Coriander-Modern Indian, White Plains

Coriander-Modern Indian, featuring both traditional Indian cuisine and dishes with a unique and global theme opened at 74 Mamaroneck Avenue in White Plains, September 15.

Owned by Shawn Nagpal, who also owns the very successful Coriander in Larchmont, Coriander-Modern Indian adds a unique and exciting new dining experience to White Plains downtown restaurant choices.

Upon entering the restaurant, you are met with the wonderful aroma of cooking spices and a chic contemporary décor that lets you know right away you are in for a special treat. And that is the intention of Nagpal, who along with Executive Chef Som Nath Nagpal and Chef de Cuisine Shiva Thapa, has created a menu with “innovation, re-invention and passion.”

Nagpal was born in Punjab, India, but immigrated with his family to the United States before he was one year old. The family settled in New Rochelle and has remained there to this day.

Nagpal’s father was the owner of the critically acclaimed Rangoli Indian Cuisine also in New Rochelle.

As professionals, both of Nagpal’s parents had careers beyond hospitality when they came to the U.S. The restrictions of Green Card status forced them to look elsewhere for financial security and Nagpal’s mother became a provider of Indian food to the growing community in their New Rochelle neighborhood. She was later employed by the former Dawat Indian Restaurant on the Post Road in White Plains.

Nagpal learned about cooking from his mother, but also gives credit to his grandmother for teaching him about Indian culture and helping to raise him with pride in his Hindu tradition. This pride carries through in everything Nagpal does, which includes respect for the traditional but also deep involvement in current food trends of his homeland, India.

Nagpal is one of those rare individuals who has dedicated his life to creating “art” in everything he does. While he follows no particular rituals, he does look for meaning in all action. The restaurant faces northeast, which to Nagpal is very important because in “Hindu Feng Shui” facing that direction brings positive “spiritual” growth energy, and the restaurant is opened in that direction every morning.

Facing the door, but set back into the room, is a representation of the Hindu deity Ganesh – the remover of obstacles, patron of the arts and deva of the intellect and wisdom.

Nagpal, who has a degree from Iona, had formerly worked in the financial industry. He was doing well, but wanted to follow his heart and that is what brought him to found the first Coriander in Larchmont in 2012. Just three years later, Nagpal has opened his second restaurant.

The name Coriander was selected because according to Nagpal, many people know that the herb coriander is the same as the herb cilantro. What they often do not know is that in Indian cooking it is the ground seed of the plant and not the leaves that is most often used in cooking. This concept of the “seed” has fascinated Nagpal and the potential of growth that the name holds.

The menu at Coriander features chicken, lamb and vegetarian dishes from the traditional recipes and then adds seafood and modern techniques combined with avant-garde ingredients to create what Nagpal calls “progressive Indian food.”

The menu changes with the seasons, focuses on locally sourced and fresh ingredients and spices that are shipped directly from India. “We do our own roasting and preparation of the spices right here on the premises,” Nagpal said.

The meats come from local farms and Nagpal insists on fresh caught Atlantic cod, Pacific salmon and Indian Ocean tiger shrimp.

The restaurant’s menu highlights kebabs with a Mediterranean influence, meats cooked in the tandoor oven, curries, specialty clay oven breads and accompaniments such as cucumber raita and a selection of chutneys.

On the progressive appetizer menu one can find Shrimp Rangoli: pan seared shrimps in a garlic, tomato sauce, flavored with mustard seed, basil oil and Indian herbs. Chicken Lasooni Tacos: shredded chicken braised with whole spices in a garlic-tomato sauce, with red onions, cilantro and homemade garam masala tortillas. And, Aloo Tikki Chaat: pressed potato pancakes, topped with curried chickpeas, fresh cilantro and homemade chutneys, among many other selections.

To go with the food selections, Nagpal offers local craft beers, of which almost 80 percent are from New York State. “The more bitter the beer, the more it complements the spicy food,” Nagpal said. One local brew from Long Island has been in production since 1947 and caters specifically to Indian restaurants.

He also offers over 40 wines, mostly local from vineyards upstate and on Long Island.

The bar menu also offers handcrafted cocktails that change seasonally and often feature curry leaves in the glass.

Desserts are traditional including rice pudding and other offerings with a more modern flair.

Lunch is served from 11:30 a.m. to 3 p.m. The dinner menu is offered from 5 to 10 p.m. when the kitchen closes. The bar is open all hours, until 11 p.m. six days (restaurant is closed on Mondays). A special small plates and tapas menu is served all day at the bar. Take out is available.

During the first week of November Coriander will be celebrating Diwali – the Festival of Light – and will offer a special menu, especially desserts.

Call 914-358-4500 for reservations or visit http://www.corianderny.com for more information.