Opened in 2001, this lively mainstay is the sole New York outpost of six total Coromandels, the remainder of which reside in Connecticut. Expect a classy, white-tablecloth interior and dishes made to order with exacting levels of preferred heat. Don’t miss the soft and pillowy garlic naan, tender lamb vindaloo, and creamy chana saag (chickpea and spinach curry). Unusual for an Indian restaurant, the large menu includes several beef dishes, including beef olathiyadu, a Kerala Christian entrée featuring fresh coconut and herbs.
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