Musaafer — Restaurant in New York

All right, I'll be the first to admit I judged the Vedas by their covers. But I left happy. Poorer. But happy.

First off, the main restaurant interior DOES actually look like the Taj Mahal. Right down to that specific off-white shade of stone that I remember so distinctly from the ~7 hours I spent there. And the vine-like tapestries, while wallpapered at Musaafer, are a remarkably similar reproduction.

Then, there's the gorgeously mosaic-ed green bathrooms, the arched tiling in the "glass palace" room, the colorful floral chandeliers, and the myriad other touches throughout the restaurant that wouldn't be out of place in an actual maharaja's mahal. Suffice it to say, this is easily the most beautiful Indian restaurant in the city.

But you didn't come here for an art gallery. You came to be fed. And floored. So I'm here to guide you on how to achieve that experience.

First, come with a party of at least 4 people, though 6 or more is best. The menu is designed for sharing, and the high price points just don't make the experience worthwhile for a small party who want to try as much as possible--unless you're rolling in the rupee with a stomach to match.

For starters and small bites, order the beautifully reimagined Black Onion to see an ashen take on the classic potato pakora. Shrimp lovers should definitely try Mithu's Coriander Shrimp, replete with rich turmeric gravy and freshly baked bread for dipping. But the star appetizer is undoubtedly the Chena Dahi Vada Chaat, an unbelievably gorgeous dish of milk curd dumplings, sweet yoghurt, tamarind, mint, pomegranate, and black aioli. Both your eyes and your tongue will thank you.

For mains, the Laal Maas will please gamey goat lovers. The Malvani Fish Curry reminded me of a high-class version of the pesco-curries I inhaled at seafood shacks along the beaches of Goa. I wasn't a fan of the Beef Vindaloo, which is apparently made the traditional way when Portuguese colonizers roamed the Indian shores, and not the bastardized Western way most of us know. I'm all for authentic history, but the sauce was a bit too sweet and tart for me, and the filet mignon kind of fell flat.

However, the eponymous Dal Musaafer, a 72-hour slow-cooked black lentil stew, more than made up for any disappointment. I'm sure countless exotic spices went into this dish, but I'm convinced Chef Istwal also mixes his with unicorn dust and fairy magic because it is quite possibly the best daal I've ever had. Every part of my mouth felt like it was singing at the world's best karaoke fair, and I never wanted the music to stop. Mmmm.....sonorous daal....

For accompaniments, do get the Caramelized Onion & Cumin Rice to soak up everything below, and the Garlic and Nimbu Naans to get everything from above. The Cheese Kulcha was also fresh and satisfying, as was the Roomali Roti.

Perhaps unsurprisingly, Musaafer's desserts were utter showstoppers in both sight and taste. The Gulab was reimagined as a beautiful rose still-life anchored by the classic syrup balls and accompnied by a medley of homemade cream. Bonus: It wasn't as cloyingly sweet as regular gulab jamun.

But the Mishti Doi was easily my favorite dessert. First, it's gorgeously presented as a Hobbiton-esque landcape of pastel-colored mushrooms in an idyllic forest setting. Second, every aspect of the edible Shire-scape is perfection, from the lightly sweet yogurt meringue 'shrooms, to the soft pistachio-dusted "soil", to the rich cheesiness of the mishti doi itself, to the perfect scoop of saffron-cardamom ice-cream which Chef Istwal told us was his wife's own homemade recipe. Perfection, thou art this.

Those who don't imbibe ethanol will enjoy the tropical Ashwagandha or the decadent Mango Colada to lubricate their bites. Those who aren't sober might enjoy the floral Bombay Velvet, which is served in a beautiful flower-laden teacup...

I travel a lot and after a few days, I have to eat Indian food. I have eaten at their Houston location and the food here in NY was the same quality and I thought it was even better. Their menu is definitely richer with more options. Their cocktails are top notch. They had Godfather beer as well on their menu (never seen that before). Their food is to die for. I don’t think you can get between lamb chops than this place. If you want to eat something special in an exotic place, then this is a great choice. Expect to pay $125-$150 per person with appetizers, main dishes, rice, naan and drinks. The portions are generous for sharing.

Do take your expectations of you’re looking for “same old North Indian cuisine”. This is not your run of the mill heavy-cream laden typical Indian dishes at a typical Indian restaurant where they put the same gravy in everything. No sir. There are many others for half the price so it’s best you go there, not here.

The flavors are more evolved, more delicate and nuanced I thought.

What blew me away was the quality of their naan. They were just the right crispness and light and well made. It’s the simple things they still get right while they elevate other dishes.

Their Lychee Saviche was a phenomenal balance and burst of flavors both. I’m sure there are pictures of it online - wish I had taken one. The presentation was artistic and the flavors just amazing.

They serve pani puri with multiple options.

Their daal was served in a very cool way - they come and mix the flavors on the table in a custom sort of vessel (never seen that before).

Also unlike Indian restaurants (where I personally always order a straight drink) that almost NEVER ever (they go cheap) have a bartender (or nowadays pre-mix their cocktails), this one has an awesome bartender in Shams.

The staff is super polite. And for once they know their dishes and can explain the cuisine very well. They make everything fresh - hence they took care of a dietary request (usually that is a clue in Indian restaurants and places with remote kitchens - they won’t even customize your omelette to egg white only) wet cashews and nuts.

This place is huge. I’m sure it can seat upwards of 70 people. We booked in advance and were seated within 5 mins of arrival. It was packed. The appetizers came within 5-10 mins of the cocktails being served. This is the only Indian restaurant with personalized service. You get up to use the rest room and the napkins are waiting, folded for you when you come back. The water is refilled without you having to signal or call or ask for it. The dishes are picked up and space made without you having to help.

When we finished and water to take a photo of their remarkable table, the sever said wait, and picked up the lamp, so we could get the whole table in the photo. We were trying to take selfies and someone else (another server from a neighboring table) offered to click it for us.

None of that happens at any Indian restaurant currently. It seems they all leave the traditional Indian hospitality in India. Vermillion in midtown was almost there but never had the attentiveness or the flavor of the food and that was the end of their Indian-fusion food experiment. Punjab Grill (now Rania) in DC suffered a similar fate. Gorgeously beautiful place but had average and traditional food marked up. I can bet though that this gorgeously beautiful place will survive and NY will be better off because we New Yorkers deserve a world class dining experience. And so far, you had to go to London for that.

Overall, an amazing...

Our “soft-open” evening at Musaafer New York City was truly exceptional. From the moment we sat down, it was clear that the team had thought through every detail of the dining experience. The service was extraordinary, with constant yet unobtrusive attention from servers, managers, and even the chef. The pacing was flawless, which is particularly impressive given the complexity and artistry of each dish’s presentation.

The food itself was remarkable. The Octopus, plated on a vibrant purple base with exquisite garnishes, was a visual and culinary highlight. The Nihari Birria Tacos, served with consommé, brought together deep, layered flavors with playful presentation. The Lychee Ceviche, adorned with colorful accents, was as striking as it was refreshing. Among the entrées, the Butter Chicken Experience and the Beef Vindaloo showcased both precision and boldness, while the Malwani Fish Curry was perfectly balanced and comforting. The selection of breads, from Garlic Naan to Cheese Kulcha, elevated every bite.

The desserts were showstoppers in both creativity and taste. The Gulab Jamun “Kohinoor” with its gem-like elegance and the Mishti Doi with whimsical mushroom-like elements were not just sweets but pieces of edible art. These were the kind of dishes that spark conversation at the table and linger in memory long after the meal.

The cocktails and spirits were equally impressive. The Paan Negroni, Shammi’s Old Fashioned, and the beautifully presented Rampur Sangam showed as much artistry as the food. Just as impressive were the Gin & Tonics, which could easily be overlooked given the strength of the signature cocktails. The London No. 3 G&T in particular stood out, crisp and refreshing, and perfectly suited to summer. Each G&T was thoughtfully composed, and they provided the ideal balance to the heat and intensity of several of the dishes, making them perfect choices for our second round of drinks.

What truly sets Musaafer New York City apart is that it is not simply another high-end Indian restaurant. It feels as if Indian cuisine has been completely reimagined at a fine dining level, elevated to a place that is both globally competitive and uniquely distinctive. The experience goes far beyond what one might expect from even the best Indian restaurants in New York City. Every plate reflects an artistry and refinement that places Musaafer in a category of its own.

Beyond the food and drinks, the environment itself deserves recognition. The restaurant’s design is stunning, with mosaics, textures, and lighting that create a transportive atmosphere. Practical details were equally thoughtful, such as the use of black napkins that do not leave lint, and ventilation that kept the space comfortable even as bold spices and flavors filled the air.

It is rare to experience such a seamless combination of culinary excellence, visual artistry, attentive service, and thoughtful design. Musaafer New York City has already set a new standard for fine dining in the city, and we cannot wait to return after the...