Bungalow — Restaurant in New York

I know that 1st this is a celebrity chef and 2nd the dishes are niche regional dishes even for locals. I decided to try, and ended up going again twice in a week. The decor really feels like a garden in a serene palace, and their hospitality is top-notch.

Here are my humble 2 cents: Appetizers Yogurt Kabab Something like fried phyllo stuffed with savory cream cheese and paired with cabbage? and mango sauce, but more elevated. The yogurt inside is dense, similar to a unwhipped cream cheese. The kataifi is super crunchy and reminds me of my hometown food “馓子”. I liked both purées dabbled on the plate. I wished there is more as eating the yogurt stuffed kataifi alone is dense but when paired with the sweet tangy and spicy coulis the sensation drastically altered to the sweet-savory cyclic cravings.

Banarasi Puri Interesting flavor and texture in little round stuffed “bowls”. The puri is crispy, complemented by earthy beetroot raita. The pineapple adds a refreshing pop, while tamarind chutney brings sweetness and tang. The cilantro chutney is herbaceous and goes well with the crunchy papaya. There is a lot going on so better close your eyes to savor.

Small Plates Ammi’s Lamb Chop I don’t know who is Ammi but now I know he/she makes great lamb chops. The texture is interesting, very tender piece as almost mushy (pleasantly though) yet still holds the texture (imaging if you sous vide a chop for over 3hrs sorta thing). The bone meat retains some fat and that combined with the spices thickly coated on the outside please all meat lovers. I loved the micro-greens on top, its slightly crispy texture and fresh bittersweet notes made the meat’s flavor pop more. Remember to dip the sauces, depends on how much sauce, each bite varies in taste.

Large Plates (veg) Spicy roasted pineapple 🍍 I was like how good can pineapple 🍍 be? And it opened my eyes. The pineapple is roasted to slighted charred but it retained so much juice that it bursts flavors when you cut it. The curry gravy that poured into the plate is thick and is coconuty. It is good by itself but it wowed me when the pineapple juice merged with the curry sauce. Not only it alters the texture by dilution, also it adds that tantalizing char and tanginess sweetness fruitiness to the savory curry.

Large Plates (meat: 🐑) Rajasthani pulled lamb The pulled lambs are largely in strings with a few in clumps, slow-cooked to tender, flavorful, and infused with rich spices. Eating with curry sauce is succulent, with deep, earthy notes of black pepper and richness of ghee. The onions and chillies are invisible but they add a sweet, smoky, yet tangy, spicy depth, to the hearty flavors. Yes, you need rice or some naan to wipe the plate.

Lamb Shank Nihari A whole lamb shank slowed cooked in a rich curry stew. The meat fell off the bone as I spooned the meat. The velvety curry gravy is sophisticated in its nature, balanced by uses of spices of cardamom, cinnamon and Lucknowi garam masala spices (I believe there is nutmeg, cloves, mace, fennel seeds, etc). I did note this dish has a slightly more goatly flavor than the pulled lambs, maybe derived from its bone-in nature.

Dessert Rose Kulfi Perfect for the upcoming Valentine’s Day. The flower Kulfi has texture to a sticky sorbet, and tastes like a condensed milk rose ice cream. I love the red sauce on top, which counterbalances the sweet a bit. The barks at the side is very rosy, I liked it pairs with the kulfi but I wouldn’t eat it alone. (not a fan of flower dishes when there is always exceptions in food).

Mango three ways The soft, spongy paneer hidden at the bottom were quite surprising. The mango quality is decent, and three ways are “fresh”, “mousse” and “coulis”. The fresh cut mangos are has a toothfulness, mango mousse is light and silky, and the mango coulis adds a bright, smooth intensity. The fresh raspberries provide a tart contrast. Balanced and yummy.

I had green tea the 2nd time: they combined green tea with mint and ginger, and coconut sugar. It was heartening to see these little touches during a...

After two months of persistent attempts, I finally secured a reservation at Bungalow NYC for a special date night. This restaurant had been on my radar thanks to a coworker’s glowing recommendation of Chef Vikas Khanna, who previously helmed Junoon during its Michelin-starred era. Expectations were high, and Bungalow’s reputation as a newer 2024 hotspot only added to the anticipation.

The experience started even before stepping inside, as the exterior featured a stunning water display adorned with rose petals and garlands, setting a serene and inviting tone. Once inside, the ambiance was equally captivating. The decor blended traditional Indian elements with contemporary elegance, including vines adorning the walls that evoked the feel of an authentic Indian home entrance. It was a romantic and vibrant setting, perfect for a date night.

We began the evening with an array of cocktails, each offering something unique. The Holi Moly, made with Kashmiri chili-infused mezcal, passion fruit, lime, and orange chili cordial, was bold and surprisingly strong, striking a great balance of heat and citrus. The Bangalore Club 19, their take on an Old Fashioned, was well executed though not extraordinary. The Paan Sour 19, with vodka, lemon, rose petal dust, and paan chutney, was light and refreshing, and a hit with my girlfriend. My personal favorite was the Kaali Peeli Taxi, featuring turmeric-infused tequila, mango, lime, and toasted black sesame salt. The flavors were beautifully balanced, making it the most well-rounded drink of the night.

For appetizers, we tried Ammi’s Lamb Chops, Shrimp Balchao Cones, and Yogurt Kabab. The lamb chops were underwhelming, especially given their high praise by Chef Vikas Khanna himself. They lacked the wow factor and fell short compared to lamb dishes I have had elsewhere. The shrimp cones, on the other hand, were unique and beautifully presented, with tamarind garlic and curry leaves adding depth to the tender shrimp, while the crispy cone provided an excellent textural contrast. My girlfriend especially loved this dish. Surprisingly, the yogurt kabab stole the show. Its crispy exterior, paired with a tangy mango spice and purple cabbage puree, was divine. I was tempted to order a second plate and highly recommend it.

For our mains, we opted for the Rajasthani Pulled Lamb and the Kokum Salmon. The pulled lamb was rich and flavorful, featuring caramelized onions, black pepper ghee, and pickled chilies. Paired with garlic naan, it was indulgent and satisfying. The salmon was perfectly cooked and incredibly tender, with a melt-in-your-mouth texture. The coconut-beet-cumin reduction complemented the fish beautifully, though the salmon’s preparation was the true highlight. Both dishes were outstanding and exemplified the chef’s skill and attention to detail.

We concluded the meal with the Rose Kulfi, a visually stunning dessert featuring candied rose petals, butterfly pea rabdi, and white chocolate bark. The subtle rose flavor enhanced the dessert rather than overpowering it, making for a delightful end to the evening. As a surprise, Chef Vikas Khanna brought out a rasmalai-like dessert with a candle, mistaking our anniversary for a birthday. While the mix-up was amusing, it was heartwarming to see the chef personally engaging with diners, visiting tables, and taking photos. His passion for hospitality was evident and added to the overall charm of the evening.

Overall, Bungalow delivers on ambiance, drinks, and food. The yogurt kabab and pulled lamb were standout dishes, while the cocktails added a creative and flavorful edge to the experience. Although the lamb chops fell short and the meal did not quite surpass my favorite Indian dining experience at Semma, Bungalow firmly earns a spot in my top five Indian restaurants.

Reservations can be a challenge, but for those seeking a beautiful setting with solid food and drinks, Bungalow is worth the effort. It is a great choice for date nights or special occasions where ambiance...

Is it worth spending over $200 on an off chance that a celebrity chef might talk to you and take a picture with you? And what happens when the restaurants gets older, and the chef moves on to new things? Is it a sustainable model?

I went there on a Thursday with my Family (visiting me from India, and my mother is a big fan of Chef Vikas, who is a beautiful soul and a great man for doing what he is doing in promoting his restaurant). Since it was a Thursday, and we can only eat vegetarian food, I am going to write this only from the perspective of a vegetarian menu. Let's start with the positives: Great ambience: beautiful setting, ample spacing, you won't feel cramped. beautiful lighting and aesthetic views. Would have liked a little more information on the pictures and background behind the setting of this restaurant from the staff for a more wholistic experience. Presentation: wonderful presentation for all the dishes we ordered, and complemented well with the aesthetics of the restaurant. Camera friendly. Food and taste: Aloo Tuk was good. Proper sindhi taste. No improvisation which we appreciated. Also loved their take on Aloo chaat (they had sweet potato chaat) and dahi poori.

Things we really didn't like: Food for the cost: The portion size is too small for the price. Chef is clearly not going for a Michelin Star as there were no white table clothes, no palette cleansers, waiters were not trained to give a description regarding the menu and cuisine, to say the least. So at least add more quantity if you are going to hold the cost. $30 for 6 tiny blocks of paneer and cashew is too much. That is $5 a piece of paneer, which was rubbery and tasteless to begin with. $26 for 8 pieces of petite potatoes. $18 for Yogurt kebab which only have 2 pieces.

Taste: Paneer Chandani is basically butter paneer. But I only tasted cardamom (elaichi) in it. The elaichi taste was overpowering every other flavor. Paneer was rubbery. It was as basic as it can get. At a price point of $30 + 20% mandatory gratuity that you add makes it a dish costing $36 for an experience which is worse that what I used to get in my college canteen is not it. We ended up not eating that at all. The Mocktail, Golden Temple is promoted as a mango mocktail, but it only tasted grapefruit. It was too sour. I am no chef, but I at least know the basics, that adding a grapefruit (sour) will over power mango. Why not avoid it. The yogurt sauce for Banarasi Poori was too sour. Again overpowering any other flavors. I was very disappointed with the vegetarian menu. Since they are new, and can still make improvements to their menu, I recommend bringing in some innovations. Try the Jackfruit Koftas or Pinwheel Paneer or paneer pasanda to your menu. These are innovative dishes, worth the price point.

Awkward Moment: As mentioned above, Chef is clearly not aiming for a Michelin star. Then why is a guy cleaning my table, next to me after every course, spilling crumbs on me. It was really awkward.

For all the guests: When reserving a table, add that you are celebrating a birthday or anniversary, and the chef personally bring you dessert. I didn't do it, but while I was there, 7 tables got free dessert. Missed a trick there.

The Wait: We got there 10 minutes before our reservation, and had to wait for 30 minutes after that to get a table. By then their kitchen was closing, so had to order everything within the next 10 minutes. I did not appreciate the haste from the waiting staff.

All in all, a disappointing experience. Nothing against Chef Vikas, as he is doing his best at promoting this restaurant. But, a little more attention to detail, and it can be worth the level of getting mentioned in the Michelin website as a...