The story
On Manhattan’s Upper East Side, Lungi brings together the culinary traditions of South India and Sri Lanka in a setting that feels both vibrant and welcoming. Under the ownership of Mervyn Winston, the restaurant draws on the heritage of Partner and Chef Albin Vincent, who grew up in Kanyakumari, India, with deep family ties to Sri Lanka. His cooking is rooted in the lessons of his grandmother, a cook who taught him the intricacies of traditional Sri Lankan and Southern Indian cuisine from a young age.
The kitchen is further shaped by the expertise of Chef Andrew Simethy from Kerala, Chef Thirunavukkarasu, who specialized in Dosa experiences at Taj Coromandel, and Chef Rushdhun Ramzy, a Sri Lankan culinary authority known for fusing classic flavors with contemporary methods. Together, they present a menu that feels like a direct line to the home kitchens and street stalls of their homelands.
Lungi’s menu highlights the bold, flavorful cooking that has long been beloved in South Asian communities but has remained harder to find in New York outside of Staten Island. Diners can explore dishes like Kothu Roti, a Sri Lankan roadside specialty of shredded paratha stir-fried with vegetables, onion, and egg; the Banana Leaf Special Meal, a Virundhu feast served on a banana leaf with appetizers, karis, rice, biryani, and dessert; and a range of dosas, hoppers, and biryanis. The restaurant’s commitment to this cuisine earned it a Michelin Bib Gourmand, recognizing good quality, good value cooking.
Lungi is a place where the warmth of home-cooked meals and the energy of street food come together, offering a genuine taste of South India and Sri Lanka in New York City.
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