Chef Gaurav Anand’s Indian in NYC | Find. Eat. Drink.
Chef Gaurav Anand’s Indian in NYC | Find. Eat. Drink.
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Gaurav Anand is the chef / owner of Awadh on the Upper West Side, Bhatti Indian Grill in Murray Hill, and Moti Mahal Delux on the Upper East Side. Were it not for his brother opening a restaurant in Delhi, Gaurav would not have found his passion which pulled him away from his studies and his father’s wishes for him to become a lawyer.
Discover how Gaurav is bringing traditional Indian food to New York City. He also gives a tour of his favorite Indian shops and restaurants around New York City and a couple of tips for where to eat Indian food in London.
Gaurav Anand is the chef / owner of Awadh on the Upper West Side, Bhatti Indian Grill in Murray Hill, and Moti Mahal Delux on the Upper East Side. Were it not for his brother opening a restaurant in Delhi, Gaurav would not have found his passion which pulled him away from his studies and his father’s wishes for him to become a lawyer.
His goal with both Bhatti and Awadh is to educate the American palate about authentic Indian cuisine through the traditional flavors. When he first opened Bhatti among the myriad of Indian restaurants in Curry Hill, he was warned about not having samosas and other Indian stand-bys on his menu. “We are trying to do way more than samosas, aloo gobi, and chicken tikka masala. For me, the samosa is supposed to be street food, like a hot dog in India. Although I love them, when I go to a restaurant, I don’t want to eat samosas.”
The Galouti Kebab Awadh
Photograph courtesy of Awadh | Photo Credit: Maike Paul
Awadh is his latest restaurant that he opened this past summer on the Upper West Side. He is serving food from the Awadhi region, which is in the middle of the modern Indian state of Uttar Pradesh, whose capital is Lucknow. Some of the house specialties include the kebabs, especially the Galouti Kebab, which was originally made for the Royals of the Awadh region. “There was a king who told his chef that he loved red meat, but you always give me meat that I have to chew too hard. Make me something that will melt in my mouth.” The meat from the leg of lamb is ground five to eight times until it is ultra smooth and is then mixed with spices. The cooked minced lamb patties are served atop a piece of parantha bread, another house specialty made with milk, saffron, sugar, and clarified butter. The lamb is so smooth, it doesn’t require any chewing at all.
This is also nearly true of another lamb dish on the menu, which is prepared using the traditional method of Dum Pukht. A lamb shank is steamed for six to seven hours until it is tender.
Meeting the highfalutin needs of kings and queens is in part what the Awadh cuisine is all about. For dessert, Gaurav makes a rice pudding called Phirni that is light and smooth. “It feels as if there is no rice in it because it has been ground. The kings and queens always wanted their food to be very refined. They were royalty, they didn’t want to have to work too hard to eat their food.”
Beyond the food, the wine list is created by consulting sommelier John Slover with the intent of having a serious wine program that matches the wide array of flavors on the food menu. After a large, flavorful meal, Gaurav suggests ordering either the First Flush or the Emerald Spice teas to calm the stomach.
Gaurav gives a tour of his favorite Indian shops and restaurants around New York City and a couple of tips for where to eat Indian food in London. Get all his recommendations by downloading the Find. Eat. Drink. iPhone app.
September 30, 2014
October 20, 2014
Chef Gaurav Anand’s Guide to Indian in NYC
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Awadh + Bhatti Indian Grill + Moti Mahal Delux - New York City
Photograph courtesy of Awadh | Photo Credit: Maike Paul
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General Information
Awadh
2588 Broadway
New York, NY 10025
T: 646.861.3604
Bhatti Indian Grill
100 Lexington Avenue
New York, NY 10010
T: 212.683.4228
Moti Mahal Delux
1149 1st Avenue
New York, NY 10065
T: 212.371.3535
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“This is a very famous spice store and is the only store to shop for spices because it can save you a lot of time. They are so organized. I am able to get spices here that I can’t get in India. They do charge you a lot for it but it is worth it.”
“I am from the northern part of Indian, but this is where I come to eat a Southern Indian meal. I come here for lunch once a month and always order their dosas. The food is kosher Southern Indian and it is outstanding. They even catered my wedding.”
Vegetarian Indian at Madras Mahal
Photograph courtesy of Madras Mahal
The Halal Guys
Photo Credit: Guian Bolisay [flickr]
“I love this restaurant and I love the chef, he is my favorite Indian chef. I have a lot of respect for what he had achieved because he has taken Indian food to the next level. He specializes in grilled food and infuses different flavors. You should definitely try his lentils, because they are the best I have ever had.”
“For me street food is chicken and rice at the food cart near the Hilton. I love to pick up food here late at night.”
Gymkhana
Photograph courtesy of Gymkhana
“It is very authentic and have infused their flavors very well. Their Indian food is of the highest level.”
“London has better Indian chefs than anywhere in the world. There is more Indian food than India and the food is even better than India. Indians were able to migrate easily and all the best chefs left Indian for opportunities in London.”
“They are infusing Indian and French flavors together and doing it perfectly. Just the way it should be.”
Mint Leaf
Photograph courtesy of Mint Leaf