Rishna Shah

“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 in New York, the fare blends local produce, sourced from the neighbouring Union Square Greenmarket, with hand-ground spices flown in from Pune by Shetty’s Mangalorean mom. Most notable is the vadagam blend, which is made specially for their aged sea bass. “I want to use the best ingredients around me and make them Indian in a way that really makes sense,” says Shetty, who also taps into homegrown favourites for inspiration.”

The Nod