With two James Beard nominations and a devoted following in Texas, chef Anita Jaisinghani has brought her unique style of Indian chow - along with her experimental Bake Lab - to New York.

Acclaimed Texan chef, Anita Jaisinghani, has brought her rare breed of modern Indian to New York for the first time. Located in the Flatiron District, this 100-seat space is a bit different than her original spots in Houston, which were upscale and refined. Casual and fast-paced by day, they are focusing on an every-day feel with a wide take out selection along wth coffee and pastries.

Open from early till late, chef Jaisinghani has put together a breakfast menu full of exotic flavours meant to gets your day started with a kick. From roti wraps to baked buns, these dishes are a wonderful alternative from the everyday standard. As nights roll around, the restaurant evolves into a more upscale affair, harking back to the feel of Indika in Houston, but with slightly more experimental dishes that are heavily influenced by the theories of "Ayurveda," aiming to be balanced and energising instead of guiding you into a food coma. 

Their signature pastry kitchen - the Pondicheri Bake Lab - has also come along for the NYC expansion with their classic sweets like chocolate chilli and chai pie available to grab and go. 

Ideal For

Grab & Go, Dressed Up flavour, experimental treats