Indian restaurant Awadh at Broadway between 97th and 98th street, opened on Wednesday and we got ahold of the menu. Chef and owner Gaurav Anand is cooking dishes from the Awadh region of India, using a technique by which the food is coked over a slow fire.
The release below explains the restaurant and we’ve posted the menu below that.
Gaurav Anand, known for his delicately balanced spicing and melt-in-your-mouth kebabs, has immersed himself in the dum pukht technique of Awadhi cooking for the opening, traveling to Lucknow, “the city of the Nawabs,” in the center of the Awadh region (now the capital city of the modern Uttar Pradesh state). Dum pukht involves slow cooking in a traditional (sealed) handi over a low flame for many hours. The restaurant will showcase this slow-cooking method along with a sophisticated wine and cocktail program. Awadhi cooking is not well represented in NYC – although an occasional dum pukht -cooked dish can be found at other Indian restaurants, Awadh will be the only one highlighting the cuisine and techniques of the region.
For the wine program, Anand has enlisted acclaimed sommelier John Slover (Daniel, Le Bernardin, Charlie Bird, Cru) to create an accessible global winelist that pairs well with the intricate flavors of the menu. Slover’s list will feature wines beyond the traditional and expected pairings with Indian cuisine.
The tea program has been designed by second generation tea producer (and tea sommelier) Anamika Singh of Anandini Himalaya Tea. Awadh will feature a selection of teas from Anandini HT. Singh’s teas are grown on a family plantation in northern India in the foothills of the Himalayas and then blended with Himalayan herbs and flowers, as well as spices from southern India. The teas are all estate grown and will be shipped directly from India for Awadh.
Designed by Laura Weatherbee, the elegant bi-level space features a sophisticated contemporary design. The double-height glass store front gives a glimpse into the space, with an 8-foot polished chrome and cascading bubble glass chandelier descending from the ceiling. The first floor features a full bar and relaxed lounge style seating. Dark wood paneling, gold pendant lights and rich gold foil wallpaper set the tone for a cozy, yet refined atmosphere. The second floor is chic and subdued with tufted banquette seating and a textured stone accent wall for an elegant fine-dining experience.
Food is wonderful and people very nice and attentive. Only had a few wines opening night but paired well. We welcome it to our neighborhood.
Was packed this Tuesday night at 8pm, but affable and attentive manager assured us we’d be seated soon. Five minutes later we began a culinary feast of delicately spiced, superbly flavored, and beautifully presented Indian delights. Servers are very attentive and pleasant. Met the lovely chef/owner Anand towards the end of the meal. He takes great pride in his unique cuisine, justifiably so. A terrific, refined addition to UWS dining.
Well-written, well-said. Ate there last night and agree with your every word, including the interaction with Gaurav. This restaurant. I look forward to returning soon.
Meant to write: This restaurant is special. I intend to return soon.