On the corner of 45th Street and 3rd Avenue, an unassuming gray door leads diners on an unexpected journey. Welcome to Veerays, New York City’s only Indian speakeasy.
With countless speakeasies scattered across New York, many tucked behind taquerias or burger joints serving cocktails in dimly lit rooms, how often do you encounter one dishing Duck Vindaloo or biryani infused with bold Indian spices? Never. Until now, that is, thanks to Sonny Solomon and Michelin-starred Chef Hemant Mathur, co-owners of Veerays.
Interior
Veerays, located on the corner of 45th Street and 3rd Avenue, starts with an unassuming gray door with a single golden triangle shaped like the letter “V” which will clue you in on this speakeasy. Once inside you’ll hear Bollywood music playing as warm lighting illuminates crushed red velvet booths, leather-accented chairs, brass fixtures, and a striking black-and-white marble panel. The concept, co-owner Sonny Solomon explains, arose from the space itself: “When we acquired the location, it was completely enclosed—no windows and just a single small entrance. That instantly sparked the vision of an Indian speakeasy, the first of its kind in NYC. It was the perfect opportunity to integrate the richness of Indian cuisine with the iconic speakeasy culture from New York’s Prohibition era.” 
The theme carries over to the menu, with cleverly named dishes like “Prohibition Bhaji” and “Gatsby Kebab.” Even the cocktail menu, titled “Running Water,” invites guests to toast to the Prohibition era. The menu is certainly something that will catch your eye and has even gotten attention from the Michelin Guide. It breaks away from the typical Indian restaurant staples dishes such as butter chicken or saag paneer. Instead, your table will be graced with Camel Seekh Kebab, Duck Vindaloo, and Oyster Mushroom & Jackfruit Biryani. Each plate still celebrating the vibrant soul of India, while offering diners something they may not have tried before.
Recently, a few friends and I gathered to sample Veerays unique offerings. Here’s what we tried—and why we’re already planning our next visit to this Michelin-recognized restaurant.
Veerays Food Spread Photo Courtesy Alex Staniloff
Food Rundown
- The Gatsby Kebab: Compared to all the special dishes on the menu, this kebab may seem like a boring choice, but it’s really good. Skewered chicken kebabs marinated with basil and tamarind, especially if you are in the mood for chicken you wont be disappointed by this.
- Daisy Southern Bites: Fried kuzhi appam (lentil dumplings) paired with a sweet tomato chutney. These bite-size finger foods were dangerously addictive—luckily, there are only six per serving so we had enough room for other dishes.
- Avani’s Prohibition Bhaji: A spicy tomato-based curry served with buttery soft pav rolls. The rolls, reminiscent of Hawaiian bread, were perfect for scooping up every drop of curry.
- Millionaire Moilee: A bright yellow dish of chilean sea bass in a creamy coconut gravy. It’s rich and complex, with a sweet and savory flavor that commands your attention. Get a side starchy side to soak up the thick sauce.
- Charleston Chicken: Another chicken, but this one is stuffed with spinach and goat cheese. Need I say more. It’s also served with apricot chutney. You’ll enjoy it, guaranteed. It is also a dish that needs a garlic naan from the “Jazzy Breads” selection or rice to soak up the saucy goodness.
- Sweet ’N’ Sour Eggplant: A take on sweet n’ sour chicken except the eggplant replaces the meat. It’s certainly a hit for eggplant enthusiasts.
- Bharva Dum Aloo: Cheese-stuffed spiced potatoes. A dish you may overlook because it’s just cheese and potatoes, it’s not. Get it and you won’t regret it. If you have leftover sauce from the other dishes like the Millionaire Moilee or the Charleston Chicken, take as spoonful and douse over the aloo. Again you won’t regret it.
Drinks and Dessert
Fun fact; during the Prohibition era, most drinks were considered low-quality and even dangerous as they were banned. That’s not the case at Veerays. Nicknamed giggle water, the restaurant’s cocktail menu is high quality and dangerously good. Try the Rum-Running Queen, a rum-forward drink with pineapple juice and grenadine, or Machine Gun Kelly, a tequila cocktail with lime juice, grenadine, and bitters. As for desserts these are listed under the cheeky nickname Curtain Call. Here are are some ways you can end night on a sweet note;
- Masquerade Ball: essentially donut holes soaked in a cardamom-and-saffron syrup, quite frankly it is one of the best desserts of all time.
- Out on Parole: A light panna cotta for those who prefer less sweetness.
- Handcuff: A creamy cardamom kulfi that’s screams all things decadent and rich.
Veerays is a wonderfully unexpected journey back in time, elevated by exceptional food and drinks. As co-owner Sonny Solomon explains, “Every visit is an adventure. From the discreet entrance to the stories behind each dish, it’s all about discovery. Veerays is a hidden treasure in every sense of the word. We’re proud to be NYC’s first Indian speakeasy, merging the timeless charm of the Prohibition era with the bold and vibrant flavors of India. While our roots are Indian, our vision is universal—great food, great company, and great memories.”
Veerays
