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Authentic recipes · Since 2008

Where ancient
spice meets modern soul.

A tasting of India's culinary manuscripts, reimagined by Chef Arjun Mehta in an intimate 48-seat room in the heart of New York.

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A brass pot of slow-cooked curry beside hand-pulled bread

Our heritage

A journey through ancient spices

At Vedas, every plate carries the weight of generations. Our recipes were painstakingly collected from the kitchens of master cooks across the subcontinent — from the smoke-kissed tandoors of Punjab to the fragrant coastal backwaters of Kerala.

Chef Arjun Mehta translates these culinary manuscripts into elevated, contemporary expressions — never losing the soul of the original, always reimagining its form.

— Chef Arjun Mehta

0Years of legacy
0Signature dishes
0Spice regions

Our approach

The Vedas philosophy

Provenance

Every spice is single-origin, sourced directly from farms we visit annually. Our saffron comes from Kashmir, our black pepper from Wayanad, our turmeric from Erode.

Technique

Ancient methods — dum cooking, stone grinding, live fire — meet modern precision. We slow-cook our dal for 18 hours and rest our spice blends for 72.

Artistry

Presentation is the final spice. Our plating is inspired by Mughal miniature paintings — intricate, intentional, and always in conversation with the dish it frames.

The experience

Designed for intimacy.

Our dining room seats 48. Every table is a private world. Designed by Nisha Kapoor, our space blends Mughal geometry with contemporary restraint.

The main dining room of Vedas, softly lit A plated Indian dish with rice and garnishes Curry in a dark bowl with flatbread Small bowls of chutneys and sauces from the open kitchen
The New York TimesBon AppétitEater New YorkFood & WineCondé Nast Traveler

What they say

Critics & connoisseurs

★★★★★
The truffle dal makhani alone is worth the pilgrimage. This is Indian food elevated to the level of true fine dining, without losing an ounce of its soul.
Pete WellsThe New York Times
★★★★★
Chef Mehta doesn't just cook Indian food — he translates it. Every dish arrives as a letter from another century, written in a language you somehow already know.
Helen RosnerThe New Yorker
★★★★★
A revelation. The Malabar prawn moilee shattered every expectation I had. The room, the service, the spice — perfectly calibrated to 11 on every axis.
Tejal RaoBon Appétit

Reserve your evening

Dine with intention.

Tables are released 30 days in advance. For parties of 8 or more, please call and our team will arrange a private dining experience.

Location

123 Spice Garden Avenue
New York, NY 10001

Hours

Mon – Fri: 5 pm – 11 pm
Sat – Sun: 12 pm – 11 pm

Phone

+1 (555) 123-4567
For parties of 8+

Make a reservation

Guests
2
Preferred time