A casual Indian restaurant in the heart of little India on Lexington avenue and 27th street. Amongst so many other Bubbling Indian Eatries in the neighborhood, which stands out for its tandoori food and Curries. It is owned by the iconic indian restaurant “Moti Mahal” in New Delhi, India. APPETIZERS: For an appetizer, we had Bhelpuri. Bhelpuri is an Indian snack, made of a mixture of rice puffs, lentil crisps, onion, tomatoes, chilies, cilantro and mixed with tamarind and mint chutneys.  Its flavors are sweet and sour at the same time. We also enjoyed chicken and lamb boti kabobs. They were marinated in ginger garlic, yogurt and roasted black cumin, then were cooked in the tandoor (clay oven). They were very moist and served nice and hot. MAIN COURSES: For the courses, we had chicken biryani, Bhuna Goash and butter chicken. The chicken biryani: a fragrant combination of long grain basmati slow cooked in a special vessel with fresh herbs and spices served with a mint yogurt. The flavors just bursted in our mouths, and were not too spicy, yet not too bland.The Bhuna Goash was a home cooked style Mutton (goat), with a masala of onions, tomatoes, ginger garlic and a nice blend of selected dry spices. The goat was on the bone, but was so moist that it would just slide right off, and be sucked in your mouth. The butter chicken has to be the best dish I had there. The man who invented butter chicken was the owner of “Moti Mahal,” hence this is the original recipe. The chicken is first grilled in the tandoor, and then immersed in a butter and cream sauce, then blended in with various exotic spices. Also, we had the Ajwanni Shrimps that were marinated in lemon and ajwan (Indian Spice) and cardamom.  We alsoAlso try the Gilauti Kabob. Bhatti has recreated this kabob, which it’s recipe comes from one of the best kabob makers from Avadh-Tunde Mian, and is so unique and it’s very soft, which supposedly came from a family who incorporated 160 different spices. DESSERT: Theres only one way to go for dessert at Bhatti:Phirni. Phirni is an almond and rice flour pudding dish. Its a good palate cleanser after a great spicy meal. AMBIANCE: ** SERVICE:**** FOOD:*****

If you want an elegant continental dining experience,come on down to the tip of Manhattan in Battery Park, to the North End Grill. Located on 104 North Avenue, North End grill has indoor seating, and a full bar, with a great view of the kitchen and window seating with great views of the Hudson River. RECOMENDATIONS APPETIZERS: For an appetizer, one of my favorite dishes was the clam pizza. It’s grilled with chili flakes and lemon. It has a nice flavor that is not too hot and not too sour. This dish is for someone who likes white pizza or flat breads. I would also recommend the Tuna Tar Tar. It’s served with a fried quail egg and crispy shallots. It’s for someone who likes raw fish. Also try the scrambled eggs with morels mushroom. The last time I saw that in a restaurant in Paris. As well as the eggs, try the duck breast. It is served with sunflower sprouts and an apricot compote. MAIN COURSES: For the main course, I recommend the Ashley Farms roasted half chicken. It’s served with foccacia crutons. The chicken was very moist and the outer skin was a golden brown, and nice and crispy.The croutons give the chicken that nice crunch you look for in your meals. If your a fish type of person, I recommend the wreck fish or the Branzino. The wreck fish is grilled and served with bacon, Romano beans, squash and cherry tomatoes. Its a very light fish with amazing flavors. The Branzino is a whole fish, so bring your appetite! It’s served with grilled lemon on top. With any entree, you can pick any of these sides: Three spiced fries, Charcoal grilled baby carrots, Grilled sweet corn with red onion Grilled summer squash,and Braised North End Grill rooftop greens DESSERTS: For all the sweet tooths out there, They has an excellent dessert menu. One of the specialties is the Manhattan sundae. It consists bourbon ice cream, cherry meringues and vermouth caramel. It’s flavors scream out at you, making you want to dig in more. Also, try the Deconstructed German chocolate cake with coconut milk chocolate ice cream. It’s flavors are very rich and creamy. I also recommend the plain cheesecake. It has it’s usual simplistic taste, and is a circular shape, with the graham cracker crust only around the cake. It’s served with a raspberry reduction sauce. For those wanting something refreshing and light, you must try the sorbet selections. The yellow plum and raspberry sorbets were to the mark. CHEF Chef Floyd Cardoz was the chef at the Taj Hotel in Mumbai, where he first started his culinary journey. He was the head chef at the French Indian restaurant “Tabla,” which unfortunately closed its doors. He is also the author of the book “One Spice, Two Spice.” RATINGS 1 Star (Poor)- 5 Stars (Outstanding) Service: *** Food: ***** Ambiance: ***** v  iews