is the Hindi word for ‘passion’, and passion is definitely what flavours chef Vikas Khanna’s considerately picked blends of fresh spices, hand-ground daily in the restaurant’s spice room. The spice room is at the heart of this luxurious, Michelin starred Indian restaurant in the artsy Flatiron district
. It is here that elaborate and flavoursome combinations are mixed to create the innovative take on traditional and contemporary Indian cuisine that characterises Junoon’s approach to culinary art. Bouncing across a multitude of regional traditions, the menu spans classic cooking methods like tandor
(clay oven) and handi
(curry) dishes as well as tawa, sigri
(cast iron, open fire, and stone cooking) to offer signature flavors. These include the patiala shahi
goat, slow-cooked in a sauce of green chillies, tomato, yoghurt and cilantro, or the Goan piri-piri shrimp, prepared with chilli sauce, avocado, and citrus salad.