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    First Taste

    Korma Sutra keeps Indian fare downtown sexy, if not spicy

    Sarah Rufca
    Jul 26, 2010 | 4:13 pm
    • Perfect for sharing, entrees come in sleek individual containers (pictured hereL-R: chicken masala, saag paneer, lamb korma) with sides and naan.
      Photo by Sarah Rufca
    • The perfect summer soup: a not-too-sweet, not-too-heavy shrimp bisque.
      Photo by Sarah Rufca
    • Red walls, white tablecloths and Indian accents at Korma Sutra.
      Photo by Sarah Rufca

    There's no shortage of deluxe dining rooms downtown, or of cuisine from all over the world. But the combination of the two makes Korma Sutra (706 Main St.) an unexpected pleasure in the middle of Main Street.

    Run by Simran and Neil Patel, who between them have lived around the globe, the restaurant reminds of the kind of Indian place one normally finds in London, not Houston.

    There's no menu, but waiters give a rundown of what's available and offer suggestions from the kitchen.

    Among the apps, the minced lamb was well-seasoned and satisfying and the tandoori portobellos were fine but not overly memorable.

    The samosas earned raves for the fluffy texture (they are the traditional pyramid, not the triangles we've seen at some places), and the plum and mint chutneys were noticeably fresh, with a slickly thicker consistency then the watery bottled versions.

    Every entree is served with a soup, and while the lentil soup lacked flavor, the shrimp bisque was our favorite, lacking the traditional heavy cream texture, with just enough sweet and a hint of spice.

    Without a menu or much suggestion from our server, we went for a parade of the classics: Chicken masala, saag paneer, lamb korma and lamb vindaloo, served in sleek square dishes ideal for sharing. Well-prepared sides of rice, curried cauliflower and carrots with fennel came on individual plates.

    While everything was enthusiastically enjoyed, some dishes popped more than others. The chicken masala was disappointingly bland, and the saag was mediocre by local standards, but the korma was excellent and the lamb vindaloo really sung with a heat that curled up slowly: Strong, but not painful.

    In other words, while the spice level might be appropriate for average American tastes, Indian connoisseurs will want more of the heat implied in the name.

    This is no Indika, with its creative spins and dishes that challenge the palette, but it does add a nice new option for Indian fare downtown, and boats an intimate interior that would make it a nice date spot.

    In certain neighborhoods — say, Rice Village or the Galleria area — Korma Sutra could be merely a pretty also-ran. But in boldly staking out downtown, it might earn a reprieve until some of the substance catches up with the style.

    unspecified
    news/restaurants-bars

    tales from the pits

    Skip the line at hot Heights barbecue joint via VIP 'experience'

    Eric Sandler
    Oct 6, 2026 | 4:30 pm
    Terry Black's Barbecue
    Terry Black's Barbecue/ Facebook
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    Houstonians have embraced Terry Black’s Barbecue. Since the Michelin-recommended, Austin-based barbecue joint opened its Houston location in August, fans have been lining up for its signature Central Texas-style smoked meats.

    Now, the restaurant is giving customers an opportunity to get an up close look at its operations — and skip the line — for a price.

    Called the Terry Black’s Experience, the offering is a one-hour tour that begins with a behind the scenes tour of the restaurant’s smokehouse, which is powered by six, 1,000-gallon, offset smokers. Participants will then dine on a full spread of meats, sides, desserts, and drinks at a reserved table. Priced at $150 per person, the reservation-only experience is available to book via OpenTable.

    “For the Terry Black’s Experience, we wanted to create something that feels authentic to our roots and provide guests an opportunity to go beyond the main dining room and see firsthand the craftsmanship, care, flavor, and consistency that goes into our barbecue,” general manager Jon Ramirez said in a statement. “Whether it’s a date night, a group outing, or a chance to show out-of-town visitors what Texas barbecue is all about, we’re excited to give people a memorable experience that brings them closer to what makes Terry Black’s special.”

    Those who splurge on the Terry Black’s Experience will dine on a generous spread of Terry Black’s full offerings, including beef brisket, “dino” beef ribs, pork ribs, turkey, house-made sausages, and chopped beef — all of which are cut order, naturally. They’re paired with sides, including macaroni and cheese, green beans, cream corn, pinto beans, potato salad, coleslaw, Mexican rice, and cornbread muffins. Diners also get their choice of dessert and drinks, including wine, beer, and the signature black frozen margarita.

    Touted by Texas Monthly as “the most impressive barbecue chain in Texas,” siblings Christina, Mike, and Mark Black founded Terry Black’s in Austin in 2014. Since then, the company has grown to seven locations statewide, with a San Antonio restaurant expected to open before the end of 2026.

    The Houston location will eventually include a boutique hotel, steakhouse, and bathhouse, Mike Black told CultureMap. Details about those plans will be shared at a later time.

    Terry Black's Barbecue Houston

    Courtesy of Terry Black's Barbecue

    Go behind the scenes of Terry Black's with a VIP experience.

    news-you-can-eatbarbecueterry black's barbecue
    news/restaurants-bars

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