Dhamaka, inside Essex Market, cooks what its owners call the forgotten food of provincial India — home and roadside dishes from Rajasthan, Kashmir and the coasts that rarely appear on New York menus. Spices are ground daily, the heat is uncompromising, and the room is as loud as the cooking.
Look for goat neck biryani, gurda kapoora (kidneys and testicles in a dark masala), Kashmiri gosht chaamp, and paplet fry, whole pomfret crisp from the pan. The pre-order khad khargosh — rabbit cooked whole in the Rajasthani style, one per night — is the table's showpiece. The Michelin Guide gives it a Bib Gourmand and it remains on the New York Times list of the city's best.
Editor’s tip
Pre-order the khad khargosh when you book if you have a group — there is only one each night.
Make an evening of it — beautiful stops nearby
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Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.