Dining at Serai
Photos by Carlos Andres Varela
Rice, spice, and everything nice!
Serai is the perfect place to stop by to enjoy the smells and tastes of the Himalayas before or after enjoying the museum’s galleries and programs.
Members enjoy a 10% discount on all purchases. Become a member today!
In celebration of our spring opening, we are offering a 10% discount every Monday in March. Members will receive a special 20% discount.
Menu
Enjoy seasonal specialties inspired by the Himalayas, including Thali plates, handmade traditional momo dumplings, and fresh baked samosas. Serai also offers a wide range of soups, salads, and assorted vegetarian and regional specials. There is also a vast selection of specialty chai, teas, and coffee drinks as well as decadent desserts to indulge in on a relaxing afternoon.
Group Reservations
With advance notice, Serai can reserve tables for groups with custom menu options. For group dining reservations please call 212.620.5000 x345 or email reservations@rmanyc.org. Note that all reservations are subject to availability.
Himalayan Happy Hour
Every Wednesday night the museum is open until 7:00 p.m. Enjoy an artful after-work happy hour at Serai with live music and exceptional programming in the theater.
From 5:00–7:00 p.m. non-members can enjoy a 10% discount on all items on the café menu while members enjoy a 15% discount. Unwind with friends or co-workers over a glass of wine or pot of tea while enjoying savories and sweets.
K2 Lounge
Every Friday night 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 programs.
Click here for more information about the museum's K2 Friday Night events and programs.
For K2 group reservations please call 212.620.5000 x294 or email scook@rmanyc.org.
Meet the Chef
Ali Loukzada
Ali Loukzada is living proof that with perseverance, passion and raw talent anything is possible. Loukzada brings these skills to the Rubin Museum of Art where he serves as Executive Chef.
Born and raised in Mumbai, India, 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.
Despite his parent's desire for him to seek a white-collar job, Loukzada came to the United States in 1998 to find better opportunities in the restaurant industry.
"My parents never wanted me to be in the restaurant industry but I knew who I was and what I liked. I love food and I love cooking. There's no denying that," says Loukzada.
With only $350 in his pocket, 17-year-old Loukzada was determined to start working and more importantly, cooking in the city's top kitchens. Without any restaurant experience in the big city, Loukzada started at the bottom, accepting his first position as a bus boy at Pershing Square.
After accepting a few small promotions, Loukzada decided to take his career to the next level by attending the New York Restaurant School. He interned at David Waltuck's Le Zinc and Chanterelle before graduating in 2000; enjoying his 80-hour workweeks was a clear sign that Loukzada was meant for the restaurant industry.
Upon graduation, Loukzada returned to Pershing Square as a sous chef and in the following year, accepted a position to work under his now-mentor, Chef Floyd Cardoz. It was here that Loukzada's eyes were opened to the world of spices and using them in ways he never imagined. Chef Floyd taught Loukzada how to create layers of spices out of simple ingredients, to take guests on a sensory journey through sour, sweet, spicy, and hot flavors in every bite. Loukzada's hard work never went unnoticed and he was later promoted to entremetier and tournant.
In 2004, Loukzada moved on to Tabla Restaurant where he served as sous chef until December 2005. While at Tabla, he combined his Indian roots with modern day New York fare. Loukzada was responsible for preparing authentic Indian cuisine at the Bread Bar, as well as fish, sauces and roasted meats. Loukzada also trained new line chefs and helped with catering and special events.
In 2006, Loukzada began working at Stephen Starr's Modern Asian restaurant, Buddakan, where he served as sous chef. While at Buddakan, the talented chef used his worldly flavors to create new menu presentations and assist with the development of innovative dishes.
