The Scarlett Vetter says. - Junoon New York - Buy Reservations
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π 5/5 - The Scarlett Vetter says.
By π» @Ginger S., 03/24/2024 3:00 am
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....I have dined at Indian cuisine restaurants all over the world. This is by far in the top 10. Amazing. I came here on a whim, having gotten stuck in Manhattan for an extra night when my client issue was resolved and the need to stay longer was obviated. I googled "best Indian restaurants in NYC," and this place came up as number 1. So, feeling intrepid, I decided to go it on my own and check it out. I am so happy I did. I started with the "Flight to India," a transportive flight of three of Junoon's legacy cocktails. Aromatics, spices, and spirits abounded. All I can say is.....you HAVE to try this. I was transported. Do you know how tastes and smells can send you back in time? I first tried the Junoon in Manhattan. It was simply delicious and complex. With an amazing cherry that had soaked for days in alcohol served on a spear. It reminded me of when I used to steal sips of my mother's Manhattan at age 10 at Aunt Rhoda's house. Full of citrus! A stolen pleasure of my youth. So pungent and prophetic! It portended of the warmth and flavour to come. Second was the Masala Whiskey. Yum. Made with house made Masala syrup and orange bitters---sweet and smoky (real smoke). Just tantilizing. I even enjoyed the soaked orange peel. Last, the Stinging Vesper---Indian Gin with other liquors, including Lillet blanc---clean, light, crisp with a soaked lemon peel. The restaurant offers ala carte options but also two, three, and five course tasting menus. I decided to try the five-course chef tasting menu and since I had choices (see menu in my pictures accompanying this review) I chose Tuna Puchka (tuna, black salt, caviar, cilantro and Jaljeera) followed by Duck& Truffle Kozambu (seared royal trumpet mushrooms, cabbage wrapped mushrooms, winter truffles, poppy seed & tomato sauce), Maacher Hara Gouri (banana leaf steamed tamarind, jaggery marinated red snapper, smoked salmon roe, basmati rice) and Lamb Pasanda (tandoor roasted lamp chop, cranberry, saffron walnut sauce). I sat at the bar and was served by two lovely bartenders, Deepak, and another older gentleman's whose name is escaping me now. Deepak said that the kitchen would allow me to trade out the dessert choices on the fiev course meal to something more of my liking...Kulfi Pops (small stocks of ice dessert in Mango, ube malai, rose petal and saffron-cardamom). Everything was really, really fabulous, with the standouts being the lamb (succulent!) and the Maacher Hara Gouri--just amazing. I also loved the Kulfi Pops. I can't wait for my next trip to NYC!
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