Chef Chetan Shetty's Passerine, located in New York's Flatiron District, offers an inventive seven-course tasting menu that fuses French and Indian culinary traditions. The menu features dishes such as tuna tartare with avocado purée, saffron yogurt with endive, and warm crab foam. Shetty's background includes notable experiences at Indian Accent and Rania, where he embraced seasonal local ingredients while pioneering a high-end Indian dining experience that aligns with the evolving New York food scene, characterized by an increase in upscale Indian restaurants.
'I'm not trying to be a pompous guy, but if I want caviar or foie gras, there's no Indian place that does it or would want to do it; you always end up in a French restaurant.'
'We just nurtured this habit of going a bit more beyond,' as Chef Chetan Shetty describes his evolution of incorporating diverse ingredients from different culinary traditions.
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