Rich and diverse Indian flavors made with quality and fresh ingredients.

Build-Your-Own-Bowls: an easy 3-step ordering process.

  • Great options for base - Cauliflower Rice, Quinoa, Brown Rice, Basmati Rice and Superfood salad with choice of roasted veggies, chickpeas or lentils.
  • Our guests can choose between Petite and Regular sizes to suit their appetite and budget. At under $8 (including taxes), Petite is one of the best deals in the NYC area!
  • Guests personalize their meals with the unlimited toppings to create the perfect blend of spicy, sweet, tangy and creamy flavors that they crave.
  • Delicious protein options – chicken with tikka masala sauce and shredded beef in BBQ style tamarind gravy.
  • Classic vegetarian entrée – saag paneer (baked indian cheese in creamy spinach gravy).
  • Scrumptious vegan entrées – curried avocado with corn, non-GMO tofu in sweet and sour tomato-fennel gravy and kale & cauliflower in curried coconut milk.
  • Naan, Samosa, Samosa Chaat, Masala Chai (with 2% organic milk) and Mango Lassi (with low-fat organic yogurt) round out the menu.
  • Great options for guests who want to avoid gluten, nuts, soy, shellfish, cilantro and sesame.

Burgers & Hoagies - packed with amazing flavors. Savor the flavors, even while you walk and eat!

  • Chicken Burger - Patty is made of chicken and tikka masala reduction.
  • Veggie Burger (vegan) - Patty is made of kale, quinoa, soy, carrots and chana masala reduction.
  • Paneer Burger - Patty is made of paneer, mint and tikka masala reductions.
  • Crispy Tenders - Yogurt & tandoori masala marinated chicken tenders are dredged in chickpea batter and fried crispy.
  • Crispy Tender Hoagie - Crispy tenders are served in toasted hoagie with delicious condiments including tikka cheese sauce.
  • Shredded Beef Hoagie - Shredded beef in tamarind BBQ sauce.
Jawahar Chirimar

Jawahar Chirimar (JC)

Founding Partner

Sam Subramaniam

Sam Subramaniam

Founding Partner

M. Mahadevan (Madi)

M. Mahadevan (Madi)

Founding Partner

Wylie Dufresne

Wylie Dufresne

Culinary Advisor