He Wi

3 weeks ago

"Really good food, service was unfriendly, place was nicer than in photos. Lots of choices that are ‘not common’. If you want to go for something other than butter chicken, korma, madras, and vindaloo, this is the place. We ordered one chicken with green chili and coconut (so refreshing and creamy at the same time, just yum!) and one lamb biryani (this was good as expected but the raita (yogurt dressing) was what elevated it). For deserts we ordered two things: kheer and I don’t remember the name. Even for desserts, they had uncommon ones too. If you’re feeling adventurous, come here. Service was not unfriendly and very quick! Price was reasonable!"

Jeffer Sonian

5 months ago

"My Indian friends brought me to their favorite restaurant for lunch. As soon as we sat down everyone is handed a tablet with a live menu. Very cool. There is a huge selection on the lunch menu. Lunch includes your selection plus veggie of the day (aloo chole), Dahl, rice and naan or roti. Plenty of vegan and veggie options. We had mixed grill, aloo gobi, chole, salmon tandoori and paneer madras. Everything was absolutely scrumptious. Highly recommended."

Anil Singh

6 months ago

"A wide variety of Indian dishes. I was quite impressed with the digital menu presented on tablets. I wanted to try everything, but we settled on the samosas, lamb kebabs, dal me kala, garlic naan, and murgh butter masala. All excellent dishes. The mango lassi was sweet but not overpowering. All in all, it's a great restaurant."

Daniel Stepel (The last Baby Boomer)

9 months ago

"A Royal Feast, with a Few Bumps Along the Way Let’s be clear: Indian food in New York is a battlefield. A relentless, chaotic, spice-laden warzone where only the strong survive. And Chote Nawab? It fights the good fight. Nestled in the heart of Curry Hill, this unassuming spot serves up bold, unapologetic flavors that can transport you straight to the streets of Lucknow—if only for a moment. The galouti kebab is the first thing you should order. A dish with history, once crafted for toothless Nawabs who still craved the indulgence of rich, spiced meat. Here, it melts—actually melts—on the tongue, each bite a whisper of cinnamon, clove, and smoke. Paired with a delicate ulte tawa paratha, it’s a testament to the kitchen’s skill. The biryani arrives in a tightly sealed pot, fragrant steam escaping as it’s cracked open. The rice is well-spiced, layered with saffron and the deep warmth of cardamom, but it leans a little too wet, missing that elusive balance of fluffiness and density that makes great biryani a spiritual experience. Good? Yes. Transcendent? Not quite. The lamb chops? A thing of beauty. Charred, fatty, perfectly cooked, the kind of dish you pick up with your hands because a knife and fork feel like an insult. Spiced yogurt clings to the meat, a crust of heat and tang that’s meant to be devoured. Service is… let’s call it “relaxed.” This is not a place for the impatient. Dishes arrive when they arrive, and sometimes that means a gap long enough to question your life choices. But then the food lands, and all is forgiven—mostly. Chote Nawab is not a temple of fine dining, nor does it try to be. It’s loud, it’s imperfect, but it’s also deeply satisfying. A meal here is a journey through the heat and soul of North India, with a few bumps along the road. Four stars, with a knowing nod to the power of spice, smoke, and history. Would I return? Absolutely. Would I demand my biryani be just a little drier next time? Without a doubt."

BougieBellyB

a year ago

"Went here on a Friday in the early evening with a pulsd deal. We had a reservation but if you're just coming in for a meal, you don't need one. The place was not busy around 6pm on the Friday we came. The service was attentive, the food was absolutely outstanding and the pricing was decent for NYC. My only complaint was that the non-rice entrees do not come with a side of rice, so you have to order it separately, which does increase the cost of the meal. Still worth it because everybody was so flavorful and my chicken korma was so unbelievably tender. Excited to go again!"