Tulsi (restaurant)

Tulsi opened in Turtle Bay in 2011 with the goal of redefining how New Yorkers experienced Indian cuisine. The restaurant took its name from the Sanskrit word for holy basil, an herb considered sacred in many Indian traditions. Rather than relying on the standard menus found in most Indian eateries at the time, the kitchen focused on regional specialties and upscale preparations that aimed to move beyond the ubiquitous chicken tikka masala. The restaurant was led by executive chef Hemant Mathur, a veteran known for his expertise with the traditional tandoor clay oven. His approach was supported by his wife, pastry chef Surbhi Sahni, who developed a reputation for creating innovative, Indian-inspired desserts like mango cheesecake. The culinary team brought significant experience from other prominent New York establishments to this midtown project. In its first year of operation, Tulsi achieved a rare milestone by earning a Michelin star. This distinction helped establish the 55-seat venue as a high-end destination in a neighborhood that lacked many options for formal Indian dining. The interior was designed to reflect modern India, featuring a glass facade etched with Sanskrit sayings and a dining room accented with hues of green to honor its namesake herb.