This month's The Art of the Snack comes from Sapphire Cuisines of India which is exactly what's needed when it comes to having savory frinds for the holiday season that provides the right amount of comfort. We took some time to talk with its owner,
Darshan R. Shah. He talks about the Executive Chef and how he came to the restaurant on the UWS. In addition, he talks about what can be expected for guests when they come with friends and family to dine. As always, we always like hearing what we should eat and drink when we're celebrating our moments. He gives us the scoop on a number of dishes and cocktails that we should make a note of upon our next visit.
ATHLEISURE MAG: Tell me about Executive Chef Sachin Wagh. What is his culinary background and how did he come to Sapphire Cuisines of India.
DARSHAN R. SHAH: Executive Chef Sachin Wagh is an internationally known Indian chef who had previously worked with me at the internationally famed restaurant adä. adä was the only Indian restaurant in the world that was awarded the coveted “Five Star Diamond Award.” Thereafter, Chef Sachin also was the executive chef for Inflight Catering Corp where he spearheaded the Inflight Kitchen. His kitchen was the only one internationally to have an astounding 97% food approval rating to the passengers in Jet Airways. From our time at adä, Chef Sachin and I have a relationship that goes back about 20 years.
AM: How would you define the style of cooking and how does that mesh with the menu at Sapphire Cuisines of India?
DRS: Well, the very first thing I would point out are the ingredients. Indian food has long been the best tasting food in the world; however, spices were used to camouflage inferior ingredients instead of accentuating quality ingredients.
Second, in order to have the food taste its best, it’s necessary to grind the spices fresh and not purchase pre-ground or pre-blended spices.
AM: Sapphire Cuisines of India relocated to the UWS, how has it been to relaunch here and to merge elements of the former location while adding in new focuses for a fresh start?
DRS: Although they were successful in their old location, we felt a fresh new start would be optimal including maintaining some of the old favorites. We have therefore re-imagined the old Sapphire Cuisines of India.
AM: What can guests expect when they come to dine here?
DRS: Hope, quality service, and an amazing food experience as we continue to evolve.
AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?
DRS: It is a restaurant with a clean look and feel where diners are not overwhelmed with a busy interior, but also an outdoor patio providing spacious seating and a beautiful view of Broadway.
AM: What does Avant-Garde Indian dining mean?
DRS: To us at Sapphire Cuisines of India, it means that we can have a presentation of Indian food as we “eat with our eyes.” The menu and presentations continue to evolve at Sapphire though COVID has also been a difficult time for all in our industry.
AM: What are 3 appetizers that you suggest we should order when visiting?
DRS: I would suggest our Dahi Kebab, Hung yogurt, spiced, pan seared, over mustard tempered raw slaw; Shrimp Balchao, spicy shrimp in a tangy sauce; and Vitamin bhel, millet with raw mango, gram crisps, mint and tamarind sauces.
AM: What are 3 main dishes that we should enjoy when visiting?
DRS: Goan Barbeque Ribs, with masala truffle fries; Filet Mignon, with cumin tempered fingerlings; and our Morel Mushroom Biryani with truffle oil.
AM: What are 3 cocktails that you suggest?
DRS: A full bar is available, but the cocktail menu still being produced.
AM: To complete our meal, what are 3 desserts that you suggest?
DRS: The Masala Chai Panna Cota, Phirni Crème Brulee, and our Kheer, or rice pudding.
AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?
DRS: There were many things we had slated for this time, however, with the uncertainty we are facing, we are waiting for all these bans to be lifted and life returning to normal.
PHOTOGRAPHY COURTESY | Sapphire Cuisines of India
Read the DEC ISSUE #72 of Athleisure Mag and see The Art of the Snack | Sapphire Cuisines of India in mag.
