BWW Preview: Indian Vegetarian Restaurant KAILASH PARBAT Announces Kosher Status and Full Liquor License

One of the best ways to keep a culture alive and share it with other people-is by feeding them. The owners of Kailash Parbat have kept Sindhi traditions alive for over 60 years through their world-famous restaurants. Now that the first U.S. outpost of their beloved concept has had time to become a favorite of the Curry Hill neighborhood, they've decided to broaden the restaurant's appeal by going completely kosher. Their certificate was granted by Rabbi Yisrael Mayer Steinberg, so Kailash Parbat's exceptional food can now be enjoyed confidently by Manhattan's Jewish kosher community. And the restaurant's new beverage program features a variety of kosher wines, Indian beers, premium spirits, mixed drinks and specialty house cocktails perfect for pairing with the flavorful food.

The history of Kailash Parbat (named after the sacred Himalayan mountain) began in the 1940s on the streets of Karachi, where the Mulchandani brothers sold their popular pani puri, crispy bite-sized breads (puri) stuffed with a mixture of spiced water (pani), sweet-sour tamarind sauce and signature fillings. But in 1947, because of the partition, they were forced to flee to India with very few possessions. They choose to take with them the utensils they used to make their Sindhi street food-while leaving their valuables behind. In 1952, the brothers opened Kailash Parbat in Bombay. Since then, 28 additional locations have opened in Chennai, Kochi, Surat, Bangalore, Hyderbabad, Singapore, and London, continuing the original vision of the Mulchandani brothers thanks to the hands-on attention of the family, with a continuing emphasis on quality, consistency and service.

When India was partitioned, the Sindhi population was scattered around the world, and their cuisine primarily preserved by home cooks. But Kailash Parbat is one of the few restaurants that brings Sindhi specialties to the public with traditional dishes such as koki, a spiced and griddled Indian flat bread laced with onions, herbs and chilis; papad, flavorful crispy thin cracker-like bread; and sai bhaji, a delectable combination of spinach and lentils.

With the goal of ensuring that the food tastes exactly as it does in their restaurants in India, Amit and Gary Mulchandani, third-generation descendants of the original owners, have diligently trained the chefs in New York.

All menu items are made in-house daily, using only the freshest ingredients-fresh spinach, garlic and ginger. The chefs grind and mix the garam masala spice blends fresh every morning, staying true to recipes that have been used and refined over the course of the restaurant's 65-year history. Every morning, a dizzying array of colors and flavors are coaxed from simple ingredients. The base of every dish is different, so every dish has its own unique flavor profile. And when the flavor profile and authenticity demands it, they import ingredients-such as the fresh tomatoes used in their sauces-directly from India.

The tone is set by the custom-designed chaat bar where guests can build their own crunchy crispy spicy saucy fried snacks. Continuing from the street food tradition, guests can adjust and vary the intensity of spice, the amount of crunch, the level of chutney sweet-tanginess, and the cooling power of yogurt. From the crunchy bite-size corn baskets filled with fresh corn and drizzled with spicy sauce, to bhel puri, puffed rice mixed with chickpeas and tamarind and cilantro chutneys, to dahi wada, soft savory cake mixed with sauces and yogurt, all are meant to be delicious, fun and casual.

The menu also features specialties that have been favorites since the original restaurant opened in 1952. These include dishes such as chole bhaturas, a light and puffy fried Indian bread complemented by curried chickpeas and onions with intriguing layers of flavors and, bhee ki tikki, lotus root, a favorite ingredient of Sindhi cuisine, served with a tangy sauce.

Entrees include vegetarian dishes inspired by the Punjab: diwani handi, mixed vegetables and paneer combined with mint and spinach, bright green and punctuated with the fresh taste of ginger and the individual flavors of carrots, cauliflower and spinach; paneer makhanwala, house made Indian cheese in rich tomato sauce; kofta-e-dilbar, a tender, lightly sweet round of soft paneer and vegetables in a thick cashew and onion gravy; and lasooni dal tadka, yellow lentils cooked until just on the verge of falling apart, delicately flavored with cumin seeds, garlic and curry leaves; as well as Indo-Chinese, traditional Sindhi and tandoor dishes.

To complement the spice and soothe your palate, make a selection from the brand new full bar menu. The rich flavors of India can be found in cocktails like the Sharabi Lassi, built with mango lassi, vodka and a touch of rose syrup, but classics like the Martini-dry vermouth and gin-and the Berry Mojito are available as well. Guests may also choose from a balanced list of eight brews including two Indian options, and a well-selected list of wines by the glass and bottle, which features two kosher labels.

For those interested in non-alcoholic refreshment, there's a list of thirst quenchers ranging from sweet or savorylassi (yogurt drinks) to jaljeera (a chilled and tart lime-based drink) to masala chaas (buttermilk flavored with cumin and fresh coriander), as well as flavored ice teas (lemon or peach) and masala chai.

The desserts have also helped make Kailash Parbat popular since 1952; In particular, gulab jamun, balls of sweetened condensed milk, lightly fried until golden brown, and soaked in rose-flavored sugar syrup, served warm, and kulfi falooda, a smooth rich ice cream made with the best quality milk, accompanied by sweet vermicelli noodles.

From the specially designed chaat bar in the front, where guests can build their own crunchy crispy spicy snacks, to the floor to ceiling windows that open to the street, to the colorful modern graphics and street scenes from Bombay that cover the walls, it's clear that this is a special spot.

Kailash Parbat is located at 99 Lexington Avenue, between 27th and 28th Streets. Call 212-679-4232 or visit their web site at http://www.kailashparbatny.com/. The restaurant is open Mon-Sun from Noon - 11pm. Happy hour Mon-Fri from 4pm - 7pm. Takeout, delivery and catering are all available.

PHOTO CREDIT: Chaat Platter, Courtesy of Kailash Parbat