If Junoon has a mission, it's to show that Indian food is just as deserving of linen napkins, sommeliers, and the fine dining experience as any other. It sticks reasonably close to the classics we recognize: curries, tandoori meats, kebabs, and flatbreads. More avant garde restaurants shove you into something new; Junoon attempts a gentler nudge. The desired effect is a simple one: to have its diners, who may not otherwise give the cuisine a second glance, see what Indian food really tastes like when made with quality ingredients and careful technique. More

On the dessert menu at Junoon, the classic Indian ice cream Kulfi ($12) comes by the trio. More

Junoon, Chef Vikas Khanna's extravagant Indian fine dining establishment, has repurposed its front lounge into its own entity called Patiala, serving exotic spiced cocktails and an abbreviated menu from the restaurant. Like Junoon, the opulent furnishings and soft lighting lend to Patiala's genteel atmosphere, where the only music is the murmur of hushed voices and the clink of dishware. More

At Junoon, the newest dessert is a summery Rhubarb-Hibiscus Soup by pastry chef Angie Lee (who comes by way of Del Posto, Corton, and A Voce). More