A Fresh Taste of Northern Indian Cuisine With a Regional Accent
It's easy to fall in love with Mint which is really a labor of love for Gary Sikka who embraces the food of each region of india. This beautifully appointed Indian dining palace, encompasses several dining areas & a private room, with each, bestowing its own unique warmth & intimacy, to those, in search of a deliciously different dining repast. The inviting lounge, enables one to indulge in a preprandial libation & a bit of culinary foreplay. Have a Vegetable Samosa
($7), a Lasooni Gobi ($8) or the luscius Crab Cake ($12) with mustard seeds & curry leaves. Mint is a great place to meet and eat as the ambiance is sophisticated yet refreshingly subtle. Applauded & shown on the Food Network for the exquisite Lobster Masala & reported by Time Out Magazine, for the City’s best Naan Aaloo Paratha (plain or potato flavored whole wheat bread), the sumptuous daily specials & attention to detail is noteworthy.the 2nd floor conference room for 20-35 is popular with business folks and the Rooftop Penthouse on the 18th floor of San Carlos Hotel is another great catering option. Owner Gary Sikka, chose the name Mint, as most Indian recipes utilize this flavoring in the preparation. after a distinctive press dinner, our reporters concluded, that ‘Mint’ equals panache, informal sophistication, splendid appointments & mouth-watering cookery, taking you on a gastronomic journey, with every bite. They import many important items, buy fish directly from the docks & utilize recipes, from as many cultural areas of India, as possible, thus satisfying all tastes. With a wine list from 6 countries, this perfect 'Dining Chateau', serves dishes that contain the best raw materials, one can buy, prepared with painstaking detail. The restaurant beats with the get-up-and-go of NYC & the best of India, while inside the interesting fabrics & discreet ‘mint green’ lighting set the stage for food served with panache. Mint is the ultimate choice for impressing a client or celebrating a very special occasion whether a small party or a large event.
The dream team here consists of Owner/Master Chef Gary Sikka, Chef Augsteen Biswa & Manager Navid. The decorative metamorphosis is quite becoming--and the personable service more than up to snuff -- but it is the superior quality of the cuisine that sparks the imagination of foodies. Head Chef Gary Sikka, well known as an international chef, presents an impressive array of innovative offerings like Lobster, Sea Bass & Wild Salmon, not often seen in local Indian eateries. Presentations are generous without being grandiose, attractively eye-catching without becoming eyesores. Proportions -- flavors, colors, textures & easy prices -are all right in sync.
All the elements are in near-perfect harmony, especially early in the evening, when the stylish crowd that quickly discovered this exciting addition to the NYC restaurant scene, starts drifting into the restaurant. These fashionable folks add a touch of color and some buzz to the mint colored décor, that is deliberately subdued to let the food take center stage.the founders of MINT always wished to serve food that touches the soul & brings the Indian culture to life. My Wine & Dine Team believe that this has been accomplished Gail says “Go!”