We always enjoy a bite that's filled with savory and herbaceous flavor. We head to Hell's Kitchen to swing by Jaz Indian Cuisine which is known for their British-Indian Cuisine. We wanted to talk with owner Jas Rupall to find out why she wanted to open this restaurant, her 2 chefs that helm the kitchen and what we can expect when we swing by for a meal with friends, family or solo!
ATHLEISURE MAG: Jaz, tell me about your culinary background and how you came to open this restaurant?
JAZ RUPALL: Growing up in a British – Indian household and the daughter of Indian immigrants to the U.K., I learned how to cook from an early age. I have 5 siblings and I was the second eldest, so I was always helping my mother cook traditional Indian meals to help feed our family. I used to love watching her create these amazing dishes from our native Punjab region in India. This formed the inspiration for the restaurant because I wanted to create a warm and inviting space for people to come and enjoy good food and taste authentic British-Indian cuisine.
AM: Tell us about the chef that helms the kitchen at Jaz. Can you talk about his culinary background/journey and what he does in the kitchen?
JR: Arif Ahmed started his career back in 2014 with Arora India as a Junior Cook. He then went on to join Bombay Grill in 2018 where he worked as a second Chef. He joined Sapphire in 2019 where he manned the Tandoor Ovens and ran the kitchen with the Chef. His journey finally lead him to join Jaz Indian Cuisine in February 2022 as the Head Chef where he leads the kitchen staff, he makes all of the sauces and grinds fresh organic herbs and spices in-house.
AM: For those that are coming in to dine, can you talk about the ambiance of the restaurant?
JR: Hell’s Kitchen has every type of restaurant available and for Jaz, we wanted to create a warm inviting space that stood out. We focused on providing an experience that was upscale yet accessible to all. Warm lighting, linen tablecloths, and solid cutlery were important to me. We wanted to provide context and quality to the restaurant that reflects the effort and quality of the food itself.
AM: For those who opt to stay at the bar and enjoy Happy Hour, what are 3 items you suggest from this menu?
JR: You cannot go wrong with the Salmon Tikka Jalfrezi; fresh salmon that is cooked with our signature blend of vegetables and spices to create the perfect dish to share. The Bhindi Masala has been a huge hit; this is stir-fried okra that is cooked traditional style with tomatoes, spices, and cilantro. I have customers ordering 3 at a time so they can take them home and freeze them for weeknights! The Sheikh Kebab is exceptional; cooked in our Tandoor Oven, the Kebab is placed on skewers and is slow-cooked with aromatic spices, grilled onions, and tomatoes.
AM: To start our meal, what are 3 appetizers that we should get when sharing with friends?
JR: The Lasuni Gobi is a customer favorite; these are lightly battered-fried cauliflower florets that are dipped in garlic sauce and is a good vegetarian option. I would also recommend the Tandoori Platter as this gives a tasting of the Chicken Tikka, Ginger Chicken and Sheikh Kebabs. This is a real treat for those looking for lighter fare, my personal favorite is the Shrimp Balchao; these are spicy pan-fried shrimp with an onion-chili dressing that provides a real pop of flavor.
AM: What are 3 entrees that we should order when we come for lunch or dinner?
JR: Favorites include the classic Chicken Tikka Masala; tandoori chicken pieces (off the bone) in a creamy tomato sauce that is a staple of our kitchen. The Saag Paneer is a family favorite, creamy fresh spinach and greens that melts in the mouth, especially with a side of Garlic Naan! For the more adventurous, the Goat Curry is brilliant; a darker blend of spices that is cooked with yogurt and onions, (small pieces cooked with the bone).
AM: What are 3 sides that are a must to enjoy with our meal?
JR: Our fresh naan breads are just divine, my favorite is the Peshawari Naan that is cooked fresh with raisins, almonds, and coconut. We keep the Tandoor Oven hot 24/7 to ensure that we are producing the absolute best tandoori dishes on demand. The Matar Pullao Rice is a more flavorful take on the traditional basmati rice; spiced with cumin and green peas, it compliments any of our curry dishes. For the more traditional-minded, the simple Tandoori Roti is a classic (wholewheat based) and this is what I make fresh when cooking for my family at home.
AM: What are 3 cocktails that we should keep in mind?
JR: Our Pimm’s & Lemonade cocktail is a big hit on the weekends, especially as we enter the summer months. Pimm’s is a British staple that is an essential drink at any British garden party. Growing up in the U.K., I wanted to serve this unique cocktail at the restaurant as I believe it is a marker of our whole ethos, serving classic Indian food and drink with a transatlantic twist. The spicy Chili Margarita is a fun way to start an evening as is the Mango Martini.
AM: For dessert, what are 3 that we can share with friends?
JR: The Kheer Rice Pudding is exceptional. My son has loved Indian rice pudding since he was little, and this version is a real treat; creamy rice pudding is lightly spiced with Cardamom. It is just the best way to end a meal. The Gulab Jamun is a syrupy delight; sweet fried balls of dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, and saffron. For ice cream fans, the Kulfi has pistachios with shavings of almonds. This blend is formed on the basis of Indian street vendor favorites.
AM: Guests have the option to eat inside as well as outside, will you continue to have this option throughout the summer?
JR: Yes, absolutely. We believe in giving our customers the choice of where to sit. The last few years have been a challenge for the restaurant industry but one thing I have seen in my years in NYC is that this city is resilient and there is no better dining scene in the world. Eating outside has become part of the tapestry of the city’s dining scene and one we encourage for those who wish to do so to continue.
PHOTOGRAPHY CREDIT | Jaz Indian Cuisine
