7 Top Indian Restaurants to Try in New York City

Last year was significant for Indian cuisine in New York City, and as 2026 progresses, Indian restaurants across the city continue to attract attention. From elevated tasting menus to lively street-food concepts, these seven Indian restaurants are worth considering the next time you plan a meal in New York City.

Lungi

Lungi has introduced a refined yet soulful approach to South Indian and Sri Lankan cooking in New York. Recognized with the Michelin Bib Gourmand in consecutive years, the restaurant pulls from culinary traditions across Tamil Nadu, Kerala and Karnataka while honoring Sri Lankan flavors. Notable dishes include Kerala Beef Chukka—boneless beef cooked with coconut, shallots, garlic and aromatic spices—and Medhu Vada, crispy lentil donuts served with sambar. Creative cocktails such as the Dosa Martini made with Jamun gin and the coconut-forward Palm Paradise add to Lungi’s appeal.

Dhamaka

Dhamaka concentrates on robust regional flavors from parts of India that are less commonly highlighted on U.S. menus, including Uttarakhand, Goa and Kerala. Plates such as butter pepper garlic crab and nalli biryani consistently impress. Vegetarian and meat options like Paneer Methi and Malai Murgh—ginger, garlic and green chili cooked in a tandoor—are also standout choices, showcasing a balance of spice, texture and regional technique.

Tamarind Tribeca

As one of Tribeca’s long-standing destinations and an early pioneer of Indian fine dining in the city, Tamarind Tribeca offers a broad tour of India’s culinary regions, from Punjab and Goa to Hyderabad, Madras, Calcutta and Lucknow. Signature dishes include Nizami Keema—ground lamb with warming spices like cinnamon, cloves and nutmeg balanced with lemon zest—Paneer Pasanda in a creamy cashew-onion sauce, and Achari Hiran Ki Chhampen, venison chops marinated in hung yogurt, pickling spices and roasted chickpea flour.

Kebabwala

Kebabwala channels the vibrant energy of Indian street-cart culture with open-fire cooking, bold spices and a festive atmosphere. The menu emphasizes quick, flavorful plates—sizzling kebabs including chicken tikka, lamb seekh, American wagyu beef ribeye and house-made paneer—served with mint chutney. Rice bowls, rolls and other handhelds make it a great option for casual meals and shareable orders.

Semma

Situated in Greenwich Village, Semma showcases South Indian cuisine under the leadership of Chef Vijay Kumar, the 2025 James Beard Award winner for Best Chef: New York State. Diners flock for dishes like Gunpowder Dosa, a rice-and-lentil crepe filled with spiced potato masala and house podi, and Valiya Chemmeen Moilee, a delicate lobster-tail curry in coconut milk brightened with mustard seeds and turmeric. The restaurant blends traditional techniques with thoughtful execution.

Adda

Under Chef Chintan Pandya, Adda has become a cult favorite known for bold, authentic flavors and unapologetic regional dishes. Offerings include a flavorful baby goat biryani and Behja fry, alongside regional specialties like Lamb Parcha and peppercorn bone marrow. Adda also presents interactive elements such as the Butter Chicken Experience, where diners choose the wood used to cook the chicken and the homemade butter for the sauce. A roaming chaat trolley adds theater and variety during service.

Masalawala & Sons

Masalawala & Sons channels chef Satyen Mazumdar’s culinary memories and traditional recipes to create a nostalgic journey through India’s flavors. Menu highlights include Phuchka—semolina puffs filled with chickpeas, chaat masala and kasundi—prawn Chiney kebab featuring tiger prawns with garlic and gawa chee, and Biyebarir butter fish fry. The restaurant emphasizes heritage techniques and the vibrant, layered tastes of regional street food and home cooking.