Chef Sujan Sarkar's Indienne opens in New York on Thursday, May 28, at 515 West 38th Street inside Hudson Yards' Henry Hall, and it belongs on your short list if a nine-course Indian tasting menu at $195 is your format. The Chicago original earned its Michelin star within its first year and remains the only starred Indian restaurant in that city. New York is a harder room, but Sarkar arrives with a sharper credential than almost anyone who has attempted Indian fine dining at this price point in this city.
What Is Indienne New York and Why It's Already Making Noise
The Indienne New York opening is not a spin-off or a softened version of the Chicago concept. It is the same tasting menu format, three nine-course options, the same chef, the same design firm, transplanted into a 34-seat room that Mapa Mueller built out from the former Legacy Records space in under a year. The room moves through a golden ochre entry foyer, a lighter front dining room, and a main room wrapped in burgundy leather with hand-blown glass chandeliers. Holi-inspired paintings by Chicago artist Ken Andjulis appear in both locations, threading a visual connection between the two cities.
The 34-seat count matters. At two seatings a night, you are looking at roughly 68 covers on a busy evening, a tight number for a restaurant that will draw immediate attention from New York's food press and the Michelin inspectors who already know Sarkar's name. Reservations are live now, and the first weeks will fill fast. If you are planning around the opening month, book before the May 28 debut date generates its inevitable wave of coverage.
Hudson Yards is not an obvious neighborhood for a destination tasting menu, it skews corporate and tourist-facing, but the address inside Henry Hall, a luxury residential building, gives Indienne a different context than the mall-adjacent restaurants nearby. Sarkar is the first of three concepts opening in the building: British Indian chophouse Elder and cocktail bar Apas are both expected later in 2025. The play is a small hospitality cluster, not a standalone gamble.
Chef Sujan Sarkar's Michelin-Starred Tasting Menu Comes to Hudson Yards
Sarkar spent more than two decades in professional kitchens, including 12 years in modern European and French cooking, before pivoting to Indian cuisine. That background shapes the way Indienne's tasting menu is constructed: the technique is European in its precision, the ingredients and flavor logic are Indian. The result is a menu that moves from chaat-inspired openers into more composed mid-course dishes, then into protein-forward finishes.
The May menu opens with chickpea dhokla with mint and mustard, and oyster pani puri with passionfruit and cucumber. It moves into a scallop dish with ramp, corn raab, and caviar, alongside lamb shammi kebab with jicama. The format is nine courses across three tracks: meat and fish at $195, vegetarian at $175, and vegan at $175.
That pricing sits below Per Se and Le Bernardin at the top of New York's tasting menu market, and above the $150-range menus at places like Atomix, though Atomix holds two Michelin stars and a World's 50 Best ranking, so the comparison cuts both ways.
What Indienne offers that most of its Indian peers in New York do not is the full tasting menu commitment: no a la carte, no sharing plates, no hybrid format.
Sarkar has been direct about his ambition. "I want to be a true representation of Indian food in America, which can be on par with the top restaurants in the city and the country, and in the world," he said. He has also pushed back against the idea of Indian cuisine as a monolith: "We always try to change the perception about what people think about Indian food. It is not only Indian cuisine, but it is the cuisines of India, because there are so many micro cuisines." That framing shows up in the menu's structure, dishes draw from regional Indian traditions rather than defaulting to a pan-Indian greatest-hits approach.
For drinks, the kitchen repurposes byproducts into cocktails: a white Negroni of vetiver, gin, bitter bianco, and yuzu, or a milk punch with mango, rum, saffron, yogurt, and cardamom. Wine director Chris Farrell, formerly of Chicago's RPM Restaurants, built the wine list around small-production, minimal-intervention producers. Pairings run approximately $125, which is standard for a New York tasting menu at this level and brings the all-in cost to around $320 per person before tax and tip on the meat and fish menu.
How Indienne Compares to New York's Indian Fine Dining Field
New York already has a strong argument for the best Indian restaurant city in the United States. Unapologetic Foods' Semma holds a Michelin star and has built a following on South Indian cooking that does not soften for a Western audience. Vikas Khanna's Bungalow and Salil Mehta's Kebab aur Sharab Uptown are both serious operations. Houston's Musaafer and London's Ambassadors Clubhouse have both arrived recently, adding to a field that has grown considerably in the past three years.
Indienne's differentiator is the tasting menu format itself. Semma operates a la carte. Most of the other strong Indian restaurants in the city are built around sharing plates or a more casual ordering structure. Sarkar's nine-course format puts Indienne in direct conversation with the city's French and Japanese tasting menu restaurants, not just its Indian peers. That is a deliberate positioning, and it is the right one if the goal is a Michelin star in New York, which the inspectors award more readily to tasting menu formats than to a la carte rooms at the same price point.
The risk is that Hudson Yards is not the address that generates the kind of neighborhood buzz that drives repeat covers and word-of-mouth momentum. River North in Chicago is a dining destination with foot traffic and a local audience. Hudson Yards draws visitors and expense-account dinners. Whether Sarkar can build a loyal New York following from that address is the open question, and it is one that Elder and Apas, the two forthcoming concepts in the same building, will help answer by creating a reason to return to Henry Hall beyond a single tasting menu occasion.
How to Book Indienne at 515 West 38th Street Before It Fills Up
Reservations for the Indienne New York opening are live now. The address is 515 West 38th Street at 10th Avenue, Hudson Yards. With 34 seats and a tasting menu format that implies two seatings per evening, availability will compress quickly once the first wave of press coverage hits after May 28. The practical move is to book now for late June or July if the opening weeks are already gone.
The meat and fish tasting menu runs $195 per person; vegetarian and vegan menus are $175. Wine pairings curated by Chris Farrell are approximately $125. Budget around $320 to $340 per person before tax and tip on the full pairing menu, in line with what you would spend at a comparable one-Michelin-star tasting menu in Manhattan.
Dress expectations at a 34-seat tasting menu room with burgundy leather walls and hand-blown glass chandeliers lean smart casual to formal. This is not a drop-in dinner. The nine-course format runs two-plus hours, and the room is built for the pace. Groups of two work best in this format; larger parties should confirm availability directly, as a 34-seat room has limited flexibility for tables of four or more without advance coordination.
The longer story to watch is what Sarkar builds at Henry Hall across all three concepts. Indienne is the flagship and the credentialed anchor. Elder, the British Indian chophouse, and Apas, the cocktail bar, will determine whether this becomes a genuine destination within Hudson Yards or a single-visit tasting menu that diners check off and move on from. If the Chicago track record holds, a Michelin star in year one, sustained critical attention, and a concept that has now expanded to the most competitive dining city in the country, the answer is likely the former.
