Indian chef, Sujan Sarkar, following great success at restaurants in India and Bay area, has brought his modern regional Indian cuisine to New York using the recent opening of Baar Baar. Found in the Bowery, Baar Baar, which means Again and Again, features progressive Indian cuisine inside a luxurious setting. Popular features of its spacious dining room's decor include gorgeous vibrant blue velvet banquettes and lovely patterned tiled floors. Elegant touches are everywhere. I especially appreciated the beautiful pale pink flowered china and the cute little surefire pots in which most of the dishes are served.
Kashmiri Duck and Apricot Kulcha_Liz Clayman
Interior Mural_Liz Clayman
Fresh Oysters_Liz Clayman
Chef Sujan_Liz Clayman
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Traditional Butter Chicken_Liz Clayman
Thandi Cassata_Liz Clayman
Seafood Alleppey Curry_Liz Clayman
New Delhi Sour_Liz Clayman
Chef Sarkar's menu features classic dishes throughout India he triumphantly elevates together with his modern interpretation. He brought fresh oysters to new heights with a granita of guava and chili and a refreshing topping of lemon foam; and filled dahi puri with a light burst of ethereal yogurt mousse. An appetizer of warm heirloom cherry tomatoes mixed with delicate mounds of burrata and walnut chutney was delightfully comforting; and gently fried cauliflower with great creamy curd-rice puree and peanut chutney had a nice spicy finish. We loved the creamy baked chicken malai tikka using the crunchy walnut topping, as well as the spicy kick from the duck and foie gras haleem dish. Kashmiri lamb ribs that were soaked in milk, then fried, and handle within the oven were tender, juicy and filled with flavor. Garlic naan, which is one of the many in-house made breads, paired well with traditionally prepared butter chicken.
Mention must be made from the extensive and impressive beverage program at Baar Baar. In addition to champagnes, an Internationally-sourced wine list, draught and bottled beers, three types of cider, varied spirits and fortified wines, are handcrafted Himalayan teas curated by an Indian tea sommelier. Standouts one of the creative contemporary cocktails infused with Indian flavors were the hyderabad collins which included young turmeric and also the New Delhi sour with hints of rose hips.
To end your food, we happily found room for spiced chocolate mousse with essence of orange, puffed quinoa and almond milk frozen treats; and the broken raspberry dessert would be a piece of art and something I would go back to again and again.
13 East 1st Street, Ny, NY
212-228-1200 | baarbaarnyc.com
