Fine authentic Indian cuisine at Moti Mahal Delux in NYC

One of the MMD signature dishes – just like you’d eat in India – is the Burrah Kebab: mustard flavored grilled lamb chops. The mustard has a mild curry note to it. The chops are well marbled and juicy, the grill flavor shines through, too. It’s served with cranberry sauce and lemon wedge for squeezing.Another MMD signature dishes that has people following them all over the globe is the Murgh Makhani, “The Original Butter Chicken”. This is a decadent dish for sure! Real butter and cream goes into the luxurious sauce. Thick chunks of white meat chicken breast are bathed in a rich, piquant yet creamy sauce. You’ll want to order some more naan to get at every last drop.Vegetarians get full MMD love, too. Daal Makhani with black lentils, home churned butter is savory, rich, creamy and flavorful. It goes very well on top of white steamed rice. Straight up veggies like Baingan Patiala – stir fried egg plant with onion and ginger, as well as Bhindi Jaitpuri – spiced okra (fried, not gummy) – are good to share as side dishes.You can go the entirely opposite direction at MMD with specialty proteins like brains, goat, mutton and river fish.Anardana tikka chicken is another in-house recipe. It’s made in the clay oven, but special preparations and choices of chicken parts are made to ensure that they stay juicy – not typical of many clay-baked meats. It’s marinated in pomegranate and served with lots of pomegranate seeds. It’s tender, with an exotic and lightly sweet flavor. It’s garnished with a spicy chutney puree and greens tossed with sesame seeds and minced bell peppers.Diners are served an appealing opener of Naan – traditional, crisp flatbread – and three dips: chopped peppers (not ketchup, which some places do) onion and vinegar, a mint-cilantro chutney, tamarind. They call them “Indian nachos”!Some of the recipes at the restaurant were developed in-house, while others are the chain’s. The in-house recipes are top-notch, too! Roomali Khasta is an appetizer with a modern presentation in long shot glasses on a wooden rack. They’re rolled pancake-like creations with pinenuts, mushrooms and cheese served with a sun-dried tomato and garlic dip. There’s a little spice heat and lots of savory umami flavor.View the list »
Fine authentic Indian cuisine at Moti Mahal Delux in NYC

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What's your familiarity level with Indian food? What most people are familiar with is the cheap corner takeout, with uninspired recipes and no presentation buffets. Many diners in the U.S. have not had the privilege of eating gourmet Indian cuisine. Travelers to New Dehli and other parts of India have fallen in love with the exquisite flavors and textures of Moti Mahal Delux. This beloved international chain now has one North American location: the owners own the full rights in our continent. I learned that certain ingredients just couldn’t be found locally, so they have to be imported from India. That’s really saying something, when you’re talking about New York City, land of everything! The special butter, with the terroir of India, along with certain fresh spices to be hand-ground on site are flown in. So, if you want the best in New Dehli’s flavors here, you have to head to NYC! I was glad to have been given the opportunity to experience it.

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This Upper East Side restaurant is located in a more residential section of the city; it’s a destination in itself . . . but the secret’s out! Moti Mahal Delux still maintains a relaxed vibe, so business casual seems to be the unspoken dress code. Lights are kept low and tables are intimate with soft chairs.

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  • Diners are served an appealing opener of Naan – traditional, crisp flatbread – and three dips: chopped peppers (not ketchup, which some places do) onion and vinegar, a mint-cilantro chutney, tamarind. They call them “Indian nachos”!Some of the recipes at the restaurant were developed in-house, while others are the chain’s. The in-house recipes are top-notch, too! Roomali Khasta is an appetizer with a modern presentation in long shot glasses on a wooden rack. They’re rolled pancake-like creations with pinenuts, mushrooms and cheese served with a sun-dried tomato and garlic dip. There’s a little spice heat and lots of savory umami flavor.
  • Anardana tikka chicken is another in-house recipe. It’s made in the clay oven, but special preparations and choices of chicken parts are made to ensure that they stay juicy – not typical of many clay-baked meats. It’s marinated in pomegranate and served with lots of pomegranate seeds. It’s tender, with an exotic and lightly sweet flavor. It’s garnished with a spicy chutney puree and greens tossed with sesame seeds and minced bell peppers.
  • One of the MMD signature dishes – just like you’d eat in India – is the Burrah Kebab: mustard flavored grilled lamb chops. The mustard has a mild curry note to it. The chops are well marbled and juicy, the grill flavor shines through, too. It’s served with cranberry sauce and lemon wedge for squeezing.Another MMD signature dishes that has people following them all over the globe is the Murgh Makhani, “The Original Butter Chicken”. This is a decadent dish for sure! Real butter and cream goes into the luxurious sauce. Thick chunks of white meat chicken breast are bathed in a rich, piquant yet creamy sauce. You’ll want to order some more naan to get at every last drop.Vegetarians get full MMD love, too. Daal Makhani with black lentils, home churned butter is savory, rich, creamy and flavorful. It goes very well on top of white steamed rice. Straight up veggies like Baingan Patiala – stir fried egg plant with onion and ginger, as well as Bhindi Jaitpuri – spiced okra (fried, not gummy) – are good to share as side dishes.You can go the entirely opposite direction at MMD with specialty proteins like brains, goat, mutton and river fish.
  • Moti Mahal Delux in New York just got their beer/wine license. They do have Indian Kingfisher beer. For a sweet ending, there are several choices, including Phirni – very creamy, fluid rice pudding with rice pudding – as well as fried fresh cheese balls in syrup and mango/yogurt lassi. For super traditionalists, they have salted lassi, as well as Masala chai to drink.
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, Baltimore Restaurant Examiner

Tamar has developed and published recipes, been a restaurant critic, taken classes at Le Cordon Bleu and BBQ U, and judged the Roadkill Festival -- eating groundhogs and, unbelievably, moose.

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