By Kaitlin Steinberg
By Minh T Truong
By Molly Dunn
By Brooke Viggiano
By Kaitlin Steinberg
By Molly Dunn
By Molly Dunn
By Eating Our Words
The sky is deep blue and bright outside the plate-glass window at Hot Breads bakery on Hillcroft. On the shopping center sidewalk, a young man runs by windmilling his right arm in an enormous arc.
"Wow, he must really like this weather," says my lunch companion, mistaking his gesture for a show of enthusiasm.
"I think he's practicing his bowling for a cricket match," I observe.
Houston, TX 77036
Region: Outer Loop - SW
Aloo puff: $1.25
Minced goat croissant: $1.50
Keema pizza: $1.50
Chicken tikka Danish: $1.50
Chicken croquette: $1.50
Chicken hot dog: $1.50
Part of the Foreign Franchise Invasion series
This part of Hillcroft is dominated by businesses that serve Houston's 130,000 Indian and Pakistani residents. There are Indian restaurants, grocery stores, video outlets, travel agencies and hair salons. And now, to make the subcontinentals feel really at home, there's a Hot Breads franchise. This is the chain's third outlet in the United States (the others being in New Jersey and Florida). There are now more than 70 locations of the fast-growing Hot Breads restaurant franchise around the world, most of them in the chain's home country of India.
We sample a fantastic spinach- and potato-filled pastry known as an aloo croissant, which has an exotic fenugreek aroma and tastes like sag paneer inside a puff pastry. And we try the tangy chicken croquette, masala-spiced chicken and cheese wrapped in pastry dough. I also get a chicken hot dog sub; the wiener tastes a tad bland, but it isn't bad slathered with some the "maggi chilli masala" sauce that sits on the table.
On a previous visit, I got another chicken hot dog creation that looked like a model of a six-cylinder combustion engine executed in frankfurter segments and bread. The hot dogs were cut into six one-inch pieces, arranged in two rows of three, wrapped in hot dog bun dough and baked. The whole unlikely sandwich was then slathered with mayonnaise and set in the display case. I think I would have liked it more without the mayonnaise, which turns an unappetizing transparent color and tastes funny when it's microwaved.
But I was very excited about the goat doughnuts. That's what my kids called the flaky croissants filled with cumin-scented ground goat meat in zesty curry sauce. Hindus don't eat beef and Muslims don't eat pork, so Hot Breads, like most Indian eateries, sticks to chicken and goat. There is a framed certificate on the wall verifying that the meats are strictly halal. There are lots of vegetarian choices here too, including eggless cakes for ovophobes.
While I'm crazy about the wacky fusion of French pastry and Indian food here at Hot Breads, not everyone appreciates it. I brought a Hot Breads meatless pizza, topped with corn kernels and green peppers, to a veggie-head at the office and she was unimpressed. She said she thought it needed some tomatoes.
Personally, I prefer the keema pizza, which is topped with green peppers and cheese and seasoned with a masala mix. Granted, without tomatoes and oregano, it's tough to recognize as pizza, but the taste is sensational anyway. My kids and I also had a hearty onion tart that tasted like a custard-filled quiche. Dessert was a mixed fruit tart with cherries, blueberries, kiwifruit, peaches, strawberries and pineapple chunks glazed into a sweet cookie shell.
For today's dessert, my friend and I split a mango gâteau, an ornately decorated French pastry made with lady fingers sandwiched between two layers of succulent mango mousse. All in all, it's a fabulous lunch, and my companion insists on buying more savory pastries to take home and eat later.
The first Hot Breads opened in Madras, India, in 1989. The brainchild of an NRI (nonresident Indian) marketing professor named M. Mahadevan, the cafe was supposed to supply Southern Indians with French-style baked goods. But once the pepperoni, ham and sausage in the pizzas and croissants was replaced with halal meats seasoned with Indian spices, the food turned into an unlikely fusion of French and Indian cooking.
The first restaurant was an incredible hit, particularly among Indian youth, and the concept spread quickly. Hot Breads was the first place to offer pizza in many of the Indian towns where it opened. Its main appeal was its very Western-ness. The NRI community in the United States and Europe is so large and so affluent that young Indians have come to envy and emulate their expat cousins in the West.
Bombay retailers "are increasingly marketing to a clientele that is either foreign-returned or is familiar with the West through media and family members abroad," writes Lavina Melwani, an NRI from New York, in a column on littleindia.com. "Hot Breads satisfies the cravings of a West-influenced crowd with French and Italian breads, American-style salads, pizzas, burgers and deli food. Here the crowds gather as they would in a Starbucks in New York "
Over the course of the 1990s, Hot Breads became so popular that Indians around the world began to clamor for its baked goods. Following the example of American fast-food corporations, the savvy Mahadevan franchised the operation to fellow NRIs in other countries. There are now Hot Breads bakeries in the United Arab Emirates, Singapore, Indonesia, Thailand, the United Kingdom and Paris. Each outlet serves its own local variation on the evolving East-West fusion cuisine.