Bhatti (pronounced bhut-TEA) means ancient open fire grill

Bhatti Indian Grill is an ultra-authentic north Indian restaurant in the heart of New York City that’s refined yet affordable, upscale and modern. Bhatti opened its doors in 2009 to much fan fare and accolades for the authenticity it brought to indian cuisine.

One of the city’s preeminent Indian chefs and restaurateurs, Gaurav Anand of Awadh and Moti Mahal Delux has completely revamped and renovated Bhatti Indian Grill just in time to celebrate its 10th anniversary this year. Perennially packed and attracting celebrities like Jennifer Lawrence and Food Network’s Duff Goldman, Bhatti became a popular dining destination due to its delicious, boldly-flavored food, especially kebabs, which always stood out among the generic menus of its Curry Hill neighbors. For its 10th anniversary, Gaurav wanted the restaurant that set him on a successful restaurant career to get a sexier new look, more elevated menu and an adventurous beverage program, befitting the next decade. Gaurav enlisted a premier design company, one of India’s best chefs and an up-and-coming sommelier to help him make Bhatti more exciting than ever.

Chef Gaurav has collaborated with Chef Manoj Goel who worked for Taj Hotels and helmed Varq in New Delhi, which was rated one of Asia’s 50 Best Restaurants. When it opened in 2009, Bhatti was the first NYC restaurant to focus on India’s kebab culture and the updated menu by Gaurav and Manoj now features 21 kebas, including new items like the extra-spicy Bullet Kebab made with ghost chilies; Rajma Ki Galouti, a vegetarian (red bean) version of the famous Galouti kebab; and Kasondi Shrimp with mustard and curry leaf. Large dishes include Aleppy Fish Curry, fish of the day simmered in coconut with curry leaves, green chilies and lime juice; Anjeer Malai Kofta, traditional Punjabi fig and mixed vegetable dumplings scented with rosewater that are often enjoyed on holidays; Meat Martaban, a slow cooked pickle-flavored lamb dish; Bhuna Gosht, goat meat cooked on the bone with garlic and ginger; and Nizami Nalli, lamb shanks simmered in lamb stock with aromatic spices.

Bhatti is also the first Indian restaurant to have an all-natural wine list, curated by consulting natural wine sommelier Doreen Winkler (Aska, Aldea, Sel Rrose). Each wine on the all-European list has been chosen to balance the complex flavors and spicing of Bhatti’s food. Highlights include Meinklang “Foam” Orange, a skin-contact lightly sparkling Pinot Gris from Burgenland, Austria; creamy white Jean Perrier Cuvee Gastronomie made with the local Jacquere grape in Savoie, France; an easy-drinking Italian rose and a Spanish tempranillo with blackberry and tobacco notes. Bhatti fans familiar with the restaurant’s generous wine BYO policy will be happy to know that it will stay in place at just $5 per bottle (limit to 2 bottles or for larger parties 1 bottle per couple).