Rowdy Rooster - Penn
Chicken restaurant · Chelsea ·
Indian fried chicken sandwiches, bowls, and boxes with five spice levels
Indian fried chicken sandwiches, bowls, and boxes with five spice levels
"I found Rowdy Rooster’s signature approach is a fiery, masala-laced take on fried chicken sandwiches that injects bold South Asian spice into a classic American format." - Sarah Khan
"A quick-stop, counter-service shop with locations in the East Village and Midtown, Rowdy Rooster is an Indian-inspired fried chicken joint with five spice levels ranging from a relatively mild garam masala to a tongue-twisting scorpion chili rub. Finished off with some scallion yogurt, red onions, and mint-cilantro chutney, these are among the city’s best fried chicken sandwiches. For you vegetarians—Rowdy also does one of the better versions of vada pao, topped with super spicy thecha, between buttered rolls. The Order: The fried chicken sandwich comes into two sizes—a Big Rowdy on a potato bun, or the smaller Lil’ Rowdy on a buttered pao roll. Nothing wrong with the potato bun, but we like to get one each of the Lil’ Rowdy and vada pao." - will hartman, willa moore, neha talreja, bryan kim, sonal shah, molly fitzpatrick
"Indian fried chicken sandwiches might seem new to the East Village and NYC at large, but according to the owners of Rowdy Rooster—who also happen to run Dhamaka and Masalawala & Sons—pakora-style chicken is a common street snack in Northern India. Their "Big Rowdy" sandwich is crunchy and covered in yogurt and pickled onions, and it comes on a soft, buttery pao bun. There are three heat levels to choose from, and the spiciest one is genuinely sweat-inducing." - carlo mantuano, kenny yang, neha talreja, bryan kim
"The most casual spot from the team behind Dhamaka and Semma, Rowdy Rooster in the East Village packs a serious punch. The counter-service spot is most famous for their sandwiches, but you can go sans-bun, and pick your heat level. At level one, you might find yourself in a full-body sweat. But heat-level five is one of the cheapest ways to get a thrill in the city. The chicken is coated in a volcanically spicy rub that’ll stain your fingers for days, and burn your insides too—though it doesn’t lack in flavor, with discernible nuances from different chilis in the powder. The only way we’ve found to cool off is a big sip of their mango lassi." - will hartman, willa moore, molly fitzpatrick
"This fast-casual spot from Chintan Pandya and Roni Mazumdar, the partners behind Dhamaka and Semma, serves a fried bird with an Indian spin. The sandwich comes in two sizes on a Portuguese pao roll and is available at a range of heat levels, along with chutney and yogurt raita. Regular bone-in pieces of chicken, served in a box, are also available, as are vegetarian options, the best of which is made with fried cauliflower. A follow-up location is now open near Penn Station." - Robert Sietsema
