Veeray di Story
Veeray da Dhaba—New York’s very first Punjabi dhaba—was created by a team of like-minded foodies; a trio of friends (a.k.a veerays) who have always liked to eat, drink, and create amazing food together.
"Our passion brought Veeray da Dhaba to the East Village. We're excited to share deeply comforting, slow-cooked Indian roadside cuisine and Punjabi culture with the community."
- Hemant, Binder & Sonny
Meet the Veerays
It is said, “The Dhaba moves wherever the Punjabi goes.”
Inspired by the roadside eateries of Punjab, Sonny Solomon—a native of Punjab with 25 years of experience at critically acclaimed New York City restaurants; Hemant Mathur—the renowned Michelin starred chef behind Tulsi and Devi; and Binder Saini, a native of Punjab and former Executive Chef of Kurry Qulture (winner of the Best Indian Restaurant in Queens), have created a diverse menu showcasing the slow-cooked comfort that is Punjabi dhaba cuisine from vegetarian delicacies like sarson da saag and makki roti—slow cooked mustard greens with corn roti—and Punjabi kadi—vegetable fritters cooked in a slow simmered yogurt and chickpea gravy—to such meaty delights as Tandoori Cornish game hen and Ludhianvi lamb curry, a tribute to Solomon’s hometown.
“In my youth, with only a few rupees in my pocket and an adventurous heart, I often found myself on the historical Grand Trunk Road. The dimly lit shacks on the roadside called dhabas were sanctuaries for road warriors like me,” reminisces Solomon. “They provided rest as we relaxed on rope cots called a charpoi, appreciating the country landscape over a much needed home cooked meal. If we were lucky, we would be audience to cultural lores and legends by the waiter and cook. If not, we always had the blaring Punjabi music for entertainment.”
Like all great dhabas, our New York City dhaba features wholesome food cooked using fresh, local ingredients in small batches, keeping the rustic flavor that is the soul of Punjabi roadside cuisine. Most dhabas have humble menus with perhaps a half dozen items, at Veeray Da Dhaba Chef Hemant Mathur and Chef Binder Saini feature three dozen delicacies, including stuffed parathas, home style curries and Indian vegetables seasoned with fresh and fragrant spices.