Chef-owner Nirman Shah spells Kurry Walah's name with a K for Katy, but his menu's curries are classic with a C. Using Halal meat and traditional recipes, Shah crafts chewy breads, spiced stews, and fresh seafood entrees that pull from a variety of regions. North Indian cuisine, Hyderabadi dishes, and Indo-Chinese fusion all make appearances on the vegetarian-friendly menu. Patrons savor these colorful dishes between the light yellow walls of the dining room.
Over the course of 31 years, the smiling staffers at Express Oil Change & Service Centers have learned that customers just want their oil changed fast. Instead of selling extra parts out of an oversize trench coat, staffers work quickly and efficiently to give cars what they crave; quarts of thick, black oil in the blink of an eye without an appointment. Each procedure lasts approximately 10 minutes, during which mechanics will replace the vehicle's oil and inspect its innards for problems. The process is so quick that customers can even wait inside their own vehicles while it occurs, much like a drive-thru car wash or drive-thru dentist appointment.
Bottums Up Beverages sets up shop just about anywhere to create a full-service bar with a selection of more than 100 alcoholic and non-alcoholic drinks for events big and small. TABC-certified bartenders stand at your service for hours on end doling out frozen drinks from margarita machines, cocktails with guest-supplied liquor, and alcohol-free drinks for kids and dogs wearing overcoats. Not just limited to drinks, Bottoms Up Beverages also provides manpower by way of servers, security guards, and photographers included in larger-party packages.
At Bolli Bros. Pizza, brothers Kevin and Mark Bollinger pile their handmade dough with 100% whole-milk mozzarella and eclectic comfort-food combinations. They scoop gooey homemade macaroni and cheese onto crusts and shower the Bollisagna pizza with penne noodles, just as ancient Romans did to their most popular emperors. Other creative concoctions include the Frito Pie pizza weighed down with homemade chili, crunchy Fritos, cheddar, and mozzarella. Kevin and Mark continue their made-from-scratch concept with desserts, where cheesecake flavors such as Reese’s peanut butter and triple chocolate fill housemade graham-cracker crusts.
Beneath a basil-green awning, Cellar Door Market fills with the universal clatter of a happy kitchen as chef Paul LaLone brings 26 years in the culinary industry to bear on heaps of regional ingredients. Guest chefs lead hands-on classes in specific cuisines and techniques, which may introduce pupils to the art of baking bread, preparing healthy food, rolling sushi, and remembering that sushi is the one food that should not be roasted on a campfire. Each session is rated according to the knife skills required to complete the meal, and pupils bustle past the kitchen, laden with completed dishes for their friends and families.
Beyond the kitchen doors at Cellar Door Market, chefs create meals from scratch, quick-cooling them to preserve integrity. Whenever possible, meals are made with local products including meats and produce from nearby sustainable farms. The rotating menu has included dishes such as red beans and rice with Zenner’s sausage, smoked pork loin with a peach and bourbon sauce, and zucchini manicotti, and each item comes with instructions for easily reheating it or taking it to a dragon’s surprise party.
The aroma of fresh cilantro mingles with slow-cooked pork, grilled tequila-lime chicken, and sautéed tilapia as it wafts through the archways of the spacious dining area and onto a covered outdoor patio lined with rustic wooden tables. Severs deliver Mexican mainstays, such as burrito locos smothered with chili con queso, alongside inventive dishes, such as seafood enchiladas with fresh shrimp and crab smothered in a white-wine cream sauce and served with a side of cilantro-lime rice. Behind the dark-wood bar adorned with flat-screen TVs, servers shake up margaritas with fresh pineapple and coconut to the tune of live music performances and Latin beats on weekly salsa nights.