Entries from May 2009 ↓

Seäsonal

Opening: December 2008

Location: 132 West 58th Street
Bet. 7th Avenue & 6th Avenue
New York, NY 11002

Telephone: 212.957.5550

Website: www.seasonalnyc.com

Email: eat@seasonalnyc.com

Partners: Wolfgang Ban, Eduard Frauneder & Walter Dostmann (leading a small group of German Investors)

Executive Chefs: Wolfgang Ban & Eduard Frauneder

Cuisine: Contemporary Austrian/German Restaurant & Weinbar

Seating: Total (65)
Main Dining (40), Wine Bar (9), Semi-Private Dining (16)

Opening Hours: Monday thru Friday: 11:30 AM to Midnight
Saturday: 11:30 AM to Midnight
Sunday: Closed

*All Major Credit Cards Accepted * _________________________________________________________

Review By Nancy Walman

Seäsonal has elegant décor with a modern European touch. The clean, brilliant white walls set the stage for a revolving collection of contemporary Austrian and German art. Diners luxuriate within leather clad cubby seating and wall to wall natural wood floors. The dining room is illuminated by a celestial ceiling with lights in the shape of branches, creating a glowing canopy over Seäsonal’s signature elliptical wine bar. Seäsonal is designed to be a truly innovative departure from your typical dining experience.

Seäsonal offers New Yorkers a fresh, new perspective on “traditional” Austrian & German cuisine, challenging the long standing expectations that many believe are true. Consistent with its name, Seäsonal uses the freshest ingredients from the time of year and locally sourced products when preparing their dishes, ensuring the finest in their Austrian & German fare. Not only does Seäsonal pride itself in maintaining the utmost quality in their cuisine, they ensure the presentation matches by designing each plate with an artistic elegance.

Specialty Dishes include Schweinebauch, Pork Belly Confit with Braised Baby Leeks and a Riesling Caraway Jus, a dish so wonderful, it could be a main event and worthy of a visit in itself. Jakobsmuschel Rote Beete,
Diver Boat Sea Scallops with Red Beet Tagliatelle, Black Trumpet Mushrooms and Fresh Horseradish is an amalgamation of flavors and textures that must be tasted at least once in everyone’s lifetime and even the much abused Wiener Schnitzel (Breaded Veal Cutlet) arrives with a knockout Crescent Potato-Cucumber Salad and homemade Lingonberrie Compote.

Fish lovers are also well served at Seäsonal with such lovely creations as Kurbis Barsch, Pumpkin Seed Crusted Black Sea Bass with Butternut Squash Sauce and Black Truffles and Eierschwammerl Gulasch, Line Caught Grouper with Chanterelle Stew, Bell Peppers, Pearl Onions and Fresh Marjoram, which was not on the menu the night of our visit, but sounds delicious. What was masterful: Slowly Braised Milk Fed Veal Cheeks with Quark Chive Spatzle.

Seäsonal’s owners personally select distinct and outstanding Austrian and German wines from renowned and emerging young winemakers. The wine list will boast exclusive offerings to introduce new and exciting wines that perfectly pair with Seäsonal’s dishes. Seäsonal focuses on indigenous and typical varietals like Riesling, Rivaner, Grüner Veltliner, Blaufränkisch (known as Lemberger in the United States), Spätburgunder (Pinot Noir), Zweigelt, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) and yes, Chardonnay. Cocktails are also creative (Spiced Bourbon) and terrific (martinis). Desserts are inventive and challenging as in a Goat-Cheese Vanilla Cream with Port-Fig Sauce and Fleur de Sel.

Seäsonal offers wine pairing menu suggestions in the main dining area, bar, and semi-private dining room to enhance the full flavors of specific dishes. There is also a good list of wines by the glass and a sprightly French Champagne (is there any other) for just $17 a flute.

A great option for theater district dining, Seäsonal offers a welcome respite from New Yorkers’ standard French/Italian/Asian venues and is highly recommended for delightful dining experience at a surprisingly affordable price. That’s A Major on The Walman Report

Dinner Menu

appetizers

BLattsaLat Mixed Fall Greens, Bosc pears, spiced pecans in an austrian pumpkin seed Oil sherry Dressing 9
zieGeNKÄse saLat Goat Cheese salad with salt Baked Baby Beets in an elderflower Dressing 11
MariNierter LaCHs Wild King salmon Carpaccio with poached Quail egg and Honey Mustard Cream 13
GÄNseLeBer terriNe Hudson Valley Foie Gras terrine with Lingonberry-Mandarin Confit and Brioche 18
KÃœrBissUppe Hearty styrian pumpkin soup With pumpkin seed Oil 9
JaKOBsMUsCHeL rOte Beete Diver Boat sea scallops with red Beet tagliatelle, Black trumpet Mushrooms and Fresh Horseradish 15
KÄrNtNer sCHLUtzKrapFeN austrian High altitude Cheese ravioli with smoked Chanterelle Mushrooms, Baby spinach and Harvest Corn sauce 12
sCHWeiNeBaUCH pork Belly Confit with Braised Baby Leeks and a riesling Caraway Jus 14
WOLFsBarsCH Branzino Fillet with savoy Cabbage, Bacon Leaf and Brussels sprouts 14
18% gratuity will be added to parties of 6 or more

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Entrees, Click the link below.

http://www.seasonalnyc.com/mpdf/entree.pdf

NAME: York Grill

ADDRESS: 1690 York Avenue
(Between 88th & 89th Streets)
New York, NY 10128

WEB SITES: www.citysearch.com, www.zagat.com, www.menupages.com (http://www.menupages.com/restaurantdetails?restaurantid=4535)

TELEPHONE: (212) 772-0261

FAX: (212) 772-0291

HOURS: Dinner: 4:30 AM – 10:30 PM, Sun.-Thurs.
4:30 PM – 11:30 PM, Fri.-Sat.
Brunch: 11:30 PM – 3:00 PM, Sun.
($19.95 Prix Fixe with Champagne,
Mimosa, or Bloody Mary)

CUISINE: New American Fusion
(New American dishes with global influences,
spices, and ingredients.)

CREDIT CARDS: All major

PRICE RANGE: Dinner (entrees): $18.95 – $33.95
Lobster Mondays: $27.95
(Stuffed Lobster in Fall/Winter;
Lobster Clam Bake in Spring/Summer)
Winter Comfort Prix Fixe Dinner: Starting at $19.95
(Monday-Thursday)
Prix Fixe Brunch Menu: $19.95
(With Champagne, Mimosa, or
Bloody Mary)

DRESS: Manhattan Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Bi-Level Dining Room: 66
Bar/Lounge: 36

NUMBER OF ROOMS: Bi-Level Dining Room
(Bar/Lounge)

PARTY FACILITIES: Available upon request

DESIGNER: Susan Calabria (Noli Design Interiors)

EXECUTIVE CHEF: Matt Creeson
(Formerly at Jane Restaurant)

WINE DIRECTORS: Tony Greco
Charlie Greco

OWNERS: Tony Greco
Charlie Greco

OPENING DATE: October, 1995

_______________________________________________________

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, Wine and theater. This Upper East Side gathering place is one of the city’s best-kept secrets. York Grill was recently renovated and is owned by 2 entrepreneurial brothers — Tony & Charlie Greco. You know this is a warm, professional operation from the moment the charming hostess greets you and escorts you to your spacious table. The Greco brothers know the hospitality business and service is attentive and guiding.

Executive chef Tony Greco’s menus showcases classy New American dishes with global influences like fabulous Pan Roasted Georgia Quail with Blackberries and Pistachios, lovely Virginia Crab Cakes with Slaw and Preserved Lemons, and a knockout Puree of Black Bean (special) that should make the menu.

Entrees include Slow Cooked Amber Jack Fish over Wild Mushrooms, a three star dish that beats swordfish any day. There’s a fine Rack of Lamb and don’t miss the best Skirt Stake in Town and terrific desserts like warm Pecan Tart, Apple Pound Cake and a fluffy Cheesecake Parfait. York Grill has a handsome, romantic ambiance. The recently renovated stylish, sophisticated bi-level Bar/Lounge and Dining Room are enhanced by brick and Venetian fresco walls with Modigliani-inspired paintings, chic fabric-upholstered banquettes and chairs, mood lighting, and floor-to-ceiling windows to create a comfortable New York setting with a contemporary flair.

In addition, York Grill recently launched its Winter Comfort Prix Fixe Dinner (starting at $19.95) alongside its Lobster Mondays (Stuffed Lobster in Fall/Winter; Lobster Clam Bake in Spring/Summer).
Martinis are masterful and York Grill, 1690 York Avenue, would be a welcome addition to any neighborhood and rates A Major on the Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.

BAR: Full-service sit-down bar. The 40-foot long curved custom-made oak bar features an extensive selection of global wines with a
particular emphasis on California wines. An impressive number
of wines are available by the glass. In addition, a premier
selection of spirits, liquors, after-dinner drinks, dessert wines,
imported beers, and specialty cocktails such as White
Cosmopolitan (Cranberry Infused “Aquavit” Vodka, Triple Sec,
and White Cranberry Juice with Dried Cranberry Garnish),
Pear Martini (Absolut Pears Vodka with a Dash of Sour
Apple Chilled and Served Martini Style), and Pomegranate
Martini (Pama Pomegranate Liqueur and Orange Infused Vodka
Chilled and Served Straight Up) are also available. The Dinner
and Brunch Menus are available at the bar.

BAR/LOUNGE: Cozy, intimate Bar/Lounge. The handsome, recently
renovated bi-level Bar/Lounge, located in the front
of the restaurant and over the bar area, is enhanced by a
40-foot long custom-made oak bar, oak and fabric-upholstered
bar stools, chic fabric-upholstered sofas, Modigliani-inspired paintings, Venetian fresco walls, and mood lighting to create a romantic Bar/Lounge.

DINING ROOM: Handsome, romantic ambiance. The recently renovated stylish, sophisticated bi-level dining room is enhanced by
a 12-foot high ceiling, chic fabric-upholstered banquettes
and chairs, brick and Venetian fresco walls with Modigliani-
inspired paintings, antique wall sconces, natural wood floors,
textured drapes, mood lighting, and floor-to-ceiling windows
to create a comfortable New York setting with a contemporary flair.

NEW YORK’S QUINTESSENTIAL RESTAURANT CELEBRATES 25 YEARS
WITH CLASSIC CUISINE AND HIGH SPIRITS

Gotham Bar and Grill

Cuisine Modern American

Address 12 East 12th Street, New York, NY 10003

Telephone 212.620.4020

Date Established 1984

Executive Chef/Owner Alfred Portale

General Manager Bret Csencsitz

Chef de Cuisine Jacinto Guadarrama
Adam Longworth

Pastry Chef Deborah Racicot

Wine Director Michael Nelson

Hours Lunch: Monday through Friday, 12:00-2:15 p.m.
Dinner: Monday through Thursday, 5:30-10:00 p.m.
Friday 5:30-11:00 p.m.
Saturday 5:00-11:00 p.m.
Sunday 5:00-10:00 p.m.

Prices Lunch: Apps $10-18
Main Course $23-28
Dessert $12
Prix Fixe: Three-course Lunch $31
Prix Fixe: Three-course Lunch Wine $31
Dinner: Apps $18-28
Main Course $32-48
Dessert $12

The Space Designed by James Biber, Pentagon

Seating Dining Room: 150
Lounge: 28
Bar: 18

Private Events Dining room seats up to 140 seated guests and 200 plus for a cocktail reception.

Website www.gothambarandgrill.com

House Policies Reservations recommended. All major credit cards accepted. Wheelchair accessible.

_______________________________________________________

“The Gotham,” Is Better Than Ever

Review by Nancy Walman

In honor of its 25th anniversary on March 22, Manhattan’s iconic Gotham Bar and Grill offers celebratory menus throughout the month of March and special beverage promotions throughout the calendar year.

“The Gotham,” as it is affectionately known, has helped define modern American cuisine. In the mid-1980s, Executive Chef Alfred Portale bonded French technique to an American sensibility, setting a new casual-but-crisp tone that became a standard for New York restaurants. The Gotham experience offers simple yet elegant dining whether the occasion calls for black tie or blue jeans.

Gotham Bar and Grill has had an unquestionable impact on dining in New York City and throughout the country. New York magazine’s Gael Greene named Gotham Bar and Grill one of the most important New York City restaurants of the past forty years, and Gourmet magazine’s Jonathan Gold asserted that, “There is not a large city in America without a restaurant operating in a Gothamesque mode.”

To mark its silver anniversary, the restaurant presents the following celebratory menus and promotions:

• $25 THREE-COURSE LUNCH MENU: The weekly changing three-course menu offers guests a choice from among three appetizers, three entrées and three desserts. All of the dishes featured will be classic Gotham dishes, including Grilled Lamb Sausage with eggplant caviar, chickpea salad (circa 1996); and Roasted Haddock with leeks and shitake mushrooms in a vintage port reduction (circa 1985).

• $75 FIVE-COURSE CLASSIC DINNER MENU: Guests can enjoy a bit of Gotham Bar and Grill history with the $75 five-course classic dinner menu. The prix fixe menu will change each week in March, featuring dishes such as Duck Carpaccio with artichoke salad, lemon oil and parmesan (circa 1987); Goat Cheese Ravioli with tomato, shallot and pancetta broth (circa 1985); and Fennel Cured Salmon with blood orange, radishes and cracked wheat salad (circa 1998).

• 25TH ANNIVERSARY COCKTAIL: Toast 25 years of great American dining with Gotham’s special cocktail inspired by the classic Manhattan. The “25” incorporates both the old (Bulleit Bourbon, blanc and rouge Dolin Vermouth de Chambery) and the new (Domaine de Canton, house-made ginger syrup), garnished with a lemon twist and served in a classic Nick and Nora glass. This new classic will be available throughout the year.

• 25TH ANNIVERSARY CUVEE: Gotham Bar and Grill has selected Bernard Tornay to create a 25th Anniversary Cuvee. The Brut Champagne is a favorite of Executive Chef Alfred Portale’s, and is available by both the glass and the bottle until the end of 2009.

Gotham Bar and Grill is located at 12 East 12th Street (between Fifth Avenue and University Place) in New York City. For reservations, call 212-620-4020 or visit www.gothambarandgrill.com. Hear is classic New American food at its best. That’s A Major on The Walman Report.

Recipes and Menu follow

Copyright 2009 By Punchin International. All Rights reserved

To commemorate
GOTHAM BAR AND GRILL’S 25TH ANNIVERSARY
Chef Alfred Portale
designed a series of special menus
featuring dishes from our past.

These menus,
which will change weekly throughout March,
invite you to experience some of the compositions that
shaped Gotham’s style and sensibility. Over the past 25
years at Gotham, Portale has helped define
contemporary American cuisine with his devotion to
seasonality, impeccable sourcing, and the mingling of
creativity and classicism.

The selections that comprise these menus
were also among the first to popularize myriad flavors
and ingredients that today make up our collective palate.
We hope you’ll avail yourself of this opportunity
to savor a bit of culinary history as we celebrate this
milestone moment.

March 1984 – March 2009

GOTHAM 25TH ANNIVERSARY TASTING
CLASSIC DISHES
$75

CHEF’S AMUSE

CAULIFLOWER SOUP
2000
seared sea scallops, osetra caviar
lemon oil

ROASTED HADDOCK
1985
leeks, shitake mushrooms
vintage port reduction

ROAST LOIN OF RABBIT
1994
braised baby fennel, creamy white beans
natural rabbit jus

DUO OF CLASSIC GOTHAM DESSERTS

MAPLE CRÈME BRULEE
1988
poached kumquats

&

GOTHAM CHOCOLATE CAKE
1985
served warm with seasonal ice cream

________________________________________________________

Recipes

Cauliflower Soup, Seared Diver Scallops, Osetra Caviar, Leek and Lemon Oil
Alfred Portale, Gotham Bar and Grill

Ingredients:
4 teaspoons canola oil
2 medium leeks – sliced (white part only – about 1 ½ cups)
1 medium onion – diced
1 large head cauliflower – cut into florets
4 cups white chicken stock
coarse salt and freshly ground white pepper to taste
¼ cup extra-virgin olive oil
1 tablespoon finely minced chives

Sautéed Scallops:
2 tablespoons vegetable oil
4 large sea scallops
coarse salt and freshly ground white pepper
lemon oil – for drizzling
4 chervil sprigs
1 tablespoon minced chives
1 ounce Osetra caviar

M E T H O D

In a large soup pot, heat 1 tablespoon of the oil over a medium heat. Reserve ½ cup of the leeks for garnish. Cook the remaining leeks and onion for 3-4 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to simmer for 2-3 minutes. Cook the reserved leeks for garnish and set aside. Continue to simmer the soup for about 18 minutes (until the cauliflower is tender). Season with salt and pepper. Transfer the soup to a blender and purée until smooth. Return the soup to the pot to keep warm.

Scallops:
In a sauté pan, heat the oil over high heat. Season scallops with salt and pepper. Cook the scallops until golden brown (about 3 minutes). Turn the scallops and reduce the heat to medium. Cook until the other side is browned and the scallops are rare on the inside (about 2 minutes).

Assembly:
Reheat the leek garnish. Spoon a mound of leek in the center of a soup plate. Ladle the soup around the garnish and place scallop atop the leeks. Garnish with caviar, a drizzle of lemon oil, chives and chervil sprig.

______________________________________________________

Maple Crème Bruleé
Gotham Bar and Grill

Bruleé Sugar
1 cup light brown sugar
½ cup granulated sugar

Preheat the oven to 250°. Combine sugars, mixing to integrate evenly. Spread the mixture on a baking sheet and dry it in the oven for about 1 hour. Transfer to a blender and process it to a fine powder. Set aside, covered, and store in a cool dry place at room temperature.

Custards
3 ¾ cups heavy cream
1 ¼ cups pure maple syrup
10 large egg yolks – lightly beaten

Pre-heat the oven to 350°. In a bowl, combine the cream, maple syrup and egg yolks and whisk until smooth. Strain through a fine mesh sieve. Pour into eight 5 ounce ramekins. Set the ramekins in a shallow roasting pan (or baking pan) and place in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for about 45 minutes, until the custards are set around the edges, but still a little shaky in the center.

Carefully remove the pan from the oven. Let the custards cool in the water bath to room temperature. Remove from water bath, cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Assembly

Preheat the broiler, or better yet, use a small propane torch (designed for kitchen use). Remove the plastic wrap and sprinkle each custard with the bruleé sugar. Broil for 30 to 60 seconds, until the sugar caramelizes. Or, hold the torch over the sugar to caramelize it. Serve at once.

_____________________________________________________

Tadka New York

229 East 53rd Street, NYC -
212-355-9660 or (212) 355-9662
Fax: (212) 355-9665. Delivery for the tri-state area.

Website: http://www.tadkanyc.com/

By Nancy Walman

Another addition to Shiva Natarajan critically acclaimed Indian eateries in the Tri-State area that include Chola, Dhaba, Bombay, Malabar, Malabar Hill and Jaipore Royal Cuisine. Mr. Natarajan is excited to add this small gem to his roster and hopes that the cuisine will spark the same type of following that The Chola Group’s eateries’ have already received by both press and diners.

Shiva Natarajan is the owner and Chef Consultant for this intimate eatery. it is affordable and offers delicious Northern Indian cuisine. His goal is to inspire New Yorkers who have not tried the tantalizing cuisine to step into the exotic world, and flavors, of India.

And if they are already fans, the new restaurant will offer clients a reasonably priced option with food that can be delivered directly to home of office if so inclined.

Tadka New York, with its dark wood and light-flowing lanterns, combines traditional Indian décor with a New York sensibility. This intimate eatery features dark wooden floors and tables and comfortable chairs, a green banquette and walls decorated with a large mirror and small statues hidden amidst strategically mounted frames.

The large front window gives the feeling of airiness coupled with serene relaxation. Space is limited and yet the overall feel comfortable and inviting.

The food, an extension of the fine dining experience at his creative other restaurants and is reasonably priced.The menu is extensive, with something for everyone, and they offer catering for all occasions and corporate accounts are welcome!!!

Outstanding service and perfectly balanced spicing are the hallmark of this charming restaurant. Don’t miss the fabulous goat curry; the best keema (hand-chopped lamb) curry imaginable; unbelievable garlic nan (bread) and light desserts, especially the airy fritters in syrup. All vegetable dishes are outstanding and the spicing is subtle and exciting. Rice creations and breads also shine and it would be an injustice to call the feast that arrived at our home takeout. Here is classy cuisine that is arguably the best Indian-delivery food in New York. Another bravo to Mr. Natarajan. That’s A Major on The Walman Report.

No Liquor. BYOB, NO Corkage Charge.

Tadka New York – 229 East 53rd Street, NYC -
212-355-9660 – (www.fineindiandining.com)

++++++++++++++++++++++++++++++++++++++++++

Dinner Menu

TADKA NY MENU close window

STARTERS
VEGETABLE SAMOSA 5.95
Crisp turnovers, spiced potatoes and peas

ONION PAKORA 4.95
Onion fritters

TAWA PANEER 8.95
Sautéed paneer cheese, onions and tawa masala

KALMI KABOB 7.95
Tandoor red chicken wings

JHINGA BAGHARI 11.95
Creamy, tangy shrimp, mustard seeds and curry leaves

TAWA JHINGA 9.95
Sautéed shrimp, onions, bell peppers and northern spices

ALOO TIKKI CHAAT 7.95
Potato patties, chickpeas, yogurt, sweet and sour chutneys

CHICKEN PAKORA 7.95
Batter-fried chicken

MULLIGATAWNY SOUP 4.95
Puree of lentil soup and lemon

TANDOOR

CHICKEN TANDOORI 14.95
Tandoor-red chicken on the bone and northern spices

CHICKEN TIKKA 18.95
Chicken tender, tandoori spices and lemon

CHICKEN MALAI KABOB 18.95
Mild chicken tenders, creamy marinade and sa-ron

SEEKH KABOB 18.95
Skewered minced lamb rolls and northern spices

TANDOORI SHRIMP 22.95
Grilled shrimp, tandoori spices and lemon

CHOLA TANDOORI BASKET 23.95
A mélange of our fflavorite kabobs

CHICKEN

CHICKEN TIKKA MASALA 17.95
Roasted chicken tikka, creamy tomato sauce

CHICKEN SAAG TIKKA 17.95
Chicken tikka, mild spinach sauce

CHICKEN KALI MIRCH 17.95
Chicken, black peppercorns, tomatoes and fresh coriander

CHICKEN KORMA 17.95
Roasted chicken, raisins, bay leaf and cashew sauce

BUTTER CHICKEN 17.95
Chicken tandoori strips, butter, creamy tomato sauce

PUNJABI CHICKEN CURRY 15.95
Home-style chicken curry on the bone

CHICKEN KADAI 17.95
Chicken, onions bell peppers and fenugreek

CHICKEN VINDALOO ?? 17.95
Goan chicken potatoes, ginger, tomatoes and dry red chillies

CHICKEN MADRAS 17.95
Chicken, coconut, mustard seeds and curry leaves

LAMB AND GOAT

KEEMA MATAR 17.95
Spiced, minced lamb, green peas and fennel infused onion sauce

ROGAN JOSH 18.95
Lamb curry, yogurt and tomatoes

BHUNA GOSHT MIRCHWALA 18.95
Lamb, onions, bell peppers, fenugreek and tomatoes

LAMB SAAG 18.95
Spiced lamb, mild spinach sauce

LAMB PASANDA 18.95
Lamb, nuts, raisins, creamy cashew sauce

LAMB VINDALOO ?? 18.95
Goan lamb, potatoes, ginger, tomatoes and dry red chillies

PUNJABI GOAT CURRY 22.95
Home-style goat curry on the bone

GOAT KADAI 22.95
Sautéed goat, fenugreek, onions and bell peppers

SEAFOOD

SHRIMP TIKKA MASALA 22.95
Skewered shrimp, creamy tomato sauce

SHRIMP CURRY 19.95
Shrimp, onions, mushrooms, ginger, tangy flavor

SHRIMP JALFREZI 19.95
Shrimp, onions, mushrooms, ginger, tangy flavor

SHRIMP VINDALOO ?? 19.95
Goan shrimp, potatoes, ginger, tomatoes and dry red chillies

FISH TIKKA MASALA 18.95
Grilled sh tikka, fenugreek, creamy tomato sauce

VEGETARIAN

JEERA ALOO 9.95
Cumin flavored potatoes

CHOLE BATURA 15.95
Spiced chickpeas with fried batura bread

BHINDI MASALA 14.95
Sautéed okra, onions, bell peppers, tomato and ginger

ALOO GOBI 13.95
Potato, cauli ower, cumin infused onions and tomatoes

BHUNI GOBI MATTAR 13.95
Sautéed cauli ower, green peas, cumin and fresh coriander

ALOO BAIGAN 13.95
Potato, eggplant, fenugreek, onion-tomato sauce

DAL TADKA 10.95
Yellow lentils, cumin and fresh coriander

ALOO MATTAR 12.95
Potatoes, green peas, ginger, onion-tomato sauce

SAAG PANEER 13.95
Paneer cheese, mild spinach puree

SARSON KA SAAG 13.95
Mustard greens, spinach, ginger and onions

MALAI KOFTA 14.95
Vegetable balls, raisins, creamy cashew sauce

PUNJABI KADHI 14.95
Ginger and onion fritters, cumin infused tangy yogurt

SHAHI PANEER 14.95
Cubed paneer cheese, black peppers, creamy tomato sauce

MATTAR PANEER 14.95
Paneer cheese, green peas, cumin infused creamy tomato sauce

INDO CHINESE INFLUENCE

SWEET CORN SOUP 4.95
Creamy corn soup

HOT AND PEPPER SOUP 4.95
Spicy vegetable soup, tangy flavor

VEGETABLE MANCHURIAN 12.95
Vegetable balls, scallions and tangy flavor

PANEER CHILLI 14.95
Paneer cheese, onions, soy ginger flavor

GOBI MANCHURIAN 12.95
Cauli ower, garlic, sweet and spicy flavor

VEGETABLE FRIED RICE 9.95
Flflavored rice, fried eggs and vegetables

CHILLI CHECKEN (GRAVY STYLE) 14.95
Batter fried chicken, onions, green chilies and soy ginger flavor

SHRIMP MANCHURIAN 17.95
Shrimp, onions, scallions and tangy flavor

CHILLI CHICKEN FRIED RICE 15.95
Spicy chilli chicken and egg fried rice

VEGETABLE MANCHURIAN FRIED RICE 13.95
Spiced vegetable balls and egg fried rice

Spicy

RICE

GOAT BIRYANI 20.95
Goat, basmati rice, browned onions, mint, nuts and raisins

CHICKEN BIRYANI 17.95
Chicken, basmati rice, browned onions, mint, nuts and raisins

VEGETABLE BIRYANI 14.95
Paneer, vegetables, basmati rice, browned onions, mint, nuts and raisins

LEMON RICE 9.95
Rice, lemon, mustard seed, curry leaves and red chillies

BREADS FROM THE TANDOOR

NAAN
Tandoor-red white our bread

PLAIN 3.95 GARLIC 4.50 ONION 4.50

RAISIN NUT 4.50 PANEER CHEESE 4.50

TANDOORI ROTI 3.95
Tandoor-fried non-fat whole wheat bread

PARATHA DA GALLI (FROM THE GRILL)

PARATHA 3.95
Multi-layered pan grilled bread

ALOO PARATHA 4.50
Paratha bread stu-ed with spiced potatoes

GOBI PARATHA 4.50
Paratha bread stu-ed with spiced cauli ower

PANEER CHILI PARATHA 4.95
Paratha, spiced paneer cheese and green chillies

DESSERTS

RASMALAI 4.50
Creamy cheese patties in cardamom, flflavored milk

KHEER 3.95
Rice pudding

GULAB JAMUN 3.95
Fried cheese balls in a sugary syrup

BEVERAGES

VOSS (Sparkling Water) 6.00
VOSS (Still Water) 6.00
COKE, DIET COKE 2.00
POLAND SPRING WATER 2.00
SPRITE, ALE 2.00
VITAMIN WATERS 2.50

Green tea
POWER C
TROPICAL CITRUS
KIWI STRAWBERRY
Lemonade
Fruit Punch
LASSI SWEET 4.50
MANGO LASSI 4.50
CLEARLY CANADIAN 2.50

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Take out Menu

http://www.tadkanyc.com/menus.htm

Valentine’s Day is just around the corner, and you know what they say about roses and chocolate—it’s all been done. For a unique and equally romantic Valentine’s day experience, Sushi Zen’s omakase is the perfect choice. Have chef Toshio Suzuki custom-create a meal according to your taste and budget—he’ll serve you personally at the gorgeously designed sushi bar where you can feel luxuriously pampered by one of America’s best Japanese chefs. In fact, Suzuki likens the experience of his omakase to a day at the spa—it’s good for your body, relaxes you, stimulates your senses, and re-energizes you—but it’s a lot less girly. And you know what they say about oysters…

The chef’s omakase ranges between $100 and $120 per person.

Reservations kindly requested, (212) 302-0707

Sushi Zen (www.sushizen-ny.com) is located at 108 West 44th Street between Broadway and Sixth Ave. Monday-Friday, lunch from 12 noon – 2:45pm; dinner from 5:30pm-10:00pm. Saturday dinner from 5:00pm-10pm. Closed Sunday. For reservations call 212-302-0707. www.sushizen-ny.com