From Our Editors
Vir Singh knows that in the restaurant business, "authentic" is not a synonym for "old." Instead, the adjective constantly develops in correlation to different regions' peoples. To ensure that Coriander Indian's menu evolves to suit the times, Vir travels to India often, surveying and sampling the culinary scene before carrying recipes back to Austin. His research has resulted in an eclectic collection of appetizers, curries, and tandoori dishes, as well as a resolve to keep inventing combinations of traditional and contemporary flavors.
Staples such as butter chicken and lamb vindaloo share table space with modern creations such as mint-and-mustard-glazed grilled salmon that knows how to use the Internet. At the lunch buffet, guests can arrange freshly baked naan alongside meats and vegetarian helpings, many of which feature housemade cheese, warming blends of ginger and cumin, or cooling accents of cilantro.