At Kababi Zaytoon Mediterranean Restaurant, the scent of crispy fried falafel blends with the sounds of chicken, kofta, and beef kabob sizzling to perfection. Tender lamb chops and flaky tilapia filets send hungry stomachs rumbling with anticipation, with freshly squeezed carrot, pineapple, and watermelon juice on hand to cleanse the palate. Crystal chandeliers cast a constellation of warm light over slate counters and walls of dark, varnished wood, while a stone fountain decorated with leafy ferns bubbles gently and invites guests to make wishes for an endless supply of baklava.
Chola Indian Restaurant’s menu sends diners on a whirlwind tour of culinary traditions from across the entire Indian subcontinent. The kitchen’s clay tandoor oven roasts skewers of succulent lamb or chicken, and the chefs create southern-Indian dosas by filling rice and lentil crêpes with aromatic combinations of ginger- and onion-based fillings. Meanwhile, dishes from the Indo-Chinese border earn their own space on the menu, tempting diners with orders of fried rice or chili-spiced cottage cheese.
Although steaming entrees emerge from the kitchen, the dining room’s mint-green walls help to create a cooler ambiance. Intricate archways divide the space in two, separating the buffet’s steaming tables from the restaurant’s abominable-snowman section.
Tarka serves fresh, fast & flavorful Indian food, freshly whipped lassis & select wine & beer. Dine In, Take Out & Delivery Via Dine on Demand. City of Austin recognized Green Business for our eco-friendly packaging & recycling. Online & Mobile Ordering & our very own iPhone App make getting food from us a snap.
Sitting inside Bombay Pizza Company, owner Viral Patel watched the Food Network's The Best Thing I Ever Ate, waiting alongside family and friends for a mention of his Slumdog pizza, a fusion of Indian and Italian flavors. After the 30-second spot, the restaurant erupted into a standing ovation.
Patel's journey to that moment first began when he quit his job in restaurant management to travel around India learning how to cook. Hoping to one day open a restaurant of his own, Patel returned to the United States and became interested in pizza, buying his own pizza stone and experimenting with new recipes, which fused Indian flavors with the traditionally Italian pies. He opened Bombay Pizza Company with the help of his mother, Sonali, who also inspired the Sonu's Rita pizza, which combines house-made cilantro-mint chutney with a margarita pizza. Soon after the restaurant opened, it was awarded Houston Press's Best Pizza in 2010. In addition to pizza, the menu features Indian street fare such as the kati roll with tandoori chicken and paneer and traditional Italian dishes such as lasagna and chicken parmagiana.
Today, Bombay Pizza Company has two locations, the original in Houston and a second, larger location in Sugar Land. Both eateries feature saffron-hued walls, the soft glow of Thomas Edison–style filament light bulbs, and photos of Bombay residents performing daily activities including washing clothes, fishing, and playing chess. The Sugar Land location also features an outdoor patio, microbrews on tap, and a private dining area.
Mint Spice Bistro's made-to-order dishes are lovingly blended with fresh ingredients and spices for fusion-filled flavorful entrees. Start by appointing one of Mint's dinner appetizers—such as flaky samosas ($5–$7) and ginger- and garlic-seasoned lamb kebabs ($8)—as ambassador to your mouth, granting it diplomatic immunity to assassinate hunger pains and double agents at will. Afterwards, treat tongue buds to succulent broiled-salmon tandoori ($14), fiery curry vindaloo ($12–$15), and the decadent korma, a three-part harmony of almond, cashew, and pistachio cream sauce with garlic, lemon, and naan ($10 for vegetables, $12 for chicken, $14 for lamb). Pair dishes with sides such as jalapeño and goat-cheese naan ($3.50) and the daal makhani, a combo of gently simmered black lentils cooked with tomatoes, cilantro, and a touch of cream ($6).
The aroma of exotic spices and herbs swirls through Naseeb Indian Restaurant, reaching diners as waiters present North Indian cuisine at maroon-clothed tables. There, modern pendant lights illuminate platters of tandoori-baked chicken, lamb, and shrimp, plus traditional biryanis of long-grain Basmati rice and slow-cooked proteins. The cooks use Punjabi-style recipes to create six styles of tandoori naan, old-fashioned vegetable curry, and vegetarian dishes, which come with Indian cheese, creamy sauces, and the hearty type of vegetables backyard shrubs never seem to produce for some reason.