Houston's Michelin-starred Indian restaurant Musaafer expands to New York City

The opulent dining room of Musaafer's second location in New York City.

Musaafer opened in Houston five years ago with a lavish dining room; now the restaurant is bringing its elevated Indian cuisine to a new location in New York City.

Musaafer, which became one of the first restaurants in Houston to be awarded a star in Michelin's inaugural Texas guide, will open in the historic Hope Building in TriBeCa, 131 Duane Street on Monday. It will bring the same wow factor of the Houston location to New York City with a space that explores three distinctive concepts in10,000 square feet spread over two levels.

Musaafer worked with Delhi-based Chromed Studio on the design. Customers are instantly transported to India with towering marble walls at the entrance and patterned glass inspired by the Hawa Mahal, an ornate arrangement of windows and balconies from which noblewomen used to sit and observe the outside world. They took inspiration from iconic landmarks like the Taj Mahal. Indian patterns and antique pieces adorn the walls throughout, and lotus flower chandeliers hang from the ceiling.

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The showstopper is an all-mirror, semi-private dining area named Sheesh Mahal, The Palace of Mirrors. It features thousands of tiny, reflective hand-cut pieces of mirrors are arranged in intricate patterns and against angular, edgy architecture to refract the light.

"When we first imagined bringing Musaafer to New York City, we were excited to introduce our artistry to new audiences,"

said CEO Mithu Malik in a statement. "The name Musaafer was taken from the Hindi and Urdu word for ‘traveler,' and we can think of no better place to take the next step than here, where the city's energy and shared appreciation for memorable experiences will match and enhance the essence of Musaafer."

Dishes that are favorites among Houston customers will be offered at the new location, such as the lychee ceviche, Mithu's coriander shrimp, beef vindaloo and the butter chicken experience. Special dishes on the New York menu include Nihari Birria Taco (slow-cooked pulled lamb shank, Indian cheddar, red onion, and bone marrow consommé), Chaanp (lamb chops, coriander, chili, crème fresh, and beetroot dust), and Khasi Black Sesame Cod (Khasi black sesame, white miso, ginger congee, bok choy, crispy shallot, and golden garlic).

"At Musaafer, we strive to reinvent what Indian cuisine can be. India is vast and multicultural, and our menu reflects and honors that diversity," said corporate chef Mayank Istwal in a statement. "Every dish tells its own story, and throughout my journey, I have met everyone from generational home cooks to professional chefs and artisans, and I bring their stories to you. Musaafer is indebted to that history, and we are dedicated to spotlighting the playfulness of Indian cuisine through our blend of tradition and modernity."

The cocktail program will feature inventive concoctions like the Truffle Master, made with Milagro Blanco fat washed with truffle oil, Lapsang Souchong tea cordial, Amontillado sherry, Imitation Tonka mist, and magic jelly. Or the Bombay Velvet with Hendrick's gin, lillet blanc, kewra flower water, lime, and basil, served in a bespoke teacup.

Musaafer is not the first Houston-born Indian restaurant to make a go of it in New York City. Pondicheri, owned by Houston Chronicle cooking columnist Anita Jaisinghani, had a second location there until 2020; it was positively reviewed by The New York Times and other outlets.