Overview

The space that currently houses Barsa New Indian was another Indian restaurant before (Indian Monsoon), but what makes Barsa different is that they’ve designed the menu with a modern, upscale dining experience in mind. You won’t find pages and pages of options but, rather, a concise and focused list of dishes so that everything can be made fresh and prepared with precision. Barsa grinds up their own spice mixes in house, creating a freshness you can taste on the rubs and in the sauces (Indian spices are even used in the cocktails). While you’ll find both modern and unique signature dishes like lobster moilee alongside classics like tikka masala, even the classics will taste like something entirely new due to the cooking techniques and spices. The kitchen is led by chef  Vinod Kumar who previously worked at the Michelin-starred Semma in New York. As word spreads, so does its popularity, so reservations are a good idea

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