Payal Sharma, owner and managing partner of New York City’s Baar Baar, is on a mission to change Americans’ misconceptions about Indian cuisine. The gastro bar’s menu revolves around small plates and shareables, and post-pandemic guests are embracing the experience.
Baar Baar also has an extensive list of inventive cocktails infused with Indian flavors, which are popular with the dinner crowd and during the Bollywood-style brunch on weekends, when the restaurant’s outdoor patio and indoor seats are filled with celebratory guests.
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
US Open chefs, Lebanese wines and khachapuri variations
Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing
Kaiseki menus, Detroit-style pizza and a West African chef's pop-up
Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries
The value of inviting loyal customers for a menu preview
Food holidays, restaurant weeks and the magic of long-standing operators
Hop water, matcha and prix fixe menus
Fieldtrip, potato cakes, restaurant merch and rice
Roast pig, ancient grains and Perkins' menu mission
Mushrooms, Malaysian food and Pizza Hut's new pie
Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves
Dan Kluger's newest restaurant, port pairings and Cheez-Its
Saucy nuggets, steak and sticker shock
Cardamom, caviar and other trends from the National Restaurant Show
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
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