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).
Some of Our Favorites —
BHATTI DA MURGH
spring chicken marinated in yogurt, pomegranate
BULLET CHILI KEBAB
chicken cubes, ghost pepper marinade
we recreate this kebab originally invented by the greatest kebab maker from Awadh -Tunde Mian. The uniqueness of this kebab is its melt in your mouth texture and the spice mix, which incorporates multiple spices into one signature blend
mustard - curry leaf flavored shrimp
BHATTI SIGNATURE MASALA
stir-fried fish fish or prawns w/ Bhatti signature spices in an onion–tomato sauce
A fragrant combination of long grain basmati rice, fresh herbs, spices and a choice of meat or vegetables, served w/ a mint yogurt raita
BHATTI KI CHAMP
clay oven roasted lamb chops
RAJMA KI GALOUTI
melt in your mouth red bean kebabs
chef‘s special slow cooked black lenti
DILLI KA BUTTER CHICKEN
slow cooked grilled chicken in a tomato sauce w/ green chilies
ALLEPY FISH CURRY
fish of the day simmered in coconut extract w/ curry leaves green chilies, lime juice