Chimichurri is the last thing you’d expect to find at an Indian restaurant.
Yet at the newly opened Soul Curry in Hoboken, you’ll not only find chimichurri, but you’ll also find Naanchos — a playful and delicious cross between nachos and naan chips.
“There are a lot of global influences in my cooking,” says chef and owner Hari Nayak.
Nayak — who was born and raised in India — attributes his globe-trotting style to his diverse culinary training in New York.
Upon graduating from the Culinary Institute of America, Nayak began honing his culinary skills in the kitchens of some of New York’s most prestigious restaurants, including Daniel and Aquavit.
“My journey back to cooking Indian food was by accident,” says Nayak, who initially set out to be a pastry chef.
The journey began when Nayak started cooking Indian food for his fellow co-workers, who loved his food and style of cooking.
Samosas
His signature style relies on fusing global ingredients with traditional Indian cuisine to create dishes like Soul Curry’s Chimichurri Chicken Tikka, which consists of tandoori-roasted cubes of chicken, glazed with Argentinian chimichurri. The result is a delicious mix of Latin and Indian flavors.
“We’re trying to do something different with Indian food.”
Now at Soul Curry, Nayak is sharing those dishes with local diners.
Located at 618 Washington Street, the neighborhood restaurant offers dishes like Burrata Butter Chicken, Sriracha Chicken Naan, and a tender, slow-cooked Black Pepper Beef Brisket.
“We’re trying to do something different with Indian food,” says Nayak.
Even the restaurant’s decor is a fusion between traditional and modern. A large, hand-painted mural by local artist Heather Jozak overlays the image of a 1960s Indian celebrity with modern Hindi graffiti.
While Soul Curry is Nayak’s first restaurant, it’s by no means his first foray into the culinary industry. Nayak has helped launch various restaurants throughout the globe, ranging from Masti, a fusion of modern and traditional Indian in Dubai, to the fast, casual Indian dining concept Tandur, found in Tennessee. He also has his own line of products — Cafe Spice — available at Whole Foods locations nationwide.
Pork Collar Vindaloo
A Jersey City resident for over 20 years, Nayak has penned six cookbooks with a seventh currently in the works.
However, Soul Curry puts Nayak back in the kitchen creating new dishes with both international and locally sourced ingredients.
“I wanted to do something where I can come and cook myself,” he says.
The BYOB restaurant is currently in soft open mode with plans to launch immediately following Labor Day on Tuesday, September 4th.
Black Pepper Beef Brisket
Naanchos
Burrata Butter Chicken
