Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Awadh Brings Slow-Cooked Indian Fare To The Upper West Side
By
Nell Casey
Published Jun 13, 2014
Modified Jun 13, 2014
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
Maike Paul
View all 7
By
Nell Casey
Published Jun 13, 2014
Modified Jun 13, 2014
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
A new restaurant specializing in the slow-cooking dum pukht-style cuisine from the Awadhi region debuted on the Upper West Side Wednesday night, bringing another mouthwatering Indian restaurant to the area. Awadh, named for the region from which chef and restaurateur Gaurav Anand focuses his culinary aspirations, offers familiar flavors like kormas and tikkas but strives to introduce some less common techniques (in NYC, anyway) to bring some fresh dishes to the Indian restaurant scene. Dum pukht dishes employ a low-heat oven, where food cooks slowly in a heavy-bottomed, sealed pot. Anand will use that technique on many dishes on the menu, as well as the grilled kebabs he made popular at his other restaurants.
Flavorful dishes like Awadh Murgh Tikka, a black pepper and pomegranate-marinated chicken and Kairi Ki Dal, yellow lentils with mango and cumin are two highlights of Chef Anand's repertoire. The spectacular Mahi Musallam sees a whole fish enveloped in masala sauce and slow-cooked dum pukht-style until it's tender and falls off the bone. Vegetarians will enjoy Dum Ke Hare Phooli, slow-cooked broccoli bathed in a fragrant saffron sauce and the Kofta Dilnaaz, cheese dumplings flavored with tomato and fenugreek. Finally, hearty biryaani rice dishes are also slow-cooked with a bready naan topper sealing in all the flavors.
The restaurant's interior is sleek but understated, with a monochrome style of beiges and pale golds. Seating is focused on the dining area though a small bar up front offers seating for a few solo diners or duos waiting for a table. Consulting sommelier John Slover, who's spent time at Le Bernadin and Daniel, accumulated some globally-inspired vintages for the restaurant, while tea sommelier Anamika Singh curates a selection of northern Indian teas blended with Himalayan herbs and flowers, as well as spices from southern India.
2588 Broadway, 646-861-3604; website
Tagged
Awadh
Awadhi
dum pukht
indian
new restaurant and bar radar
Upper West Side
uws
original
Nell Casey
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .