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    an all-new Indika

    Innovative Montrose Indian restaurant spices up all-new menu

    Eric Sandler
    Sep 12, 2019 | 11:30 am

    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.

    Indika duck tikka masala
      
    Courtesy of Indika
    Duck tikka masala.
    news-you-can-eat
    news/restaurants-bars

    What's Eric Eating Episode 476

    Award-winning Houston chef dishes on season 4 of hit show The Bear

    CultureMap Staff
    Jul 15, 2025 | 6:00 am
    The Bear cast photo
    The Bear/Facebook
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    On the most recent episode of “What’s Eric Eating,” James Beard Award-winning chef Justin Yu joins CultureMap editor Eric Sandler to discuss season four of The Bear, the FX series set in a Chicago restaurant. It’s become an annual tradition for the two men.

    (Spoilers ahead for all episodes of season four of The Bear.)



    In season four, which debuted on June 25, the show’s eponymous restaurant is struggling to find its footing after a review in the Chicago Tribune criticized the inconsistencies of chef Carmy Berzatto’s constantly-changing menu. The stressful environment leads chef de cuisine Sydney Adamu to contemplate leaving for a new restaurant. Yu relates to the other chef’s desire to hire Sydney away from The Bear.

    “This constantly happens in the restaurant business. We become both friends with and fans of people working under other people. You envision opening something new and having that person work for me. How do we get them to move over,” Yu says. “The ability to create is one thing. Money is a big thing. The promise of work-life balance is one thing. Those are ways to get people to move from one place to another.”

    The duo also take up the topic of sous chef Tina Marrero’s struggles to get the timing down on the pasta course that’s part of The Bear’s tasting menu. Sandler asks Yu about encouraging cooks to improve their skills

    “It’s trust but also training and the ability to have them understand what each dish means, the way it should taste and why, and how fast or slow it should go. A long time ago when we were being trained, we were told to cook the food and not given a reason for why it should be done that way. Whereas, we try our very best these days to explain the reasoning behind having a dish with fewer components so it can be plated up more quickly to get another turn on a table.”

    Listen to the full episode to hear Yu’s thoughts on Carmy’s decision to step away from The Bear. He also provides an update on some big changes come to the menu at Theodore Rex, his restaurant in downtown Houston’s Warehouse District that earned a Bib Gourmand designation in the Michelin Guide.

    chefsinterviewjustin yupodcaststhe beartv
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