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Indian Michelin Star chef opens restaurant in NYC
The restaurant's design is led by Vinciane Albrecht and Anne Carcelen of OulipO architecture studio, with lighting by Maison Paul Bonnotte and featuring Brazilian Quartzite Patagonia from TWE Marble Stone.
Sonny Solomon and Hemant Mathur / Image- Instagram (@sonnysolomon)/ hemantmathurcatering.com
A new Indian restaurant, helmed by North America’s first Indian Michelin Star chef Hemant Mathur and restaurateur Sonny Solomon has opened its doors in New York City.
Derived from the Punjabi word for “good friends”, Veerays is an innovative dining establishment which aims to blend traditional Indian cuisine with a modern speakeasy setting.
Chef Hemant Mathur, known as the "Yo Yo Ma of Tandoori Cooking," is the first Indian chef in the U.S. to earn and retain a Michelin star at two NYC restaurants, Devi and Tulsi. Veerays marks his fifth restaurant in the New York/CT area.
Solomon, known for his innovative dining concepts, partners with Mathur to create a dining experience that transports guests to the prohibition era.
The restaurant, located on 45th Street between 2nd and 3rd Avenue, features a design led by Vinciane Albrecht and Anne Carcelen of OulipO architecture studio. The decor includes lighting by Maison Paul Bonnotte and Brazilian Quartzite Patagonia from TWE Marble Stone.
“Dining at Veerays is more than just eating; it's an experience that involves all the senses, from the taste of the food to the ambiance of the restaurant,” said Solomon. “We have created a dining destination where every detail has been carefully considered, from the decor to the menu, to ensure that our guests have a truly exceptional experience. We are not just elevating Indian dining; we are crafting memories, fostering camaraderie, and celebrating the joy of good Indian food.”
Veerays' menu showcases Chef Mathur’s dishes such as Gatsby Kebabs, Roaring 20s Shrimp, and The Don’s Lamb Chops. The cocktail list, "Giggle Water," includes drinks like the Al Capone and Diamond Joe. Desserts feature 1920s-themed names like Masquerade Ball and Out On Parole.
Chef Mathur will be assisted by Chef de Cuisine Binder Saini, who honed his craft in finest Indian restaurants like Dawat, Amma, Saffron and Tulsi under the mentorship of renowned chefs like S. Giridhar and Hemant Mathur.
The restaurant's design is led by Vinciane Albrecht and Anne Carcelen of OulipO architecture studio, with lighting by Maison Paul Bonnotte and featuring Brazilian Quartzite Patagonia from TWE Marble Stone.
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