Bungalow, an innovative Indian restaurant in NY City’s East Village, attracts South East Asians and others, says chef Vikas Khanna
Chef Vikas Khanna, who launched Bungalow in March 2024 in the East Village, received a 3-star rating from a New York Times review, and states that his restaurant primarily caters to “mostly South East Asians.” He quickly clarifies by saying, “Everyone is welcome. Our ethos is embracing every guest as a family member.”
Khanna is celebrated for his Indian restaurant Junoon, which started in 2011 and was recognized with a Michelin star, named a James Beard Award nominee, and served as the host for 7 seasons of “Master Chef India.”
In her inaugural New York Times review, Priya Krishna, one of two interim critics replacing Pete Wells who left after 12 years, highlighted Khanna’s perspective on his target audience. She remarked that Bungalow “is a restaurant by South Asians, for South Asians, and if others want to join us, they’re welcome, too.”
Krishna’s menu is described as an “exploration of regional Indian cuisine and its creative potential.” It aims to respect traditional Indian cooking methods while simultaneously introducing patrons to novel dishes using familiar tastes.
Dishes like “ghee roast, where meat is usually simmered in fats until it becomes supremely soft, here, is cleverly reimagined with plantains” might be new to many New Yorkers, especially those not originally from India.
An acclaimed chef is blending traditional dishes from various regions of India into the menu of his new restaurant, Bungalow, located in the East Village, adding a twist of innovation.
Why the East Village
This delightful restaurant is situated at the intersection of 1st Avenue and 2nd Street, close to the bustling Houston Street in the somewhat rugged East Village, rather than the upscale Madison Avenue on the Upper East Side. Despite this, Khanna, who relocated to the U.S. 24 years ago, holds dear memories of East 6th Street. Historically recognized as “Indian row” due to its collection of Indian restaurants along the street, it’s a place he feels connected to.
Khanna acknowledges the historic significance of Indian cuisine in the East Village, stating, “They originated it, and we are just expanding on their legacy. What better place to establish ourselves than right in their vicinities?”
He’s a Chef on a Mission
During a telephone interview with Khanna, his fervor and dedication to crafting regional Indian cuisine were evident. While his restaurant is indeed a business, it is driven by Khanna’s zeal for the cuisine he offers. He stands as both a chef and owner who is propelled by a culinary cause.
He named it Bungalow, which means a big mansion in India, reminding him of his grandparent’s house, where he was treated with “great love and no judgment.”
Why did Khanna wait over a dozen years to open Bungalow, his second eatery? He says his first restaurant required a “24 by 7” commitment so there was no time to think about anything else, so about one restaurant a decade is suffice.
In fact, at age 53-years-old, he calls this his last restaurant, because he’ll be 63-years-old when the 10 years he needs to perfect it, comes to an end, and that will be enough.
Bungalow accommodates 101 people, and he acknowledges it can take a long time to snare one of those reservations. “When you’ve waited 3 months to get a spot, I want to serve you my favorite, authentic dishes from India,” he says.
He mentions that the 3-star review in the New York Times will positively affect children in India by providing a culinary role model to aspire toward. “That 3-star review is a transformative moment for all of them,” he comments.
No Third-Party Delivery for This Chef
Distinct from many Manhattan eateries, Bungalow does not offer third-party delivery services. Why the absence of this extra stream of income? “I prefer guests to visit my restaurant to experience dining here. Observing the effort in each dish’s presentation, the meal’s impact would diminish if I could not give my full attention to it,” he explains.
Even with prevalent skepticism seen on Yelp, numerous visitors at Bungalow lavished chef Khanna with compliments. Shefali from Midtown West reported, “Bungalow NY was a dream come true that surpassed my expectations.” She extolled the yogurt kebab, celebrated the “cooked to perfection” chicken biryani and admired the Anarkali chicken for its “juicy pieces of chicken.”
Prakash from Miami Beach observed that although chef Khanna had earned a Michelin star, “the cost was on par with what we’d usually spend at other dining spots.”
In response to the pandemic, he initiated the non-profit Feed India, which succeeded in distributing 18 million meals across India over a span of four months. Although it has ceased its operations, he plans to reestablish it in ten years when he retires, as he is deeply interested in “Feeding India on a large scale.”
He points out that Indian cuisine in New York City began on 6th Street and now, a few blocks from there, chef Khanna operates a 3-star Indian restaurant. Reflecting the sentiment, Yakov Smirnov, a stand-up comedian from Russia who frequently performs in Branson, Missouri, might remark, “What a country America is.”
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