Hamir’s Indian Fusion has set the bar for flavor and ambience in Central Pennsylvania dining for eight years. Now, it’s making headlines across the country.
The York City restaurant made USA Today’s 2026 Restaurants of the Year list and has been named one of the top 39 places to eat in America.
“We are deeply honored and humbled to be on the list of the Restaurant of the Year. This recognition is a reflection of the passion, dedication and teamwork that bring our vision to life each day,” said owner and chef Hamir Patel.
“We share this achievement with our entire community — from our local farmers and producers to our staff and patrons — who have been part of our journey from the very beginning.”
What makes Hamir’s Indian Fusion stand out
In the kitchen, Patel often works as a one-man-show with the help of a small prep-team, incorporating traditional techniques in Indian cooking that all start out with grinding fresh, whole spices.
Originally from Mumbai, Patel didn’t learn to cook until adulthood. And despite earning a degree in mechanical engineering, he took after his family members and went into business management. For years, he owned a Mobil gas station in the Philadelphia suburbs.
When he and his family moved to Central Pennsylvania, he managed Wendy’s locations in York and Harrisburg.
At that time, his passion for cooking evolved, and the turning point came when he wanted to support his dear friend, Denise DelGrosso Gilliland, who was diagnosed with breast cancer. “When this happened to her, I said, ‘How can I help?’” Patel said.
Gilliland, a breast cancer survivor, hosted 12 friends in her home, for a “Cooking for a Cause” evening, with Hamir as the chef. That night, he debuted his coconut chicken curry and mango custard — both on his menu today and more popular than ever.
The event raised just over $250 for an organization called Pink, and from there he started to cook for other charities as well. “That’s how it all began,” Patel said.
In January of 2018, Patel opened Hamir’s Indian Fusion on South George Street in York. He serves his take on fusion and classic Indian dishes including Thali, a traditional Indian meal served on a round platter featuring a sampling of curries, lentils, rice and naan bread.
His ever-evolving specials masterfully pair flavors rooted in Indian cuisine, infused with Mexican, Chinese and Italian influences.
Kelly-green walls and red and gold adornments set the stage for an ambience that’s as intentional as it is inviting. Inside the dining room, Frank Sinatra and Dean Martin echo from his favorite ’50s and ‘60s playlist.
In the kitchen, Patel maintains Indian Royal-era cooking practices, which start with toasting and grinding whole spices and building sauces through deeply caramelizing onions and aromatics.
In addition to his curry and stir-fry dishes, Patel’s fusion creations include a caprese salad featuring ripe tomatoes dusted with a tangy chat masala spice blend. Paying homage to South American flavors, his red wine-thyme filet mignon is marinated overnight with a hint of Hershey’s chocolate and is served alongside creamy peri peri mashed potatoes.
And for dessert, each plate is as stunning as it is delicious. Most popular are his mango custard, served with fresh sherbet, or an irresistible Indian favorite, Gulab jamun: deep-fried dough balls drenched in a fragrant syrup, served warm.
But the menu isn’t the only thing that leaves an impression on guests. From his busiest days to quiet afternoons, Chef Hamir makes it a point to visit his guests during service, greeting his patrons and ensuring that everyone who walks through the door feels right at home.
Even on his days off, Patel finds himself back in the kitchen − preparing catering trays for charity events and hosting chef’s table tasting sessions where he explores more ways to pair Indian flavors with global cuisines.
What to order at Hamir’s Indian Fusion
Thali: Explore Hamir’s menu through a sampling of curries: coconut, butter chicken, spinach palak paneer, and chickpea chole masala. The dish includes a samosa made with potatoes, peas and carrots, along with rice, naan bread and Gulab jamon.
Indo-Chinese Chicken: This sweet and spicy stir fry is a delicious blend of bell peppers, onions and chicken sautéed in fresh ginger and garlic with scallions and cilantro, served beside a bed of rice.
Crab Puri: A twist on the traditional Indian street food, this appetizer is made with crab and garnished with chutney, Sev noodles, scallions and cilantro.
Mango Custard: One of Chef Hamir’s original and most popular dishes, the mango custard is made fresh mango pulp and a hint of cardamom. It’s beautifully garnished with house sherbet, fresh fruit and popping fruit pearls.
See the full menu at Hamirs.com.
