She’s a Chopped winner; she Beat Bobby Flay, and now chef Aarthi Sampath just opened her first NYC restaurant in the East Village (211 1st. Ave). The menu is an eclectic fusion of cultures connected to the Indian diaspora through migration and shared heritage. Down to the decor of Drāvida, which features framed sarees of Sampath’s mom, the literal fabric from India is on the restaurant’s walls.
Secret NYC got the chance to hang out with Sampath, cook and eat some of these delectable dishes, and learn more about her journey and Drāvida. Check out our full interview below.
How did you come up with the concept of the menu, the food menu, and the drink menu?
The bar menu at Drāvida is inspired by the spice route, the herbs, vegetables, fruits, and flavors that really embody the South Asian diaspora. For example, this Drāvida highball has all the spices that you see on our mural that’s hand-painted. It has long pepper, pepper, hibiscus, it has pepper, hibiscus, star anise, curry leaves. It is a delicious drink.
Drāvida has been my life’s purpose. It is born out of true love for South Asian culture. The diaspora that we see all across the globe, whether it is food from Guyana or Trinidad, Malaysia, or you see the influence of Myanmar or Pakistan, has deeply influenced this cuisine. Drāvida was born out of a necessity to showcase the South Asian diaspora in New York City. It is a true New York City restaurant because New York is a melting pot of cultures.
How long have you been in NYC, and what was the first food restaurant memory you had?
I’ve lived in New York City for over 15 years, and one of my profound food experiences when I first came here was at Ali’s Roti Shop. That was the first time I had doubles with my Trinidadian friend. Doubles taste so close to an iconic Indian dish called Chole Bhature [also called Chana Bhatura]. We have fried bread with chickpeas, and doubles just took it to another level. That was one of my favorite first food memories in New York City.
Talk about the food and flavors of Drāvida and some highlights on the menu.
At Drāvida, our focus is really on highlighting the nuances of the South Asian diaspora. For example, the Khameeri Roti is a 48-hour fermented bread with home-made churned butter, and we have a chili chutney. We also just use a ton of fruits, vegetables, and meats that are local, but we get our spices straight from India. The menu is a work of pure love. You are going to have a different experience with every dish.
When people dine at Drāvida, what do you want them to remember and what do you want them to take with them?
When you dine at Drāvida, if you are a part of the diaspora, I want you to feel that nostalgia. If this is completely new to you, I want you to feel at home. Our mission is to make you feel like you’re at your grandmother’s home, which is what we’ve done with the decor, the interiors, and the way we make you feel with our service. And of course, the food. It has no seed oils. We use really high-quality ingredients, and we focus on flavor. So even if it’s a dish you’ve never heard of, we’re guaranteeing you that you’ll fall in love with it.
Can you talk about the Indian diaspora for anyone who isn’t familiar with it?
When we think of the South Asian and Indian diaspora, is that journey South Asians and Indians took back in the day, whether it was due to immigration for a better life or just because they were taken as indentured laborers to other countries. It is just how Indian food itself has been influenced by the countries surrounding it.
Drāvida is a celebration of flavors of South Asian food, and what we love to do is to highlight all those micro cuisines, whether it’s food in Fiji, whether it is a Sri Lankan and Indian combination, or whether it’s Malaysian Indian food. So we love getting our influences, just like Oxtail Bunny Chow, which is a Durban Indian dish. It is oxtail curry that is really flavored with tons of beautiful spices.
Talk about the speakeasy Jam and Jaggery, hidden right beneath the main dining area.
We are serving beautiful wines, we’re going to have special cocktails, and some wood-fired oven bites. We also are gonna have great tea, and it’s just a great place to relax and listen to some great music.
It’s just gonna be a warm, cozy space in the East Village. The name of the speakeasy is Jam and Jaggery – there’s gonna be beautiful music, which is Jam, and then Jaggery is unprocessed sugar from India. It’s just a sweet, beautiful place; that’s what it means.
When you’re not cooking or running a restaurant, where in the city do you like to reset your mind or find inspiration?
When I’m looking for inspiration. I’m always looking for a new restaurant or a new cuisine. I love just hanging out at a new place, learning a new culture through food. So when I’m off duty, I’m eating somewhere amazing.
I think every borough has this amazing eclectic mix of culture and cuisine, right? In The Bronx, I get to eat amazing Dominican food, Italian food, and the best Albanian food. I love Queens because I get to eat Indian and Bangladeshi food there. I love the Thai food there. In Manhattan, you get to eat every cuisine on the planet. The most exemplary restaurants that inspire me are in Manhattan.
This is your first NYC restaurant. Talk about why you decided to open now?
We have some amazing Indian restaurants in New York City, and I just knew my concept was very eclectic, very different, and very fresh. I knew now was the time, and I’m also successful at this point to open a restaurant, so that definitely helps.
Why is NYC the best home for your new restaurant, Drāvida?
New York City has given me life. It has made me who I am. The one area of New York where I’ve always been inspired is the East Village. Whether I had 10 bucks in my pocket or I had a hundred, I just knew I could be inspired by a new restaurant concept, something delicious to eat, something amazing to drink. It always had the best and the coolest restaurants. My goal was to have a restaurant in the East Village, and so here we are.