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Dhamaka New York Tripadvisor Reviews
Latest Reviews On Tripadvisor
12 Reviews
0 Replys |
Good food, but very spicy and oily
The food is good but very oily and spicy. The restaurant is super busy. Service is good, but it felt as if they were hurrying us to finish and leave. For, non Indians - the taste is authentic but be prepared for very spicy and heavy food.
Be the first to ReplyFlavour In Every Dish: No Disappointments
This place has a very creative menu. We sampled the pakoras, fish fry, & shrimp/crab biryani. All were extremely flavourful and well balanced. The paratha was possibly the best that I had ever tasted. The server provided solid recommendations for us and treated us well. The place is rather sparse (you are sort of eating in a food court). Reservations highly recommended (it is not a huge space).
Be the first to ReplyDefinitely forgettable
Food was way way too spicy - unnecessarily so. Drinks were very average. The only thing that was great is their paneer - just the quality of paneer was great - soft n fresh. I would compare food to a normal dhaba in India, and for that, it is ridiculously priced. I would give it a pass
Be the first to ReplyWORST RESTAURANT IN New York- AVOID AT ALL COSTS!
WORST RESTAURANT IN NEW YORK. AVOID AT ALL COSTS! I had a horrendous experience at dhamaka and judging by some of the other reviews, I'm not the only one. The problem is not the food. It is the management and the attitude of the host. This review is specifically for the manager Tina Dholikar. I'm horrified that such a acclaimed restaurant would hire someone this devoid of common courtesy and manners. We were late for our reservation by 15 minutes due to the traffic and Tina refused to seat us. It was a full restaurant and food coming in for the tables and yet she refused to seat us. We had asked for the manager at which she said" that would be me, I know I dont look like it, but I am". Indeed she did not sound or look like a floor manager who knows how to talk to customers. She went on and on about how it would be disrespectful to the chef and his time and yet it was perfectly fine that we wasted 30 minutes rushing to get to our reservation. She spoke back to us three separate times. It is perfectly fine for a manager to say that they cannot accommodate a guest as they missed their reservation but there is a way to do it. Being antagonistic and rude to the customer all the while making a huge deal blaming them for being late is not the way. We then asked if she had a business card in case we needed to get in touch with the owner, she replied "sorry, we dont like to cut trees". I then said "those are basic marketing materials" to which she replied "we are looking for a certain type of diner and are not trying to market our restaurant to everyone". Im sorry, but this is beyond acceptable and she would be fired on the spot at any other decent restaurant. I get that your restaurant is enjoying good reviews now, but having horrible staff like this really makes your restaurant look very undesirable. There are a million restaurants in NYC and no one needs to come to dhamaka. We ended up going to a wonderful Indian spot that did accommodate us and was very courteous. We will be sending everyone there. I would really prefer to not waste my precious holiday time writing a review, but it was beyond rude and sorry, but awful attitude like this will only beget aa very negative reputation. Read your comments- several have also commented on Tina's attitude. Sorry, but your restaurant's reputation is worth a lot more than a staff member.
Be the first to ReplyWaaaay too hot/spicy !
I had such high hopes for this restaurant given all the fanfare and the Michelin star. I was pretty disappointed because the food was just way too hot (spice wise). I am not a spice averse person and have a high tolerance for heat. Some of the food at this restaurant was off the charts in terms of heat! Having two uber spicy apps kind of killed the joy for the rest of the meal. If you go here I would try to ask if they can lower the spice level.
Be the first to ReplyExcellent Indian. Lives up to the hype fast service and excellent food and wait staff
Must love spicy food. Food was served very quickly and was piping hot from the oven Highlights chaat, fried eggplant with a mustard sauces was crispy and tasty. Chicken grill was a whole Cornish game hen with lovely spices. Mains. The paneer dish was outstanding. Best paneer I ever ate. Goat neck biryanis was also excellent. Desert was Indian cheesecake. Fresh from the oven. Reservations are needed.
Be the first to ReplyNot worth the hype
As a fellow Indian, I have to say that the whole experience at dining at Dhamaka was disappointing to say the least. The food here is not particularly Indian fusion and not unique if you have traveled and dined at other restaurants around the world. I have had better grilled prawns with masala in my hometown of Kerala. Making Indian food spicier doe not make it any better. Putting some cucumber in yogurt and calling it Raati? I can see why it would be considered unique because no other Indian restaurant around NYC has this particular menu. But was it worth the price? Absolutely not! The cocktails were also watered down with cheap liquor; the Punjabi whiskey used in the Pajji sells for less than $20 a bottle. I had two expensive cocktails and felt absolutely nothing. Also, why do I have to pack my own leftovers at a place that charges over $43 and entree? However, I do have to say that the staff were nice and the manager especially was very receptive. It took me months of trying to get a reservation here and it did not live up to the hype. I would save some money and head over to Indian accent where the cocktails are made from the same people as Attaboy.
Be the first to ReplyUnapologetically efficient
The concept of going to a restaurant is pretty simple: you, the customer, exchange your hard-earned money for culinary pleasure. Dhamaka does an excellent job with the first part of this equation - they take lots and lots of your money - but they seem to have misinterpreted the second half to mean that customers are there for the pleasure of Dhamaka, not the other way 'round. What else could explain the long list of schoolmarmish rules: don't be late or we'll charge you; no, you may not sit down until your entire party is here even if two of them are in the building looking at Essex Market; you have exactly how much time the restaurant dictates you should take to enjoy your meal, and no longer; you may not order additional main courses after the table has placed its order; and you absolutely may not specify how spicy you would like your dinner. Some of these rules work very well in an institutional food service environment, such as a prison, but somehow when you're spending over $100 per person for dinner, it becomes less easy to appreciate how efficient the whole operation is. Although all this annoyed me, I was excited to try THE hot new Indian restaurant in town. And I have to say it was some of the best Indian food I've ever had in a restaurant. Highlights included the paneer (soft and pillowy), champaran meat (richly flavored mutton cooked with an entire head of garlic in the small pot), and eggplant (deep fried, crispy on the outside and incredibly creamy on the inside). The chapatis (rotis) were excellent although the paratha was dry and a bit burnt. We also enjoyed the unique cocktails and refreshing mango lassi (more mango juice than yogurt drink). Other dishes were good but not stellar, including the papdi chaat, ragda pattis, poplet, pork, dal, and giant prawn. Some of these are rarely if ever seen in Indian restaurants, and the restaurant is to be commended for introducing them to New York diners. And, as I wrote above, the restaurant is extremely efficient. Appetizers and drinks came out at a fast but reasonable pace, our water glasses were refilled attentively, and eventually a water bottle appeared on the table. Additional drink orders and an order of extra chapatis (those are allowed, even if extra main courses are not) were delivered in a couple of minutes. Service is definitely what you would expect from a top-notch restaurant. If there's something missing at Dhamaka, it's hard to put a finger on it - something like soul. You see, I was lucky enough to marry into an Indian family, so I've had home-cooked versions of many of these dishes (poplet, ragda pattis, papdi chaat, and many variations of dal, prawns and mutton curry). My wife and her mom and her aunties and our Indian friends are usually happy to consider the tastes of the people whom they are preparing food for - they will make a dish fire-hot to please an uncle who likes to burn his tongue eating raw chilis, while making the same dish much less hot not just for me (the white guy in the room), but for Indian family members and friends who prefer less heat so that they can taste the food. And that is precisely what is missing at Dhamaka: that sense that the person cooking for you cares enough about you to make sure you enjoy it. Instead of soliciting your preference and tailoring your food to meet it, they take the highly efficient approach that there is only one correct level of heat not just for all customers, but for all dishes. (I'd describe it as not hot enough for the chili-eating uncle but just a bit hotter than I would have liked.) Of course, no one should expect home cooked meals at a restaurant, but still I'd have prefered it if Dhamaka had a little more flexibility and (when it comes to heat level) a lot more variety, even if it means a little less efficiency.
Be the first to ReplyWorth a visit !!
This restuarant kept coming up as one of the pop restuarants to visit in NYC. I had not reserved a table but I arrived on Tuesday at 4.30pm and when they opened at 5pm, I was the first to be in the queue for walk ins. They seated us outside which was fine as they played such fun item indian songs which induced me to get up from time to time to dance. Turning to the food we ordered the papadi chaat and the beguni which was aubergines crusted cubes deep fried which were amazing. The mango passion lassi was so yum I ordered this twice. We ordered the sigdiwala chicken which was a poussion marinated and grilled. This was good. We then ordered the lamb shank nihari. Now this dish I was told used to be the chef signature dish. I am in two minds about this dish because it was spicy hot hot and I can't work out whether the heat overpowered the dish /taste. The lamb shank was succulent and usually when I make nihari I temper the heat but I lay out chopped green chilli which my guests can add if they want it spicier. I think the chapatis were tiny and you do get 2 in a portion but still on a small side. The paratha was good but again I feel on a small side portion wise. The service was good and so was the music. The food was good and its worth a visit but bear in mind it's not cheap.
Be the first to ReplyVery Good and Very Spicy
The food here is very good and very spicy. The paneer is outstanding, fish and chicken dishes are good (though the chicken dish is low on meat and high on bones). The paratha was good, it is thin though a bit greasy. Service is good. Atmosphere could use an upgrade, though the setting suits market food.
Be the first to ReplyExcellent
best experience the food is so delicious. I visit there with my friends. all were happy. The atmosphere and management are fully satisfied. Highly recommended.
Be the first to ReplyOver hyped, over spiced!
We tried to get a reservation for months, and were so excited to get a spot last night. BUT, we were highly disappointed! We ordered Ragda Patties, tandoori trout, mutton curry and goat biryani. Each dish was a dhamaka (explosion) in the mouth, but NOT in a good way. Food was either too spicy or too salted. Ragda Patties and trout were soooo spicy, that my husband and I (who grew up eating spicy food) had our noses running! We saw people at other tables struggle too. The mutton, on the other hand, was over salted. The biryani was the only thing that was edible and enjoyable. The cocktails were average too. We have had much better modern Indian food in NYC. I would urge the chef to tone down the โexplosion.โ I like that Dhamaka is unapologetically Indian, but please donโt make it unbearably Indian!
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