Recent social media posts
09/07/2026
Episode 5 of a chef/owners life in NYC - Catering!!!!
100 naans due at 8am
We had a major hotel takeout order due at 8am - I came in at 6am to turn the tandoor on and let it heat for a full hour while the dough balls came to room temp. I’d roll 25 at a time and slap 10-15 against the wall at once. As the last bread goes against the wall, the first bread comes out.
Repeat until done - then take a nap in the dining room before the real shift starts.
09/01/2026
Episode 5 of a chef/owners life in NYC - Catering!!!!
100 naans due at 8am
We had a major hotel takeout order due first thing in the morning - I came in at 6am to turn the tandoor on and let it heat for a full hour while the dough balls came to room temp. I’d roll 25 at a time and slap 10-15 against the wall at once. As the last bread goes against the wall, the first bread comes out.
Repeat until done - then take a nap in the dining room before the real shift starts.
08/27/2026
Running a restaurant is magical chaos- 24 hours a day, 365 days a year. Good day or bad day, flooded basement or not, our guests deserve a great experience every single time. There’s never a day off and there’s always something to do. There’s always work to be done.
These floods happened at Junoon but my team was quick to adapt and solve the issue without the guests ever knowing. Thankful for the crew getting it done ✅
08/24/2026
A dish every Indian home has made. It took us 8 years to reimagine it for a tasting menu.
Baigan Bhartha - Junoon New York tasting menu 🔥
08/16/2026
NOW WE’RE COOKING - Matthew Norman Broussard did the damn thing and wrote a cookbook, out now. The first official stop on the tour was right here at Room 207 last Sunday, with proceeds going to Make-A-Wish Metro New York.
Thank you to everyone who came out and showed love that night. Buy the book. Donate to Make-A-Wish Metro New York. 🧡
08/13/2026
The entire restaurant thrives or dies based on this person's performance every night.
This is the unseen hero of the restaurant. This is Expo.
08/08/2026
The entire restaurant thrives or dies based on this person's performance every night.
This is the unseen hero. This is Expo.
07/30/2026
The hardest dish on our tasting menu looks effortless. It is anything but.
Uttapam 2 Ways - Junoon New York tasting menu 🌸
07/27/2026
Most people quit this station in their first week.
600°F. 150 breads. 4 hours. This is what a decade looks like.
06/30/2026
150+ Breads, 600°F, 4 hours. Welcome to Dinner Service on the Tandoor
Address
New York, NY
To get to West 24th Street in New York, you can take the subway by hopping on the 1 train and getting off at the 23rd street station. Alternatively, if you prefer to drive, there are several parking garages in the area such as Icon Parking on 6th Avenue or Meyers Parking on West 23rd Street. Be advised that parking fees in Manhattan can be quite expensive.
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What people say
Chef Akshay Bhardwaj is a rising star in the culinary world, and for good reason. As the Executive Chef at Junoon NYC, he has earned numerous accolades, including being named to the prestigious Forbes 30 Under 30 list in 2020. But Chef Bhardwaj's talents extend far beyond the kitchen - he is also a dedicated philanthropist, serving as a Junior Board Director at Make-A-Wish America.
Located on West 24th Street in New York City, Chef Bhardwaj's restaurant is a must-visit for foodies looking for an unforgettable dining experience. His dishes are expertly crafted and bursting with flavor, showcasing his mastery of Indian cuisine. From classic favorites like butter chicken to innovative creations like tandoori octopus, every dish is a work of art.
But what truly sets Chef Bhardwaj apart is his commitment to giving back to his community. His involvement with Make-A-Wish America demonstrates his dedication to making a positive impact on the lives of others. And with such passion and talent in both the culinary and philanthropic worlds, it's clear that Chef Akshay Bhardwaj is one to watch.
