27 Academy St · Downtown Newark
South Indian tiffin, dum biryani, tandoor and Indo-Chinese — cooked to order from eleven in the morning until eleven at night, six days a week.
What we cook
Most Indian restaurants pick a lane. We run the tiffin griddle, the tandoor and the Indo-Chinese wok at the same time, so one table can order a masala dosa, a plate of chicken 65 and a bowl of hakka noodles without anybody compromising.
The griddle
Dosa, idli, vada and filter coffee don’t stop after breakfast here. Order them at three in the afternoon. Or at ten at night.
The handi
Basmati and marinated meat sealed together over low heat, never stirred through afterward. It arrives in the handi with raita and salan.
Clay oven & wok
Kebabs blistered in the tandoor, and a separate wok section turning out manchurian, chilli paneer and fried rice to order.
The menu
Full item list, prices and ordering live on our Clover page — always current, never out of date with the kitchen.
Chicken · Goat · Paneer · Egg · Veg
Dosa · Idli · Vada · Chole bhature
Tikka · Chicken 65 · Tandoori platters
Hakka noodles · Manchurian · Chilli
Paneer butter masala · Kadai · Dal
Fish fry · Goat curry · Chettinad
Kerala parotta · Kothu · Salna
Samosa · Pakora · Rolls · Chai
Section names and sample dishes are drafted from the kitchen’s photos — send corrections and they go straight in.
What customers say
Pulled from Google. Swipe or use the arrows to read more.
Sealed handi, proper long grain, and enough for two people out of one order. The raita and salan come with it rather than as an upsell.
Came in late expecting the griddle to be cold and got a masala dosa made to order. That basically never happens anywhere else downtown.
Half our group is vegetarian and nobody had to settle. The paneer dishes get the same attention as everything else on the menu.
Chilli paneer and hakka noodles done properly, with actual wok heat. Ordered it three times in a fortnight and it was identical each time.
Ordered through Clover, walked in, and it was bagged and ready. Nothing had leaked by the time I got home, which I do not take for granted.
Goat curry is slow-cooked and falls apart properly. Portions are generous for what you pay, and the parotta is made fresh rather than reheated.
The room
A narrow storefront on Academy Street with hand-painted plates on the wall and enough room for a long table. Walk in, or call ahead for larger groups.
Find us
Indian cuisine on Academy Street, cooked to order from eleven till eleven.
