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230 E. 58th Street (58th St. between 3rd Ave. & 2nd Ave.),
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Shah’s own undertaking, Yuva@nyc, has been carefully planned down to every last detail. The saffron and the spices by Kedhar Shah and his wife, Hriitu Deepakk. Yuva@nyc pay tribute to India’s open-fire cooking” and mark Shah’s foray into New York’s hospitality industry. Yuva@nyc is truly a labor of love—Shah’s wife, Hriitu Deepakk, is a celebrated South Asian personality who moved to the US at the peak of her career. When she missed the cuisine of her homeland, Shah decided to give her more than a big kitchen... Yuva@nyc – Frontier Indian Grill is Kedhar’s surprise for his ladylove.
Bombay Investment Group (B.I.G.) develops, owns, and manages restaurants, hotels, and properties. The group’s portfolio includes many of the country’s best-known and most highly regarded hotel brands, including The Hilton, The Marriott, Holiday Inn, and Choice Brand Hotels. B.I.G. owns unique real estate assets from Niagara Falls to Richmond, VA. The company also runs three restaurants-– Salaam Bombay in New York, Passage to India in New Jersey and most recently, Yuva@nyc.
Born in Kishorepura, Rajasthan during the 1950s, Dhandu’s parents own and operate farms in India. His siblings include three sisters and two brothers, all of whom still work on the family-owner farms. Although Dhandu was raised on a farm, to continue to tend to the family’s land was not his destiny. He always observed his mother and grandmothers cooking, and always was interested in their recipes and techniques. The authentic marinades and secret recipes he uses in Yuva’s kitchen were learnt at an tender age from the women in his house.
In addition, bricks and coal were used for cooking in his village. Although Rajasthan is well known for its rich cultural heritage, it is nearly as famous for its Northwestern spice blend, perfect for kabaabs and other true Indian flavors. This was a playground for Dhandu, where open fire cooking & tandoor came into reality, and his passion turned into his profession.
Master Chef Dhandu Ram from India promises to whet your appetite with his delectable grilled dishes native to India’s frontiers. Specialties such as the slow-cooked Chicken Kali Mirch, chicken Molee and the Grilled Scallops are born from Indian passions and presented with an artistic New York flavor.
|1. Vegetarian 2 Course Meal||$18.00|
|2. Non Vegetarian 2 Course Meal||$20.00|
|3. Vegetable Samosa||$5.00|
|4. Palak Paneer||$12.00|
|5. Aloo Gobi Matar||$12.00|
|6. Chicken Tikka Masala||$15.00|
|7. Chicken Shahi Korma||$15.00|
|8. Butter Chicken||$15.00|
|9. Tandoori Chicken||$13.00|
|10. Tandoori Garlic Naan||$4.00|