| |  | Sangam | | | “At this bare-bones, six-table spot, the biryani?one bite of which elicits an exquisite, well-balanced heat?is the thing, made with freshly ground spices.” —nymag | | Cuisine: Indian |
| |  | | Posts (7) | |
| | | | | | Sangam is the no-longer-recently-opened-and-therefore-not-really-hot-news biryani joint in Greenwich Village. Of course I meant to write about it months ago…. The samosa is average, oily, but the vegetable biryani, flecked with long green beans, carrots, and cubes of potato, tastes surprisingly li... Read More | | | | | | Biryani is classified as any number of spiced South Asian rice dishes, heavily spiced, and layered with meat—often chicken, lamb, or beef. The biryani at Sangam, a new hole in the wall spot on Bleecker Street just east of 6th Avenue, receives what owner Ishrat Ansari calls “an authentic royal h... Read More | | | | | | Everything at Sangam is tiny. A small space with six tables and 10 seats. A short service bar and cramped kitchen. Plus single-digit prices on a menu of just 10 items. Read More | | | | | | A few months ago, I met up with some high school friends for drinks. Most of the guys, myself included, had not eaten dinner. One guy ate before he met up with us and told us that he went to try the "best Biryani rice" according to some magazine review. He thought it was pretty good as wel... Read More | | | | | | In April New York Magazine kvelled about Sangam, a new West Village Indian hole-in-the-wall that offered only two main courses: chicken biryani and vegetable biryani. The article rightly claimed that a good biryani, the classic Indian all-in-one rice dish, is hard to find in New York (indeed, in ma... Read More | | | | | | Sangam, a newish Indian place in the Village, keeps things simple. It makes just a handful of dishes: a couple of biryanis, paratha rolls, samosas, and sweets. Works for Nick F. “Man. Awesome,” Nick writes. The chicken biryani is a fresh-tasting dish of aromatic rice with pieces of tikkalike c... Read More | | | | | | Adam Platt, your dinner is ready.Photo: James Wojcik In this week's issue, Adam Platt travels to Japan to see if he can eat the world's most dangerous meal. He also reviews Commerce, so he must have lived. Rob and Robin tell the story of a biryani so good that it inspired a tiny new restaurant, Sa... Read More | | | |
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