Nadru Kofte Handi: Kashmiri Lotus Root, Homemade Cheese, Red Bhutan Rice, Cashew Nuts, and Cardamom
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Nadru Kofte Handi: Kashmiri Lotus Root, Homemade Cheese, Red Bhutan Rice, Cashew Nuts, and Cardamom
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Nadru Kofte Handi: Kashmiri Lotus Root, Homemade Cheese, Red Bhutan Rice, Cashew Nuts, and Cardamom
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Nadru Kofte Handi: Kashmiri Lotus Root, Homemade Cheese, Red Bhutan Rice, Cashew Nuts, and Cardamom
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Monkfish Tikka Tandoor: Hung Yogurt, Serrano Chilies, and Mustard Seed Puree
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Monkfish Tikka Tandoor: Hung Yogurt, Serrano Chilies, and Mustard Seed Puree
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Monkfish Tikka Tandoor: Hung Yogurt, Serrano Chilies, and Mustard Seed Puree
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Monkfish Tikka Tandoor: Hung Yogurt, Serrano Chilies, and Mustard Seed Puree
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Duck Tellicherry Peppercorn Handi: Tellicherry Peppercorns, Garlic, Curry Leaves, and Tamarind
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Duck Tellicherry Peppercorn Handi: Tellicherry Peppercorns, Garlic, Curry Leaves, and Tamarind
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Duck Tellicherry Peppercorn Handi: Tellicherry Peppercorns, Garlic, Curry Leaves, and Tamarind
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Duck Tellicherry Peppercorn Handi: Tellicherry Peppercorns, Garlic, Curry Leaves, and Tamarind
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Lamb Shank Handi: Braised with Onion, Tomato, Yogurt, and Junoon Seven Spice
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Lamb Shank Handi: Braised with Onion, Tomato, Yogurt, and Junoon Seven Spice
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Lamb Shank Handi: Braised with Onion, Tomato, Yogurt, and Junoon Seven Spice
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Chef Vikas Khanna of Junoon – New York, NY
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Chef Vikas Khanna of Junoon – New York, NY
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Chef Vikas Khanna of Junoon – New York, NY
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Sommelier Scott Carney of Junoon – New York, NY
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Sommelier Scott Carney of Junoon – New York, NY
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Junoon – New York, NY
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Junoon – New York, NY
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Junoon – New York, NY
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Junoon – New York, NY
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Chef Vikas Khanna and Sommelier Scott Carney of Junoon - New York, NY
Photo: Shannon Sturgis | June 2011
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