Bindi

Though Turney trained with cookbook author Julie Sahni, the dishes aren’t particularly traditional. The menu is a romantic marriage of Indian ideas and American ingredients, producing offspring like samosas stuffed with parsnip and paneer, and yellow dal soup enriched with Green Meadow Farm butternut squash.

Fans of Lolita—Turney and Safran’s Mexipolitan flagship—will notice parallels: the cash-only policy; the youthful staff sporting all black; the exotic BYOB mixers, like lip-puckering pomegranate lemonade and summery cardamom-spiced mango sharbat; and a tendency to go a little crazy with spice and sauce.

Bindi [Philadelphia Weekly]
Bindi [Official Site]