Junoon

The story

Junoon in New York City: Contemporary Indian Dining with a 2026 Michelin Recommendation

Junoon sits at 19 W. 24th St. in New York City, serving contemporary Indian cooking that earned a Michelin Recommended listing in 2026. The restaurant describes its aim as an authentic but elegantly modern take on Indian food, with the kitchen working from traditional and regional cuisines.

Cooking with traditional roots

Restaurateur Rajesh Bhardwaj opened Junoon to share the food of his native India with an international audience. The menu moves between familiar and newer ideas. Tandoori paneer comes with jam grape chutney and a mango glass, while smoked masala ribs carry a vindaloo spice rub. Mushroom xacutti pairs morel and maitake with a Goan coconut and poppy seed sauce, and shank lal maas, a baby goat shank with mathania chili and yogurt, anchors the richer end of the list.

Wine, cocktails and dessert

Wine Spectator awarded the wine program its Best of Award of Excellence in 2015. The list is built to suit Indian food, with classic old world bottles set beside newer world selections. The cocktail program uses classical technique alongside locally farmed fruit, herbs, and Indian spices and teas, with drinks designed to pair course by course. Desserts follow the same idea, such as mango kulfi made with Alphonso mango and a plate of rice pudding with candied almonds and caramelized banana.