Baar Baar sets the bar high when it comes to modern Indian cuisine. Chef Sujan Sarkar’s deep-fried chicken nuggets come bathed in masala sauce and bordered by a tuft of lemony foam. The elevated street food (called chicken 65) pairs well with a New Delhi sour—bourbon, aromatic rose hip shrub, egg white and bitters. Other great small plates include Kashmiri lamb and tandoori octopus. The dark, roomy lounge and dining room is enhanced by a compelling fresco of an elaborately bejeweled woman.