Michelin-Recognized ARoqa Launches New Offerings
Photo : Beverage Director Prasad Pawar
India-West Staff Reporter
NEW YORK, NY – Michelin-recognized aRoqa is the culmination of Owner Monica Saxena’s life journey from India to California—where she was Senior Program Manager at Qualcomm managing end-to-end semiconductor chip programs in Los Angeles—to New York and opening aRoqa in 2017, now in its 7th year.
Her vision for aRoqa has always been to create an elevated Indian dining experience featuring small plates allowing guests to taste multiple dishes paired with a refined, Indian-inspired cocktail menu by Beverage Director Prasad Pawar.
Executive Chef Munny Passi, who comes from a family of restaurateurs in India, began working in his father’s family restaurant at the tender age of 13 and it was there he learned the techniques of Indian cooking from many of the country’s regions. He left India for England, working in traditional Indian restaurants throughout London. He then made his way to New York and has made aRoqa his home, a press release said.
To help elevate an ever-evolving experience, Saxena has brought back Beverage Director Prasad Pawar, who also helms the bar at Michelin-Starred Vestry, by Shaun Hergatt. Pawar’s new cocktail menu is inspired by his Indian roots, utilizing spices and herbs uncommonly used in American cocktails. His creations implement all house-made juices and syrups, showcasing fragrant and aromatic options that complement dishes emanating similar spices and profiles such as: Marigold and Smoke, Vodka infused with saffron and vanilla, fresh turmeric cordial, ginger juice, and habanero tincture. Additionally, a modest menu of Mocktails will showcase refreshing options which utilize Seedlip non-alcoholic spirits.
As 2023 has been declared the International Year of Millets by the United Nations, Chef Munny and Saxena, on the request from the Cultural Department of the Indian Consulate, have added brunch items to honor this with a selection made of Ragi, or finger millets, with ragi flour, lentils, rice crepes served with sambhar “lentil and tomato soup,” with a side of coconut kaffir lime chutney and sundried tomato chutney; and Khichdi made with whole millet, lentil and rice tempered with crispy brown onions and side of cilantro chutney and plain yogurt.
For more: aroqanyc
