Junoon

"Pendant lights strung with thick grass ropes, vintage mirrors, and a gleaming white marble bar set a sophisticated tone at this long-standing Indian restaurant. With an eye for presentation and a taste for new ideas, the menu offers a range of dishes. Tuna puchka brings three bite-sized semolina puffs tucked with finely diced raw tuna topped with a dollop of caviar. The tomato-based tile fish Assamese curry offers a delicious spice journey with gentle heat and notes of cilantro. Meanwhile, savory dal makhani calls for a house-spiced naan. To finish, a bright Madras curry-scented whipped cream infused with condensed milk makes for a proper send-off." - Michelin Inspector

Here’s How to Use Your Freezer as a Cooking Tool | Eater

"Portions of dahi vada batter are frozen before frying so the fritters retain their shape and don't disintegrate in hot oil, a practical trick to improve yield and consistency when frying delicate batters." - Anna Hezel

9 Things To Do in New York City This Summer

"Junoon, known for being one of the first Indian restaurants in the U.S. to earn a MICHELIN Star, has introduced a new executive chef and revamped concept. The new beverage program features unique Indian botanicals, spices, and liqueurs." - Kevin Chau

New York City Restaurant Week 2024, The MICHELIN Guide Way

"Featuring a series of spaces (the front area is primarily suited for a bite and bevy), the reprized décor flaunts pendant lights strung with thick grass ropes, vintage mirrors, and a gleaming white marble bar." - MICHELIN Guide

Bungalow, From Celebrity Chef Vikas Khanna, Opens in the East Village | Eater NY

"Khanna's New York restaurant, Junoon, earned a Michelin star in 2011 and held it for several years." - Luke Fortney