As the Woodlands area attracts more international corporations (We’re looking at you, ExxonMobil) we’re happy to see more restaurants appearing that appeal to more diverse tastes. We love Tex-Mex, but it’s hard to get excited about yet another place touting their amazing fajitas and strong margaritas.
A case in point is Tandoory Taco, a new restaurant serving Indian fusion food. Tucked into the sprawling strip center on Sawdust that houses several independent restaurants (including The Olive Oil and Corkscrew BBQ).
Tandoory Taco is a bright, unassuming restaurant, with counter service and ample seating. An owner is on-site and involved, always a good sign. Don’t go in expecting traditional Indian decor; casual is the motif, with brightly painted walls adorned with a collection of signs proclaiming a variety of slogans, none of which have anything to do with the food or the concept. It’s an endearing and funky touch.
As much as we like less popular (in Texas) cuisines, it’s a fact in the restaurant industry that they can be a tough sell in a more conservative market. Tandoory Taco faces this issue head-on:
How do you make Indian cuisine more accessible to the Texas palate?
Alex (Yash) Nagal is a partner, and the general manager. He’s an avid foodie, and a chemical engineer. Nagal’s concept is to provide an affordable, high-quality meal in an inviting setting. Food is his passion, and his enthusiasm is palpable. His approach is a clever one, and one we’ve not encountered before. Put freshly prepared Indian dishes into individual portions, and serve them in a soft flour tortilla.
This approach is a clever one. Tortillas are the preferred flatbread in Texas, where Indian cuisine embraces naan, the thicker, fluffier, slightly sweeter cousin. Tandoory fuses the two traditions, serving portions of freshly prepared Indian favorites in a soft flour tortilla.
We love the concept, but as always, execution is the difference between success and failure. A restaurant’s success starts in the kitchen, and we were eager to investigate further.
Tandoory’s kitchen is helmed by a young 28-year-old chef who knows Indian food, and isn’t a man who cuts corners. He prepares all of the sauces from scratch, including Tandoory’s signature Agra Tikka sauce, a bright, fresh, creamy tomato sauce that’s enhanced with fresh Indian spices. High quality ingredients abound.
At Alex’s suggestion, we sampled items incorporating the Agra Tikka sauce. First up was The Patriot. tandoori chicken (in this case, the darker, richer meat from the leg) is marinated in yogurt and spices, cooked in the traditional clay oven, and served with onion, a variety of mild peppers, and avocado. We enjoyed this taco – the traditional Indian flavor of the tikka sauce was balanced by the peppers and the rich tandoori spice.
Next up was The Brit, which swapped the tandoori chicken for a milder version made from the white breast meat, and prepared without the tandoori spices. The excellent tikka sauce was front and center on this taco; we feel it will appeal to those who prefer a slightly milder (but still very flavorful) dish.
We really enjoyed both tacos, and were impressed by the subtle differences between them. Clearly the chef knows his cuisine, and understands how small changes can result in significantly different dishes.
We’re looking forward to returning and sampling the other menu items as soon as we can.
Tandoory Taco | 407 Sawdust Road | Spring, Texas 77380 | 281-203-5060 | tandoorytaco.com