Why a Reservation Is Almost Impossible at this Modern Indian Spot in NYC

With a waitlist that diners can be sitting on for over a year and a half, New York’s Bungalow makes every meal at the Indian restaurant special. Celebrity chef Vikas Khanna, known for being one of the original  judges of MasterChef India, goes through a whole day of prep, as he reflect on the Michelin-starred spot’s runaway success. “It’s scary because expectations are so high, but at the same time it also keeps me on my toes to deliver it every single night,” he says.

First, Khanna starts the two-day process of creating his favorite dish on the menu: the spice-roasted pineapple curry. Turmeric, chili powder, and plenty of other spices are roasted and ground up before being massaged into large slices of pineapple. The fruit begin to release its juices and is dropped in a brine that releases even more sweetness. Mustard seeds, green chile paste, and turmeric are cooked down in water and coconut milk to serve around the caramelized pineapple, topped with a tiny dollop of spicy banana ketchup.

Then, Khanna begins prepping the aromatics for the yogurt kebab, which was called one of the best dishes in the city by the New York Times. The spiced yogurt is piped onto a sheet pan and frozen before being carefully wrapped in kataifi — thin “noodles” of phyllo dough that are popular in Middle Eastern cuisine. The kebabs are frozen one more time to maintain their shape being deep fried, creating a crispy pocket filled with delicious warm yogurt.

After a quick break to build a floral arrangement in the shape of Ganesh on the glass-covered roof, Khanna returns to the kitchen to walk through the paratha- and naan-making process. The breads are formed fresh every morning and baked fresh for every order so they leave the kitchen steaming hot.

Anarkali chicken is prepped next, with layers of pomegranate in every stage of prep: in a marinade, glaze, and served alongside a chutney made with pomegranate seeds. After the chicken is charred in a tandoor oven, it’s coated twice in a cheese and pomegranate molasses sauce. Khanna ends with prep for a saffron and mango dessert, inspired by popular Indian cassata ice cream. He admits that the dessert is inspired by Jean-Georges’ signature egg toast. As service starts, many iconic dishes make their way through the kitchen, like malwani fish tikka with a special marinated salmon, the yogurt kabob, and a special coffee mousse-filled dessert that Khanna brings to every table celebrating something special at Bungalow.

The energy in the restaurant turns familial during a night of service, Khanna says. “It’s almost like visiting back home, your family. But there’s a huge wedding going on and somehow I’m the bride’s father, who’s making sure everybody’s happy. That’s my job here,” he jokes.

Watch the latest episode of Mise en Place to see how Khanna and his team are creating a new pantheon of modern Indian dishes that combine classic ingredients and innovative techniques.