The Taj Mahal might be thousands of miles away from New York, but with the opening of Musaafer, a touch of the famed mausoleum is just as far as a trip to TriBeCa.
Musaafer, which established itself in Houston’s dining scene in 2020, has opened its second location in New York as an anchor tenant inside the revitalized Hope Building. The Indian fine dining restaurant, led by founders Mithu and Shammi Malik and corporate executive chef Mayank Istwal, was awarded a Michelin star in 2024.
Related Articles
Shortly after opening in Texas, the team was approached about bringing their concept to the Hope Building. The building’s landlords had sent agents and friends to dine covertly in its quest to find an anchor hospitality tenant with staying power, and everyone returned with rave reviews. The Musaafer team signed the lease in 2022, and started construction on the space in 2023.
“We had thought when we came from Dubai to open the restaurant here [in Houston] that, OK, New York is your ultimate game, because it’s the food capital of the world,” says Shammi. The duo initially set their sights on cities where there was a void in the dining scene, “whereas New York still had a lot of good Indian restaurants,” he adds. “But then, as fate would have it, we went and we saw this location [in New York].”
You May Also Like
The team enlisted Chromed Studios, who worked on the Houston space, to help bring their maximalist interior concept to life in New York. The decadent dining room, inspired by the Taj Mahal and other prominent landmarks, emphasizes Indian art and architecture, with design contributions from Indian artisans. “ It had to be chic, it had to be slick, it had to be over the top to a level where it could be relatable,” says Mithu.
The dining room features two levels and three distinct spaces, as well as a subterranean bar that will open at a later date. Design details include marble walls and vaulted ceilings, lotus flower chandeliers, hand-painted wall murals and ornate patterned inlays. The aesthetic is majestic and aims for a transportive wow-factor. The restaurant’s semi-private dining room, coined “Sheesh Mahal, The Palace of Mirrors,” features thousands of intricate hand-cut mirrors arranged in patterns.
“ The vision that we had, making it come to life has been a journey and a lot of time,” Mithu adds. “Everything has been painstakingly designed in terms of details working with local artisans; multiple trips to India, because everything that you see in this space was actually handcrafted in India, custom-made for us especially, and then it was shipped over and fitted here.”
Chef Istwal was tasked with crafting a menu that would complement the grand details of the space.
“Musaafer means ‘a traveler,’” says Istwal, who was inspired to represent the 28 states of India, with their various cuisines and geographies. The chef embarked on a 100-day journey around India while developing his initial menu concept. “ The entire cuisine is based on a journey to celebrate India,” he continues. “Every 10 kilometers, the taste of food changes people, how they look changes. So it was a challenge to bring that diversity under one roof.”
The menu at Musaafer changes seasonally, driven by the availability of different spices. “ The spice box in the kitchen should also change with the season, because every spice has its own nature,” he says, adding that the concept is rooted in the philosophy of Ayurveda. “ It was a responsibility, how we capture the authentic flavors of the food,” adds Istwal. “And not compromising on it at all, but also elevating it by putting a lot of textures into the food.”
Dishes include Houston favorites like Mithu’s Coriander Shrimp, inspired by a family recipe with coconut, turmeric and curry leaf; beef vindaloo with roasted sesame, and Butter Chicken Experience. New York-specific dishes include the Nihari Birria Taco and Khashi Black Sesame Cod, and desserts are elevated to main billing with sculptural options like the Mishti Doi, which features yogurt fashioned into mushrooms and plated within a lush pistachio-grounded landscape.
Anticipation was high shortly before the restaurant opened its doors in late August.
“We’ve over the last five years built up a decent amount of fan following from New York,” says Shammi. “A lot of New Yorkers that have been to Houston, they’ve been just waiting, waiting and waiting.”
And at last, their wait is over.