Kashi Brings North Indian Flavors to Downtown BK

By COLE SINANIAN  | news@queensledger.com

History, spirituality, and cuisine collide spectacularly in the North Indian city of Varanasi, where the Buddha is said to have given his first sermon in the 5th century BC and where Hindus believe the waters of the Ganges River have the power to wash away the sins of mortals. 

As Mark Twain once said, the city is “older than history, older than tradition, older even than legend and looks twice as old as all of them put together.” It is also a world-class culinary destination known for a diversity of cuisine that reflects its position at the crossroads of Mughal, Punjabi, and Awadhi cultures, noted for its heavy use of aromatics like cardamom, clove and saffron, slow-cooked lamb and mutton stewed with bright herbs, rich curries, and addictive fried street snacks. 

Brothers Sam and Nick Yadav, along with renowned Chef Hakikat Dhawan, bring a piece of this rich tradition to Kashi, their new restaurant on Livingston Street in Downtown Brooklyn. Named for Varanasi’s ancient moniker, Kashi’s menu highlights both hard-to-find North Indian specialities and beloved global Indian classics. It’s all paired with an equally exhilarating cocktail menu that showcases Indian whiskies and South Asian flavors like cardamom, rose water, coconut and hibiscus. 

The restaurant’s roots go back to 2000, when Nick Yadav worked alongside Chef Dhawan at the Taj Palace Hotel in New Delhi. But their professional relationship didn’t begin until 2023, Nick said, when the trio got together to discuss the restaurant concept. Sam and Nick had by this point spent more than 20 years working in the New York City restaurant scene, while Dhawan had built a career helming kitchens at classic NYC Indian joints like Union Square’s GupShup and the Upper West Side’s Baazi. 

“Most of our signature dishes are coming from North India,” Nick Yadav said. “Before we were more in the American restaurant scene, but our dream concept was to one day open an Indian restaurant.” 

Sam and Nick kept a close dialogue with the Staten Island-based designer Maria Shafran during Kashi’s design process, ensuring that the deep spiritual roots of the restaurant’s namesake could be felt in its two dining rooms. The first dining room, for example, features a wall-to-wall painting of a tranquil forest scene in which followers of the Hindu deity Krishna romp among the trees and flowers. Called gopi, these worshippers are often depicted as young women and are regarded in Hinduism for their unwavering commitment to Krishna and are said to embody unconditional love. 

In addition to Indian diasporic classics like Butter Chicken and Dal Gosht — or slow-cooked lamb and yellow lentil stew —  other specialties at Kashi unique to North India include Methi Murgh, a rich, Fenugreek chicken curry with roots in the 17th century Mughal Empire, and the Paratwala Paneer Tikka from Punjab, marinated cubes of salty paneer cheese cooked with mint and cilantro chutney. 

Kashi’s Achari Gobhi, or chili-laced fried cauliflower, is a tempting appetizer in its own right, though it’s also, perhaps inadvertently, a shockingly convincing meat substitute. As the Yadav brothers  explained, the dish is a version of a popular street snack in the North Indian state of Uttar Pradesh, traditionally made with battered and deep-fried fresh cauliflower. But Kashi’s version forgoes the deep-frying for a less greasy pan-fry and is served in a bright orange spicy-sweet chili sauce and garnished with black and white sesame seeds. 

“The traditional one they make with batter and a sauce, it could be coriander and mint chutney,” Nick said. “But with this one you don’t need anything because it’s already sauteed with sweet chili.”  

Other dishes are creations of Chef Dhawan’s inspired by regional flavors. In what he’s dubbed Chicken Tikka Chlorophyll, four herby, deeply spiced slabs of green-hued chicken breast come topped with sliced yellow chilis. And in a rice dish called Gucchi aur Sukhe Tamater Ka Pulao, wild Himalayan morel mushrooms — foraged only in the alpine forests of Kashmir — are paired with acidic pops of sundried tomato and fragrant basmati rice. 

“You won’t see a lot of places that are using Gucchi mushroom,” Nick said. “It’s very expensive. It comes dry and you soak it in water and it gets very soft and spongy.” 

As Sam explained, the brothers grew up in New Delhi but would spend their summers visiting their relatives in Uttar Pradesh, not far from Varanasi. Evenings in this part of India indisputably taste of Malaiyo, Nick said, a kind of condensed milk confectionery eaten throughout the region. The brothers recalled their grandfather taking them out for nightly Malaiyo during visits. Although it’s sweet and decadent, so ubiquitous is Malaiyo in Uttar Pradesh that it’s hard to even call it a dessert, Sam said. 

“In India, in a lot of places, they’re eating it as an evening snack,” he said. “A few friends meet in the evening, they’ll say ‘ok, I had a very good day, let’s go for a party, a little treat. Let’s go eat Malaiyo.” 

But in US restaurants authentic Malaiyo is not so easy to find. This is partly due to its laboriousness, as it can take up to ten hours to prepare. The milk is gently cooked on low heat for eight hours, then left to cool in the fridge before sugar and sometimes cardamom is added for flavor. The result is a dense but light mixture that’s thicker than condensed milk. 

But the most exotic item at Kashi might actually be on its cocktail menu. Kashi’s Old Fashioned features rosewater, Indian whiskey, black cherry and is garnished with a betel leaf, known in India as paan. Used for millenia throughout southern Asia as a palette cleanser, breath freshener, and stimulant not unlike tobacco, paan imparts a mild bitterness to the drink. As a garnish it represents another bridge between modern Western dining and the ancient culinary traditions of Uttar Pradesh. For example, a popular snack found at markets in the region involves a paan leaf rolled into a cone with rose petals, honey, cardamom and sometimes tobacco. 

To experience the full effect at Kashi, Nick and Sam recommend chewing a bit of the paan between sips and bites.  

“Varanasi is the main place I would say where a lot of people eat paan in very large quantities,” Sam said. “So we made our old fashioned with it. But ours has no tobacco, of course.” 

Kashi is open Monday through Thursday from 5pm to 10pm and Friday through Sunday from 11am to 10pm. For reservations, check Resy, OpenTable, or visit Kashiny.com

The Place of Bad Water: A History of Bushwick Inlet

Bushwick Inlet in 2025. Photo by Geoffrey Cobb.

By COLE SINANIAN | news@queensledger.com

If you were a Dutch sailor who regularly traveled up the East River circa 1660, you would’ve grown accustomed to passing a strange, grassy spit of land jutting out into the brackish water to your west, just south of what is today Bushwick Inlet. To the east, a densely forested island that the Munsee Lenape people called Manaháhtaan. 

This spit of land, a key landmark to passing Dutch ships, earned the larger peninsula it extended from the nickname “Greenpoint.” Inland was a marshy wilderness of bears, wolves, salamanders, turtles and mountainous colonies of clams and oysters. Prone to intense and frequent flooding, this swamp was, for many centuries, traversed via canoe only by the Mespeatches clan of the Keskachaugue tribe, who lived primarily atop the hill that is now Mt. Zion cemetery (the word “Masepeth” comes from “Mespeatches”). Greenpoint was their hunting ground; the Mespeatches wouldn’t dare settle a place so waterlogged, a place that, during intense rains, would flood completely, then, once the waters receded, leave an odor so fetid that the Mespeatches referred to it as “The Place of Bad Water.”

“The Native Americans were onto something,” said retired high school teacher and historian Geoffrey Cobb, at a December 3 event called  “Secrets of Bushwick Inlet,” held at the Greenpoint Library’s Environmental Education Center. Originally from Northern Ireland, Cobb wrote a book called “Greenpoint Brooklyn’s Forgotten Past,” and has become in the 30 years he’s lived here a preeminent authority in local history. 

At Secrets of the Bushwick Inlet, presented by a community group called Save the Inlet, Cobb’s presentation functioned as a kind of parable, a long-forgotten story whose lesson is more relevant now than ever. As the City prepares to rezone a plot of land immediately adjacent to Bushwick Inlet to allow for the construction of the Monitor Point residential towers —  of which the tallest would rise to more than 600 feet  — a chorus of critics including Cobb, Save the Inlet, and Friends of Bushwick Inlet Park are sounding the alarm, arguing that residential towers in the flood zone of a city that’s expected to see as much as 6.5ft of sea level rise in the coming decades is a recipe for disaster. 

“We still have issues today with flooding,” Cobb said. “Flooding has always been an issue in Greenpoint, and these developers pretend that we can ignore the natural environment, that we can ignore history. But we can’t. It’s part of who we are. 

Forgetting history — or rather, paving over it — is a recurring theme in the story of New York City’s development, Cobb argues. Bushwick Inlet, now just a small cove off Franklin Street, was once the delta of a major creek that flowed to where McCarren Park is today. When the first European colonists arrived in the area, modern day Greenpoint and Williamsburg were separated by many yards of water and un-navegable marsh, for centuries leaving the Greenpoint peninsula in what Cobb called “splendid isolation.”

The first European to attempt to tame Greenpoint’s wild swampland was a Norwegian named Dirck Volckertszen, who arrived in the 1630s. Volckertszen built his house on the banks of present-day Bushwick Inlet, near modern Calyer Street. Norman Street is named for Volckertszen, Cobb said, as “Norman” is the Dutch word for “Norseman,” or someone from Scandinavia. Terrified of the Mespeatches, Volckertszen likely felt safer with water on three sides. Conflict with the Native Americans came quickly; Volckertszen brought pigs from Norway and let them loose in Greenpoint’s swampy meadows, meadows where the Mespeatches grew corn.  Operating on principles of European land ownership that did not exist in local Native American culture, Volckertszen treated the land as if it were his own, harvesting crops without sharing, allowing his pigs to destroy the cornfields, which entered the Norwegian and his family into a drawn-out conflict with the natives. 

“Native Americans had no conception of ownership,” Cobb said. “There was no idea that you could own land. The way we don’t have an idea that you could own air. So what the Native Americans agreed to, was you have the right to live here, but you also had to share what you produce.”

In 1655, the conflict reached its climax. A band of Mespeatches attacked Volckertszen’s home and killed two of his sons. Volckertszen raided their hilltop village in retaliation, massacring men, women, and children. After this point, the Mespeatches seem to vanish from the local historical record, which Cobb views as evidence of their total destruction by the European colonists. 

By the latter part of the 17th century, the native population had been replaced by French and Belgian protestant refugees. Fleeing religious persecution in Europe, the Huguenots, as they were known, settled a fence fort that Volckertszen had built years prior. They named their village Bushwick and likely engaged in plenty of incest, Cobb said. Today, their legacy can be found in Greenpoint’s street names. Calyer Street, Meserole Ave, and Provost Street are all named for these protestant families. 

The “splendid isolation” ended after the Erie Canal was completed in 1825, beginning the era of  New York’s shipbuilding industry. Greenpoint’s swamps were rapidly developed to accommodate this new economy, and by 1860, 12 shipyards lined the East River shoreline, the Greenpoint peninsula now humming with the sounds of workmen and their hammering. Industrial development brought about major changes in local geography— hills were leveled, land reclamation made solid ground of what was once flooded swamp or open water. As Cobb notes, much of the land west of Franklin Street did not exist in pre-industrial Greenpoint. 

Volckertszen’s house was a casualty of this development, as was much of the early Dutch colonial architecture. During his presentation, Cobb displayed a photo from 1918 of an original Dutch colonial homestead from the 1600s, not dissimilar from how Volckertszen’s home would’ve looked. Located where Meeker Avenue meets Newtown Creek, the house was torn down not long after the photo was taken. 

“This is one of those things that, to historians, is just mind boggling,” Cobb said. “They used to have no sense of history. New York  destroyed so many of its monuments.” 

Finally, in 1913, the last portion of Bushwick Creek ws filled. An article from the Brooklyn Daily Eagle memorialized it in a short article titled “To Wipe Bushwick Creek Off  the Map. Famous Old Waterway Will Soon Be Entirely Filled In.”  

Later came the oil refineries, the gas storage facilities and petrochemical industries that would come to define modern Greenpoint, completing its evolution from a pristine estuarine paradise to one of the country’s most polluted urban areas. 

What remains of Bushwick Inlet, however, provides a brief glimpse into the ancient landscape the Mespeatches once traversed in their wood canoes. Now engaged in its own existential fight for survival, the inlet, Cobb argued, is no place for a residential skyscraper, particularly on a waterfront already packed with so much luxury development and so little natural wonders. 

“We have one little piece of the neighborhood where kids can go and kind of imagine what native Greenpoint was like,” Cobb said. “Hopefully, those kids will be able to enjoy this park without a monster building casting a massive shadow.”  

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