“Mela” means “gathering” or “fiesta” in Sanskrit, a fitting name since those are the kind of events that the restaurant facilitates with its traditional and very sharable feasts. The housemade breads, which range from flat naan to balloon-like poori, whet appetites for seasoned-to-order entrees, ranging from mild to spicy depending on the diner’s palate and how convincing they want to be when fake-crying. The eatery’s tandoor, a traditional clay oven, roasts dishes such as chicken tikka masala and tandoori shrimp; alternatively, curry dishes such as the spicy lamb vindaloo complement kebabs and succulent chunks of meat or veggies sitting atop beds of basmati rice infused with cashews, raisins, and saffron. A full bar rounds out the menu with domestic and imported beer, wine, and liquor that can wash down à la carte meals, buffet-style lunches served seven days a week, or buffet-style dinners that delight palates Sunday–Wednesday.
As an arm of the popular Mustafa Asian & Middle Eastern Grocery, Mustafa Restaurant plies patrons with deliciously authentic dishes of South Asian cuisine from all regions of the subcontinent. Siblings Syed Riyaz Siddiqui and Mohammed Fayaz charm visitors with an expansive bill of fare filled with nutty roasted basmati rice, tender hyderabadi chicken curry, and sweet, creamy Indian yogurt desserts. The menu takes visitors on a culinary journey of India and Pakistan, from the stir-fried noodle dishes that originate from Kolkata's Chinatown to the paper-thin dosas and gram flour donuts that grow from the trees of South India.
As guests savor the spices and fragrances of goan fish curry or fluffy, buttery naan, an elegant atmosphere envelops them. Beaded crimson cloth and sheer white curtains frame a room full of velvety pillows, embroidered wall decorations, and a buffet full of curries, basmati rice, and desserts.
Simi's centerpiece is a large hanging stained-glass art piece––a woman in full Sari playing a sitar amid a field of blossoming flowers. Zooming out, the restaurant complements the art with verdant flowing vines and a rustic gray stone partition. Amid these striking accents, tables line with dinner entrees of lamb curry, zesty seafood masala, and boneless chicken fired in a traditional clay-oven tandoor. Diners may also grab a bite during Simi's popular lunch buffet, which has been dazzling San Antonio for more than 20 years.
Pavani Express waters fledgling belly gardens with a veggie-centric menu of delectable Indian cuisine. Fill metaphorical breadbaskets with the literal flatbread of chapati korma (two pieces, $4.99) or grow walrus tusks of flame with hot and spicy noodles ($6.99). Garlic fried rice ($5.99) wards off any vegan vampires prowling the restaurant while the cheese and spinach-loaded saag paneer ($7.99) bestows diners with faded anchor tattoos and disproportionately muscled forearms.
On the surface, Thai Topaz is a classic Thai restaurant featuring bright and flavorful dishes boasting tamarind, mangoes, lime and basil leaves, ginger, and hot chilies. But there is more to the eatery than an adventurous menu. Thai Topaz is, above anything else, the testament to a loving and long marriage and the product of long-revered family traditions.
Husband-wife owners Somchai and Jiraporn Namarsa combine their diverse backgrounds in engineering and biology to create a menu rooted in healthy living and innovation. By updating old family recipes taught to them in Thailand, the couple eschews the deep fryer and heavy pours of oil in favor of more nutritious cooking methods, such as using minimal oil and not cooking with ice cream. Their flavors come from their own supply of garden-grown herbs, including lemongrass, basil, mint, and kaffir lime leaves.
David Thanairongroj is the owner of the 2177 NW Military location. David and his wife are the son-in-law and the daughter of the original location's husband-wife owners Somchai and Jiraporn Namarsa. The Thanairongroj are carrying on the family tradition with a new location and more modern decor.
Inside a bustling open kitchen under new management, chefs sprinkle an aromatic blend of ground spices—the masala that gives the restaurant its name—into sizzling woks while stir-frying a variety of Thai-, Chinese-, and Indian-influenced dishes. Chicken, tofu, shrimp, and paneer arrive at tables coated with a variety of Asian sauces, ranging from citrusy orange to spicy Thai basil, and curried dishes, such as goan vindaloo, draw on Indian flavors.