Indian cuisine has once again cemented its mark on the world wide platform as four Indian restaurants have been handpicked by The New York Times critic Chef Pete Wells. He has curated the list on “The 100 best restaurants in NYC’’.
The four Indian restaurants which have been added on the coveted list are, Seema which holds 7th ranking, Dhamaka is on 54th slot, 80th rank holder is Temple Canteen, and the fourth one is Hyderabadi Zaika which holds 95th position on the list.
Chef Pete Wells has mentioned in detail about each of these restaurants in The New York Times.
Seema restaurant is based in Greenwich Village, Manhattan and is famous for South Indian foods. Wells describes that Chef’s Vijay Kumar’s interpretations of South Indian foods he has never seen before. Chef Kumar very well knows the distinction between refined and homely food but he obliterates it. He cooks North Fork snails by adding tamarind and tomatoes and it tastes similar to food which will be made on a campfire in the rice fields of Tamil Nadu.
Dhamaka restaurant is situated in Delancey Street, Manhattan. This restaurant has recently replaced their original cuisine with new dishes. Wells, stated in The New York Times, that many customers must be still missing their old favourite dishes which were earlier in the menu. He further describes that the food which was offered in this restaurant would not be found anywhere in Manhattan. This year, the restaurant’s main focus is on chile loaded meats and is well known for its Champaran meat.
Temple Canteen is located at Holly Avenue, Queens and is a South Indian Cafeteria. This restaurant is famous for varieties of dosas, ice cream cone shaped dosas roasted in ghee, rava dosas and paper dosas. Wells, also mentioned about the coconut chutney which gets better the more one eats them.
Hyderabadi Zaika restaurant is based at Midtown, Manhattan and is widely known for Hyderabadi cuisine. Customers can enjoy varieties of Biryani over here like Chicken Biryani 65, which is made with spicy lava red chicken which is believed to be discovered almost a long time back in a hotel in Chennai. Customers can also enjoy curries and fried Okra from here.