September 28, 2026
1 min read

Indian-origin chef Aarthi Sampath brings South Asian diaspora flavours to New York  

Her new restaurant Drāvida blends regional Indian food with culinary influences from across South Asia, the Caribbean and Africa

PRAVASISAMWAD.COM

Indian-origin chef Aarthi Sampath is bringing together the diverse culinary traditions of South Asia and the Indian diaspora at her New York restaurant, Drāvida, combining regional Indian flavours with influences from Sri Lanka, Pakistan, Nepal, Trinidad, Guyana and other diaspora communities, reported harpersbazaar.in.

Sampath, who grew up in Mumbai and moved to the United States about 15 years ago, first conceived the restaurant in 2019. Over seven years, the idea developed from a focus on South Asian food into a broader exploration of how Indian and South Asian cuisines have travelled and evolved in different parts of the world.

  • Her experience of life in New York has also shaped the concept

  • Sampath said her interactions with people from different South Asian backgrounds helped her discover shared cultural connections through food, festivals and family traditions

  • She also drew inspiration from cuisines in places such as Fiji and South Africa

The menu reflects this cross-cultural approach. Dishes include Idli & Clams, Choriz Pão, Oxtail Bunny Chow and Crab Curry Ramen, bringing together familiar ingredients and techniques in combinations that span different culinary traditions.

Sampath said the emphasis remains on flavour and freshness while retaining a connection to the origins of the dishes. She uses spices sourced by her parents in India alongside local herbs and seasonal ingredients in New York.

For Sampath, Mumbai and New York have both played an important role in shaping her culinary identity. She credits Mumbai’s multicultural food culture and street-food traditions with developing her curiosity, while New York has broadened her understanding of how those influences can evolve.

Drāvida, she said, is intended to reflect the way diaspora communities preserve aspects of their heritage while adapting them to new surroundings. The restaurant opened in May 2026 in Manhattan’s East Village.

Roma Ghosh

Roma Ghosh

Roma Ghosh has recently retired as Associate Professor for Media Studies from an international university. She was with the Times of India as a correspondent for many years. Her passion is cooking and she has been doing recipes and photo shoots for Women's Era for the last 15-odd years.

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