DINING
Baar Baar
A N E W T W I S T O N N E W AG E INDIAN CUISINE BY LAUREN BENS
T
he indulgent Indian gastro fare at Baar Baar goes beyond being scrumptious - that’s because each flavor and ingredient tells us a story. From the modern interiors to their delectable yet approachable plates, this East Village gem is a feast for the senses. Chef Sujan Sarkar invites you to experience his innovative twist on rustic and traditional Indian cuisine that shows off the rich heritage of the subcontinent, while also challenging guests to reexamine their previous conceptions of this type of regional fare. With fresh local produce and modern
interpretations, Chef Sarkar is paving a very palatable way to the future of new Indian fare. Since opening ROOH in San Francisco, Chef is indeed bringing his own flavor of new-age Indian plates to new and tasty heights in his first ever New York outpost. His ambitions to bring a unique perspective to passed down recipes has already made him a legend in the culinary world. Sarkar’s passion to push boundaries can even be credited for the opening of India’s first artisanal cocktail concept, Ek Bar. Start your culinary journey with the homemade Piquillo Pepper & Onion Kulcha, made with shishito peppers and Manchego, their assorted Papad and Crisp and of course, their range of chutneys, including chili and peanut, fermented chili, green mango and tomatillo, cilantro and mint and charred tomato pachadi. Enjoy a sampling of small plates, perfect for sharing - although they’re so good you might not want to! Favorites include the Kolkata Jackfruit Cutlet made with kasundi mayo, mint and cilantro chutney, Beetroot Murabba with beet chop, feta, orange and apricot chutney, Tandor Smoked Pork Belly, served with kohlrabi achar and pickled radish and 20 Goan Prawn Balchoa, with the flavors of young garlic chutney and buttered pao. Continue your edible excursion with Fava, Corn & Ricotta Kofta, made with banarasi dum ki gravy, sour cream and lotus, or try the Paneer Pinwheel, with the exquisite flavors of pistachio, red pepper chutney and fenugreek. Their Gangura Chicken, made up of chicken thighs with spice blend and sour leaf and Lamb Shank with fresh ginger and rose, showcase Chef Sharkar’s tantalizingly tasty techniques. Their tasting menu, which includes a selection of small and large plates, as well as sides and a dessert, is the perfect way to try a variety of plates. End your tasty adventure with the Carrot Halwa Cake, served with phirni mousse and saffron pistachio ice cream or a Chocolate Rum Ball made with coconut barfi and toasted coconut sorbet. P baarbaarnyc.com
