This delightful restaurant delivers contemporary Indian cuisine that brings a refined touch to familiar South Asian plates. All thanks are due to Chef Sujan Sarkar, who landed in NY fresh from his success in San Francisco. Baar Baar may bill itself as a gastropub, but dining is the focus here. In fact, its vast, inventive menu is filled with such delicious condiments, as if to prove that no detail is too small for this kitchen. Try a plate of paneer chili, where cubes of fresh cheese and a spiced tomato achar are wrapped inside crisp kataifi shreds and served with ginger chutney. Other highlights include lamb keema or Brussels sprouts foogath.The large, industrial space can feel cold, but warm, jeweled tones and even warmer service make up the difference.