Archive for February, 2009

Tadka New York

February 26, 2009

Tadka - Front of Restaurant

Tadka New York

229 East 53rd Street, NYC –
212-355-9660 or (212) 355-9662
Fax: (212) 355-9665. Delivery for the tri-state area.


By Nancy Walman

Another addition to Shiva Natarajan critically acclaimed Indian eateries in the Tri-State area that include Chola, Dhaba, Bombay, Malabar, Malabar Hill and Jaipore Royal Cuisine. Mr. Natarajan is excited to add this small gem to his roster and hopes that the cuisine will spark the same type of following that The Chola Group’s eateries’ have already received by both press and diners.

Shiva Natarajan is the owner and Chef Consultant for this intimate eatery. it is affordable and offers delicious Northern Indian cuisine. His goal is to inspire New Yorkers who have not tried the tantalizing cuisine to step into the exotic world, and flavors, of India.

And if they are already fans, the new restaurant will offer clients a reasonably priced option with food that can be delivered directly to home of office if so inclined.

closeup corner settingTadka New York, with its dark wood and light-flowing lanterns, combines traditional Indian décor with a New York sensibility. This intimate eatery features dark wooden floors and tables and comfortable chairs, a green banquette and walls decorated with a large mirror and small statues hidden amidst strategically mounted frames.

The large front window gives the feeling of airiness coupled with serene relaxation. Space is limited and yet the overall feel comfortable and inviting.

The food, an extension of the fine dining experience at his creative other restaurants and is reasonably priced.The menu is extensive, with something for everyone, and they offer catering for all occasions and corporate accounts are welcome!!!

Outstanding service and perfectly balanced spicing are the hallmark of this charming restaurant. Don’t miss the fabulous goat curry; the best keema (hand-chopped lamb) curry imaginable; unbelievable garlic nan (bread) and light desserts, especially the airy fritters in syrup. All vegetable dishes are outstanding and the spicing is subtle and exciting. Rice creations and breads also shine and it would be an injustice to call the feast that arrived at our home takeout. Here is classy cuisine that is arguably the best Indian-delivery food in New York. Another bravo to Mr. Natarajan. That’s A Major on The Walman Report.


No Liquor. BYOB, NO Corkage Charge.

Tadka Inside 1



you know what they say about oysters

February 16, 2009



Valentine’s Day is just around the corner, and you know what they say about roses and chocolate—it’s all been done. For a unique and equally romantic Valentine’s day experience, Sushi Zen’s omakase is the perfect choice. Have chef Toshio Suzuki custom-create a meal according to your taste and budget—he’ll serve you personally at the gorgeously designed sushi bar where you can feel luxuriously pampered by one of America’s best Japanese chefs. In fact, Suzuki likens the experience of his omakase to a day at the spa—it’s good for your body, relaxes you, stimulates your senses, and re-energizes you—but it’s a lot less girly. And you know what they say about oysters…

The chef’s omakase ranges between $100 and $120 per person.

Reservations kindly requested, (212) 302-0707


One 83

February 8, 2009


One 83

1608 First Ave., between 83rd & 84th St., New York, NY

Phone: (212) 327-4700, Fax: (212) 327-4747



Cuisine: Classic Italian

Owner’s: Milan Licul, Omer Grgurev, Freddie Grgurev, Branko Turcinovic

Seating Capacity: Bar: 20

Main Dining Room: 65

Hours of Operation: Dinner: Monday-Sunday, 6:00 p.m. – 11:00 p.m.

Lunch & Brunch Sat. & Sunday

Bar: Monday-Sunday, 6:00 p.m. – 11:00 p.m.

Price Range: Appetizers: $8.25 – $13.50. Pasta: $16.75-$21.25
Entrées: $23.95 – $32.25. (Whole Fish, Market Price)

Desserts: $7.50

Wines: An eclectic and fine selection, including Italian, American, French & The World. 8 Wines By The Glass: $8-$8.50. Bottle Range: $38-$225. Good Selection $50 & Under.

Credit Cards: American Express, Visa, MasterCard, Discover

Reservations: Recommended for Dining Room


Review By Nancy Walman

The space that previously housed a haute French restaurant (La Fourchette), an upmarket wine-bar-cum-restaurant (a branch of the successful Merchants NY) and Aïgo, which featured pan-Mediterranean cuisine, has now found its true calling. Now five years old, One83 gets our vote as one of the best classic Italian restaurants on the Upper East Side, with prices a notch below its competitors. Its four owners are responsible for some of Manhattan’s most solid Italian restaurants and the remake of Delmonico’s. Service is far more polished than one encounters in this class of restaurant. From the front of the house, to waiters and busboys, everyone seems to be doing something — and — doing it well.

Housed in a colorful space that evokes the true spirit of Italy, One83 has a warm and inviting interior with an array of midnight and sky blues, and copper and golden hues. The 65-seat dining room is complemented by light woods and multi-level suede squares that line the ceiling and are the color of the deep blue Mediterranean sky. The restaurant also offers al fresco dining in a lovely garden blooming with fresh greens and flowers.

Such appetizers as imported prosciutto, asparagus and the finest mozzarella available will delight you, as will a fritto misto of fried calamari, shrimp, cod and zucchini in a zesty tomato sauce. All pasta dishes can be ordered in half portions. Standouts include homemade linguini with fresh clams, Italian bacon, chilies and white wine and fettuccine with baby sweet peas and an aromatic meat sauce.

Entrees, often a letdown at NY Italian restaurants, excel at One83. You’ll love wild king salmon, encrusted with herbs in a lemon-chardonnay sauce and “long bone” veal chop in Barolo wine sauce. Remy Djelosevic, the charming restaurant manager and captain, will select the perfect bottle and there are fine wines by the glass starting at $10 as well as an excellent bar. Service is polished and personal.

Desserts are light and refreshing or sinfully rich. Whatever you choose, be sure to include the mixed berries in a cold Zabaglione sauce and the especially memorable Italian cheesecake. Wonderful coffee and biscotti are lovely conclusions. ONE83, 1608 First Ave., between 83rd & 84th St., is an island of civility, a personal favorite and rates A Major on The Walman Report.

Copyright 2009 By Punch In International. All Rights Reserved.



February 1, 2009

Rating: A+

Chola Interior

232 E 58th Street
New York, NY 10022
Tel: 212-688-4619
Fax: 212-688-0347

Open Table Reservation:


Hours Open 7 Days a Week

Monday – Sunday
12:00 pm – 3:00 pm Dinner
Monday – Sunday
5:00 PM – 11:00 PM

Include rice, lentils and naan bread


Monday – Friday $13.95
Saturday & Sunday $13.95

Copyright 2009 by Punch In International Syndicate.



Review By Nancy Walman

Restaurateur and chef, Shiva Natarajan, is a veteran to the East Coast gourmet industry having opened seven highly regarded restaurants; Chola, Tadka and Dhaba in New York City, Chola, Malabar Hill and Bombay Bar & Grill in Connecticut, Jaipore Royal Indian Cuisine in Brewster New York and Bombay at the Black Swan Inn in Lee, Massachusetts.

Born and raised in Calcuta, Shiva fell in love with the art of cuisine by spending countless hours in the kitchen with his family, developing what would become his life-long passion for food. Following his high school education in Bombay, he left India to pursue his MBA at Pace University in New York City. After spending years traveling throughout India, experiencing many different cuisine styles of his native country, Shiva transported his expertise of Indian cuisine to the restaurant industry of New York City.

We recently revisited Chola, a small, upmarket and attractive restaurant offering eclectic Indian cuisine on a busy Saturday night and conclude that it remains one of the best small Indian restaurants in New York. Singular appetizers include “iddly,” a southern specialty of steamed lentil and rice patties and “uthappam,” a vegetable pancake.

Also, masala “dosai,” the magnificent crepe made with lentils and rice flour, wrapped around potatoes and a fiery chutney is a hard-to-find dish uptown.(See recipe below) For entrees, the standouts are a wonderful chicken in a mild sauce with raisins & nuts, a so-called “Staff” or home-style chicken curry on the bone, and shrimp, tamarind, coconut-tomato sauce, a Kerala specialty.

All variations of curries are wonderful (no two sauces taste alike), and it’s wise to experiment with the Chola signatures, such as roasted chicken tenders, raisins, bay leaf and cashew sauce and sautéed lamb pepper fry (Spicy) Everything is special, including some terrific vegetable dishes (three versions of dal), onion fritters, ginger, cumin infused tangy yogurt sauce and spiced potatoes, eggplant and cauliflower in mild spinach sauce. Don’t miss the succulent seafood and tandoor dishes, nor the Jeera Ghee Rice (aromatic basmati rice, cumin, coriander, onions and bay leaf) and garlic naan (white flour grilled bread).

Desserts, especially “kulfi,” (homemade ice cream) are some of the best around.and even the homemade lemon pickle at Chola is special. This pretty place well spaced tables and banquettes, walls lined with mirrors, and fresh flowers and flickering candles on each table features service that may be some of the most solicitous in town. And here is the rare Indian restaurant that knows how to make a perfect martini.

Mr. Natarajan has become the dean of Indian restaurateurs and has created a unique family of authentic, yet approachable Indian restaurants, lacking the pomp and pretention of many of those in midtown. Chola is quite special and, fortunately for me, is in my neighborhood.

Chola Interior 2