Yuva

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.