{"id":166792,"date":"2025-08-22T15:29:30","date_gmt":"2025-08-22T15:29:30","guid":{"rendered":"https:\/\/www.europesays.com\/us\/166792\/"},"modified":"2025-08-22T15:29:30","modified_gmt":"2025-08-22T15:29:30","slug":"new-nyc-indian-restaurant-musaafer-opens-from-texas","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/166792\/","title":{"rendered":"New NYC Indian Restaurant Musaafer Opens From Texas"},"content":{"rendered":"

Entering New York\u2019s latest Indian hot spot feels like you\u2019ve wandered from the Manhattan sidewalk into an opulent palace in India. The entryway is lined with marble and cut-out fogged glass; the golden circular host stand resembles an Indian metal cooking pot with jovial animals, and above you is a round shade with a hidden hunting mural scene. But wait, there\u2019s more: The main dining room is a pure stunner \u2014 bright and high-ceiled, with marbled dining tables with mother-of-pearl inlays, and two hanging lamps that look like minarets. You can see hints of a mirrored enclave in the back, too. It\u2019s as if the Taj Mahal were broken apart, transported, and rebuilt inside this Tribeca building.<\/p>\n

That\u2019s the goal of Musaafer<\/a>. From co-owners and married couple Mithu Malik and Shammi Malik, the fine-dining Indian restaurant out of Houston originally opened<\/a> in 2020 inside a Texas-sized shopping mall and was awarded one star in Michelin\u2019s inaugural Texas guide<\/a> in 2024. Now, their New York restaurant is opening at 133 Duane Street, between Church Street and West Broadway, on Monday, August 25.<\/p>\n

New York City is already a top-tier Indian dining destination<\/a>, with South Asian cuisine deeply embedded in its culinary DNA. There are places specializing in specific dishes that lean Northern or Southern, and others have highlighted lesser-seen regions and dishes (see: Unapologetic<\/a> Foods\u2019<\/a> spots<\/a>). Recently, more out-of-town groups are looking to make their NYC mark. There\u2019s a slew of acclaimed London imports like Dishoom<\/a>, which just announced its incoming arrival, and Ambassadors Clubhouse<\/a>. And now, the Maliks are throwing their hat into the New York Indian dining ring.<\/p>\n

Musaafer\u2019s guiding principle is exploring India\u2019s regional cuisines<\/a>. Its name means \u201ctraveler\u201d in both Hindi and Urdu. \u201cThe vision was always to bring the cuisine of India under one roof,\u201d executive chef Mayank Istwal explains. To build the original menu, he traveled around the country for over two years, visiting different states and learning from families in various villages.<\/p>\n

\"A<\/a><\/p>\n

A dish at Musaafer. Julie Soefer\/Musaafer<\/p>\n

\"A<\/a><\/p>\n

A dessert at Musaafer. Julie Soefer\/Musaafer<\/p>\n

All of that research informs the menu as a whole, showcasing the food diversity of India with fine-dining flourishes. Even single-origin spices and ingredients are sourced from these very villages, such as a hand-pressed kokum extract.<\/p>\n

There\u2019s a cod dish ($46) made with a Khasi black sesame plus white miso and served atop ginger congee, nodding to Meghalaya\u2019s Chinese culinary influences. The beef vindaloo ($80) uses American wagyu. The vegan ceviche ($22) is made with cured lychees and house-made tutti frutti. The black pakoda ($26) is an onion and potato fritter covered in a black garlic emulsion. For odes to New York, eventually look out for kofta (Istwal likens it to India\u2019s version of meatballs) and Indian flatbreads with kebabs. Musaafer also has its own butter chicken experience<\/a> (this was before Adda added their own at their new location<\/a>), where the $42 feast comes with two versions: the green with tomatillos and the reddish-orange traditional tomato one.<\/p>\n

The desserts are intricately shaped and formed \u2014 the mishti doi is a landscape with yogurt in the same of mushrooms and pistachio soil. The same approach extends to the drinks. There are Indian wines, as well as cocktails such as a Negroni made with Campari that is sous vided with paan.<\/p>\n

\"A<\/a><\/p>\n

The host stand at Musaafer. Julie Soefer\/Musaafer<\/p>\n

\"A<\/a><\/p>\n

One of the banquette rooms at Musaafer. Julie Soefer\/Musaafer<\/p>\n

Musaafer New York is <\/strong>located<\/strong> on the street level of the landmarked Hope Building<\/a>, a historic space dating back to the 1860s, which means it features vaulted ceilings and a marble facade. That works well for their Delhi-based design team, Chromed Studio.<\/p>\n

Inside, the restaurant sprawls over 10,000 square feet through two floors, fitting 144 seats. Another important Indian structure inspires the side rooms with banquettes, the Itmad Ud Daula, with wallpaper recreating its geometric patterns. The chandeliers resemble Indian wedding jewelry with red and green glass lotus flowers.<\/p>\n

The connecting design element between both Musaafer locations is the Sheesh Mahal, a room covered in hand-cut mirrors, but the city\u2019s iteration is brighter with a silver theme, fitting 42 people. Later, there\u2019s going to be a basement bar, Saaqi, and a chef\u2019s studio experience coming later.<\/p>\n

The Maliks \u2014 who are from<\/strong> Chandigarh and had lived in Nigeria before moving to America \u2014 always had their sights set on New York. It\u2019s \u201cthe ultimate dream for success, especially in the restaurant industry,\u201d Mithu Malik tells Eater.<\/p>\n

Now that they\u2019re here, Malik is looking forward to being included in the city\u2019s Indian dining scene. \u201cI think all of us, at whatever level we\u2019re doing, the aim is the same,\u201d she says. \u201cWe all love our culture of cuisine. It\u2019s a privilege to be part of the New York culinary scene, and an honor.\u201d<\/p>\n

\"A<\/a><\/p>\n

The Sheesh Mahal at Musaafer. Julie Soefer\/Musaafer<\/p>\n

\"A<\/a><\/p>\n

The semi-private dining room at Musaafer.<\/p>\n

Musaafer\u2019s intentions go beyond just the food and designs, however. It\u2019s about the histories and stories behind everything. \u201cWe always take a lot of pride in telling people we not only satisfy your five senses, but we tickle your sixth sense with a story,\u201d Istwal explains. \u201cBecause we connect the story with the food and every single ingredient that is there on the plate.\u201d The entire staff undergoes an extensive training program where they learn everything there is to know about India: its deep history, geography, agriculture, climates, religions, languages, and even the pronunciation of words and their English and Spanish translations.<\/p>\n

\u201cIt\u2019s layers that add to your dining experience,\u201d Malik says. She envisions people going to Musaafer, not just because they feel like eating Indian food, but because they want the whole transportive affair. There\u2019s one specific Sanskrit phrase that they teach their employees: \u201cAtithi Devo Bhava,\u201d which translates to \u201cA guest is akin to God.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Entering New York\u2019s latest Indian hot spot feels like you\u2019ve wandered from the Manhattan sidewalk into an opulent…\n","protected":false},"author":3,"featured_media":166793,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5122],"tags":[5229,405,403,5226,5225,5228,5227,16492,11647,67,586,132,5230,68,2969],"class_list":{"0":"post-166792","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-new-york","8":"tag-america","9":"tag-new-york","10":"tag-new-york-city","11":"tag-newyork","12":"tag-newyorkcity","13":"tag-ny","14":"tag-nyc","15":"tag-nyc-restaurant-news","16":"tag-nyc-restaurant-openings","17":"tag-united-states","18":"tag-united-states-of-america","19":"tag-unitedstates","20":"tag-unitedstatesofamerica","21":"tag-us","22":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115073133029820509","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/166792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=166792"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/166792\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/166793"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=166792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=166792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=166792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}