Why a Reservation Is Almost Impossible at this Modern Indian Spot in NYC

"With a waitlist that diners can be sitting on for over a year and a half, New York's Bungalow makes every meal at the Indian restaurant special. Celebrity chef Vikas Khanna, known for being one of the original judges of MasterChef India, goes through a whole day of prep, as he reflect on the Michelin-starred spot's runaway success. "It's scary because expectations are so high, but at the same time it also keeps me on my toes to deliver it every single night," he says."

"Turmeric, chili powder, and plenty of other spices are roasted and ground up before being massaged into large slices of pineapple. The fruit begin to release its juices and is dropped in a brine that releases even more sweetness. Mustard seeds, green chile paste, and turmeric are cooked down in water and coconut milk to serve around the caramelized pineapple, topped with a tiny dollop of spicy banana ketchup."

"Then, Khanna begins prepping the aromatics for the yogurt kebab, which was called one of the best dishes in the city by the New York Times. The spiced yogurt is piped onto a sheet pan and frozen before being carefully wrapped in kataifi - thin "noodles" of phyllo dough that are popular in Middle Eastern cuisine. The kebabs are frozen one more time to maintain their shape being deep fried, creating a crispy pocket filled with delicious warm yogurt."

Bungalow in New York has a waitlist exceeding a year and a half, driven by meticulous, multi-day preparation and high expectations. Vikas Khanna spends an entire day preparing elaborate dishes, balancing pressure to meet nightly standards. He slow-roasts and spices pineapple for a two-day curry, brining and serving it with coconut milk and spicy banana ketchup. He prepares spiced yogurt kebabs by freezing piped yogurt and wrapping them in kataifi before deep-frying. Fresh parathas and naans are formed and baked each morning to serve steaming. Anarkali chicken is layered with pomegranate in marinade, glaze, and chutney, finished in a tandoor.

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