Pop Art mural of two purple-faced Bollywood beauties, prints of dapperly dressed men with animal heads and a wood-fired oven as the mouth of a growling Bengal tiger. A Monday night feels like a Saturday, buzzing with the din of voracious crowds chasing crunchy, chickpea-battered onion rings or stir-fried chicken and chilies, alongside breezy Indian-themed cocktails that go down fast and easy.

Naan is the gateway drug—puffed, buttery and pocked with char—but the kulchas, pillowy griddled flatbreads stuffed with chicken and split chickpeas or bacon and cheese, are the truly dangerous addiction.

However, Cardoz, a native of Bombay, has built more than just a kingdom of carbs. Bombay Bread Bar is the kind of colorful, rollicking spot (think Pok Pok NY circa 2012) that will reintroduce New Yorkers to Indian food through an eccentric lens. But while the spirited vibe strikes the right notes, some dishes fall a bit flat, like the tandoori octopus that cries out for some charred edges or Cardoz’s grandma’s monkfish curry that, despite being infused with coconut, coriander and chili, still feels under-seasoned.

Then comes an oblong platter of pork-rib vindaloo fresh from the wood-burning oven: The meat flees the bones, and the mud-red sauce is deep with cumin and clove, gentle with vinegar and heat, and as profound as mole. This is plate-licking food—the kind for which you overhaul your restaurant. This time around, Floyd Cardoz gets it plenty right.

Contact Details:

website :thebombaybreadbar.com

Address:	195 Spring St New York 10012

# Punjabi Grocery and Deli

Address:	114 E 1st St New York 10009
Cross street:	between First Ave and Ave A
Transport:	Subway: F, V to Lower East Side–Second Ave
Price:	Cash only

#Junoon Restaurant NYC

The heart and soul of this luxe Chelsea eatery is its glassed-in spice room, where chef Vikas Khanna hand-grinds and mixes house blends each morning. He deploys seven whole spices—including star anise, cloves and cardamom pods—in a pungent, burgundy-hued curry that coats a lamb shank, slow-braised until the meat nearly slides from the bone. Other evidence of the room’s sorcery fills the regionhopping menu, organized by traditional methods of Indian cooking—not just tandoor and handi (pot cooking), but also tawa (cast-iron), sigri (fire pit) and patthar (stone). Along the way, the thoughtful spicing also appears in plump Goan shrimp with blazing piri-piri sauce, a ginger-marinated chicken kebab cooled by pureed avocado and even cocktails served in the sultry front lounge.

Address :

website : junoonnyc.com

Address:	27 W 24th St New York 10010
Cross street:	between Fifth and Sixth Aves
Opening hours:	Mon–Thu, Sun 5:30–10:30pm; Fri, Sat 5:30–11pm
Transport:	Subway: F, M, N, R to 23rd St
Price:	Average main course: $28. AmEx, MC, V

# Brick Lane Curry House

Specializing in phal, a habanero curry that’s popular along London’s Brick Lane restaurant row, Curry House issues a how-hot-can-you-go challenge to every diner. The nine types of curry are ranked by burn level. Because the menu warns that phal, the hottest, is “more pain and sweat than flavor,” nonasbestos palates should go with gentle but bouncy jalfrazi sauce, which is excellent over lamb.

Address:

Address:	99 Second Ave New York 10003-87
Cross street:	between Fifth and Sixth Sts
Opening hours:	Mon–Thu, Sun 1–11pm; Fri, Sat 1pm–1am
Transport:	Subway: F to Lower East Side–Second Ave
Price:	Average main course: $16. AmEx, DC, Disc, MC, V

# Rahi

Consider it yet another spin in NYC’s revolving-door restaurant scene: When Tapestry shuttered in March in the West Village, owner Roni Mazumdar was quick to put another modern Indian restaurant in its place. The restaurateur tapped Junoon alum Chintan Pandya to reinterpret regional Indian food with local New York ingredients: Bhuna bhutta features corn on the cob dressed with reduced whey and turmeric; a dish of corn bread, mustard greens and jaggery butter plays on saag roti; and a shepherd’s pie nods to the subcontinent with ground lamb and cumin potato mash.

Address:

Address:	60 Greenwich Ave New York 10011
Cross street:	at Perry St
Opening hours:	Mon–Wed 5–11pm; Thu–Sat 5pm–midnight; Sun 11am–5pm
Price:	Average main course: $23

# MORE Saravanaa Bhavan

Upper West Siders can snack on dosas at the second New York location of this respected Southern Indian chain, which has branches in ten countries. Twenty-five versions of the thin crêpes, offered with fillings like spiced mashed potatoes or fiery chutney, are on the menu here. New to this location: Indian brunch featuring lentil doughnuts and Cream of Wheat studded with orange, pineapple and almonds.

Address:

Address:	413 Amsterdam Ave New York 10024
Cross street:	between 79th and 80th Sts
Opening hours:	Mon–Fri 11:30am–10:30pm; Sat, Sun 9:30am–10:30pm
Transport:	Subway: 1 to 79th St
Price:	Average main course: $12. MC, V

# Benares

Just a short stroll north of Times Square, the subdued dining room at Benares offers a respite from midtown madness, as well as a taste of the ’hood’s most ambitious Indian cooking. Virtuoso chef Peter Beck (Tamarind) oversees the region-hopping bill of fare, which includes a robust selection of seafood and vegetarian dishes (the restaurant takes its name from a city in the northeastern state of Uttar Pradesh, an area known for its veggie-based specialties). Of the latter, we loved the lauki ka kofta—hearty green-squash dumplings smothered in cumin-laced paneer and a buttery, tomato-based makhani sauce. While carnivores can find classics like lamb rogan josh and chicken vindaloo, you might opt for less familiar specialties, like kozhi varutha, a South Indian–inspired chicken curry thickened with coconut milk and spiced with roasted chilies, garlic and ginger.

Address:

Address:	240 W 56th St New York 10107
Cross street:	between Broadway and Eighth Ave
Opening hours:	Mon–Fri noon–2:30pm, 5–10:30pm; Sat, Sun 11:30am–10:30pm
Transport:	Subway: A, C, B, D, 1 to 59th St–Columbus Circle; N, Q, R to 57th St
Price:	Average main course: $14. AmEx, MC, V

# Awadh Restaurant New York City

Gaurav Anand (Moti Mahal Delux) focuses on dum pukht, a slow-cooking northern tradition, for this uptown Indian eatery.

Address:

Address:	2588 Broadway New York 10025
Cross street:	between 97th and 98th Sts
Opening hours:	Daily noon-3pm, 5-11pm
Transport:	Subway: 1, 2, 3 to 96th St
Price:	Average entrée: $18. AmEx, Disc, MC, V

Above is The Best top 10 Indian Restaurant in New York City USA.Best Family Indian Restaurant in New York City USA.

Conventional wisdom has generally held that anyone in New York seeking the most delicious and authentic versions of an imported culinary tradition should head to the outer boroughs — and for Indian, Jackson Heights has long been the destination. But, as it turns out, at some point the script flipped, and with a few exceptions, the city’s top spots for Indian food are now in Manhattan — and top they are: excellent, elegant, and diversified enough to shed the cuisine of the patronizing, oversimplified designation of “ethnic food” and place it squarely on the level of French or Italian.

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