Latest from Pondicheri New York

Beard Foundation
We are thrilled to announce chef Anita is a semifinalist for the 2018 James Beard Foundation Best Chef Southwest! Congratulations to the incredible talent who share this honor, & to the visionary woman who shows us what it means to live spicy.
Our beneficiaries for 2018!
Book your table for 2 or pre-order two go!
Houston Chronicle
An artistic touch on Indian street food: Asia Society of Texas taps Anita Jaisinghani for new café in the Museum District
Live spicy this holiday & leave the sides to us. Samosas, mithai pie & more!
our little sister café opens this winter in Asia Society Texas Center!
our dreamy new dessert
special prix fixe celebrating the launch of Bollywood Kitchen, the newest cookbook by filmmaker Sri Rao!
Leave the sides to us!
Houston Chronicle
Pondicheri is #7 on Alison Cook's Top 100 restaurants list for the third year in a row!
Pondicheri's recipe for stuffed baby peppers
India meets Texas in our newest pop up: an interactive dinner featuring an irresistible melting of delicacies from the breezy coastline of India with our southern roots!
Grub Street
"manna for the chronically indecisive...everything you never knew you wanted for breakfast"
An interactive dinner highlighting our renditions of the best street foods from India. Be prepared to come into the kitchen & eat off the table! Crab dahi pooris, anyone?
Creating Communities of Health through Fresh Foods
Vogue
New global breakfast ideas from some of America's top chefs will change the way you think about the meal
Grub Street
The Doe Fund's Chef-in-Training program is an eight-week, hands-on course that teaches students to work on a New York City restaurant's line. Cooking, Green says, "didn't have a purpose until Chef-in-Training -- that changed everything."
older entries