"On a trip to India 10 years ago, my guide ushered me into a private section of Jaipur's Amber Fort, to a part of the Sheesh Mahal not usually open to the public. All of this famous hall of mirrors is visually stunning but this section was a secret-a small, vaulted ceiling inlet lined with mirror fragments. He then lit two matches and the ceiling illuminated like a sky full of stars."
"I thought of this when I was ushered into to the back dining room of the new Indian restaurant Musaafer, which opened in New York's Tribeca in August. Designed to suggest the Taj Mahal in the front and the Sheesh Mahal in the back, it's a lush, evocative setting-matched by the quality and style of the food. Those who love Indian food will embrace it; those who think they don't might well change their minds."
"Elevated Indian restaurants are having a moment in New York right now (and will have even more of one when the Festival of Lights, Diwali, begins next week.) The evidence: the hard-to-get reservations at more recent openings such as star chef Vikas Khanna's Bungalow; chef Chetan Shetty's Passerine; and the trio from chef Chintan Pandya: the recently relocated and expanded Adda following the four year old Semma, named the New York Times #1 restaurant in the city this year and its critically lauded sibling Dhamaka."
Musaafer offers a lush, evocative dining room evoking the Taj Mahal in front and the Sheesh Mahal in back, paired with high-quality food. The setting includes intimate, mirror-like moments that create a starry effect and a sense of discovery. Upscale Indian restaurants are gaining prominence in New York, with high demand and hard-to-get reservations at recent openings. Several notable chefs and London concepts are contributing to the trend. Corporate Executive Chef Mayank Istwal developed a pan-Indian menu after 100 days crisscrossing India, sampling flavors from professional chefs and home cooks, with additional influences from time spent in Mexico.
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