Latest from Pondicheri New York

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?
Houston Chronicle
"I want Pondicheri to be what I do for the rest of my life."
Join us from March 8-22 for Dining for Democracy! 15% of every Freedom Thali will benefit ACLU of Texas.
Zagat
Houston Press
Bloomberg
"Among Houston's more inspired places to eat breakfast is Pondicheri"
Pondicheri's recipe for Cauliflower Sabzi
The newest in our pop up dinner series is inspired by the free wheeling Parsi community of India! This 6 course tasting menu will include dishes such as the delicately spiced shrimp patia, a hearty lamb dhansaak stew & Parsi wedding custard, a flan with flavor notes of cardamom, rose water & mace.
New York Magazine
The very latest in New York’s high-low, ever-eclectic, deliciously inventive foodscape.
The New York Times
"Flour from almonds & ground mesquite pods, seasoned purposefully with ginger, make this a morning pastry without precedent."
Village Voice
New Yorker
This year brought a fresh crop of creative Indian spots. The most promising, and the most improbable, is this Flatiron restaurant and “bake lab.”
New York Times
"There isn't anything in the city quite like Pondicheri."
Pondicheri's Recipe for Chicken Jalfrezi
Houston Chronicle
Pondicheri is #7 in Houston's Top 100 restaurants for the second year in a row.
New York Times
"Along with Indian Accent, other recent arrivals include Pondicheri, which offers an appropriately casual selection of well-chosen bottles with its informal menu of dishes from all over the subcontinent"
By the late 1700's, a large number of Chinese expats had made their way to India & brought with them soy, garlic, the infamous mouth-numbing Sichuan pepper & stir fry wok-style cooking. An ode to the Chinese Indian community, this six-course tasting with drink & wine pairings celebrates this special robust combination of the Sichuan Chinese palate with Indian masalas.
Plate Magazine
"I'm not trying to give you a meal that is how Indians would eat in India now," Jaisinghani says. "It's Indian food, but outside the box. Texas is in the food. For me to live in Texas and not use the shrimp I can get here, is like living here without breathing the air."
Eater NY
Anita Jaisinghani goes full-service
Plate Magazine
Anita's recipe for Crabmeat Samosas with Papaya Ginger Chutney
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