A diner from Houston, TX
Jun 22, 2011
Ladies who lunch, foodies and wine connoisseurs taking advantage of the BYOB policy with no corkage fee are drawn out west for the highly regarded Indian cuisine and gracious service. At dinner, soft lights, soothing Indian artwork and private linen-dressed tables create an atmosphere conducive to lingering.
India is known for its collection of regional spices, several of them aromatic that add layers of flavor to the food being prepared. It’s no longer a secret that each dish tastes great if spices are ground in small batches as Nirvana chef devotedly does each day. Chef Nadeem Rahmat, a native of Hyderabad takes great care in the selection and purchasing of fresh whole spices. Spices are taken in small batches, ground individually and slow roasted in a cast iron skillet over an open flame. The roasting releases the oils and essences of each spice. Spices are then ground from a coarse to a fine texture as needed to blend in with the meats, poultry and seafood dishes being cooked.
Nirvana’s mostly traditional menu focuses on deftly prepared dishes such as smoky tandoori kebabs, piquant curries and tart yogurt sauces made with freshly ground spices. Try the rich lamb ashar gosht with "tickling spices" or moist chicken breast tiki masala in tomato cream. Also expect distinctive culinary thrills such as delicate Chilean sea bass cooked with sweet red onions and coconut milk.
The evening ambiance at Nirvana is perfect for casual dining in a friendly and relaxed atmosphere. The restaurant is decorated with modern, flowing lines and rich, sensual colors. The restaurant offers a large friendly patio offering diners a place to relax and enjoy an outdoor table during those rare times when Houston experiences a pleasantly cool evening.
India is known for its collection of regional spices, several of them aromatic that add layers of flavor to the food being prepared. It’s no longer a secret that each dish tastes great if spices are ground in small batches as Nirvana chef devotedly does each day. Chef Nadeem Rahmat, a native of Hyderabad takes great care in the selection and purchasing of fresh whole spices. Spices are taken in small batches, ground individually and slow roasted in a cast iron skillet over an open flame. The roasting releases the oils and essences of each spice. Spices are then ground from a coarse to a fine texture as needed to blend in with the meats, poultry and seafood dishes being cooked.
Nirvana’s mostly traditional menu focuses on deftly prepared dishes such as smoky tandoori kebabs, piquant curries and tart yogurt sauces made with freshly ground spices. Try the rich lamb ashar gosht with "tickling spices" or moist chicken breast tiki masala in tomato cream. Also expect distinctive culinary thrills such as delicate Chilean sea bass cooked with sweet red onions and coconut milk.
The evening ambiance at Nirvana is perfect for casual dining in a friendly and relaxed atmosphere. The restaurant is decorated with modern, flowing lines and rich, sensual colors. The restaurant offers a large friendly patio offering diners a place to relax and enjoy an outdoor table during those rare times when Houston experiences a pleasantly cool evening.
