Aarzu Modern Indian Bistro — Restaurant in Freehold

After much anticipation we finally made it to this Temple of cuisine. But we’re disappointed. Cant see what the buzz is all about ( food presentation in hi end china?) at high prices (you have to see this in perspective- Indian cuisine, NJ? no bar, average mocktails nothing craft, service for a group of 8 not coordinated). The plus- food was super hot. The restaurant business is very tough and it’s pure passion that drives good joints to consistently do what they do. we are all human, Imperfect yet striving to achieve the best and eke a living out of it. But our drive of over an hour ( yes …our choice) fell short big time. I’m all about seemingly beautiful food but first it needs to taste DELICIOUS! Not all was. Front of house staff was hustling with never a dull moment. The floor manager is a sharp guy. Wait staff was very respectful and knew the menu However post meal clearance-not coordinated. A sneak peak into the Kitchen showed a spotless space - kudos. But for the fact that they are busy on the weekends, they need more staff all around to work efficiently. it could help turn more tables, and allows kitchen staff to focus on finer details of taste, which will elevate guest experience. FYI- it’s a BYOB . Their mocktails are 3 ingredient drinks made from run off the mill desi ingredients. Nothing wow! They seem to have tried to keep a clean open dining space but it gets loud and the sound travels throughout- Aarzu needs serious help with acoustics. They needs some art in the middle of the joint either on the floor or from ceiling to break up the expansive space. The rear room, feels like you’ve taken a catering space and put tables there. Then you tell yourself oh well this is Freehold so It’s OK. No, it’s not OK when you charge NYC prices @ $24 for a vegetarian entrée and $35+ for Meats. And are packed. People will pay, but you need to show them complete value from start to finish. The China, glassware and flatware are high end. The tables were not laid out right something felt off - can’t pinpoint that. The booths are very nice. Appetizers had a lot of carrot spirals used repeatedly along with, what my observation was four kinds of colorful Microgreens - red amaranth, Sorel, rainbow mix, and probably micro cilantro. The use of beautiful China is abundant. My compliments to selecting the right China and for the owners to invest in it. Menu is extensive/ long. High end places can afford to have smaller concise menus. Yet the chefs have to pull out fine flavors of a high end dish for what you’re calling a high end menu. Bhel- so so; not a winter dish and that too with mango and avocado - non seasonal! Spinach chat- excellent. It was fresh fried. Ragda Pattis - nice and tasty patty, fresh, crunchy onions, peppers, and tomatoes on the ragda which wasn’t a whole lot; too small. The star was the light airy, probably yogurt or buttermilk foam on top. The Bhaji I believe was very tasty and yes, the big dab of butter on top helps but the message I got was “ butter makes everything better.” Again very tiny. Cauliflower Manchurian.- please Indianize it- change the sauce recipe. It needs punch and tang. The cauliflower is fine. In the entrées, the korma sauce was awesome. But I can’t justify paying $24 for entrees in elegant pasta bowls. Paneer toast is a complex dish but very heavy. Makhni - not impressed. Black dal-decent, not @ $16. Breads -ok. Could be better. Desserts tasty - in the orange kulfi the rind needs to be chopped finer. Chocolate- decadent. The browni’s“Rabri”- had a confusing flavor - reminiscent of Indian cough syrup! Ras malai - tasty but the dumplings need to be softer. Overall food is tad pricey with pre fab Microgreens on fancy wares. I completely respect teams that work hard day in a day out to put out great fare and service. But I wonder if the top brass truly understands what’s going on and how it is perceived by the outsider. Or are they still riding the wave of five star ratings from the past? review abbreviated...

Aarzu Indian Modern Cuisine offers a refreshing take on traditional Indian dishes, seamlessly blending rich, authentic flavors with contemporary twists. Located in a sleek, urban setting, this restaurant takes diners on a culinary journey that highlights both the bold spices of India and the artistry of modern cooking techniques.

Ambiance The interior of Aarzu is a striking combination of warm, earthy tones and minimalist design. The space is modern yet inviting, with soft lighting, clean lines, and subtle Indian-inspired accents. It’s an elegant venue that feels suitable for everything from casual dinners to more upscale gatherings. The atmosphere is calm and refined, allowing you to truly focus on the food, which is the star of the show.

Service The service at Aarzu is polished and attentive. Our server Akshay was knowledgeable, eager to recommend dishes, and happy to explain the unique twists on traditional Indian cuisine. The pacing of the meal was spot-on, with courses coming out at just the right intervals, and we never felt rushed or overlooked. The staff also takes the time to answer any questions about the menu, which is helpful for those unfamiliar with some of the more innovative items.

Food Aarzu offers a menu that is both familiar and exciting, with each dish carrying a modern flair. The appetizer selection alone is a testament to the restaurant’s approach: the Tandoori Shrimp was a standout, perfectly charred with just the right amount of smokiness from the tandoor, paired with a tangy tamarind chutney that elevated the flavor profile. Another hit was the Samosa Chaat, a deconstructed take on the classic, served with crispy, golden samosa bits, yogurt, tamarind, and a variety of spices—it was a burst of flavor in every bite.

For the main course, I opted for the Lamb Rogan Josh, a rich and hearty dish with tender lamb simmered in a deeply aromatic, spiced gravy. The flavors were bold and complex, with a perfect balance of heat and earthiness. The accompanying garlic naan was soft and pillowy, while the mango lassi was smooth and refreshing, providing a cool contrast to the heat of the spices.

My dining companion chose the Butter Chicken, a dish that’s both comforting and sophisticated. The chicken was perfectly cooked, and the sauce was creamy, with a subtle smokiness that brought depth to the richness. It was served alongside jeera rice, which was fragrant with cumin and a nice complement to the dish.

For dessert, we couldn’t resist trying the Cardamom-infused Kulfi, which was decadent yet refreshing, with a balance of floral sweetness and spiced undertones that left a lasting impression.

Drinks The cocktail menu at Aarzu is inventive, offering unique twists on classic drinks. The Mango Mojito was a standout—refreshing and not overly sweet, with the ripe mango adding a tropical flair. The wine list is thoughtfully curated, with several Indian and international selections that pair well with the bold flavors of the dishes.

Overall Experience Aarzu Indian Modern Cuisine impresses with its sophisticated approach to Indian cuisine. It manages to honor the traditional roots of Indian cooking while reimagining familiar dishes with creativity and finesse. The food is flavorful and beautifully presented, the ambiance is chic yet comfortable, and the service is attentive and knowledgeable. Whether you're a seasoned lover of Indian food or a newcomer, Aarzu provides a dining experience that feels both luxurious and...

I came across this place because it was voted the number one restaurant in NJ, so naturally, I came in expecting to be blown away. The location in Freehold, right on Main Street, is charming, and the atmosphere and decor are perfect for a date night. We started with mocktails—mango mule and sangria. The mule was great, but the sangria tasted more like straight orange juice.

For appetizers, we tried the coconut chicken 65 and duck paratha tacos. The coconut chicken 65 was fantastic! The coconut flavor was subtle, which I loved, and the microgreens added a refreshing brightness. The seasoning was on point. On the other hand, the duck paratha tacos were a letdown. I was excited to try them, but the duck had a thick, overly sweet sauce that felt like an Asian BBQ glaze. I was expecting something more in line with Indian spices, perhaps with a mint chutney, which would’ve elevated the dish. Unfortunately, the duck was fatty and tough, and the sweet sauce lacked complexity.

For entrees, we had chicken tikka masala, boneless biryani, and tandoori chicken tikka. The biryani was decent, but nothing special—pretty much like any local Indian restaurant. The chicken tikka masala was good, though I wished it had a bit more depth of flavor. The smoked version was a cool twist, but I felt it needed another layer of seasoning. The tandoori chicken tikka was underseasoned and a bit undercooked in places, so we sent it back. When the replacement came out, it still lacked that classic tandoori flavor I was hoping for.

We ordered both chili garlic naan and regular garlic naan. The garlic naan had no real garlic flavor, and you could barely see any garlic in it. The chili garlic naan, however, was fantastic—full of flavor and just the right amount of heat. The rice that came with the masala was aromatic and flavorful but a bit on the mushy side.

For dessert, we had gulab jamun, and it was incredible. Warm, soft, and exactly how it should taste, though I wasn’t a fan of the rose flavor, which I thought slightly overwhelmed the dish. The saffron milk base was a unique touch and paired well with the gulab jamun.

Overall, this place is worth trying once, especially for the mango mule, coconut chicken 65, smoked chicken tikka masala, chili garlic naan, and gulab jamun. But honestly, the food didn’t quite live up to the hype. Everything felt a bit lacking in flavor, and I was expecting more from a top NJ restaurant. I left feeling disappointed, wanting more—though I really wanted to love it. It was good, but not great.

That said, everything is presented beautifully, and the service and vibe are fantastic. I just wish the taste of the food matched that level of excellence. Also I will say that we got a lot of food and it was reasonably priced so...