Although the midtown block on which Calcutta-born chef Peter Gomas does his cooking is bland, Bay Leaf is anything but. Diners sit under framed silk tapestries, pondering an endless menu of North Indian specialties, as friendly-but-rushed waiters deliver food and drinks. Behind a picture window, the busy cook pulls countless tikkas and nans from the tandoor. Like many West Bengalese, Gomas favors seafood, and the house prawns, simmered in a creamy sauce, are a good choice. Lamb kebabs are delectably spiced with cumin and coriander. Bay Leaf offers a respectable wine list, and Indian beers Kingfisher and Taj Mahal help quell any heat.
|Venue name:||Bay Leaf||Contact:|
49 W 56th St
|Cross street:||between Fifth and Sixth Aves|
|Opening hours:||Mon–Thu, Sun noon–3pm, 5–11pm; Fri, Sat noon–3pm, 5–11:30pm|
|Transport:||Subway: E to Fifth Ave–53rd St, F to 57th St|
|Price:||Average main course: $25. AmEx, MC, V|
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