.png)
How did your careers as restaurateurs begin?
Maneesh: In 1975, my father came to the United States and opened the first Indian restaurant in the state of Texas. I grew up in that restaurant — surrounded by the smells, sounds, and spirit of a place that celebrated who we were and brought people together. It was more than a business; it was my first lesson in hospitality, in community, and in pride of culture. After so many years in New York, I realized the city was missing something that felt like home — a true New Yorker’s Indian restaurant. So, in 2021, I opened my first one, and later that year, my cocktail bar, Temple Bar. When that first restaurant eventually closed, it was bittersweet, but meeting Chef Chetan Shetty reminded me why I started — and inspired me to begin again, with even more heart and purpose.
Alvina: Maneesh and I have been friends for many years (he even officiated my marriage to my husband!), and after spending 25 years in the luxury fashion and retail world, I decided to step back from full-time work to focus on my young children. Around that time, Maneesh had a beautiful tabletop brand of bone China and linens, and I began consulting for it. We quickly realized how much we enjoyed working together — what began as a creative exchange soon evolved into a true partnership. From that collaboration, Passerine was born.
Tell us about your seasonal Indian restaurant, Passerine!
Passerine is a restaurant for New York, by New Yorkers. Most Indian restaurants in the city try to transport you to India — whether through the grandeur of the Taj Mahal or the nostalgia of a colonial club. We wanted to do something different. We wanted to keep our guests right here, in the heart of New York City, and serve modern Indian food that feels true to this city and to us.
When we met Chef Chetan, he cooked a meal that completely surprised us — unlike anything we’d tasted in New York. He’s endlessly curious, always exploring new cuisines and seasonal ingredients, and finding creative, unexpected ways to bring them together. But no matter how inventive the dish, there’s always his signature — those fragrant, freshly pounded spices his mother sends from India every couple of weeks. That small gesture gives every dish a warmth and authenticity that’s deeply personal and full of heart.
What’s your favorite part about the New York culinary & restaurant community?
We’ve both lived in New York since the late ’90s, and one of the things we’ve always loved is the camaraderie among small, independent restaurants — those that grow here, stay the course, and keep serving great food with wonderful hospitality. On 20th Street, where Passerine is, everyone knows each other. Sometimes the team from Gramercy Tavern will stop by to borrow napkins, or we’ll see Rezdora sending guests to wait for a table in our Drawing Room. It’s really a supportive community — we share experiences, cheer each other on, and celebrate each other’s successes.
How do your backgrounds in marketing & fashion inform the vision of Passerine?
Our backgrounds in marketing and fashion really shapes how we think about a restaurant — not just as a place to eat, but as a full experience.
A: Fashion taught me how to build a mood and tell a story through texture, color, and detail, so I think a lot about how a space feels and how all the elements work together, like pieces in a collection.
M: Marketing, on the other hand, helps me understand the audience — what draws people in and how to create something that feels both aspirational and authentic.
Together, they guide our vision for a restaurant that’s not only beautiful and expressive, but also connects with people on an emotional level.
Do you have a favorite dish on the Passerine menu?
M: What Chef does with cabbage is just remarkable. Our Slow Roasted Cabbage is something that has to be experienced to be believed. It’s tender and layered with spices and garnishes that gives a taste unlike anything else. It’s always a part of my order!
A: The elevated chicken kofta which is made of halal chicken thighs which are bathed in a truffle cream and accompanied by pickled mushrooms and finished with shaved truffles. One bite is never enough!
Follow Along
@passerinenyc
www.passerinenyc.com