About Tulsi

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Chef Eric McCarthy

Executive Chef

Chef Eric McCarthy started his journey from Goa, India. After graduating from the Institute of Hotel Management, Eric trained at the Taj Group of Hotels in India. With a dream of traveling and working around the world he joined a cruise line, which gave him exposure to various international cuisines. He built his knowledge in different cooking styles ranging from Caribbean to French, from Spanish to Chinese. He then ventured to come to New York where he began his journey in an Indian restaurant as an Executive chef. Over the last 15 years Eric has been successful in starting many Indian restaurants and elevating Indian food in NYC to a different level. He has created dishes that have his trademark style and often featured in magazines and cookbooks.

His creativity and unique style has brought amble exposure. His “Phaal” curry got him theNew York Times 2 Star and was featured on “The late Night Show with Jay Leno” for the hottest curry. He has been featured in “Time Out Magazine” in New York, India abroad, Dinner Journal. He has also been a part of the Food Network Show “Chopped”where he was one the finalists.

Chef McCarthy’s greatest achievement has been getting the Michelin Star Award for three consecutive years in a row.

Eric is now an integral part of Tulsi. Eric is inspired by his journey that began when he saw his mom cooking in Goa to the foods that he has been exposed to through his travels and of course New York City. The menu therefore has a refreshing twist while keeping the authenticity of the flavors.

We invite you to come join us at Tulsi and taste these creations.
Thank you.

LeafyLaurel

Announcing

Executive Chef Eric McCarthy

Exclusively at Tulsi

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Vijay Rao

President

At Tulsi, Vijay Rao set out to open a fine dining Indian restaurant in New York that would offer the authenticity of Indian cuisine, while reflecting modern-day India in its design and ambiance. He partnered with one of New York’s most celebrated Indian chefs, Eric McCarthy, to present diverse regional flavors in a chic, contemporary setting.

Since opening in 2011, Tulsi has been featured by numerous media, including The New York Times, The Wall Street Journal, New York Post, New York Magazine, Time Out New York, Crain’s New York Business, Elle Décor and Huffington Post, among many others; and was awarded a Michelin star rating for 2012, which named the 55-seat restaurant as “the ‘incomparable one’” with regional creations that are “original, dashing and studied.”

Raised in Nadiad, India, in the northwestern state of Gujarat, Rao was on a career path to become an engineer, but had two big dreams: one day he wanted to own a restaurant, and he also yearned to make Bollywood films. Growing up, he was a huge movie buff and would see every film released in India, especially seeking out the limited number of American films shown with big screen actors like Clint Eastwood, Burt Reynolds and Charles Bronson. In fact, it was while watching “Saturday Night Fever” in 1978, as John Travolta’s character drives across the Brooklyn Bridge to make the big move to Manhattan, that Rao knew he had to go to New York and become a part of this vibrant metropolis. He made that life-changing move in 1986 and later studied filmmaking at SUNY Purchase, but then decided that the more realistic course of action was to apply for a job with the City of New York.

Having risen through the ranks of New York City’s water commission, Rao is now the chief operator for reservoir operations and also a restaurateur. He still dreams, though, of producing movies in the future. When he is off-duty and not at Tulsi, he sees as many movies as time allows, always in a theater on the big screen.

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