Anita Jaisinghani’s reverence for the healing power of Indian spices mixed with her creativity makes Pondicheri’s menu both new and familiar. Palak paneer is tucked into simmering green omelets, and morning thali (a traditional breakfast platter) is reimagined to include oats, saffron yogurt, and a fried egg atop dosas. The fried chicken is coated in chickpea batter and tossed in garam masala and dried mango powder, and the specialty burger involves a lamb and goat meat patty. A second location has recently opened in New York.

You may also like