Austin

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Chicago

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Las Vegas

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San Diego

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Atlanta

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Denver

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Houston

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Angel Indian Restaurant

Angel

Here are the best Indian restaurants in New York City to experience flavors from every part of the subcontinent, for Diwali and beyond.

Indians may be known the world over for their vibrant and colorfully chaotic culture of celebration, but here’s the clincher: They do next to nothing without a glorious, dizzying array of feast-worthy food to tie it all together. And this is especially true for Diwali, the shimmering annual Hindu festival of lights which celebrates the triumph of good over evil, starting on October 24 this year. 
 
Also known as Deepavali (“row of lights”), as the story goes, diyas (clay oil lamps) were lit many thousands of years ago to illuminate the city of Ayodhya to guide Lord Rama and his wife Sita back to their kingdom after a 14-year exile. Today, to observe the festival, many Indians light up their homes with diyas to attract the blessings of Lakshmi, the goddess of wealth and prosperity, and Ganesha, the elephant-headed god of auspicious beginnings and remover of obstacles (particularly beloved by children for his seriously relatable sweet tooth). While deeper philosophical and spiritual sentiments are woven throughout regional Indian customs—ultimately it is about the emergence of light from a period of darkness, welcoming an onset of new beginnings. 
 
So just how over the top is it? “Diwali is almost a culmination of bringing together the Fourth of July, Thanksgiving, Christmas, and Easter. So if you include all of these, that is what Diwali is,” says <a href="https://www.juliesahni.com/" rel=" noopener" target="_blank">Julie Sahni</a>—the legendary Brooklyn-based doyenne of Indian cuisine and classically-trained chef, author, and culinary teacher.&nbsp;Renowned for introducing Americans to the foods of India, Sahni launched her eponymous <a href="https://www.juliesahni.com/school.html" rel=" noopener" target="_blank">cooking school</a> in New York City in 1973, and traces her family roots to the same Tamilian village as Vice President Kamala Harris. 
 
Indians are so dedicated to their food culture, she observes, that with the emergence of Indian food throughout the United States, and especially here in New York City, came specialty grocery stores selling samosas and masala vadas, contemporary restaurants like Dhamaka, culinary institutions like the Ganesh Temple Canteen, and also food carts. 
 
Here are the 15 best Indian spots in NYC to experience flavors from every part of the subcontinent—during this festival season and beyond.

Indians may be known the world over for their vibrant and colorfully chaotic culture of celebration, but here’s the clincher: They do next to nothing without a glorious, dizzying array of feast-worthy food to tie it all together. And this is especially true for Diwali, the shimmering annual Hindu festival of lights which celebrates the triumph of good over evil, starting on October 24 this year.

Also known as Deepavali (“row of lights”), as the story goes, diyas (clay oil lamps) were lit many thousands of years ago to illuminate the city of Ayodhya to guide Lord Rama and his wife Sita back to their kingdom after a 14-year exile. Today, to observe the festival, many Indians light up their homes with diyas to attract the blessings of Lakshmi, the goddess of wealth and prosperity, and Ganesha, the elephant-headed god of auspicious beginnings and remover of obstacles (particularly beloved by children for his seriously relatable sweet tooth). While deeper philosophical and spiritual sentiments are woven throughout regional Indian customs—ultimately it is about the emergence of light from a period of darkness, welcoming an onset of new beginnings.

So just how over the top is it? “Diwali is almost a culmination of bringing together the Fourth of July, Thanksgiving, Christmas, and Easter. So if you include all of these, that is what Diwali is,” says <a href="https://www.juliesahni.com/" rel=" noopener" target="_blank">Julie Sahni</a>—the legendary Brooklyn-based doyenne of Indian cuisine and classically-trained chef, author, and culinary teacher.&nbsp;Renowned for introducing Americans to the foods of India, Sahni launched her eponymous <a href="https://www.juliesahni.com/school.html" rel=" noopener" target="_blank">cooking school</a> in New York City in 1973, and traces her family roots to the same Tamilian village as Vice President Kamala Harris.

Indians are so dedicated to their food culture, she observes, that with the emergence of Indian food throughout the United States, and especially here in New York City, came specialty grocery stores selling samosas and masala vadas, contemporary restaurants like Dhamaka, culinary institutions like the Ganesh Temple Canteen, and also food carts.

Here are the 15 best Indian spots in NYC to experience flavors from every part of the subcontinent—during this festival season and beyond.

Indians may be known the world over for their vibrant and colorfully chaotic culture of celebration, but here’s the clincher: They do next to nothing without a glorious, dizzying array of feast-worthy food to tie it all together. And this is especially true for Diwali, the shimmering annual Hindu festival of lights which celebrates the triumph of good over evil, starting on October 24 this year.Also known as Deepavali (“row of lights”), as the story goes, diyas (clay oil lamps) were lit many thousands of years ago to illuminate the city of Ayodhya to guide Lord Rama and his wife Sita back to their kingdom after a 14-year exile. Today, to observe the festival, many Indians light up their homes with diyas to attract the blessings of Lakshmi, the goddess of wealth and prosperity, and Ganesha, the elephant-headed god of auspicious beginnings and remover of obstacles (particularly beloved by children for his seriously relatable sweet tooth). While deeper philosophical and spiritual sentiments are woven throughout regional Indian customs—ultimately it is about the emergence of light from a period of darkness, welcoming an onset of new beginnings.So just how over the top is it? “Diwali is almost a culmination of bringing together the Fourth of July, Thanksgiving, Christmas, and Easter. So if you include all of these, that is what Diwali is,” says <a href="https://www.juliesahni.com/" rel=" noopener" target="_blank">Julie Sahni</a>—the legendary Brooklyn-based doyenne of Indian cuisine and classically-trained chef, author, and culinary teacher.&nbsp;Renowned for introducing Americans to the foods of India, Sahni launched her eponymous <a href="https://www.juliesahni.com/school.html" rel=" noopener" target="_blank">cooking school</a> in New York City in 1973, and traces her family roots to the same Tamilian village as Vice President Kamala Harris.Indians are so dedicated to their food culture, she observes, that with the emergence of Indian food throughout the United States, and especially here in New York City, came specialty grocery stores selling samosas and masala vadas, contemporary restaurants like Dhamaka, culinary institutions like the Ganesh Temple Canteen, and also food carts.Here are the 15 best Indian spots in NYC to experience flavors from every part of the subcontinent—during this festival season and beyond.

Chef Surbhi Sahni launched <a href="https://www.instagram.com/tagmonyc/?hl=en" rel=" noopener" target="_blank">Tagmo</a> (“tigress” in Bhutanese) as its own full-blown restaurant last September in <a href="https://www.thrillist.com/lifestyle/new-york/things-to-do-the-seaport-nyc" rel=" noopener" target="_blank">The Seaport</a> (it originally began as a virtual mithai shop in 2019 and transitioned to a meal-delivery service during the pandemic). Bringing her considerable experience of two decades (Devi and Tulsi, Saar Bistro), Surbhi is a pioneering force in the industry—a queer Indian female chef celebrating the regional cuisines of farmers, spice wallahs, and homecooks; championing the welfare of her employees by paying livable wages; collaborating with small batch, sustainable food producers; and supporting food relief organizations. Mithai on offer include modern spins and a special <a href="https://tagmonyc.com/shop/diwali-collection" rel=" noopener" target="_blank">Diwali Collection</a>. Savory items from the kitchen include Seema’s Sabudana Vada, Maharashtrian crispy tapioca cakes of potatoes and roasted peanuts; Gushtaba, Kashmiri minced lamb dumplings; and Eral Chukka, Tamil ghee-roasted prawn.

Photo courtesy of Tagmo

Tagmo

An unpretentious romp into the rustic joys of Indian food, <a href="https://www.instagram.com/addanyc/" rel=" noopener" target="_blank">Adda Indian Canteen</a> is an earlier brainchild of Chintan Pandya and Roni Mazumdar, who have since launched a coterie of celebrated Indian restaurants in the last several years (including Dhamaka on this list, and newer additions <a href="https://www.rowdyrooster.com/" rel=" noopener" target="_blank">Rowdy Rooster</a> and <a href="https://www.masalawala.com/" rel=" noopener" target="_blank">Masalawala</a>). Keeping customer affordability at the forefront, a no-frills location was chosen for this hangout-friendly spot in LIC (among its closest neighbors is a 7-Eleven). In addition to the much lauded Lucknow Dum Biryani, offerings include Kale Pakora with chaat masala and chutneys; Junglee Maas, a red chili spiced goat curry; and Chili Cheese Toast topped with Amul cheese (a favorite pantry staple in many an Indian home), and a throwback to Pandya’s own Mumbai childhood.

Photo courtesy of Adda Indian Canteen

Adda

From chef Amrit Pal Singh (Adda, Rahi) comes <a href="https://www.instagram.com/angel_indian_restaurant/" rel=" noopener" target="_blank">Angel</a>—initially opened as an exclusively and mostly Punjabi vegetarian restaurant, the menu was expanded to meat-based dishes (chicken, goat, lamb) as a pandemic-time pivot. At this Jackson Heights gem, offerings include vegetarian chaats like Pani Puri (the real trick is eating it in one go) and Lasuni Gobi, spiced and crispy cauliflower florets. And house-made paneer graces the Lotus Root Kofta, paneer P.B. 35 appetizer (a nod to Singh’s hometown of Pathankot), and Diwani Handi. There are also vegan versions of classic Indian faves, like Rajma Masala and Channa. Though Singh hails from Punjab, dishes from other Indian states, Maharashtra (Dahi Batata Puri) and Telangana (Baingan Bharta), are also represented.

Considered as one of New York City’s first “Indian gastro bars,” <a href="https://www.instagram.com/baarbaarnyc/" rel=" noopener" target="_blank">Baar Baar</a> is a reference to the jovial, lighthearted Hindi expression that means “again and again” (many a classic Bollywood tune celebrates this turn of phrase). Chef Sujan Sarkar—whose culinary background extends from New Delhi to London to San Francisco and now NYC—brings a playful, present-day take to the multi-hued regional cuisine of the Indian subcontinent, with a respectful nod towards the ethos of traditional Indian cooking. A special Diwali prix-fixe menu, available the night of October 23 only, will feature dishes such as Kachori Chaat with pear ragda; Goat Do Pyaza on the bone; and a trio of holiday-inspired desserts including Jalebi Churro and Mango &amp; Tamarind Sorbet. Live Bollywood music will keep spirits high as the night gets lit up.

Photo by Noah Fecks

Baar Baar

Beloved across every part of the country, Indian street food offers a whiplash-inducing array of flavors, oft-combining spicy heat and savory sweetness within the same dish. At <a href="https://www.chotemiya.com" rel=" noopener" target="_blank">Chote Miya</a> (which loosely translates to “a regular, approachable guy”), in Chelsea Market and <a href="https://www.thrillist.com/travel/new-york/things-to-do-in-dumbo" rel=" noopener" target="_blank">DUMBO</a>, stateside locals get a chance to indulge in essential faves from Mumbai’s own streetside eateries—like the Vada Pav and Bombay Bhel—along with heartier fare like “Frankies” or rotis filled with Paneer, Chicken, or more. Pair these perennial staples with Mango Lassi or local favorite Thumbs Up, India’s take on cola.

Photo by Katrine Moite

Chote Miya

A hallmark of <a href="https://unapologeticfoods.co/" rel=" noopener" target="_blank">Unapologetic Foods</a>—led by chef Chintan Pandya and restaurateur Roni Mazumdar—has been to surprise and delight in equal measure with each new venture: Dhamaka (a wonderfully onomatopoeic moniker that translates as “explosion”) pays tribute to the fare of Indian roads far less traveled. Like the available once-a-night only Rajasthani Khargosh, a traditional rabbit dish (as in whole); Lamb Shank Nihari jholl; or Bharela Marcha, a grilled dish of sweet peppers and peanuts that is made in a village in Gujarat. Located in the Essex Market <a href="https://www.thrillist.com/eat/new-york/best-food-halls-in-nyc" rel=" noopener" target="_blank">food hall</a> and considered by many within the food world as one of New York City's best new restaurants when it debuted in 2021, the space’s interior displays sunbursts of color with a riot of jagged-edged murals visible through its glass exterior, as a nod to the Indian concept of “jugaad,” the notion that seemingly broken things still hold great value.

Photo by Paul McDonough

Dhamaka

Aptly described as a culinary “South Indian Paradise,” the Ganesh Temple Canteen is in a league all its own. Located in the basement of a Hindu temple, it has long been a favorite of in-the-know New Yorkers, like food celeb <a href="https://www.thrillist.com/eat/nation/padma-lakshmi-taste-the-nation-interview" rel=" noopener" target="_blank">Padma Lakshmi</a>. The all-vegetarian canteen is known for its well-spiced take on everything from lentil-based Sambar and Bisibele Bhath to Thali Lunches and Tamarind Rice. For the dosa-obsessed, they offer over 20 different versions (including Uttapams). The famed Madras coffee is not to be missed for those who have yet to discover the restorative magic of this South Indian brew. For Diwali and throughout the year, a fantastic selection of sweets and snacks—including crumbly sweets like Mysorepak or Badam Burfi and crunchy savories like Mullu Muruku—are available.

Chun Yip So/Flickr

Ganesh Temple Canteen

Taking inspiration in bringing the raging flavors of Bombay to the Big Apple, <a href="https://www.gupshupnyc.com/" rel=" noopener" target="_blank">Gupshup</a>’s menu features a modern take with dishes like Pulled Jackfruit Tacos using parotta, a South Asian layered flatbread, as its base; Moilee of grilled branzino; and Awadhi Lamb Chops, which draws on flavors from the regional cuisine of Lucknow. For the extensive drinks menu, expect the incorporation of Indian flavor profiles like cardamom and masala chai. The artistic interior houses works by South Asian <a href="https://www.gupshupnyc.com/story/" rel=" noopener" target="_blank">artists</a> and a striking two-story wall of 3,000 tiffins to honor Mumbai’s dabbawalas, which expands to an outdoor seating area.

Gupshup

Nestled in the luxurious Le Parker Meridien hotel, this first outpost of the award-winning original in New Delhi offers a contemporary international spin on Indian classics under the globally-savvy direction of Patna native, chef Manish Mehrotra—amongst India’s most revered chefs today, he has worked in venues across Asia and Europe. At <a href="https://www.instagram.com/indianaccentnyc/" rel=" noopener" target="_blank">Indian Accent</a>, inventive offerings like Soy Keema, Wild Mushroom Kulcha, and even a Beet &amp; Peanut Butter Tikki, are woven throughout the menu. Cocktails, which include non-alcoholic options, are infused with unexpected ingredients such as toasted coriander.

Photo courtesy of Indian Accent

Indian Accent

The award-winning <a href="https://www.instagram.com/junoonnyc/" rel=" noopener" target="_blank">Junoon</a> has been an institution of fine Indian dining since opening more than a decade ago. After a hiatus amidst the pandemic, it reopened last summer (in a new location just down the street from its original home) with a redesign and updates—including less formalized a la carte options and a new desserts program overseen by executive pastry chef Gustavo Tzoc. The kitchen, helmed by chef Akshay Bhardwaj, offers fare like a Mushroom &amp; Truffle Khichdi; and the much-loved Lal Mas. The Banarasi Bread Pudding of jaggery caramel and Banares royal paan leaf is paired with seasonal elements like pumpkin seeds. An inventive cocktail program by general manager Hemant Pathak is broken down into categories titles Bold &amp; Strong, Bright &amp; Refreshing, and more.

Photo by Eric Medsker

Junoon

The term “masala” cheekily references the idea of there being a little something for everyone–and at this downtown eatery, one thing is clear: A good time will be had by all. With a nod to the delightsome variety of spicy Indian fare, <a href="https://www.instagram.com/masalatimesgreenwichvillage/" rel=" noopener" target="_blank">Masala Times</a>, which celebrated its 12th anniversary this year, brings plenty of fun to their menu. Offerings include long standing late-night favorites like Unda Bhurji Paav, spiced scrambled eggs served with buttered rolls; Spicy Paneer Bhurji or Tandoori Mushroom Rolls (a.k.a frankies as they call them); Paneer Tikka and Tandoori Chicken kebabs; and their signature Boxes, which are takeaway-friendly meals featuring plenty of carbs with dal and an accompanying egg, vegetable, or protein.

Photo courtesy of Masala Times

Masala Times

Few regional foods collectively excite Indians quite as much as the prospect of a satisfyingly crispy dosa (nothing can top that first crackly bite). Thiru Kumar of <a href="https://www.instagram.com/nydosas/" rel=" noopener" target="_blank">NY Dosas</a> is the joyful purveyor of this cherished South Indian staple. His long-standing cart in Washington Square Park is usually visible if you just look for the long line of hungry revelers (whom he regularly showcases on his <a href="https://twitter.com/nydosas" rel=" noopener" target="_blank">Twitter</a> and <a href="https://www.instagram.com/nydosas/" rel=" noopener" target="_blank">Instagram</a> accounts). Insiders know to ask for the off-menu items like Samosa and Kale Dosas. His vegan and vegetarian menu includes tributes to his grandmother’s pesarattu-style dosa and perennial faves like the Pondicherry Special, all served up with well-spiced sambar and chutney to enjoy against one of the city’s most <a href="https://www.thrillist.com/lifestyle/new-york/restaurants-bars-hotels-greenwich-village-west-village-nyc" rel=" noopener" target="_blank">beautiful parks and neighborhoods</a>.

NY Dosas

N.Y. Dosas

For more than a quarter century, this unassuming culinary stalwart (the green awning only displays “Punjabi” in white letters as a clue to what’s inside) has kept locals satiated—24 hours a day pre-Covid—with the sort of hearty vegetarian Punjabi fare that hits the spot no matter what time of day (or night). Opened by former cab driver Kulwinder Singh to serve as a welcome eatery and haven for the city’s cab drivers, Punjabi Deli &amp; Grocery has since become a neighborhood institution for locals from all walks of life. From savory samosas and piping hot chai to saag, chaats, and yellow dal over rice, it’s a beacon of comfort that those-in-the-know come back to on repeat. While Punjabi Deli has not yet resumed its 24-hour daily schedule, it’s still open well past the dinner hour.

Punjabi Grocery & Deli

Bringing the grand legacy of Southern Indian food to the forefront, <a href="https://www.instagram.com/semmanyc/" rel=" noopener" target="_blank">Semma</a>—a Tamil word for unrestrained enthusiasm (phenomenal! superb! awesome!)—is another offering from the team behind <a href="https://www.instagram.com/unapologeticfoodsnyc/?hl=en" rel=" noopener" target="_blank">Unapologetic Foods</a>. Opened last year and as the restaurant group’s latest success that’s being lauded by the food world, its kitchen is stewarded by chef Vijay Kumar, a Tamil Nadu native who spent a decade plus at the award-winning Rasa in California. The menu, which also spotlights the cuisine of Karnataka, Andhra Pradesh, Kerala, and Goa has excited the palates of many, especially South Indian New Yorkers. Elements like oxtail, venison, and snails are given prominent placement, a nod to Kumar’s farming and hunting roots. Cocktails utilize Indian ingredients such as jaggery syrup and curry leaf infused gin; and the interiors play off the restaurant’s tropical roots, from renderings of verdant plants to basket lamps.

Semma

It’s impossible to ignore the soaring space of <a href="https://www.instagram.com/tamarindtribecanyc/" rel=" noopener" target="_blank">Tamarind</a> (at a splendid 11,000 square feet), a fine dining hub in swanky Tribeca. The considerable interior gives way to prime vantage points, be it a mezzanine-level view of the dining room or the chance to nestle into a surprisingly intimate booth on the ground floor. The impressively affordable Executive Lunch menu, featuring flavors from Hyderabad to Goa, may command your initial attention, but there are more prospects to discover, such as the nearly dozen offerings from their tandoor oven, from marinated prawns and Chilean sea bass to venison chops marinated in hung yogurt. Intriguing vegetarian specialties include Kalaikkose Pirattal, a dish of brussels sprout, dessicated coconut, and Tamilian spices.

Tamarind

Tamarind Tribeca

Tamarind TriBeCa

<a href="https://www.thrillist.com/authors/swathi-reddy" target="_blank">Swathi Reddy</a> is a contributor for Thrillist.

Restaurants

The 15 Best Indian Restaurants in NYC

Best Indian Restaurants in NYC Right Now

Feast on the dazzling diversity of India’s culinary reach for Diwali and beyond.

Indians may be known the world over for their vibrant and colorfully chaotic culture of celebration, but here’s the clincher: They do next to nothing without a glorious, dizzying array of feast-worthy food to tie it all together.

Angel

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The 15 Best Indian Restaurants in NYC

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