New York Times
Sapphire may not be the last word in Indian cuisine, but it is good enough and good-looking enough to advance the cause. The extensive menu includes the usual hit parade of samosas, curries, tandoori treats and even mulligatawny soup. But it also includes some sleepers like chutney idli, a small cake of steamed lentil and rice flour topped with a coconut curry. Spicier and just as good is kadhi pakoda, another appetizer. Chicken is unfailingly moist, tender and flavorful, especially the chicken Nizami, a masala dish with cashews, coconut and sesame seeds. Two breads deserve special mention, the nan stuffed with garlic and kulcha, and a soft flatbread baked in the tandoori oven, this one stuffed with crab meat. Sapphire has a pleasingly understated opulence, with ornately carved Mogul-period wooden doors and windows, brought over from Rajasthan, and embroidered panels of Jodhpur silk hung from the ceiling like small banners.
Wine list: Wines from Morocco, Argentina, Australia, France and Italy, starting at $28.
New York Magazine - October 30, 2000
Indian Gem
The decor of intricately hand-carved antique woodwork and collected art objects creates and exotic mood at Sapphire Indian Cuisine (1845 Broadway - between 60th and 61st streets, 245-4444). Paneling divides the gracious space into cozy seating areas. The wide ranging menu provides a cook's tour of the distinctive regional cuisines of India, most notably the tropical specialties found in the fabled beach resort of Goa. The wine list is unusually long for an Indian restaurant and even more unusual, there is an experienced sommelier on hand to guide your choices.
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The only Indian restaurant near Lincoln Center, Sapphire glitters with attractive ethnicity and gentle service. Its tandoor ovens send forth aromatic meats and seafood, notably salmon. No spicing punches are pulled for non-Indian guests. The all-you-can-eat luncheon buffet is great value and very popular. |
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