Benares
Lucknowi Murgh at Benares
Photograph: Paul Wagtouicz
Time Out says
Wed Feb 15 2012
Just a short stroll north of Times Square, the subdued dining room at Benares offers a respite from midtown madness, as well as a taste of the ’hood’s most ambitious Indian cooking. Virtuoso chef Peter Beck (Tamarind) oversees the region-hopping bill of fare, which includes a robust selection of seafood and vegetarian dishes (the restaurant takes its name from a city in the northeastern state of Uttar Pradesh, an area known for its veggie-based specialties). Of the latter, we loved the lauki ka kofta—hearty green-squash dumplings smothered in cumin-laced paneer and a buttery, tomato-based makhani sauce. While carnivores can find classics like lamb rogan josh and chicken vindaloo, you might opt for less familiar specialties, like kozhi varutha, a South Indian–inspired chicken curry thickened with coconut milk and spiced with roasted chilies, garlic and ginger.
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