Malvan is a coastal village in Maharashtra, western India, whose cuisine has rarely been represented outside its home region. For Chef Eric McCarthy, Malvan offered a way to introduce New York to a distinct Indian coastal tradition rooted in everyday village cooking.

This is New York’s first restaurant dedicated to Malvani cuisine and Chef Eric’s second coastal Indian concept, following Indian Table in Cobble Hill, a Goan restaurant shaped by Portuguese influences.

A native of Goa, he encountered Malvani food while traveling along India’s western coast and often describes it as a close cousin to Goan cuisine, connected by ingredients and coastal traditions, yet defined by its own identity.

Life in Malvan is shaped by the sea and by community. Days begin at the fish markets, kitchens remain open and airy, and meals are cooked slowly and meant to be shared. The cuisine reflects this rhythm, fresh seafood–forward, coconut-rich, and grounded in everyday cooking rather than ceremony or excess.

At Malvan in Brooklyn, the philosophy is simple. Stay true to the origins. Respect the ingredients. Let the flavors speak for themselves. The experience is shaped for a neighborhood setting, warm, welcoming, and unhurried, while remaining deeply connected to the coastal village that inspired it.

This is Malvani cooking as it is lived and cooked at home.

Honest, soulful, and rooted in place.