Tequila gol gappas to aged cheddar dosa: Inside Priyanka’s new eatery in NY

Sona, Priyanka Chopra’s very first restaurant, opened its door in New York City over the weekend and well, from the pictures circulating on the internet, it looks pure gold (no pun intended!)

The restaurant offers an amalgamation of high-quality Indian street food, art and celebrity life with an interior that reflects Quantico actor’s aesthetic. Chopra had signed as the creative collaborator with David Rabin, known for popular restaurants like Café Clover, Skylark and many more.

Sona is set to serve Indian food but with a twist of its own. “It is the very embodiment of timeless India and the flavours I grew up with,” Chopra wrote on her Instagram whilst revealing the project. As compiled from Vogue, here’s an in-depth look at the new joint.

· Décor

Following an Indian theme from the ceiling to windows, Sona is inspired the term ‘Art Deco’ which takes you to Mumbai. The dining area offers a view of plastered dotted walls with medallion mirrors originating from India in homage to the women in rural areas who live in mud huts. 

The eatery includes a marble-topped bar that between the front and back dining areas, offering a wide space for people to communicate and enjoy themselves. “The bar itself is not like a typical bar, where it’s all shelves against the wall,” said interior stylist Melissa Bowers.

· Ambiance

The music gives some some desi vibes with DJ Rekha’s is modern bhangra beats playing all over. There is also artwork that has been curated by Priyanka Mathew, a specialist in modern South-Asian art.

· Menu

The variation in the edibles on offer at Sona can get somewhat bewildering. As per its creators, the restaurant is not all about typical Indian curries and samosas but rather, a menu that isn’t restricted by geography.

Instead, the dishes consist of fusions such as Tandoor Roasted Beets with Cumin, Stracciatella and Chat Masala Hazelnuts, Puri with Maryland crabs and Sterling caviar, Aged Cheddar Dosas with Turmeric Edamame Mash and Coconut Chutney and Floyd’s Goan Fish Curry with Coconut Seafood broth, kokum and red rice.The last dish was added to the menu in honour of an Indian chef named Floyd Cardoz who passed away due to Covid-19 last year.