"When the dog days of summer arrived, I still wasn’t taking public transportation out of COVID fears. But I was taking longer trips on my bike to places like Long Island City, Fort Greene, and the Upper East Side, where I would eat dishes like birria tacos, pho ga, and sizzling sisig — leaving sandwiches for convenient eating closer to home. On a very warm Sunday, however, as I brunched at Rahi in Greenwich Village, I was blown away by the restaurant’s take on what has become a citywide obsession: the fried chicken sandwich. Accompanied by masala fries, this one is topped with onions (shredded and fried) as well as mayo flavored with mint and a medley of Indian pickles, which made for a nice creamy and acidic contrast to the fried chicken." - Robert Sietsema