When Aarzu Modern Indian Bistro first opened its doors back in 2016, high-end Indian restaurants were still something of a rarity in New Jersey. While a handful of names have entered the field since then, Aarzu still stands out as the gold standard in this category.
Though it’s been both a word-of-mouth legend and a staple of many Best Of lists (including New Jersey Monthly’s annual Top 40 Restaurants), the team at Aarzu still keeps the passion and creative streak going. While a place this renowned could easily choose to keep their menu stagnant, at the end of last year, they opted to both revamp the menu and add stylistic touches to their space on Main Street in Freehold. It was a gutsy move for sure, but one that ultimately proved their flair for keeping patrons both pleased and guessing.
During my latest visit, I was eager to explore some of the new dishes as well as revisit a few old faves. It took quite a bit of restraint not to go straight for the garlic naan, as it’s one of the finest versions I have encountered, but in the spirit of adventure, I pivoted to one of the new additions to the menu, the naan and dip. This version of the classic Indian bread featured a sesame naan, which I found tasty, though less bold than its garlicky cousin. But its subtlety served as a fine yin to the yang of the chana masala hummus that was paired with it, which proved rich and complex in flavor thanks to the smoky but subtle heat from the chili-garlic crunch.
Taking the edge off any particularly aggressive spices was my mango Moscow mule, a refreshing mocktail. Aarzu does not have a full bar, but they still manage to get inventive with the mocktail program.
In addition to the naan, an order of samosas rounded out our appetizer course. Delicate and flaky, the pastry shell exterior was a textural pleasantry even before biting through to its pea and potato filling, but I did end up with a bit of buyer’s remorse, as the duck paratha taco appetizer that has been a staple of every visit for me would have made for a more exciting and satisfying choice.
For my entrée, I again opted for one of the menu’s new items. The namkeen kali mirch gosht is a superb dish, its base of braised goat intensely flavored with a black-pepper and cashew-nut yogurt sauce that fell somewhere on the thinner side. Those opposed to battling with bones should steer clear, though, as they are here in abundance, making the actual consumption of the dish a bit of a worthwhile challenge.
Desserts at Aarzu are something to look forward to, as the consistent playfulness of the restaurant’s plating seems to reach new heights on the final course. The rasmalai cottage cheese dumplings hover above a mystic swirl of smoke thanks to some creative use of dry ice, but even they were nearly matched by the utterly divine angoori gulab jamoon, a lightly sweet trio of milk dumplings within a saffron rabri, all presented artfully in a miniature clay pot.
With each trip I make to Aarzu, I leave satisfied and wondering what they will dream up next. This time I have a hint, though, as it’s been reported that they will soon take over a large, high-profile space in Asbury Park’s downtown with a brand-new restaurant concept. The details—and even the name—have not been revealed, but rumor has it that Coastal Indian cuisine is heading to the coast of New Jersey. And I can’t wait.
