| 2004 Press Coverage
Time Out
Eating and Drinking Guide 2004:
New York Edition
Indian Bread Company,
194 Bleecker St., between Sixth Ave. and MacDougal St., (212)
228-1909. Call it a naninoteca. Owners Rupila Sethi and Nandini
Mukherjee have taken the dhaba, or Indian street side eatery, to
the next level, transforming traditional flavors into the
universal fast food: the sandwich. Using the flatbread nan, they
have created the "Naanini" and the "Naanwich", each stuffed with
tasty meat or vegetable curries. The grilled bread of the
naanini holds in juices and facilitates eating, while the
softness of the naanwich acts like a sponge, becomes soggy and
creating a mess that requires knife and fork.
Daily News:
New York Edition
(October 22, 2004)
Indian Bread Company,
194 Bleecker St., between Sixth Ave. and MacDougal St., (212)
228-1909. Purists might say these sandwiches made from naan and
paratha aren't traditional, but you'll forget all about that as
you munch your grilled saag chicken naanini, $5.95,
spiked with spinach spread, caramelized onion and tikka masala
sauce.
- Rachel Wharton
Time Out: New
York Edition
(October 07, 2004)
Roll with it :
Soho's Monkey Temple sells a nan pizza topped with feta cheese
and chicken sausage. This is not really Indian or Italian food;
it's bowling-alley pizza with a twist. India uses its flatbread
as a vehicle for other ingredients all the time, but not the
likes of chicken sausage. In fact, India is famous for a sort of
wrap war—similar to our debates over Chicago versus New York hot
dogs, Indians argue over kathi rolls (kebab wraps) versus
frankies (extra-juicy curry-drenched wraps served in sealed
wax-paper tubes). Kathi rolls have taken New York by storm at
spots like the Kati Roll Company and the Indian Bread Co.
Alas, no one rolls an honest-to-goodness frankie in this town.
Of the two wrap stars in the city, Indian Bread Co. (194
Bleecker St between Sixth Ave and MacDougal St, 212-228-1909)
comes closest with its roll. The paratha is a delicate sheath
wrapped around well-marinated, tandoor-charred lamb kebab, spicy
coriander chutney and loads of onions.
-- Todd Coleman
(http://eatdrink.timeoutny.com/articles/471.eat.feat.php)
Metro: New York
Edition (September 03,
2004)
IF YOU’RE CRAVING something
flavorful, fast and fresh, the egg chicken tikka kathi rolls
will hit the spot (order two!) With both chicken, lamb and
vegetarians options, this little take-out stop in the Village
takes standard naan bread and turns it into savory ‘sandwiches’
you’ll want to eat again and again.
-- Catherine New
(http://parex.metro.st/ftp/20040903_1000042.pdf)
The Media Welcome Reception:
2004 Republican National
Convention (August 28,
2004)
Mayor Michael R. Bloomberg,
Governor George E. Pataki, Former Mayor Rudy Guiliani and Time
Warner Inc. Chairman and Chief Executive Officer Richard D.
Parsons welcomed thousands of domestic and international
journalists and media representatives covering the 2004
Republican National Convention at a Media Welcome Reception at
Time Warner Center at Columbus Circle on Saturday, August 28th.
The event celebrated the best of New York in food and cuisine,
and is just two days before New York's first-ever National
Republican Convention is gaveled into session on Monday, August
30th in Madison Square Garden........
.....The Media
Welcome Reception at Time Warner Center was organized by Matthew
David Design, in partnership with Mood Food, Ltd., and Rob Cano
Events. Showcasing New York City as the culinary capital of the
World, the event will feature food from Amy's Bread, Circo
Pastry Shop, Eleni's Cookies, Fiamma, Havana Pies,
Indian Bread Company,
Joseph's Citarella, Junior's Cheescake, Le Cirque Osteria Del
Circo, Mandler's Sausages, Mood Food Tables, Oceo, Patsy's,
Payard Patisserie, Pinch by the Inch Pizza, The Red Cat, Silver
Moon Bakery, Sushi Samba, Trinity and Zarela's...
(http://www.nyc2004.org/News/Read.aspx?ID=31)
New York Metro
The cafeé effortlessly blends
cultures between slices of bread. The cooks give the familiar
sandwich an Indian twist by packing a wrap-like paratha roll with
aloo masala. Traditional naan replaces pita in a juicy, filling
paneer tikka "naanwich," and then it becomes a focaccia substitute
in a tandoori "naanini." The various sandwich formats merge
surprisingly well with the South Asian flavors. Ultimately, this
small shop doesn't just blend cultures, it also fuses fast food and
quality dining. The meals, as well as the tasteful decorations, are
far fresher and more interesting than what you'd expect from a
Bleecker Street counter with an average price of about $5.
-- Lauren Aaronson
(http://www.newyorkmetro.com/pages/details/10031.htm)
CitySearch.com:
New York
A miniature Indian fast-food
joint specializing in sandwiches. Situated on Bleecker Street's
tourist strip, this narrow takeout spot offers a variety of
dishes based on Indian bread: "naanwiches"--sandwiches and wraps
made with naan, paratha rolls stuffed with potatoes and naan
panini, or "naanini." These can be dressed up with a choice of
sauces and chutneys. Salads and fruity beverages are offered as
well. The room, decorated with pastel walls, attracts a steady
stream of NYU students and neighborhood visitors.
-- Paul Adams
http://newyork.citysearch.com/profile/39337759
The New York Times:
DINING IN, DINING OUT/STYLE
DESK (January 7, 2004, Wednesday)
Nan, We Never Knew You Had
It in You: You probably could not find a
''nanwich'' or a ''nanini'' on the streets of New Delhi, but you
can in Greenwich Village, now that the Indian Bread Company, a
sliver of a shop and cafe at 194 Bleecker Street (Avenue of the
Americas), is making creative use of nan, the traditional Indian
flatbread. The bread is baked in a tandoor in the back.
Nanwiches have fillings like chicken or paneer (Indian fresh
cheese). A nanini (right tray above, held by Nandini Mukherjee,
an owner), pressed on a panini grill, can be stuffed with spiced
lamb, mozzarella and honey mustard. The shop's stuffed parathas
are like quesadillas, and the kathi roll (left tray) is
essentially a wrap, but a delicious one, especially with
forcefully seasoned potatoes. Filled breads are $2.50 to $5.95,
to eat in or take out.
-- FLORENCE FABRICANT
(http://query.nytimes.com/gst/fullpage.html?res=9506E6DD1331F934A35752C0A9629C8B63)
Village Voice
Offspring of the Kathi Roll
Company on Macdougal Street, this new fast-food stall
specializes in snacks based on Indian breads, including homemade
whole-wheat parathas stuffed with potato or egg, or the same
flat bread fashioned into a kathi roll, which looks like a
Mexican flauta and comes with a variety of fillings. The puffier
bread called naan is used to generate the panini-inspired "naanini"—great
when they're filled with lamb, but dull when made with tandoori
chicken breast. Vegetarian choices include breads stuffed with
potato, egg, or paneer—fresh pressed cheese curds, and a
wonderful mung bean salad.
(http://www.villagevoice.com/eats/restaurant.php?venueID=5592)
AOL CityGuide:
New York
Indian street food is a
concept readily adaptable to the New York City lifestyle. At Indian
Bread Co., quick dishes are created from fresh ingredients such as
grilled chicken tikka, boneless lamb and tandoori vegetables (with
an odd touch here and there, like dried mango powder) wrapped up in
kathi rolls. Alternatively, there's a cross-cultural "naanwich" or "naanini"
-- a panini created with naan bread and various fillings.
Vegetarians can choose from such options as paneer tikka (cottage
cheese marinated with green chutney) or aloo paratha (a pita stuffed
with potatoes and spices). There's a choice of salads, too,
including an aloo and chickpea mix in spicy yogurt sauce. The decor
is minimal, but the welcome is warm, as is the spiced masala chai
tea. Finally, here's an exotic fast food you can feel good about.
-- Rhonda Markowitz
(http://www.digitalcity.com/newyork/dining/venue.adp?sbid=126456)
New York Magazine:
Restaurant Openings & Buzz (Week of
November 24, 2003)
Once the city’s Italian-café
capital, Bleecker Street is slowly becoming an epicenter of
Indian fast food. This week, the Indian Bread Co. opens right
around the corner from the Kati Roll Co., and it’s not just the
names that are similar. Like its precursor, IBC features “kathi
rolls,” made of flaky griddled paratha stuffed with egg and
onion, spiced potatoes, or chicken tikka. But in a variation on
the kati (or kathi) theme, IBC rounds out its Atkins-hostile
menu with unrolled stuffed paratha, grilled naaninis, and the
Indian salads called chats.
--
Robin Raisfeld
(http://www.newyorkmetro.com/nymetro/food/openings/n_9504/)
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