Perfection at Pondicheri: Indian Meets Gulf Coast Cuisine

Perfection at Pondicheri: Indian Meets Gulf Coast Cuisine

Two dishes of chaat landed on our wooden table at Pondicheri in a swirl of colors. My dining companion and I briefly stopped to admire the two plates, both heaped high, each one an elegant mess. The more traditional papdi chaat was decorated in emerald and ruby-hued chutneys with bright-white streaks of yogurt. But the other exemplified the type of hybrid Indian-Gulf Coast cooking that is coming to define this new restaurant from chef and owner Anita Jaisinghani: a Texas shrimp chaat that held verdant triangles of avocado and golden kernels of corn amidst the crunchy bits of sev. PHOTOS BY TROY FIELDS


Two dishes of chaat landed on our wooden table at Pondicheri in a swirl of colors. My dining companion and I briefly stopped to admire the two plates, both heaped high, each one an elegant mess. The more traditional papdi chaat was decorated in emerald and ruby-hued chutneys with bright-white streaks of yogurt. But the other exemplified the type of hybrid Indian-Gulf Coast cooking that is coming to define this new restaurant from chef and owner Anita Jaisinghani: a Texas shrimp chaat that held verdant triangles of avocado and golden kernels of corn amidst the crunchy bits of sev. PHOTOS BY TROY FIELDS
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