When we lived in Chicago, we were lucky to have easy access to an authentic Georgian bakery with a huge oven in the center (RIP Argo Bakery). When we moved, of course, we lost access to those lovely Georgian breads. So, we were delighted when several friends independently suggested we try out a Georgian restaurant while we were visiting NYC, Chama Mama. There are a few locations of Chama Mama, and we visited the one on the Upper West Side (373 Amsterdam Ave). The restaurant had a modern, buzzy vibe and boasted the Georgian alphabet on the wall in neon. Bread is the heart of Georgian cuisine, so we were so glad to see the restaurant anchored by an amazing oven, called a Tone, analogous to a Tandoor oven.
Unsurprisingly, the menu highlighted bread at every turn. Our group started out with the “Taste of Georgia” platter, which included a series of walnut and chopped vegetable based dips called Pkhali: carrot, spinach, eggplant, red kidney bean, and Georgian leafy greens (ekala). Accompanying the pkhali were small rolls that were hot out of the oven, and smoked Georgian cheese. The pkhali were simply delightful, with complex flavors and a richness from the walnuts, which somewhat reminded us of Muhammara (Roasted Red Pepper Dip).
The mains were also bread-focused, including one of the most symbolic dishes of Georgian cuisine, the boat-like Khachapuri, topped with an egg. However, we learned that this style with the egg on top is typical of the Adjara region, and is only one of many regional variations. Chama Mama had other regional Khachapuri versions on offer, including the closed Calzone-like version from the Imereti region. Another classic main course was a tray of Khinkali dumplings (beef/pork, lamb, or mushroom), available either steamed or pan-fried. As part of the lunch special, we sampled small versions of the puri gulani (beef/pork, beans, or cheese) filled puff pastry, along with a small side salad. The bread was light and flaky, and not oily at all, despite the somewhat heavy filling, a real feat.
Chama Mama also offered an extensive list of Georgian wines, and chacha, a grape-based spirit. For other tastes, the restaurant concocted a series of nice mocktails, which our group appreciated, particularly the Figgin Fresh, composed of fig syrup, Earl Grey tea, and lemon juice. Chama Mama was a perfect place to visit after an afternoon at the American Museum of Natural History. Also, importantly for our group that day, Chama Mama is a great place to bring vegetarians, with many creative options. There is also a nice outdoor seating area for nicer weather (certainly not true in February). We can’t wait to go back and try more fresh-from-the-oven bread!
Kopitiam 
When we heard that there was a new African restaurant in NYC with a chef from Mauritania, our ears perked up. The restaurant is the brainchild of chef Diana Tandia, who is originally from Mauritania, but has worked in upscale restaurants around NYC for decades. She decided that it was time to
The mains were a little more pricey, and covered the greats hits of the region, including Djolof Fried Rice (which is 
We think Venezuelan arepas are one of the most perfect foods: a carb-y masa shell, perfectly handheld, filled to the brim with tasty fillings (often including cheese!). Due to this perfect formula, it is no surprise then that arepas are increasingly popular worldwide. We even had arepas in Porto, Portugal (not to mention a 
We were lucky enough to get 
Today is 
If you’re looking for that “kid in a candy store” feeling, there is nowhere better to visit than 
The neighborhood of 
We think we have found the best Indian food in NYC – in the basement of a Hindu temple. The 
The focus of the canteen is vegetarian South Indian dishes, 
We ordered a side of tamarind rice, two masala dosas and a Pondicherry dosa. After no more than 10 minutes, our food came out, fresh off the griddle. Dosas are usually pretty generous in size, and these were no exception. The dosas themselves were butter and flaky, and were completely packed with delicious vegetarian fillings. The potato filling of the masala dosas were perfectly spiced – just the right amount of heat. The Pondicherry dosa was also filled with green chilis and onions, which added an extra kick. We also appreciated the soupy veggie sambar and coconut-yogurt sauce that came alongside. We washed everything down with a mango lassi (which is a bargain at $2 – you may want a second one).
The Ganesh Temple Canteen may be a little out of the way for most New York visitors, but it is definitely worth the trip for the great hospitality and the tasty dosas. This is some of the best Indian food we have ever had, and definitely the best we have had in NYC. Plus, you’ll get a huge amount of food for the price! If you stop by, don’t forget to indulge in a mango lassi (or two).
We have been to Petee’s several times, and every slice is better than the last ($5 for a slice, $30 for a whole pie). On our last few visits we have tried Rhubarb, Salty Chocolate Chess, Cherry Crumb, and Blueberry, each of these pies has been absolutely delicious. M has even become a rhubarb convert due to having one of the pies here. In particular we are fans of the flaky, tender crust that is neither soggy nor too crisp. We always look forward to visiting Petee’s because there is always something new, and the seasonal flavors are a must – the Cardamon Pear we had in October was scrumptious.
Our over-the-top icy treat of choice in Chicago was the Mangonada, but on a trip to NYC (I think we were 
One thing we love about NYC is that there is food from literally corner of the globe. However, even for us, finding a Bhutanese restaurant is something of a coup. Bhutan is a notoriously difficult country to enter and doesn’t have a very large population, but there is a small Bhutanese community in NYC, as evidenced by Bhutanese Ema Datsi (67-21 Woodside Ave., Woodside (Queens), NY 11377).
Eating The World 