Dipesh Shinde, head chef of Kanyakumari in NYC, emphasizes the importance of marinating chicken twice and using rice flour instead of white flour for Indian fried chicken. Raised near the Arabian Sea, Shinde brings coastal Indian cuisine to the forefront, reflecting his passion and childhood fishing experiences. His menu highlights diverse Indian approaches to fried chicken, showcasing spices and textures unique to the country's culinary heritage, which remains underrepresented globally. Shinde's goal is to introduce these vibrant flavors to New York's dining scene.
"Fried chicken in India is often a celebration of spices and textures, often diverging from the typical American styles that dominate the market."
"I hope to showcase the coastal cuisine of India at Kanyakumari, bringing together the vibrant flavors I encountered on my travels along the western coastline."
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