Veerays, the new Indian speakeasy in Midtown, is the brainchild of Michelin-starred Chef Hemant Mathur, restaurateur Sonny Solomon and Chef Binder Saini. Blending traditional Indian flavors and drawing inspiration from the roaring 1920s, Veerays brings a new perspective to Indian cuisine. “I wanted to do something different than what everybody else is doing,” Solomon said. “The best way to describe this place is sexy and sophisticated with Bollywood beats.”
Solomon honed his skills under culinary giants such as Jean-Georges Vongerichten, Daniel Orr, David Burke and Geoffrey Zakarian. His past ventures like Kurry Qulture, Tulsi and Veeray da Dhaba have been critically acclaimed, and with Veerays, he sets the bar even higher. In collaboration with Mathur, the first Indian chef in the U.S. to earn a Michelin star, Solomon aims to provide an unparalleled dining experience where exotic Indian flavors meet the glamor of the Prohibition era.
At Veerays, the interior was designed by the visionary architectural duo Vinciane Albrecht and Anne Carcelen, co-founders of OulipO architecture studio, and cultivates an ambiance that transports guests to the era of Prohibition. The blend of old-world elegance with contemporary touches creates a captivating atmosphere, enhanced by the luxurious materials used throughout the space. From red velvet booths to cognac leather to brass and mahogany, the space vibrates with the essence of Art Deco yet feels modern and fresh. The lamps, designed and crafted by Maison Paul Bonnotte, further elevate the setting. Each light fixture, created from noble materials such as brass, stone and leather, exudes the ambiance of the 1920s.
Chef Hemant Mathur has crafted a menu that pays homage to traditional Indian cuisine while embracing the spirit of the 1920s. The menu starts with a selection of “Swanky Starters,” including Avni’s Prohibition Bhaji, a vegetable curry cooked in tomato gravy with a soft pav roll, and Vintage Rajasthani Sule, lamb marinated with fiery red chilies, Indian spices, kachri and hung yogurt. As well as dishes like Bootlegger Bison, a modern take on a South Indian pepper fry, all reflecting this fusion of old and new.
The menu offers an array of “Showstoppers” that promise to dazzle diners. The Rogan Josh, slow-braised lamb shank with Kashmiri chilies and Duck Vindaloo, with caramelized onions and coconut rice, are just a few highlights. Tandoor-grilled meats, labeled as “Prime Picks,” include The Don’s Lamb Chops served with pear chutney, a specialty of Chef Hemant. For those who crave the classics, the Retro Style section includes beloved dishes like Madame Makhani, a traditional butter chicken or paneer in a rich tomato fenugreek sauce. No Indian meal is complete without naan, and Veerays offers creative takes on the classic bread with flavors like Rosemary & Mint and Coconut Naan.
The “Giggle Water” cocktail menu is a tribute to the Prohibition era, with classic 1920s drinks named after infamous gangsters. The Diamond Joe, a refreshing take on the French 75, and Charles ‘King Solomon, a modern Sidecar, are just two of the options.
To conclude the meal on a sweet note, Veerays’ dessert offerings are as imaginative as the main courses. The Masquerade Ball features gulab jamun in a rich rabri sauce, while A Killer Cake offers layers of decadent chocolate indulgence. Solomon’s main goal is to leave diners in a state of happiness, and although the food is exceptional, he also wants to exude a sense of playfulness. “It’s not just a ‘fine dining’ Indian restaurant. It’s a ‘fun dining’ Indian restaurant,” he said. veerays.com
