an all-new Indika

Innovative Montrose Indian restaurant spices up all-new menu

Meet the new Indika. The modern Indian restaurant has undergone a number of changes over the past couple of months.

Originally, owner Mickey Kapoor decided to close the restaurant and rebrand it as Bukhara, a "meat lover's paradise" that would focus on dishes inspired by the legendary Silk Road. However, that plan ran afoul of city regulators, as the new business would have had to come up to current code with regards to parking and other issues. As Kapoor explains, "some things can't be grandfathered."

Instead, Kapoor is moving forward with his plan to make Indika a more casual restaurant. The decor has a more rustic look, courtesy of wood accents. Also, the tablecloths have been banished.

More importantly, prices are lower across the board. "Hopefully it will turn into a regular eating-out place rather than an elitist or occasional destination," Kapoor writes in an email.

As promised, the new menu features elements of Silk Road cuisine with more Persian and Central Asian flavors. Dishes include grilled lamb, three kinds of biryani (lamb, chicken, or vegetarian), kebabs, and tandoori meats, including an elegant roasted duck that's paired with tikka masala sauce.

In addition, Kapoor says he's added more classic Indian curries, korma dishes, and wok-sauteed meats and vegetables. Currently open for dinner (Tuesday through Sunday, 5-10 pm) and Sunday brunch (11 am to 3 pm), Kapoor intends to add a lunch buffet once the kitchen masters the new dishes.

On a creative level, it means the restaurant has taken a step back from the days when founding chef Anita Jaisinghani earned a James Beard semifinalist nomination, but the restaurant has the potential for a second life as an affordable, more casual establishment that delivers classic Indian flavors. Whether diners can accept this new version of Indika remains to be seen, but Kapoor's track record of success with restaurants such as Khyber and Aga's suggests he knows what Houstonians like to eat.

Duck tikka masala.

Courtesy of Indika

Duck tikka masala.

news-you-can-eat

inspired by Houston's

Houston steakhouse reboots as a more affordable neighborhood restaurant

Michael Sambrooks is ready to unveil the refreshed Andiron. Beginning this Monday, November 25, the fine dining steakhouse will begin operating as the more affordable Andiron Grille & Patio.

“We looked at more neighborhood restaurants [like] Nancy’s Hustle and Nobie’s,” Sambrooks tells CultureMap. “We wanted to fall into that neighborhood restaurant category instead of fine dining and steakhouses. With the patio opening, we wanted to turn it into an eating and drinking place that’s more casual. Seemed like the vibe that would work for the neighborhood.”

To get that everyday appeal, Sambrooks and chef Michael O’Connor worked to decrease the restaurant’s prices by removing luxurious items such as caviar and truffles. Andiron still serves imported Japanese wagyu, but now it’s the chuck instead of strip or ribeye. Overall, diners can expect to spend about $100 per person, which is down from the $150 per person or more of Andiron’s original iteration.

Similar to a restaurant like Hillstone (formerly Houston’s), diners will find steaks at Andiron, but they have other options, too. The restaurant’s prime rib sandwich and decadent wagyu burger both appear on the new menu. They’re joined by a roasted half chicken, pork steak, and Gulf fish with Thai curry.

“People seem to really enjoy [the new menu],” Sambrooks says. “A lot of our neighborhood folks and regulars have come in. They appreciate the value-driven options. A lot of people say they can come more often.”

Another reason they’ll come more often is to enjoy the restaurant’s new patio. Part of the 2,800-square-foot space features lounge-style seating designed for people who want to devote most of their attention to bartender Angel Bautista’s refreshed cocktail offerings. Inspired by his time working at Mexico City’s Handshake Speakeasy — ranked No. 1 in the world by the World’s 50 Best organization — the menu includes a selection of carbonated cocktails that are both refreshing and able to be served quickly.

“We’ve got 75 seats. Some of those are for dining, some are for lounging and cocktailing. About 20 seats are love seats for lounging with a place to put your drink,” Sambrooks says.

“We’re pitching it as a cocktail garden. We want people to walk in, get a seat on the patio, order a couple of cocktails, order a snack or don’t. Just a really great additional space to sit and have a drink.”

The wine list is cheaper, too. Inspired by his time working for restaurateur Bill Floyd at Reef, Sambrooks is selling wine at a much lower markup than before. “We get a deal, we pass that along, even if it’s something we can only get one time,” he says.

Photo by Michael Anthony

Find a steak frites on the new menu at Andiron.

news-you-can-eat openings