New York City is full of Indian restaurants on every corner, but Jazba stands out as a true gem that offers an authentic taste of the subcontinent. Jazba is the vibrant new restaurant from the team behind Junoon, which was one of the first Indian restaurants in the U.S. to earn a Michelin star. Restaurateur Rajesh Bhardwaj opened Jazba as a celebration of India’s spirited roadside eateries, bringing India’s beloved hawker culture to the heart of the East Village. 

As you step through the doors, you’re immediately transported to the bustling streets of Mumbai or Delhi. The decor is vibrant and lively, with colorful murals depicting the life of everyday street vendors cooking and interacting with people, and the aroma of sizzling spices filling the air. But this is no ordinary Indian restaurant. Jazba specializes in serving up the kind of bold, flavorful street food that you’d find being hawked by vendors on the congested lanes of Old Delhi.

“Jazba pays homage to the street hawkers and roadside food culture of India. The color palette of the restaurant is inspired by the spices we use and we want to provide a relaxed and unpretentious vibe that matches the location of the East Village,” explains executive chef Akshay Bhardwaj.

The menu is a culinary tour through the diverse regions of the Indian subcontinent. Crispy Anda Lifafa Paratha, an egg-stuffed flatbread that’s a widely popular breakfast snack from Calcutta melts seamlessly in your mouth, and Pindi Chole Bhature with masala chickpeas and fried leavened sourdough bread, a traditional favorite from Northern India is a brunch staple.

But, that’s not all. Jazba successfully showcases regional dishes that are unique and different from other Indian restaurants in the melting pot that is New York City..

“We have several unique dishes from different regions that took months of planning and research in order to learn their recipes so that we could recreate them,” adds chef Bhardwaj.

For instance, the Aminabad Galouti kebab comes straight from Lucknow with a centuries old recipe being made to its utmost authentic version at Jazba. Chef Bhardwaj explains that one of the members on his kitchen team grew up in Lucknow and worked at the place where this dish originated to create a dish where baby goat meat is minced multiple times, then mixed with a twelve spice blend, cashew and papaya paste, goat kidney fat, and roasted chana powder. To finish it off, it’s served with a layered bread seasoned with ghee and cardamom called Warqi paratha. 

From Bangalore, comes the Empire Fried Chicken which is a favorite amongst New Yorkers. What’s exceptional also is that chef Bhardwaj and his team use special spices from the homeland as well as make their own blends.

Further, what really sets Jazba apart is the vibe. This isn’t your typical stuffy Indian fine dining establishment. Instead, it’s a vibrant, energetic space where young New Yorkers come to dine, drink, and soak up the electric atmosphere. As a result, experienced general manager and lead mixologist Hemant Pathak rounds out the menu offerings with a new lineup of brunch cocktails fueled by Indian spices, botanicals and teas. 

“The cocktail program at Jazba complements the cuisine and helps to curate a unique experience for our guests. The concept focuses on highlighting the Indian ingredients of each drink, so we name them according to their main ingredient,” adds Pathak.

 

Diners have access to a comprehensive glossary at the last page of the menu to engage and learn about the flavor profile of these ingredients and to test combinations outside of their usual orders. 

On any given night, you’ll find the place buzzing with the sounds of Bollywood music, animated conversation, and the laughter of patrons enjoying their meals. After all, Jazba provides an experience that feels more like stepping into the bustling cities of a metropolitan city in India.

“The essence of the roadside eateries is the vibrant food culture that connects with India’s rich cultural and culinary heritage. Street food has a special place with people-  it’s often some of the cheapest, tastiest food in an area, which means it usually represents what the locals eat on a day-to-day basis,” adds owner Rajesh Bhardwaj.

Just remember to come with an empty stomach during your next visit– and save room for the desserts.

Jazba is located in New York’s East Village at 207 2nd Ave. NY 10003. Reservations available via Resy.