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Devi 8 East 18th Street New York, NY 10003 • 212-691-1300 |
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Cuisine Neighborhood Features Reservations Parking Payment Methods Private Rooms Hours Dinner Nightly |
Devi Dinner Menu First Courses and Sides Bombay Bhel Puri (rice puffs, tamarind, mint, tomatoes and onions) - 6 Sprouted Mung Chaat (sprouted mung bean salad, roasted papadam) - 9 Sweet Pepper & Onion Bruschetta – 10 Trio of Samosas (spinach & goat cheese, ground lamb & pecorino and potato & peas) – 9 Manchurian Cauliflower (Indo-Chinese style) - 10 Lamb-Stuffed Tandoori Chicken (tandoor-grilled, pickling spices) – 12 Salmon and Crab Croquettes (green chile pickle chutney) - 12 Spicy Shrimp or Veal Brain and Veal Liver Bruschetta - 12 Jackfruit (Kathal) Biryaani (potatoes and whole spices) - 17 Shrimp Biryaani - 21 Naan (plain or garlic) or Roti - 5 Spiced Crab or Ground Lamb & Pecorino Kulcha - 11 Onion-Parmigiano or Spinach & Goat Cheese or Green Peas-Pecorino Kulcha - 7 Sides Karele Ka Raita (crispy bitter melon, yogurt sauce) - 6 Yellow Daal or Daal Makhani - 11 Devi’s Curry Leaf and Green Chile Ribbon Fried Potatoes - 10 Saag (paneer or fresh sweet corn) – 10 Trio of Southern Rices (yogurt, tomato and mint) - 9 Plain Basmati Rice – 6 Butter Chicken (Chicken Tikka Masala) – 12 Kachumbar Salad with Crispy Sesame Paneer - 12 Main Courses Vegetarian Paneer Stir-Fry (Indian cheese, sweet peppers, Vidalia onion) - 15 Abha Aunty’s Baingan (baby eggplant, sweet & sour tomato-tamarind sauce) - 15 Kararee Bhindi (crispy tangy okra salad, tomatoes and red onions) - 15 Matar Kee Poori aur Tarkari Wale Aloo (puffy pea bread, spiced potato curry, raita) - 20 Parwal Kee Sabzee (Indian wax gourd, red onions, tomatoes & mint) - 16 My Sister’s Favorite Corn Curry - 15 Karele Ka Salad (crispy tangy bitter melon salad, red onions & tomatoes) - 16 Seafood Parsi Halibut “Paatra Ni Machi” (mint coconut chutney, lemon rice) - 26 Amritsari Fried Fish & Chips (wild salmon, Devi’s curry leaf potato fries) - 25 Goan Spicy Prawns (yogurt rice, spicy Balchao sauce) - 28 Tandoori Prawns (pomegranate marinade and mint rice) - 28 Poultry Farm-Raised Andhra Chicken Curry - 21 Chicken Charlie (Bombay style chicken curry) - 21 Farm-Raised Basil Chicken (coconut chutney, tomato rice) - 22 Turkey Kaa Keema (minced turkey, mint and spinach) - 21 Meat Tandoor-Grilled Lamb Chops (pear chutney, curry leaf potatoes) - 31 Haleem (beef, oats and lentil porridge, onions, ginger, chiles, cilantro and raita) - 28 Curried Steak Frites (tandoor-grilled beef, Devi’s curry leaf potato fries) - 29 Shammi Kabab (almond-stuffed Lamb patties, kulcha, raita) - 22 Tasting Menu Sprouted Mung Chaat sprouted mung beans, tomatoes, onions, tamarind and mint chutneys, papadam ____________ Grilled Scallops roasted red pepper chutney, Manchurian cauliflower, spicy bitter-orange marmalade ____________ Lamb-Stuffed Tandoori Chicken yogurt-mint chutney or Idly Upma mint-coconut chutney, tomato chutney ___________ Parsi Halibut “Paatra Ni Machi” mint-coconut chutney, tomato rice or Amritsari Fried Fish & Chips wild salmon, Devi’s curry leaf potato fries ____________ Tandoori Prawns pomegranate marinade and mint rice ____________ Tandoor-Grilled Lamb Chops sweet & sour pear chutney, curry leaf potatoes ____________ Emperor’s Morsel (Shahi Tukra) crispy saffron bread pudding, cardamom cream, candied almonds or Pistachio Kulfi Indian ice cream, candied pistachio, citrus sorbet ____________ Sixty Dollars One Hundred Dollars with Wine Pairing
Executive Chefs: Hemant Mathur and Suvir Saran; Pastry Chef: Surbhi Sahni Vegetarian Tasting Menu Bombay Bhel Puri rice puffs, tamarind, mint, tomatoes and onions ____________ Aloo Chaat crispy potatoes, tamarind and mint chutneys, lemon juice, cilantro, chaat masala ____________ Samosas spinach and goat cheese, potato and pea ___________ Idly Upma mint-coconut chutney, tomato chutney or Manchurian Cauliflower spicy garlic infused tomato sauce, scallions ____________ Matar Kee Poori aur Bhaji puffy pea bread, spiced potato curry ____________ Jackfruit (Kathal) Biryaani basmati rice, potatoes and whole spices, kararee bhindi, raita or Abha Aunty’s Baingan baby eggplant, sweet & sour tomato-tamarind sauce, parwal kee sabzee, yogurt rice ____________ Emperor’s Morsel (Shahi Tukra) crispy saffron bread pudding, cardamom cream, candied almonds or Pistachio Kulfi Indian ice cream, candied pistachio, citrus sorbet ____________ Sixty Dollars One Hundred Dollars with Wine Pairings
Executive Chefs: Hemant Mathur and Suvir Saran; Pastry Chef: Surbhi Sahni
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