Junoon NYC Serves Elegant Michelin Indian
Food influencer Soni Sinha raved about an unforgettable four-course prix fixe at Michelin-acclaimed Junoon in NYC, featuring layered spices and creative cocktails like Blue (rum/pineapple/chili) and Purple (blue pea/masala chai). The restaurant's vintage decor adds to the elevated Indian dining experience.
The name "Junoon" translates to "passion" in Hindi, a theme that drove founder Rajesh Bhardwaj and original executive chef Vikas Khanna to redefine Indian cuisine on a global stage when they opened in 2010. The restaurant quickly garnered acclaim, earning a prestigious Michelin star within its first year and holding it for eight consecutive years. The restaurant's culinary philosophy is built around five ancient Indian cooking techniques: *handi* (pot cooking), *sigri* (open-fire pit), *pathar* (stone), *tawa* (griddle), and the well-known *tandoor* (clay oven). This approach allows for a diverse menu that showcases regional specialties with a modern interpretation. A glass-enclosed spice room is used for daily grinding and blending of spices for the day's marinades and sauces. After closing during the pandemic, Junoon reopened in a new, more intimate Flatiron district location in 2021, just a short walk from its original spot. The new space, designed by Tarik Currimbhoy, features an abstract "Tree of Life" painting and eight-foot-tall sandstone sculptures of the same name, blending Indian artistry with modern elegance. The kitchen is now helmed by Executive Chef Prasanjit Singh, who brings his New Delhi roots to craft seasonal menus. He works alongside Corporate Chef Akshay Bhardwaj, who rose from a line cook to executive chef at Junoon and was the first Indian chef to be named to the Forbes "30 Under 30" list for Food & Drink.
