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Indian chef, Sujan Sarkar, following great success at restaurants in India and San Francisco, has brought his modern regional Indian cuisine to New York with the recent opening of Baar Baar. Located in the Bowery, Baar Baar, which translates to Again and Again, features progressive Indian cuisine in a luxurious setting. Highlights 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 pretty pale pink flowered china and the cute little cast iron pots in which many of the dishes are served.


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Chef Sarkar’s menu features classic dishes from all over India that he triumphantly elevates 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 with the crunchy walnut topping, as well as the spicy kick of the duck and foie gras haleem dish. Kashmiri lamb ribs that were soaked in milk, then deep fried, and finished in the oven were tender, juicy and full of flavor. Garlic naan, which is one of the many in-house made breads, paired well with traditionally prepared butter chicken.

Mention must be made of the extensive and impressive beverage program at Baar Baar. In addition to champagnes, an Internationally-sourced wine list, draught and bottled beers, three kinds of cider, varied spirits and fortified wines, are handcrafted Himalayan teas curated by an Indian tea sommelier. Standouts among the creative contemporary cocktails infused with Indian flavors were the hyderabad collins which included young turmeric and the New Delhi sour with hints of rose hips.


To end the meal, we happily found room for spiced chocolate mousse with essence of orange, puffed quinoa and almond milk ice cream; and the broken raspberry dessert was a piece of art and something I would go back to again and again.


13 East 1st Street, New York, NY
212-228-1200 |



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