Seasonal Indian · Flatiron
By Monty Khas, Anonymous Critic. Pays every bill.
Passerine opened on November 1, 2024, the first day of Diwali, in the former Sona space on East 20th Street in Flatiron. Owners Maneesh K. Goyal and Alvina Patel Buxani set out to build a seasonal Indian restaurant, one that cooks with what's fresh and leans on spices that come directly from family in India. It quickly became one of the city's most talked-about new Indian openings.
A new chef, a new menu
Passerine has started a new chapter. Executive chef Gaurav Bathla, who joined from Ambassadors Clubhouse, is leading what the restaurant calls a complete transformation, with an entirely new menu. That makes this a restaurant to visit with an open mind and a sense of curiosity.
The rooms
There are two ways to experience Passerine. The walk-in drawing room is a relaxed lounge for cocktails and snacks, and the dining room is set up for a full dinner. A private room can host up to 28, making it a strong option for celebrations.
What to eat
The new menu is still settling in, so ask your server what's in season. Early standouts named by the restaurant include the Bombay schmear, a playful starter with a Mumbai accent, and a Maine lobster roll. The crab dum biryani, cooked dum-style so the rice soaks up the sweetness of the crab, is the dish to share.
Expect the cooking to stay seasonal and creative, mixing regional Indian flavors with the best of local ingredients.
Before you go
Passerine serves dinner Monday through Saturday, with later hours on Fridays and Saturdays. Reservations are on Resy, and the drawing room takes walk-ins.
Why it matters
New York's modern Indian scene keeps evolving, and Passerine is part of that story: ambitious, seasonal and willing to reinvent itself. With a new chef at the stove, it's one of the most interesting Indian dining rooms to watch in the city right now.
The Quick Fix
What to order: Bombay schmear; Maine lobster roll; crab dum biryani; seasonal specials; a cocktail in the drawing room
Pricing: Upscale. Special-occasion territory.
Best for: Creative date nights, milestone dinners, private parties and diners who like to try the newest thing
How it compares: More experimental than Indian Accent; a seafood-forward contrast to Kebab aur Sharab; the newest chapter in NYC's modern Indian story
See where Passerine ranks: The Best Indian, Pakistani and Bangladeshi Restaurants in New York City: Our Top 10 for 2026
The food was always this good. We're just paying attention.