Indienne

Indienne New York opened May 28, 2026, on the second floor of Henry Hall at 515 West 38th Street, where Hudson Yards meets Hell’s Kitchen. Chef Sujan Sarkar, originally from Kolkata, built the concept in Chicago’s River North: Indienne opened there in September 2022, earned a Michelin star in 2023, and has kept that star in later guides. The New York room is the first of three Sarkar projects planned for the building; cocktail bar Apas and British-Indian chophouse Elder were still listed as later arrivals in opening coverage. New Yorkers may already know Sarkar from Baar Baar, the East Village modern Indian gastrobar he opened in 2017, before the wider ABV Hospitality map.

This is Manhattan tasting-menu dining, not a corridor thali. The house frames the food as progressive Indian fine dining: classical Indian flavors with European technique and plating, which Sarkar resists labeling as fusion. Designer Mapa Mueller shaped a sequence of rooms (ochre foyer into a burgundy-leather dining room); Chicago artist Ken Andjulis’s Holi-inspired paintings connect the two cities. An open kitchen puts the nine-course choreography in view. Book when you want a composed tasting night rather than Unapologetic’s shareable regional feast format nearby.

Full New York critic scores were still thin at desk write-up; The Infatuation had logged the opening without a scored visit. Opening coverage from Eater NY and The Hindu carries the early dish map: chickpea dhokla with mint and mustard; oyster pani puri with passionfruit and cucumber; scallop with ramp, corn raab, and caviar; lamb shammi kebab with jicama; desserts such as mango ghewar. The Hindu describes a nine-course book drawn from more than a hundred dishes tested in Chicago. Treat named courses as seasonal examples, not a permanent menu.

What is clearer is the format pitch. Three parallel tasting tracks (non-vegetarian, vegetarian, vegan) put plant-based diners in the same fine-dining lane as meat eaters, which is still uncommon at this price. Sarkar’s public comments stress regional “cuisines of India” over a single curry-house idea, and hospitality that tries to stay warmer than rigid tasting-menu theater. Chicago’s Michelin recognition travels as pedigree; it is not automatically a star for the Hudson Yards room until inspectors say so.