NYC restaurant menu
Junoon menu
Junoon is in Flatiron District. Dishcover has indexed 54 dishes from its public menu.
When is Junoon open?
| Day | Hours |
|---|---|
| Monday | 17:30–22:00 |
| Tuesday | 17:30–22:00 |
| Wednesday | 17:30–22:00 |
| Thursday | 17:30–22:00 |
| Friday | 11:45–14:30, 17:30–22:30 |
| Saturday | 11:45–14:30, 17:30–22:30 |
| Sunday | 11:45–14:30, 17:30–22:00 |
What dishes are on the Junoon menu?
Accompaniments
- Daal Makhni — kidney beans, urad daal, butter, garlic
- Garlic Naan — garlic, cilantro $7.00
- GUCCHI PULAO — basmati rice, gucchi mushroom, green and black chickpeas, yogurt $12.00
- Hara Paratha — spinach, kale, green peas $7.00
- JUNOON SPICED NAAN — za'atar, paneer, gruyere $8.00
- Mint Raita $8.00
- Missi Roti $7.00
- Naan $6.00
- Pulao Basmati Rice $7.00
- Roti $6.00
- Yellow Dal Tadka — Masoor, channa, toor dal, green chili $18.00
Appetizer
- Eggplant Chaat — crispy eggplant, raita, tamarind chutney, red onion, chaat masala
- GHOST CHICKEN TIKKA — ghost chill marinated chicken thighs, smoked carrot-coconut puree, carrot & orange salad
- KURKURI BHINDI CHAAT — crispy okra, amchoor powder, raspberry chutney, raita, mango
- Mirch Pakora — shishito Peppers, whipped paneer and goat cheese, everything chutney
- PALAK SHAMMI KEBAB — spiced spinach patty, walnut radish chutney, watermelon radish, pickled red onion
- SMOKED MASALA RIBS — charcoal smoked pork ribs, vindaloo spice rub, pickled radish
- TANDOORI PANEER — garam masala marinated paneer, jam grape chutney, mango glass, endive salad
- TUNA PUCHKA — tuna, black salt, caviar, mint cilantro jaljeera, semolina puff
Dessert
- MA'S RICE PUDDING — Candied almonds, caramelized bananas
- MANGO KULFI — Alphonso mango, magic shell & aam papad
- SEASONAL SORBET TASTING — alphonso mango, coconut-cardamom & pink guav
- THE MUMBAI BAR — white chocolate-coconut mousse, pistachio kataifi, rhubarb sorbet
Desserts
- Mithai of the Day — today's feature dessert
JOURNEY THROUGH INDIA TASTING MENU | Whole table participation required
- 1st Course | Rajasthan “Saag Rota” — spinach sauce, missi roti crisp, mushrooms, truffles
- 2nd Course | Tamil Nadu “Uttapam 2 ways” — coconut chutney, seaweed caviar, gunpowder masala
- 3rd Course | Punjab “Baigan Bhartha” — pao stuffed with smoked eggplant, ghost chili aioli, grape chutney
- 4th Course | Uttar Pradesh “Galouti Kebab” — spiced goat patty, warqi paratha, walnut radish chutney, pickled onions
- 4th Course | Uttar Pradesh “Palak Shammi Kebab” — spinach & plantain patty, warqi paratha, walnut radish chutney, pickled onions
- 5th Course | Kerala “Squash Moilee” — crispy rice cake, Row 7 Seeds squash, mustard seed - curry leaf - coconut sauce
- 5th Course | Kerala “Uni Moilee” — crispy rice cake, uni, smoked trout roe, mustard seed - curry leaf - coconut sauce
- 6th Course | Nagaland “Duck & Ghost Pepper Curry” — 14 day dry-aged duck breast, ghost pepper curry
- 6th Course | Nagaland “Smoked Bamboo Shoot Kofta” — smoked bamboo shoot kofta, ghost pepper curry
- 7th Course | Flatiron, New York “Madison Square Park” — milk chocolate ganache, dark cocoa nib cake & vintage chai ice cream
- 7th Course | Flatiron, New York “Squash Cheesecake” — pumpkin squash mousse, cardamom crumble & kamalam sorbet
- or
Lentils-Breads & Accompaniments
- Chutney Tasting — three seasonal chutneys
- Naan or Roti
- Yellow Daal Tadka — masoor, channa, toor daal, green chili
Main
- ACHARI PANEER — mustard marinated paneer, delicata squash, panch phoron tomato sauce
- ASPARAGUS SAAG — spinach, kale, & mustard green sauce, white aparagus, ramps
- Bhindi Singhara — okra, water chestnuts, & fiddlehead ferns tossed with spiced onions & tomates
- BHUNA MURGH TADKA — smoked chicken & tomato mash, boiled egg, shishito peppers, pickled onions
- CHICKEN GASSI — boneless chicken, coconut, tamarind, red chili sauce
- DUCK TELICHERRY PEPPERCORN — dry-aged crescent Valley duck breast, tellicherry peppercorn sauce
- LAMB CHOPS — Tandoor roasted lamb chops, snap pea puree, fava beans $7.00
- MALVANI MAACHI — seasonal fish, cilantro, green chili, coconut curry, zucchini
- MUSHROOM XACUTTI — morel mushroom, maitake mushrooms, royal trumpet mushroom, Goan coconut & poppy seed sauce
- NADRU GHOST CHILI KOFTA — lotus root dumplings, saffron cashew & ghost chili sauce, cashew cranberry crumble
- NADRU GHOST CHILI KORMA — lotus root dumplings, saffron cashew & ghost chili sauce, cashew cranberry crumble
- SHANK LAL MAAS — baby goat shank, mathania chili, mustard, and yogurt sauce
- SHRIMP MOILEE — shrimp tempered in a mustard seed, curry leaf, coconut, tamarind sauce
PRESTIGE DINNER MENU | Whole table participation required
- Canapé — Beetroot Tikki with Mint Chutney & Samosa with Figs and Goat Cheese & Sev Puri Chaat
Small Plate
- TANDOORI OCTOPUS — grilled confit octopus, ghost pepper aioli, octopus & turnip bonda