Kanyakumari NYC

"Kanyakumari is a bold Indian restaurant at 20 E 17th Street that spotlights coastal South Indian and Goan-inspired cuisine with inventive flourishes—expect dishes like mussels Koliwada, whole fish curry, and slow-cooked “Black Gold” beef short rib presenting powerful seasoning and regional depth. The space merges a buzzy downtown energy with modern design, making it an exciting destination whether you’re well-versed in Indian cuisine or exploring it anew."

@drewmillum28

"Comida india Recomendado por Isa Pata de cordero"

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"13.12.25 | Poli - highly disappointing to me. Can tell there is an effort, but it does not truly delivers. It’s halfway through. Realllllly heavy digestion Michelin Guide mention 2025 Grub Street Best New Restaurant 2024 Opened: January 2024 Cuisine: South Indian Owner: Salil Mehta (Fungi Hospitality Group) Chef: Dipesh Shinde Compact but contemporary with a buzzy vibe, this restaurant is named for the city at the southernmost tip of India, and appropriately, spotlights the regional fare of south India with a focus on seafood. The cooking is as bold as you’d expect, with a depth of flavor. This kitchen puts their spin on the tried-and-true. Case in point? Mussels Koliwada. It's a dish traditionally made with fish, but here, mussels coated in a spiced, red-tinted rice flour batter are fried, then served alongside a chili dipping sauce. If the server recommends the slow-cooked Black Gold beef, order it. It's impossibly tender beef short rib dressed with Madras onion rings, crispy curry leaves, and tiny green chilies. A nuanced fish curry is complemented by the ghee rice."

@nchavotier

"Vada Pav, also known as the "Indian burger," is a popular vegetarian street food dish from Mumbai, India. It consists of a deep-fried potato fritter (vada) placed inside a bread bun (pav), typically accompanied by various chutneys and a fried green chil"

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"More coastal Indian dishes"

@seligman.lee

"Pretty good but pricey. Baby goat was fine but not very flavorful. Squid curry was good and so was the bonba. I'd like to try more including desserts. "

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"Chef Dipesh Shinde’s wide-ranging menu is a tour of his travels along the Indian coastline. Every meal should start with a round of curd-rice croquettes, India’s answer to arancini, and mussels Koliwada, which are breaded in rice flour and served crisp on the half-shell with a pour of the tart pink drink sol kadhi: simultaneously crunchy, spicy, and cooling. A curry from the port town of Kozhikode is flavored with curry leaves, ginger, and mustard seeds and poured over whole fish from an oversize seashell, while Malabar short ribs smothered with pepper and onion show “coastal cuisine” is about more than just seafood. 20 E. 17th St., nr. Union Sq. W.; kanyakumarinyc.com (https://www.grubstreet.com/article/best-new-restaurants-nyc-2024.html)"

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"Duck, mussels, chicken curry, fish curry "

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"Indian. Authentic and more rare dishes (NY Mag best restaurants of 2024 so far)"

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"Beef rib**; white fish; chicken curry*; curd rice croquettes"

@ariwein

"Michelin Guide - South Indian"

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"South Indian, Sri recommends"

@jbriel

"High end Indian restaurant"

@jstwang

"coastal Indian food; really interesting cuisine that's not found at most Indian restaurants in NYC"

@scottgurian