""This cuisine doesn't belong to us, we inherited it," he said, crediting everyone from street vendors to home cooks as custodians of the cuisine." You need to find a way to bring them on and to celebrate it, and you also need to add layers to it. You also want to make sure that this is interesting enough and unforgettable.""
""The food is a humble food. And definitely, we don't want to give away authenticity. We want to be completely true to ourselves in terms of spices, spicy, everything, just like how we cook back home," says Kumar, "But if you ask me, can your food be beautiful? Why not?""
Bungalow in the East Village offers a nostalgic journey to India and is dedicated to Radhika Khanna, whose presence appears in a photo at the entryway and details throughout the space. Chef Vikas Khanna aims to honor Indian culinary roots while introducing innovation, crediting street vendors and home cooks as custodians of the cuisine and emphasizing celebration, layering, and memorability. Semma, named the New York Times Best New York City Restaurant 2025, focuses on regional southern Indian dishes such as dosa and biryani. Chef Vijay Kumar emphasizes humility and authenticity in spice and technique while allowing for beauty in presentation. Locations: Bungalow at 24 First Ave.; Semma at 60 Greenwich Ave.
#indian-cuisine #new-york-city-restaurants #regional-southern-indian #culinary-innovation #restaurant-tribute
Read at ABC7 Los Angeles
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