LOCAL Houston | The City Guide March 2017 - Page 22

"Curry is a sauce, a spice blend that changes, that matches what is being sauced." Bar Area fashion. Here tandoori refers to the oven – here fusion fuses in hot, intense, ovenprepared dishes such as NY bison strip loin with chaat masala truffle fries, blue cheese and garlic asparagus and Chilean sea bass with charred poblano-mango chutney and a wild mushroom biryani. Verma acknowledges that menu development becomes a balancing act of staying current and stimulating as a chef and pleasing long-term customers. “As a chef, I start to get bored if I don’t reinvent my food. I tried to cut the menu down to be shorter but long-time guests – I have guests that have been eating my food for 21 years – they want what they want. So I compromise – sometimes I make small changes like adding a little kumquat to the Scotch egg curry (lunch menu) – it adds a new depth and creates a new flavor memory, yet the dish remains familiar.” And this concern for her customers’ pleasure fits nicely with another expectation Kiran Verma long ago set for herself. “When I cook I always thought, I want to pamper people, not to just fill up their stomachs.” Lamb Rhogan Josh KIRAN'S 2925 Richmond Ave. | Houston, TX 77098 | 713.960.8472 | www.kiranshouston.com Lunch: Mon–Fri, 11am–2pm | Afternoon Tea: Fri–Sat, 3pm | Bar & Lounge Opens at 4pm | Dinner: Mon–Sat 5–10pm (until 11pm on Fri–Sat) 22 LOCAL | march 17