Dining at Café Serai
Rice, spice, and everything nice!
Café Serai is the perfect place to enjoy the smells and tastes of the Himalayas during your museum visit. Café Serai is open to the public during museum hours and does not require an admission ticket. Cafe Serai offers self-serve seating on a first come, first serve basis.
Members enjoy a 10% discount on all purchases at Café Serai. Become a member today!
Enjoy seasonal specialties inspired by the Himalayas, including thali plates and handmade traditional momo dumplings as well as a range of soups, salads, and and other entrees. The café also offers a selection of specialty teas, chai, and coffee to enjoy on a relaxing afternoon. Cafe Serai is excited to now offer brunch items on weekends, including a breakfast frankie and Belgian waffles, as well as a new children's menu available during all Museum hours.
With advance notice, groups of fifteen or more can reserve tables at Café Serai. For more information or to make a reservation, call 212.620.5000 x345 or email firstname.lastname@example.org. All reservation requests are subject to availability.
Every Wednesday night enjoy an artful after-work happy hour at Café Serai from 6:00 p.m. - 9:00 p.m. Unwind over a glass of wine or pot of tea and enjoy savories and sweets while you listen to live world music. Himalayan Happy Hour features a 10% discount on all items on the Café Serai menu (15% discount for members).
On Friday nights Café Serai becomes the K2 Lounge, offering a special pan-Asian tapas menu along with a martini and wine bar to accompany the evening's DJ, thematic gallery tours, and other programs. Click here for more information about K2 Friday Nights.
Born and raised in Mumbai, India, Ali Loukzada spent his childhood working at family-owned restaurants. As a teenager Loukzada found himself spending most of his time learning to cook with his mother and grandmother, which ignited his passion for a culinary career. In 1998, when he was only seventeen years old, Loukzada came to New York to pursue a career as a chef.
Without any restaurant experience when he arrived, Loukzada started as a bus boy at Pershing Square. He decided to take his career to the next level by attending the New York Restaurant School, during which time he interned at David Waltuck's Le Zinc and Chanterelle. Upon graduation Loukzada returned to Pershing Square as a sous chef, and the following year accepted a position to work under his now-mentor Floyd Cardoz. Cardoz opened Loukzada's eyes to the world of spices and taught him how to create layers of flavor with simple ingredients; to take guests on a sensory journey through sour, sweet, and spicy with every bite.
Loukzada worked as a sous chef at Cardoz's restaurant Tabla, and in 2006 moved to Stephen Starr's Modern Asian restaurant Buddakan. While at Buddakan he used his knowledge of international flavors to create new menu presentations and assist with the development of innovative dishes.