Review

indian-table

Best Service in New York City

Recommended on Restaurant Guru 2024

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Its official boys and girls. Indian Table is now my favorite Indian in NYC. It may change next month or even next week. But for the time being, this Cobble Hill gem fits my taste like a favorite pair of shoes that you can only wear once or twice a week. Otherwise you risk losing their efficiency or they become stinky.

Indian Table is far from the typical NYC Indian, even though they offer some typical dishes. Thankfully I might add, after trying their killer Butter Chicken. Indian Table is Goan at its core, so plenty of Goan and hence Portuguese influences throughout the menu. There’s even a Pasteis De Nata for dessert. At the helm is a seasoned Eric McCarthy whose resume includes Michelined Tamarind and Tulsi among other notables.

Eater New York

Goan Fare Finally Gets Its Due at This Brooklyn Indian Restaurant

Of the dozen or so regional cuisines of India available in New York City, the one that best showcases its international roots is from Goa. Yet, apart from the ubiquitous vindaloo, Goan food hasn’t been easy to come by here (with Cardamom in Sunnyside, Queens, being the rare exception).

The family of our most famous Indian chef, the late Floyd Cardoz, came from Goa, though he featured the food of his native state only occasionally. Now, another Goan chef has appeared, who focuses more on this fascinating cuisine. Eric McCarthy was born in the Indian state and arrived in New York in 2001, after a long career cooking in India and on cruise ships. Here, he worked at Tamarind, Tulsi, and Brick Lane Curry House — where he introduced the restaurant’s phaal, which is said to be the city’s spiciest curry.

Eater New York

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Chef Eric McCarthy, a veteran of Tamarind and Tulsi, reconfigured Cobble Hill restaurant Indian Table seven months ago, wiping out its rather conventional menu and substituting one rich in regional dishes from the northern and southern regions of the subcontinent, and featuring some dishes that were pure inventions. Many of the regional recipes hail from Goa, his home state, including Goan shrimp in a creamy, coconut-milk gravy tinted purplish with mangosteen, and caldo verde, an adapted Portuguese soup. The chicken vindaloo seems mild in comparison with a fiery chicken chettinad, and an invented dish of compressed cubes of paneer arrives veined with basil and topped with cranberry chutney. The interior will remind you of the hold of a merchant ship.

Eater New York

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Helmed by chef Eric McCarthy, who was born in Goa, Indian Table is a sleek and recently revamped restaurant that specializes in the fare of the small seaside state, though the menu is far more broad ranging. Of the Goan dishes, a transformed version of Portuguese caldo verde and a shrimp curry laced with cumin and tart purple mangosteen stand out. As at Adda, goat biryani is rendered in Lucknow fashion with a crust on the top sealing in its flavors — it’s a must order

Restaurant Guru

Awards for Indian Table

After a long walk around Cobble Hill, go to this restaurant and have a rest here. Indian food is nice here. You can share tasty naan, chicken tikka and lamb curry with your friends and have a good time here. Good yogurt is good to taste. After a long working week, you can try delicious marsala, liqueur or beer. Great mango lassi or good tea are among the most often ordered drinks at Indian Table.

At this place, you can order dishes as a takeaway. The pleasant staff welcomes people all year round. This spot is remarkable for its cool service. According to the reviewers’ opinions, prices are average. There is a homey atmosphere and spectacular decor at this restaurant. As for the Google rating, Indian Table received 4.4.