Pangat — Restaurant in New York

It’s absolutely no surprise to me that this brand-new restaurant has already accumulated so many great reviews. I first learned about it because it catered my foodie Indian friend’s Diwali party, and from the very first bite, I knew this would be my new go-to spot for Indian food.

A few dishes worth highlighting:

Butter Chicken – The chicken is incredibly tender and juicy, and the sauce is creamy, nutty, and perfectly balanced. It’s honestly the best butter chicken I’ve ever had. I’d recommend ordering it mild, even if you enjoy spice, so you can really appreciate the layers of flavor.

Chili Paneer – I believe this is an Indo-Chinese dish, somewhat reminiscent of mapo tofu but with paneer and with the incredible flavor of double-cooked pork (it’s another Chinese dish). It’s beautifully executed — the creamy texture of the paneer adds real depth and richness to the dish. It goes really well with rice and I can’t wait to have it again.

While waiting for our pickup order, I had the chance to speak with the owner, who is genuinely passionate about food and innovation. The wait was a bit longer than expected, but that’s because almost everything is made fresh to order. In an era when so many restaurants cut corners, it’s refreshing to meet someone dedicated to delivering top-quality food at a reasonable price. Highly...

I visited Pangat and had a really good experience overall. The food is genuinely Maharashtrian and tastes like fresh homemade cooking. The kala mutton was the star, rich in flavor with very fresh meat.

A few things would make it even better. My thali arrived about one hour after ordering, so service could be quicker. Portions are very large. A more traditional thali style would be to start with smaller servings and then offer refills. This would cut waste and let guests eat to appetite. The fish thali came with a whole pomfret, which one person will rarely finish. Beginning with a few pieces and checking back for more would be ideal. If portions come down, the thali price could also be reduced, which would feel more sustainable.

Hospitality and communication can improve. A brief host introduction and using English along with Marathi would help. Several people in our group did not speak Marathi and felt unwelcomed because they could not follow what was said. Please also provide small side plates. Dahi puri at the start, kanda bhaji in the middle, and jalebi at the end were served without them, which forced sharing or eating in the same messy plates and made some guests uncomfortable. With faster service, right sized portions, inclusive hosting, and side plates, Pangat would match its...

Visited Pangat recently and had a mixed but memorable experience. The space is beautifully designed, with two distinct seating areas front and back both tastefully decorated. I noticed Worli-style paintings that added a lovely cultural touch, and the tables bore a logo that made me wonder if the place had changed ownership. The hostess, who appeared Japanese, was warm and welcoming, and the overall staff vibe was friendly and attentive.

I had reserved a table for Sunday evening, and everything was smooth on arrival. We ordered masala papad, Schezwan noodles, and tangdi kabab. The masala papad was crisp and flavorful, and the noodles while not quite the authentic desi-Chinese we expected were spicy and juicy. The server was great and service was fast.

The tangdi kabab, however, was slightly undercooked and visibly pink inside. The chef did remove it from our bill and offered complimentary lassi, though the interaction felt a bit tense and unconvincing. That said, I appreciated the gesture.

I also noticed several diners enjoying dosa and the food seemed genuinely tasty. I’ll definitely be back to try those next time.

Despite the hiccup, the ambiance and hospitality stood out. Pangat has potential, and with a bit more consistency in the kitchen, it could be...