PARK Magazine

DINING
Baar
Baar
A NEW TWIST ON NEW AGE
INDIAN CUISINE
BY LAUREN BENS
The 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