The history of Indian restaurants in New York City dates back over a century, initially centered in Times Square. Taj Mahal Hindu Indian Restaurant was among the first, catering to a diverse South Asian community. Over the decades, Indian cuisine expanded across the city, transitioning from steam table eateries to sit-down spots specializing in distinct regional dishes. The evolution includes a surge of luxury Indian restaurants known for innovative takes on traditional recipes, signaling a growing appreciation for India's diverse culinary heritage and attracting new diners.
This two-story, bright-blue space emphasizes hard-to-find regional recipes from India's northern and southern regions, including Goa and Kolkata. Dishes include chicken sirka pyaaz laced with pickled onions; goat bihari in spiced buttermilk stew; and seven leaf saag paneer.
By the 1970s, there were many steam table establishments serving Punjabi fare in various parts of the city, ladling rice, curries, and tandoori items into compartmentalized plates.
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