From Bombay to Brooklyn. That's how Corner Delhi in Park Slope describes itself. Chef/Owner Tariq Haq says the inspiration comes from the home cooking he grew up with from his Mum and Nani. Look for bold flavors in dishes like Lamb and Crispy Rice Balls with fire-roasted harissa; Sweet Potato and Garden Pea Samosas, and Curried Cauliflower Soup with tempered mustard seeds. From the stove comes Mushroom & Chickpea Marsala, as well as Tamarind Crusted Salmon. Malabar Shrimp Curry is prepared in the tandoor with garam masala, mango and aged basmati lemon rice. Old Delhi-Style Butter Chicken is served in a vine-ripened tomato cream curry with roasted masala mushrooms. Desserts bring Krishna's Chocolate Cake made with cardamom cream cheese and rose whipped cream. The space is casual yet elegant with exposed brick, marble tabletops and bar offering an interesting selection of beers on tap, along with wines by the glass.
- Thomas Rafael