Pondicheri NYC

Elizabeth Gilbert at Pondicheri, OMG. Eat Pray Love was one of the first books my Mom Anita and I connected on years ago. Thank you for coming in, Liz, we were so delighted to have you and sorry we missed you the last time you were here! Honoring women and all they/we do for Women’s Wednesday today, all girls get drinks at half price!!! So come on in and let your hair down .

HAPPY HOLI, NEW YORK! Festival of spring, color and joyIs life is too stressful? Nothing like Holi to remind us to hang loose, let our hair down. Dosa dreaming away.

Serious dosa dreaming away! IntroducingDosa-pizza. On our daily chit chaat menu from 5-7 pm every day. Chit chaat is our Happy HourEasy, relaxing, snacky fun foods! Here is the Classic Non-veg. Saag (yes, you must eat your greens), tomato masala (tomato sauce on steroids), keema (house minced lamb with cardamom, tomatoes and ginger), melty raclette cheese & scallions! Great with chai, a beer or our new summer punch! Starting today

Fresh orange juice mimosas for you at Pondicheri! We juice them as you drink themcome on into brunch today and enjoy a Bombay Benedict with itor an Araaam thali. Nap afterwards requried. Or looking with energy and libation? Green dosa and a mimosa!

Happy International Women’s Day! To balance, owning ourselves and to bright futures..

A happy kitchen accident! Forgot a piece of ghee rubbed butternut squash in the oven and we end up with this incredible caramel like crust on it. Now a recipe on our www.india1948.com. Roasted butternut squash with pumpkin seed masala. Enjoy! 6 inch 2-3 inch thick piece of butternut (roughly 1 pound) 2 Tbsp ghee generous pinch of salt Pumpkin seed masala 3 Tbsp extra virgin olive oil... 1 tsp mustard seeds 1 tsp coriander seeds 2 Tbsp pumpkin seeds 2 Tbsp chopped herbs pinch salt 2-3 Tbsp plain yogurt 1. Rub the butternut squash in olive oil and salt, wrap it tightly in foil and place it in a 350F oven. After an hour, turn the heat down to 250F for another 30 minutes. 2. In a small frying pan, heat up the extra virgin olive oil and when just shy of smoking, add the mustard and coriander seeds. Turn the heat off and add the pumpkin seeds, herbs and salt. 3. Drizzle the pumpkin seed masala over the butternut squash alternating with plain yogurt. Serve immediately. See more

In today’s Houston Chronicle, a recipe for fennel soup! 3 Tablespoons extra virgin olive oil 1 tsp cumin seeds 1 14 oz can coconut milk... 1 cups water 1 tsp fenugreek leaves 1 Tablespoon grated unpeeled fresh ginger puree 1-2 Tablespoons extra virgin olive oil for garnish 2-3 stems fennel fronds for garnish Pinch of Chili powder 1. Trim and discard the bottom of the fennel bulb, remove fronds and set aside. Chop the rest of the bulb into 1 inch size pieces. Slice the stems into thin wheels along with most of the fronds. 2. In a medium sized saucepan, heat up the olive oil until shimmering and add the cumin seeds. Within a few seconds they will pop and sizzle then add all the chopped fennel immediately. Cook for 5-7 minutes on medium heat to give some of the fennel a light brown color. Add the salt, coconut milk and one cup of water. Bring the mixture to a boil then reduce the, place a tight fitting lid on and lower the heat to a simmer and cook the soup for another 20 minutes. The fennel should be soft. Add the fenugreek leaves and grated ginger. Cook the soup for another 5 minutes then let it rest for another 10-15 minutes. 3. Serve the soup, evenly distributing the cooked fennel, garnishing the bowls with a pinch of chili powder, a drizzle of olive oil and fennel fronds. See more

We're about to go "Facebook Live" right here at Pondicheri NYC with Rachael Ray Every Day! Tune in 4p.m. Eastern time!

On this episode of Speaking Broadly, host Dana Cowin interviews our fierce and loving mother-daughter duo about their efforts to elevate America’s understanding of Indian food, the challenges of running a restaurant under the darkness of heartbreak, and much more. In the interview Anita shares, People are the most important thing, not food, as she plans to connect the two in new ways. Listen now:

Let our Pondicheri Salad power up your lunch this week! Fresh greens, pickled carrots, moong sprouts, pumpkin seeds, currants tossed in a jaggery lime dressing. Add tandoori chicken, soft boiled eggs, smoked salmon, paneer and/or avocado! Nothing like a fresh salad rooted in Indian spices to awaken your work day. Live Spicy!

We're pleased to announce our Lemon Square is part of Food52's Genius Desserts Cookbook! One of our best sellers, this soft vegan gluten-free cookie with avocado as a binding agent includes hints of mace to flavor it perfectly. Come enjoy one any time in our bakery - we're open all day, every day with plenty of treats to satisfy any sweet tooth!

Thank you Forbes for including us in NYC's ice cream standouts! Have you tried our new golden turmeric ladoo?