Dhamaka

Name: Dhamaka
Address: 119 Delancey Street, Store #34, New York, NY, 10002, US
Telephone: (212) 204-8616

Indian

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Daily 5pm–10pm

119 Delancey Street, Store #34, New York, NY 10002
(212) 204-8616
Last verified: August 2026
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Curry served in a steel karahi on a wooden table at Dhamaka

Starters

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Beef Pepper Fry$25
Wagyu flank, curry leaves, Tellicherry pepper
Kashmiri Gosht Chaamp$24
Lamb loin, garam masala, ghee
Shami Kebab$23
Lamb mince, green chili, mint
Butter Pepper Garlic Crab$45
- Signature
Crab, Amul butter, fresh peppercorn, garlic
Paplet Fry$27
Whole pomfret, turmeric, chili, coastal spices
Kale Pakora Chaat$18
Fried kale, tamarind chutney, sweet yogurt
Chana-Chhena Tikki$18
Green garbanzo, house chhena, tomato chutney

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Paneer: Fresh, unaged cheese made by curdling hot milk with lemon or vinegar and pressing the curds into a firm block. It does not melt, so it can be grilled (tikka), fried, or simmered in gravies, and it is the standard vegetarian protein on North Indian menus. On this menu as: Paneer Tikka · Chana-Chhena Tikki · Paneer Methi.
Kebabs: seekh, boti, shami: Seekh kebab is spiced minced lamb or chicken pressed around a skewer and grilled; boti is marinated cubed meat; reshmi ("silky") is chicken mince or breast in a cream marinade; shami is a pan-fried patty of minced meat and chana dal; galouti is Lucknow's melt-in-the-mouth version; chapli is the flat, coriander-seed-studded patty of Peshawar; bihari kebab is thin strips of marinated beef. On this menu as: Tangri Kebab · Shami Kebab.
Chaat: The tangy, crunchy, sweet-sour-spicy family of Indian street snacks: crisp bases (papdi wafers, puffed rice for bhel, potato patties for aloo tikki chaat) piled with chickpeas, yogurt, tamarind and mint chutneys, chaat masala, onion and sev (crunchy chickpea-flour threads). Meant to be eaten immediately, before it goes soft. On this menu as: Kale Pakora Chaat · Chana-Chhena Tikki.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Murgh Hari Mirch Korma.
Chana masala & chole: Chickpeas stewed in a tangy tomato-onion masala with amchur (dried mango powder) or tamarind, often finished with tea-leaf-dark color and a shower of raw onion and cilantro. Chole bhature, the chickpeas with puffy fried bread, is Delhi and Punjab's definitive brunch. On this menu as: Chana-Chhena Tikki.
Bhuna, dopiaza & do pyaza: Menu styles you will see repeated across proteins. Bhuna is a thick, dry, deeply reduced masala; dopiaza uses "two onions", cooked in two stages; pasanda is creamy with almonds; dhansak (Parsi) combines lentils, vegetables and a sweet-sour note; achari uses pickling spices; methi means fenugreek leaf; balti is the Birmingham-born fast, wok-cooked style served in the steel bowl it was cooked in. On this menu as: Paneer Methi.

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Chana masala & choletypically $14.99 across 292 menus
Pakora & bhajitypically $8 across 281 menus
Kebabs: seekh, boti, shamitypically $16 across 280 menus
Chaattypically $9 across 270 menus
Kormatypically $16 across 253 menus
Bhuna, dopiaza & do pyazatypically $16.99 across 162 menus

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Dhamaka

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How these dishes compare

Dhamaka on our other sites

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