A second outpost of the opulent Houston-based Indian concept, Musaafer, is coming to 133 Duane Street in Tribeca’s historic Hope Building. It is currently under construction with no grand opening date yet, says Nicholas Simon, a media relations representative for Musaafer.
The 25,000-square-foot mixed-use structure was built in the 19th century and was recently restored by Architect Jonathan Schloss. Musaafer will have a second home here thanks to the Dubai-based hospitality group, The Spice Route Co., which was spearheaded by husband-and-wife duo Mithu and Shammi Malik. The hospitality group has over a dozen concepts around the globe, however Musaafer is its first and only in the country currently. It opened in Houston in 2019, and its New York liquor license is currently under review by Manhattan Community Board One.
The duo told Tribeca Citizen last year that this location will offer Omakase-style Indian cuisine but What Now New York could not confirm if this is true. However, its Executive Pastry Chef, Ruchit Harneja, did confirm that the menu will be a bit different from Houston.
The fare of its flagship was inspired by a 100 day journey the two chefs of Musaafer, Mayank Istwal and Harneja, took across all 29 states of India. The duo were on a distinct mission to capture the rich cultural diversity of India and its cuisine. In fact, Musaafer translates to traveler in multiple languages. The decadent decor of Musaafer will definitely make you feel like you’re dining in a historical palace.
Its Houston menu has but is not limited to bar tapas like paani puri made with spiced potatoes and chickpeas ($16) and chapli smash burger made with beef or soy meat, sweet onions and smoked paprika emulsion ($24), to its a la carte with seafood like Mithu’s Coriander Shrimp with coconut, cilantro, shallots, curry leaf and copra pav, meat like Brisket Bao like balchao, skillet white onion, radish and aioli, vegetarian options like Paneer with paneer tikka, cottage cheese sashimi, lentil roti, beetroot chutney and paneer papad, chicken like Manglorian Chicken Curry with moringa dosai crisp and pickled mango emulsion, and sides like Bhindi with stuffed okra, freeze dried okra and habanero emulsion.
It also has upscale cocktails, as well as a wine and beer menu, made by Mixologists Himanshu Desai and Yangdup Lama, ranging from its Bombay Velvet with Hendrick’s Gin, Lillet Blanc, kewra flower water, fresh lime juice and fresh basil ($18) to its Zaffran 2.0 with Tanqueray rangpur pin, organic garlic honey, fresh lime juice, cardamom and allspice bitters ($20).
