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Press

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The seven-course sequence, which is also offered in a vegetarian version, has little overlap with the regular dinner menu and might be the best introduction to the boundless cooking of Chetan...
Tammie Teclemariam
New York Magazine
At some of the newest Indian restaurants, regional fare is the focus. The same is true at Passerine. The chef Chetan Shetty is from Pune, near Mumbai, and he relies on spice blends...
Florence Fabricant
The New York Times
The restaurant’s namesake is a type of Indian sparrow and draws from a folktale about a songbird that only sings upon release. In the story, a king, captivated by its melody, cages the bird...
Mehr Singh
Resy
Dinner at this lush, leafy-wallpapered Indian restaurant in Flatiron is like picnicking in a meadow at dusk—if that meadow happened to serve excellent cocktails. Though Passerine is...
Molly Fitzpatrick
The Infatuation
Passerine is about showcasing regional Indian cuisine that has no bounds. Meaning, no, you won’t find butter chicken here. Instead, you will find unexpected dishes, seasoned with spice blends...
Morgan Carter
Time Out
Much like the itinerant passerines, the menu here shifts with the seasons. Created by chef Chetan Shetty, who previously worked at the Michelin-starred Rania in Washington DC and Indian Accent...
Rishna Shah
The Nod
This just-opened Indian spot has pedigree. Its chef, Chetan Shetty, previously cooked at Indian Accent in New York and New Delhi, and led the kitchen at Rania in Washington DC, which earned a star...
Devorah Lev-Tov
Quintessentially
Chickpea sponge dhokla at Passerine. This humble vegetarian cake made of chickpea flour has a texture something like cornbread, and is a staple of Gujarat in far western India, not far from...
Robert Sietsema
Eater