At first glance, Tikka, which opened at 344 Lexington Avenue in the Murray Hill section of Midtown Manhattan about six months ago, looks like any other Manhattan eatery. A closer look, however, reveals its window display of Indian spices in small brass containers, a wood carving of Ganesha at the entrance, silver bell at the bar area and silk upholstery on the chairs, offering an unmistakable clue to the Indian cuisine served inside. Seviyan Shrimp, an appetizer with a mix of the East and the West. The restaurant serves Indian fare for its entrees, but when it comes to appetizers, innovation is evident. Chef Roshan Rego, who came to the U.S. in 1998.
People understand the nutritional value of crab meat.
I've given the crabs an Indian touch by adding spices like green chilies and coriander. In India, Rego said, soups are not extremely popular, and their range is limited to tomato soup or mulligatawny. Here, he said, he has attempted to expand the choice. The restaurant serves Indian fare for its entrees, but when it comes to appetizers, innovation is evident. It is rare to find restaurants serving Parsi food in Manhattan.