A mainstay in Manhattan’s Upper West Side dining scene, Sapphire Cuisines of India has relocated and turned to veteran restaurateur, Darshan R. Shah to relaunch the restaurant. Shah now joins partners Satish Arora and Steve Chopey to breathe new life into a New York Indian cuisine tradition.

Shrimp Balchao

To implement his culinary vision, Shah has brought on Executive Chef Sachin Wagh and sous chef Alpesh Rathod. The team  has elevated Sapphire’s cuisine and introduced a modern Avant-Garde prix fixe dinner menu and improved the restaurant’s traditional Indian offerings by upgrading the ingredients, using Niman Ranch Lamb and Bell & Evans Organic Chicken, and grinding their spices daily on premises.
At $95, the modern prix fixe menu allows diners to curate their own experience from an exclusive selection of 15 dishes—four choices for each savory course and three dessert choices— that cannot be found on the restaurant’s main menu.

Filet Mignon

Highlights from the menu include Dahi Kebab, pan-seared strained yogurt mixed with spices served over a raw mango slaw; Kerala Fish Curry, Chilean Sea Bass served over a spicy coconut sauce; Morel Mushroom Biryani, delicately spiced Saffron rice and truffle oil; Filet Mignon, a mouthwatering cut of house marinated black angus beef and served with cumin tempered fingerling potatoes; and Masala Chai Panna Cotta, a cookie crumble served with a blueberry compote.

Kerala Fish Curry

The a la carte menu offers customers traditional Indian dishes, which include Appetizers Lasuni Gobi, batter fried cauliflower florets served with a garlic sauce; and Chatpata Poori, mini whole wheat puffs, diced potatoes and chickpeas served with yogurt, mint, and tamarind sauces; and Tandoori Dishes, Achari Tikka, marinated and spiced chicken cubes and Lamb Shashlik, spiced Lamb morsels, served with assorted grilled vegetables. Other highlights include Chicken Makhani, boneless Tandoori tikka, creamy tomato sauce, fenugreek leaves; Lamb Vindaloo, a fiery lamb and potato stew cooked with red chili peppers, garlic, ginger, cumin-vinegar masala; Goat Curry, goat meat marinated with yogurt, onions, and spices, and simmered on a slow flame; Malai Kofta, mixed vegetable croquettes served with a mild spiced cream sauce; Palak Paneer, cottage cheese simmered in pureed spinach, ginger, garlic & herbs.

Sapphire Cuisines of India

A full bar towards the rear of the dining room offers classic cocktails such as the Manhattan, Martini, Old Fashioned, and various wine offerings with a full specialty cocktail menu and wine list to come in the fall.

Sapphire Cuisines of India’s indoor dining room features high, arched ceilings and beautiful chandeliers with adequate banquet seating for indoor diners. A scenic painting commissioned by the owner from the Fine Art Studio by artist Prasanna Kumar stands out as a focal point for guests. This acrylic work exudes a calmness and serenity that lends itself to the restaurant’s overall atmosphere and a truly elevated Indian dining experience. Additionally, a large
entryway allows for an airy and refreshing dining experience for all guests electing indoor dining on a cool, fall evening. A patio in the anterior provides ample seating for al fresco dining before the winter weather approaches.

Sapphire Cusines of India
2014 Broadway Avenue,
New York, New York 10023
(212) 245-4444
Tuesday – Sunday: 5 pm – 9 pm