Veerays is a creation of Hemant Mathur, who was the first Indian chef in the United States to be awarded a Michelin star (known for Veeray da Dhaba and Saar Indian Bistro), and restauranter Sonny Solomon (of spots like Kurry Qulture, Tulsi, Devi, and Veeray de Dhaba) and Chef Binder Saini. The resulting vibe feels a little bit classic, a little bit prohibition, and a whole lot visionary.

With dishes such as Bootlegger Bison, an elevated take on a traditional South Indian pepper fry, Duck Vindaloo, Camel Seekh Kebab and Illegal Pheasant with chettinad-style curry interspersed with classics like Madame Makhani, a butter chicken or paneer in a tomato fenugreek sauce, this will be an restaurant experience quite unlike like any other – especially once the exotic meats get involved.

“While Veerays’ menu includes classic Indian fare like Butter Chicken, Paneer Makhani, Stuffed Baby Eggplant and Dum Aloo, Chef Hemant wanted to push culinary boundaries by incorporating exotic meats, creating a truly unique dining experience,” said restauranter Sonny Solomon in an email, who points to Pheasant, as an example, for its historical significance in India. “Mughal princes and Nawabs hunted, caught, and cooked pheasant while traveling, making it a dish steeped in royal tradition,” said Solomon.

Beef Pepper Fry, on the other hand, has deep roots in South India, particularly in Kerala.. “Traditionally slow-cooked with black pepper, curry leaves, and aromatic spices, it is a dish known for its bold, fiery flavors,” said Solomon. At Veerays, Chef Hemant reimagined this dish using American bison, which Solomon says brings a similar richness while offering a unique twist.

Veeray’s Duck Vindaloo was inspired by Goa’s Portuguese-influenced cuisine. “The traditional pork vindaloo evolved by incorporating Indian spices, vinegar, and slow-cooking techniques. By using duck, Chef Hemant enhances the dish with deeper, more complex flavors while staying true to the essence of vindaloo—a dish known for its tangy heat and rich masala,” said Solomon.

Perhaps the most intriguing item on the menu is a dish involving an ingredient not often found in New York City dining – camel. “Chef’s inspiration for camel came from his travels in the Middle East—he experimented with it, infusing it with authentic Indian flavors to craft something both innovative and deeply rooted in tradition,” said Solomon, who said the response has been incredible. “Diners appreciate the bold flavors and the chance to experience something unexpected yet thoughtfully executed,” said Solomon.

The exotic meats on the menu are sourced from Fossil Farms in New Jersey. “Camel meat, in particular, is not commonly found on menus, making it a rare and exciting ingredient to work with,” said Solomon, who says to his team’s knowledge, Veerays is the first Indian restaurant in the U.S. to offer camel on the menu.

This camel dish is reflected in Veerays’ Exotic Meat Tasting Menu, a six-course experience designed to showcase exotic meats infused with authentic Indian flavors. “Each course is carefully crafted to highlight unique textures and bold flavors,” said Solomon of the menu which includes courses such as Ostrich Malai Kebab, served on a bed of spinach and mushrooms with plum chutney, Kangaroo Bukhni Kebab, served with spicy marble potatoes and pineapple chutney, Camel Seekh Kebab with date chutney and olive garlic naan, Yak Kofta Curry with petit poori(a deep fried indian bread), Alligator Biryani with cucumber raita. The meal concludes with a Strawberry Tapioca Pudding.

“At Veerays, we focus on meats from India like Yak, and also around the world, but reinterpret them using time-honored Indian techniques and spices,” said Solomon. Chef Hemant believes that while ingredients may change, the heart of Indian cuisine lies in its techniques and spices. “His approach is to honor traditional methods—whether it’s slow-cooking, marinating, or tandoor grilling—while experimenting with unexpected ingredients,” said Solomon.

A tremendous amount of experimentation went into perfecting these dishes. “Executive Chef Hemant Mathur and Chef de Cuisine Binder Saini tested the flavor profiles, cooking methods, and spice blends to ensure that each dish not only highlighted the uniqueness of the meat but also stayed true to the essence of Indian cuisine,” said Solomon.

The exotic meats have an unexpected backdrop as well – a very 20s-esque prohibition speakeasy feel. “The speakeasy vibe is definitely a growing trend, and it’s one that resonates with the allure and mystery of the Roaring ’20s. Owners Sonny Solomon and Chef Hemant chose this concept for Veerays partly because of the space itself—it was closed off, with no windows and a small entrance, which made it a perfect fit for the speakeasy theme. It’s also a tribute to New York City, the place that made them who they are today,” said Solomon.

Veerays is now open in the Midtown East area of New York City.