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Angela Lee, a partner in Sushi Wabi and De Cero, is behind this new “fresh Indian” small-plates focused Warehouse District spot.

Lee tells us the fresh applies not only to the cuisine, but also the restaurant design. She’s creating a menu that includes “Indo-American creations” – essentially more familiar American ingredients and cooking techniques and with Indian injections (think grilled cumin-rubbed rib-eye kebab with tropical relish and poached scallops in seasoned coconut milk with crispy curry leaves). Although Lee is including some classics on the menu, don’t come expecting the full array of Devon Avenue staples. Her “from the street” section lists street-food faves such as a Jaipur market vegetable samosa, a pastry turnover stuffed with potatoes, peas, and spices with green chile chutney, and the “in tradition” section includes lamb rogan josh (braised lamb shank served with a onion-cashew gravy) with cumin basmati rice. 

The interior, which was designed by Amelia Briske (she also did Sushi Wabi and De Cero), features more modern colors and style than the average mom-and-pop Indian eatery, and there are views of a glass-enclosed tandoor oven so you can watch the chefs in action. FYI: the name honors a London-based chef named Veera who was an inspiration to Lee, and his fresh style of cooking (get it now?).