“I want to make Indian food accessible to New Yorkers,” Basu Ratnam announced to the Manhattan Sideways team as we were savoring a meal with him at his trendy, fast-casual restaurant. Inday's name derives from his goal: to make “India everyday.” Basu is one of the increasing number of people that our team has encountered on the side streets who have given up lucrative, fast-paced careers in finance to start small businesses close to their hearts.
For Basu, it began in 2013, when he was seated next to Phil Suarez, a restaurateur and partner of celeb chef Jean-Georges Vongerichten. Impressed by Basu’s pitch, Suarez signed on as an investor for Basu's new venture, allowing him to open Inday in 2015, which he eloquently stated, “was a way of reconnecting with my past and understanding my culture through food."
The cuisine at Inday reflects Basu’s own hybrid childhood. While he was growing up, his mother - who started living in the States after traveling here for grad school from the East Indian city of Calcutta - longed for authentic home food. Given that thirty years ago, in the 1980s, it was difficult to find exotic ingredients in supermarkets, his mother adapted to her environs, blending Indian recipes with the Californian emphasis on organic, local ingredients and cosmopolitan flavors. The result is not “authentic Indian,” but it stays true to the fundamental spirit of Indian food: healthy and nourishing, yet packed with flavor. It is a great alternative to today’s health food, which tends to be “about what’s not in your food,” according to Basu.
This East-West fusion and emphasis on healthy food is readily apparent in Inday’s seasonal menu. It offers colorful make-your-own bowls that combine a variety of meats and proteins with vegetables including cabbage, roasted corn and shaved broccoli, as well as traditional Indian items like mint and coconut chutneys, banana chips, and dal (lentils). Some of the more innovative menu options include a gluten free “dosa waffle” - a South Indian crepe - and the amazing “shredded cauliflower rice,” which is cheekily referred to as “Not Rice” on the menu. Basu told me the wonderful story behind the latter item, which is truly emblematic of the restaurant’s spirit: When his sister became "carb-conscious" as a young adult, his mother came up with “cauliflower biryani,” which substituted shredded cauliflower for rice. Basu says that they included it on the menu initially as a joke, but was pleasantly surprised to see it become their most popular item. Also worth noting is the “cardamom yoghurt” with berry compote, a heavenly amalgam of the Indian dessert “shrikhand” and fruit-on-the-bottom yogurt.
When asked if he was planning on expanding his business, perhaps developing a chain of restaurants, Basu responded - to my pleasant surprise - with a firm no. He is interested, instead, in engaging deeply with a particular kind of audience and forming a community around food. The Silicon Alley demographic that his NoMad location attracts is exactly the audience he wants: “culturally curious young people who are changing the world and are interested in the story behind their food.”
While we were speaking, I noticed stacks of old, dog-eared National Geographic magazines on a wooden shelf nearby; Basu pointed out that even the store’s signage is made out of pages of the magazine that he grew up reading. “I like to have it here as a reminder that there is life outside these concrete walls, and we should be sensitive to that.”
When I asked Basu if his mother is involved in the restaurant in any way, he told me that she occasionally stops by, tries everything, and gives the chefs valuable feedback. He then laughed as he remembered something Chef Jean-Georges Vongerichten said about Basu’s mother: “She will forget more about Indian food than most people even know.” With Inday, Basu is trying to remember as much as he can, in his own, New-Yorker way.
While gazing at the menu, one of the members of the Sideways team giddily pronounced, "This is totally hippy food. " It immediately took her back to her time spent in Oregon and she was thrilled. The tiny sandwich shop is vegetarian, vegan and gluten-free serving incredible bowls, wraps, salads and smoothies of healthy, delicious food. With their success in Brooklyn at the now well known and loved Smorgsburg, brother and sister decided to open their own brick and mortar in the fall of 2013. The only issue that anyone could have with this tiny gem is deciding what to order, as everything is excellent.
Tourists from India and native New Yorkers, alike, are excited to meet executive chef, Vikas Khanna. He is well regarded in both places for his cookbooks and television appearances. Junoon is an upscale and elegant restaurant. Entering through a grand, statue-filled lobby and reflecting pool, the large main dining area feels almost regal. This makes sense, as the lounge connected to the restaurant is called Patiala — named for an Indian prince famous for his extravagant parties…and it is just as classy as the restaurant, with couch-like swings and a beautiful bar serving fiery cocktails made with spices from Junoon’s very own underground Spice Room. The open kitchen allows visitors to be closer to the chefs, and to whiff the exotic, impeccable dishes they put together. In the short amount of time that we spent at Junoon, we enjoyed piri-piri shrimp served over citrus salad with avocado foam, and paneer gnudi served with sauteed spinach. Both dishes were artfully presented, and were heaven to taste. Inside the kitchen, we observed the chef hand-flatten a roll of naan dough and press it to the inside of one of Junoon’s clay-pot tandoor — watching the dough rise and crisp up in just over a minute’s time was fascinating, almost as good as eating the fresh naan with a drizzle of oil and a dash of salt. The restaurant and bar at Junoon were conceived by restaurateur Rajesh Bhardwaj as a modern take on authentic Indian food from all over his country, and the outcome is certainly impressive.
Alessandra and Mario De Benedetti had never been in the restaurant business. She was a law professor and he was in finance - both living in Italy. When a passion burns inside you, however, and a desire to live in NYC is so strong, why not change careers and pursue your dream? This is exactly what the dynamic duo chose to do. Working alongside Elizabeth Roberts, architect extraordinaire, the team created a space built for dramatic floral arrangements and an enchanting atmosphere for dining. Alessandra combined her love of flowers by integrating them into the restaurant's splendid cocktails, specialty dishes and magnificent displays. In 2019, their dream finally became a reality as they opened the doors of Il Florista on West 26th Street.
Crossroads Trading Company now has almost thirty locations around the United States, but even in Manhattan they keep their original relaxed Bay Area vibe. The company began in Berkeley in 1991 and has since become a hub for recycling both men and women's clothing with the goal of helping the environment and working to eliminate waste. Locals are welcome to come in and sell their gently used garments for cash or credit... and while there, hopefully browse for something
If one were to close their eyes and walk into Hill Country, there is no doubt that in an instant they would know what kind of food was being prepared. At Hill Country, they take their barbecue very seriously. The food is prepared in their very own custom meat-smoking room, and everything is done in the style of Central Texas barbecue. The atmosphere is kitschy and relaxed, with live American music most nights of the week.
When Ashley Van Goehring, Hotel Giraffe’s director of sales and marketing, led me up to the rooftop bar as part of a tour of the entire building, I did not expect to find such a quiet nook. Despite being in the middle of the busy Flatiron district, the patio’s height and warm red brick border meant that the sky-high courtyard is reasonably silent. It is also beautiful: every inch appeared to be carefully designed with hanging plants, potted shrubs, and striped deck furniture that hinted at the hotel’s name. There is even a metallic giraffe statue in the corner, named after owner, Henry Kallan's granddaughter, Jesse. The seasonal rooftop does not remain quiet at night. Though the garden is only open to guests during the day, at night it turns into a cocktail bar, run by Bread and Tulips, the restaurant attached to Hotel Giraffe. The tucked-away space is also attached to the hotel’s private event room, which has a little roof terrace of its own. Ashley told us that the room had been used as Big’s apartment in the Sex and the City movie, and pointed out the little details that can be seen in some of the film scenes. The small attached patio shows just as much care and attention to detail as the larger rooftop bar, with potted flowers and warm, giraffe-inspired colors. Staring out at the sunny view, Ashley turned to me and said, “It’s nice to be reminded that this city is not just the place where I live. It’s a magical place. ”
Whenever Rebecca, a member of the Manhattan Sideways team, asked her glamorous college roommate from Arizona where she had bought whatever fabulous item of clothing she was wearing, the answer was always the same... Buffalo Exchange. Founded in 1974 by Kerstin Block in Arizona, it was one of the first used clothing shops to open in the country. The store offers its patrons a place to buy, sell, or trade second-hand garments so that they can find a new life in someone else's wardrobe. Today, Kerstin continues to run her company with the help of her daughter, Rebecca, and they have expanded to forty-seven stores nationwide. The company has maintained its funky, fun vibe and reasonable prices even as it has grown so large.