Our visit to Sura Chung in the Murray Hill neighborhood of Flushing was initially intended as an investigation of their ojinguh bokkeum (stir fried squid, $16.99), which was recommended by a friend with a keen palate. But this dish isn't the only reason why I will make many repeat visits to Sura Chung in the future. More
Don't let the name fool you: Jackson Heights' Rajbhog Sweets has some mighty fine savory bites on their menu. One of our favorites is their Samosa Chaat ($4.99), an inventive concoction of fried, smashed samosas smothered with thick chickpea curry, smooth yogurt, fresh onions and tangy tamarind, all topped with a liberal dusting of sev (crispy fried chickpea noodles). More
It's not often you have a sit-down kati roll; it's really a street snack. But I'll take the unusual plating at Delhi Heights because their kati roll is just so good. More
After you've tried a dozen or so masala dosas, they all start to taste pretty similar. Here are seven standout dosa variations you can't afford to miss in New York City—the dosas so fascinating, flavorful, and well-constructed that you just can't stop eating them. More
The dazzling array of neon-colored, silver-laced Indian sweets, or mithai, is yours for the taking in Jackson Heights! More
No matter where you are, if you order paneer, you have a pretty good sense of what you're going to get: a firm, mild, ricotta-like cheese that doesn't melt. So I was genuinely surprised to open up my paneer kati roll ($5) at Tawa Foods and find a mix of onion, cilantro, and—huh?—melted cheese. The owner explained: "it's American cheese." I asked for elaboration. "You know, mozzarella." More
Raised in Bombay and Goa, Floyd Cardoz has always cooked Indian food, whether fused with Western techniques or in its most traditional form. After a 12-year stint at the now-closed Tabla, where he and Danny Meyer put together an exotic menu of Indian fusion dishes, he's making a comeback with Meyer's new North End Grill. The menu isn't rooted in one cuisine, but Floyd sneaks in elements of the Indian food he knows so well, such as the black pepper shrimp he often grills in his own backyard. We talked with Floyd to learn where he goes for Indian food in New York City. The short answer to finding the best: don't be afraid of traveling to Queens and New Jersey. More
There are three things you need to know about Indian-Chinese food. First, it has as much to do with Chinese food—as served in China—as Chinese-American food. Next, it's all about the sauces: Manchurian, Chili, and so on. And last, if you can't stand the heat, stay out of the restaurant. More
Rajhbog Sweets in Jackson Heights has earned its fair share of fame in the press, and justifiably so—it's a wallet-friendly snacktime mecca that's pretty dependably delicious. Act strategically and you can make your trip into a three course snack expedition. Start with their solid chaat or dosas, then pick up a falooda—a creamy rosewater drink filled with chewy basil seeds and skinny vermicelli noodles—for dessert. But you'll also want something for the road, which is where these Methi Para ($4) come in. More
Go to Butcher Bar for the barbecue, and go back again for the barbecue you missed the first time. Just don't miss any of the excellent housemade sausage on either of your mandatory visits. Smoked meat may take center stage here, but the tender, highly seasoned sausage in a snappy casing is really a beautiful thing. Butcher Bar rotates their sausage selection daily, but you can usually find sweet and hot (my favorite) Italian sausages in the display case. More
I'm not sure what's meant by special sauce, but from what I've observed it's a blend of eight or so components ladled with methodical precision over floppy prisms of cool bean jelly. Chile oil, roasted chile, and a hint of Sichuan peppercorns dominate the dish, but the cold bean jelly really takes ma-la to the next level. The jelly is cool, clean, and incredibly refreshing, but when set against the fiery chile and numbing peppercorns it sends your taste buds into a 404 error. Something this hot and spicy just shouldn't taste so light and ethereal. But it does, and it puts out the fire just long enough to go for another bite. And another. And another. More
Mama Meena's takes the "family restaurant" part of its name seriously. When we visited, kids sat in the corner and watched cartoons while their parents took orders. The walls are the color of a farm kitchen in the Midwest, the tablecloths checked. The restaurant puts you in a mood, but not the mood. Here, happy eating isn't a cliché. It's best for: a date whose frown you'd like to turn upside down. More
Sooner or later, you're going to share a meal with someone who only eats white meat chicken. When you do, take them to Wafa's, share some stellar vegetable appetizers, and let them order the shish tawook ($7.95). You may actually fight them for it halfway through. More
I kept hearing whispers from Indonesians, well-fed travelers, and fellow New York food explorers that the city's best Indonesian food can be found at an Indonesian mosque in Astoria, where a bazaar sets up in the warmer months. I haven't eaten broadly enough to know if that's true, but after this weekend's bazaar I can easily say this was the best Indonesian food I've ever had. I ate plenty of "Best X's of My Life," and even more dishes I've never seen or heard of before, all of which ranged from excellent to outstanding. More
