Cloves Indian Cuisine is the newest addition to Owner Syed Haider’s portfolio of Indian restaurants spread across New York City. Originally from Pakistan, Haider’s journey led him to pursue a degree in Political Science at Oxford University in England. It was during this time that he became immersed in London’s Indian dining scene, developing an interest in the restaurant industry and finding a passion he would decide to pursue upon his graduation.
In the late 80s, Haider moved to NYC, beginning his culinary career at the Bombay Palace, owned by his mentor Sant Singh Chatwal (Dream Hotel Group). After his tenure at Bombay Place, he assumed the role of general manager at Sapphire Indian Restaurant, expanding his knowledge of restaurant management and menu and wine list development. With this experience, Haider then launched his first restaurant, Jaz in Hell’s Kitchen, followed by the fast-casual Forest Hills Indian Cuisine.
To bring his vison for Cloves Indian Cuisine to life, Haider has partner with Co-Owner Abdul Rocky and Consulting Chef Vijay Bhargava, previously Executive Chef at Raga Indian Restaurant Midtown. Ashish Negi will serve as Chef de Cuisine, formerly of Utsav and will execute the extensive menu of Northern Indian fare and beloved Indian favorites.
The menu begins with Appetizers, including: Lasuni Gobi, cauliflower florets batter-fried and drizzled with garlic sauce; and Paneer Tikka, chunks of house made cottage cheese marinated in Indian spices and cooked in a clay oven.
The main courses on the menu are grouped into varieties of Tandoor, Lamb and Goat, Chicken, Seafood, and Vegetarian, providing a diverse selection of regional dishes for each category. Highlights include: Saffron Shrimp, jumbo shrimp marinated in yogurt, saffron and spices, cooked in the clay oven; Fig Lamb, lamb cooked with dry fig, straw potatoes, and Cloves’ signature blend of spices; Chicken Shahi Korma, a rare recipe of korma that sees chicken braised in a cashew-almond sauce; and Daal Makhani, black lentils simmered with curry leaves and spices.
To accompany the main courses there is large selection of Naan, each made fresh to order in the tandoor oven, including: Peshawari Naan, a sweet naan made with almonds, raisins, and coconut stuffing; and Aloo Paratha, whole wheat bread stuffed with spiced potatoes; along with more classic and innovative naan selections.
Also available are Basmati Rice dishes: Vegetable Biryani, basmati rice with fresh vegetables, nuts, and caramelized onions, seasoned with saffron; and Goat Biryani, baby goat cooked with basmati rice, herbs, and spices.
Rounding out the menu are Desserts such as Gulab Jamun, an Indian dessert made with dry milk and cooked in honey syrup; and Kheer, a traditional north Indian rice pudding made with Basmati rice, sugar, and full fat milk.
Haider has curated a robust wine program, that highlights approachably priced selections from Italy, France, and California. There is also a martini menu and a full bar set to serve classic cocktails.
The restaurant’s interior features a large dining room with sleek, clean lines and sparkling surfaces. The tables are dressed in crisp tables clothes and decorated with fresh flowers. The space is also available for private parties and events for up to 60 people.
Conveniently available for pick-up and delivery on DoorDash and UberEats, Clove offers $14.95 lunch boxes with a choice of chicken or lamb and a side of vegetables, lentils, rice, and Naan. A Buffet lunch special is coming soon.
Cloves Indian Cuisine is located at 66 Madison Avenue, New York, NY 10016.
