Campton Place Restaurant, San Francisco

The Taj Campton Place San Francisco’s eponymous restaurant, the only Michelin-starred eatery in the Bay Area, has received two stars for its “freewheeling, colorful food from chef Srijith Gopinathan.” Fresh Californian produce is prepared in elegant restaurants using regional Indian cooking methods, aromatics, and spice blends. Chef Gopinathan, a graduate of the Culinary Institute of America, previously worked in England at the Belmond Le Manoir aux Quat’Saisons, which has two Michelin stars. Both a six-course Spice Route menu and a four-course tasting menu are available. The guide praises the butter-poached lobster in a coastal curry made with the chef’s grandmother’s recipe, the dosa filled with sweet day boat scallops, the pea-shoot “flowerpot” with quinoa soil, and the frozen stone-bearing persimmon kulfi popsicles.

Rasa Contemporary Indian, California

Ajay Walia, who moved to the US from Delhi and worked in finance and technology before launching his culinary career, opened Rasa, a modern South Indian restaurant, as his second dining spot. Rasa, a restaurant with its headquarters in Burlingame, California, received a Michelin star in 2016. The menu suggests saving room for the Travancore fish moilee and the cardamom brûlée in addition to the chutney prawn served with cucumber salad, the pumpkin kofta, the Bollywood dosa with ghost chili chutney spread, and the pumpkin kofta. apart from that there are also the best Punjabi Restaurants in USA you can also visit these restaurants.

Angel, New York

Chef Amrit Pal Singh, who is from the state of Punjab, is known for serving up Punjabi specialties at Angel in Jackson Heights, New York City. Meat eaters take heart—the restaurant now offers everything from keema kulcha to goat biryani. According to the Michelin Guide, at the “no-frills restaurant, plate after plate will demonstrate the real magic of going meatless.” The guide advises ordering the dum biryani and “the house-made paneer khurchan that arrives with a dark, zesty curry of tomatoes and peppers”

The Michelin Guide describes an Indian gastropub as having a “bi-level dining room and a tiny kitchen that are as colorful as the cuisine.” Think Homestyle Punjabi Sabzi, Goan pork curry, Konkani fish curry, butter chicken-stuffed Punjabi samosa, and Badmaash Broccolini (marinated in mustard oil and garlic, dusted with spiced chickpea flour, and roasted crisp). These are just a few of the traditional and fusion dishes on Chef Pawan Mahendro’s menu. In addition to the Chicken Tikka Poutine, which the restaurant describes as “Canadian masala fries topped with cheese curds, doused in piping-hot beef gravy, all topped with tandoor chicken tikka and cilantro,” the guide also highlights the Macchi Amritsari, the Badmaash Fried Chicken dusted with paprika masala and served with serrano-cream sauce and more.

Badmaash, Los Angeles

The Michelin Guide describes an Indian gastropub as having a “bi-level dining room and tiny kitchen that are as colorful as the cuisine.” Think Homestyle Punjabi Sabzi, Goan pork curry, Konkani fish curry, butter chicken-stuffed Punjabi samosa, and Badmaash Broccolini (marinated in mustard oil and garlic, dusted with spiced chickpea flour, and roasted crisp). These are just a few of the traditional and fusion dishes on Chef Pawan Mahendro’s menu. In addition to the Chicken Tikka Poutine, which the restaurant describes as “Canadian masala fries topped with cheese curds, doused in piping-hot beef gravy, all topped with tandoor chicken tikka and cilantro,” the guide also highlights the Macchi Amritsari, the Badmaash Fried Chicken dusted with paprika masala and served with serrano-cream sauce and more.

Daru, Washington

At the James Beard Award-winning chef Vikram Sunderam’s Rasika in Washington, DC, Dante Datta and chef Suresh Sundas met. In addition to Chai-Teani cocktails made with Old Port rum, masala chai, cardamaro, and cacao cream, their inventive Indian restaurant and cocktail bar serves Black Dal Burrata, Wild Mushroom and Za’atar Olive Naan. The Blue Cheese Reshmi Kebab with Szechuan peppercorn and cashews, Bison Momo with Szechuan peppercorn, and Nariyal Lamb Shank with saffron, Kashmiri chili, and coconut, served with basmati rice, are all suggested by the guide.

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