Opening a restaurant in NYC can be daunting, but owners Kedar and Hritu Shah have a few things working in their favor: master tandoor chef Dhandu Ram (Khyber Grill) and consulting pastry whiz Jehangir Mehta (Aix, Jean Georges). Their modern menu features a meaty rack of lamb baked in a clay oven and slow-cooked dishes like the lamb pasanda—pan-seared loin stuffed with apricots and fennel. Mehta’s desserts are sublime. We like the subtle gajar ka halwa—shredded carrots cooked in milk and sprinkled with pistachios.
230 E 58th St
|Cross street:||between Second and Third Aves|
|Opening hours:||Mon–Fri 11:30am–3pm, 5:30–11pm; Sat, Sun noon–11:30pm, 5–11pm|
|Transport:||Subway: N, R, W to Lexington Ave–59th St; 4, 5, 6 to 59th St|
|Price:||Average main course: $22. AmEx, MC, V|