Press 2018

Wine Advocate Weekend Pairings

Wine Advocate Weekend Pairings: Meze

“Everyone loves a good cocktail party. Summer heat waves makes a great excuse for noshing on Mediterranean fare like hummus, babaganoush, tzatziki and an assortment of kabobs.”

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Manhattan Digest

“I have been enjoying a major love affair with the Flatiron district for many years now in New York City. At the same time, my love affair with Indian cuisine has been lifelong and has no plans of stopping. Junoon, which combines both love affair elements (Flatiron meets Indian cuisine) may just been the best Indian restaurant I’ve ever been to… no joke. Here’s why.”

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Junoon in Flatiron May Just Be The Best Indian Restaurant I’ve Ever Been To


The Daily Meal

“Behind the bar at New York City’s Michelin-starred Junoon, mixologist Hemant Pathak works to complement the kitchen’s ambitious progressive Indian cuisine with equally exuberant cocktails that incorporate many of the same herbs and spices. The Daily Meal paid Pathak a visit to find out more about Junoon’s approach to spice and to learn how Pathak makes some of his signature cocktails.

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East End Taste

“Junoon, or “passion” in Hindi, is located just steps away from Eataly and Madison Square Park in the Flatiron District of Manhattan. Serving authentic yet elegantly modern Indian cuisine, the restaurant received the prestigious Michelin star the year it opened in 2010. This was our first visit to Junoon, a restaurant that offers a fine dining experience in their main dining room, and a more casual yet refined vibe in their front dining room, or Patiala Room, just opposite the bar.

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Junoon NYC,

https://www.elitetraveler.com/features/manzo-eataly-flatiron-collaborates-chef-akshay-bhardwaj-junoon

Elite Traveler

“Elite Traveler was established in 2001 and designed to serve the travel and lifestyle information needs of the elite affluent market and to assist in planning trips and making product choices. The publication is a lifestyle, fashion, and travel magazine dedicated specifically to those elite few to whom price is not an object. Focuses on family vacations, romantic hideaways, business travel, meetings and the consumption of luxury goods and services.”

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@eat_this_

“We are pleased to share that @eat_this_ (165k followers) posted a photo of Chef Akshay’s Manzo collaboration dish to Instagram.”

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A post shared by thepicurist (@thepicurist) on

Junoon Restaurant In New York is A Force In Indian Fine Dining

NowThis

“New York’s Junoon is making Indian cuisine a force in fine dining — and its executive chef, Akshay Bhardwaj, is only 24 years old. There are plenty of delicious dishes on the menu and they all start with the restaurant’s in-house spice room.”

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@thepicurist

“We are pleased to share that as a result of having digital influencer Chloe Wynne from @thepicurist (45.5k followers) attend the Manzo Chef Collaboration Media/Influencer dinner last week, she posted a photo of Chef Akshay’s Pappardelle with Ghost Chili Khorma, Asparagus, and Norwich Meadows Farm scallions to her Instagram account.”

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Pappardelle Ghost Chili Korma

Restaurant Hospitality Online

“Pappardelle with ghost chile khorma Manzo, located inside Eataly Flatiron in New York City, is extending its guest chef collaboration series. During the series, a local chef creates a dish incorporating ingredients from local farms and a portion of the proceeds from the month-long menu item goes to a local charity of the chef’s choice. This month, the restaurant is featuring an Indian-inspired pasta from chef Akshay Bhardwaj of Junoon. The dish is pappardelle with ghost chile khorma (a type of curry), asparagus and scallions from locally-based Norwich Meadows Farm. Bhardwaj has designated Grow to Learn NYC as his charity of choice.”

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Food52

“Guess what?? Manzo within Eataly Flatiron will be extending their guest chef collaboration series titled “From New York to New York”! Every month, a local New York chef will create a special dish using ingredients from local farms,”

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Pappardelle Ghost Chili Korma

THE BEST NEW DISHES TO TRY IN NYC THIS JUNE

Just Opened

“With so many chefs and restaurant owners joining forces and adding new items to the menu, there’s always something new to try in this city. In the food and drink world, a new month marks new dishes – this is our guide to the best to try this month…”

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Manhattan Digest

“Hosting an eclectic range of fruits, vegetables and meats, and pulling ideas from cuisines that range from Korea to Hawaii, Bowl & Blade might make for the most ambitious concept for a quick service outlet to come down the pipe in a while. “After working in fine dining world for the last 10 years, I wanted to take what I learned and bring it to a quick service,” explains founder-and-chef Adin Langille. “I wanted to make profit with great product.”

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Junoon NYC,

The Best Sweet Vermouth to Have on Hand at All Times

Restaurant Hospitality

“Akshay Bhardwaj wasn’t supposed to work in restaurant kitchens.

Bhardwaj is the son of Rajesh Bhardwaj, owner of Junoon, New York City’s only Michelin-starred Indian restaurant. He was supposed to go into business, like his father.”

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Time Out New York online

“Sure, you can order another round of tikki masala from takeout and delivery, but why stay in when you can spend a night out at some of the best Indian restaurants in NYC? Explore the country’s many regional specialties, found in fancy restaurants, cheap eats favorites or handheld snacks. Put down the phone and go out to the best Indian restaurants NYC has to offer.”

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The 15 best Indian restaurants in NYC

Rice Pudding: Junoon's Family Heirloom Recipe

Michelin Star Blog

“Creamy, aromatic, sweet and simultaneously savory, rice pudding is a ubiquitous dish in Indian cuisine, served everywhere from everyday dessert to special celebrations and offerings during prayer ceremonies. It’s also very, very tedious to make, requiring close monitoring as it boils—sometimes for hours at a time. Multiply that time by the amount of rice pudding necessary to feed a restaurant full of people, and it could conceivably end up being the only thing you serve. That’s why when chef Akshay Bhardwaj of one-Michelin-starred restaurant Junoon”

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OpenTable Blog

“The challenges are more behind the curtain than front-of-house — especially if it’s not an open kitchen — says 24-year-old executive chef Akshay Bhardwaj of New York City’s Michelin-starred Junoon. “A lot of Indian kitchens especially are more traditional when it comes to seniority and age, but I’ve been trying to break that barrier by bringing everyone together. It shouldn’t be about your age, but what you bring to the table,” he said.”

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Good Things Come in 3-0’s

Entertainment Tonight Online

“Jimmy Fallon learned how to make naan when he visited Executive Chef Akshay Bhardwaj at the Michelin-starred Indian restaurant Junoon in New York City on March 12. “I’ve been eating it for all these years and never knew how it was made. Thanks for the fun night!” the late-night talk show host captioned a video of his experience.” The item is also accompanied by Jimmy Fallon’s Instagram video post from Junoon.”

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Food Republic

“We reached out to Akshay Bhardwaj, longtime executive chef at famed NYC Indian fine eatery Junoon, to loan us his recipe for the spiced cheese naan we just can’t get enough of. Thankfully, Chef Akshay believes that cheese naan recipes belong to everyone.”

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In The Know

“In The Know” is a viral video social brand through AOL that gets 600M+ VVs across platforms every month. The Facebook page currently has 1.8 Million Followers and 2 Million People that “Like” the page. The video highlights the restaurant’s Game of Thrones inspired cocktail menu”

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The Best Sweet Vermouth to Have on Hand at All Times

Supercall

“The Best Sweet Vermouth to Have on Hand at All Times.” The story gives an overview of a variety of sweet vermouths and why certain mixology experts/bartenders like that specific vermouth. Under the “Martini Riserva Speciale Rubino” section, the story mentions:

“Martini Rubino is my favorite sweet vermouth because it is made with Nebbiolo Italian grapes which are bright and rich,” says Hemant Pathak of Junoon. “It is rested in Tino oak casks for two months, giving it time to fully marry. [And it is] crafted with three different types of artemisia [bitter, herbaceous plants] which combine perfectly with the Martini Bitter for a fantastic Negroni, which is my favorite.”

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BRIDES

“Wedding planning isn’t just about walking down the aisle; it also means planning a rehearsal dinner just before the big day. Even if you skip out on an engagement party, hate the idea of a bridal shower, and want to swap out bachelor and bachelorette parties in favor of a buddymoon, this is one tradition you shouldn’t miss according to event planner Jung Lee, co-founder of New York-based event planning and design production firm FÉTE.”

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19 NYC Restaurants for Your Rehearsal Dinner