Chicken pakoras take a fast-casual classic, chicken strips, and coat them in chickpea flour and masala seasonings. The dip? Refreshing mint-tamarind-yogurt chutney.
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Chicken pakoras take a fast-casual classic, chicken strips, and coat them in chickpea flour and masala seasonings. The dip? Refreshing mint-tamarind-yogurt chutney.
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Kebabs are made from grass-fed lamb and all-natural, free-range chicken marinated in cumin-scented yogurt-based marinades. They’re served with the same sauce as the pakoras, as well as basmati rice and roasted peppers.
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Kebabs are made from grass-fed lamb and all-natural, free-range chicken marinated in cumin-scented yogurt-based marinades. They’re served with the same sauce as the pakoras, as well as basmati rice and roasted peppers.
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Naanini are Tarka’s take on panini. The folded, toasted naan can be filled with curried chicken, potatoes and cauliflower or the shredded lamb we tried. It’s served with either masala-dusted fries or salad.
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Naanini are Tarka’s take on panini. The folded, toasted naan can be filled with curried chicken, potatoes and cauliflower or the shredded lamb we tried. It’s served with either masala-dusted fries or salad.
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The six curries can be tailored with choice of protein (including chicken, lamb, shrimp, vegetables and paneer) and spice level. Of course, korma is meant to be mild. This exceptionally creamy version is heavy on pistachios and almonds along with more typical cashew.
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The six curries can be tailored with choice of protein (including chicken, lamb, shrimp, vegetables and paneer) and spice level. Of course, korma is meant to be mild. This exceptionally creamy version is heavy on pistachios and almonds along with more typical cashew.
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Though even when ordered “hot,” the paneer vindaloo wasn’t as spicy as expected, its finish of sweet-and-sour tamarind chutney gave it an unusual, likable flavor.
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Though even when ordered “hot,” the paneer vindaloo wasn’t as spicy as expected, its finish of sweet-and-sour tamarind chutney gave it an unusual, likable flavor.
Late in June,Tarka Indian Kitchen brought fast-casual fare to 721 W. 19th Street in the Heights. Last week, lines were already healthy in the restaurant between Cane Rosso and Hugs & Donuts. It’s the first Tarka in Houston, but not the last location for the Austin-based chain.
We spoke to CEO and co-founder Tinku Saini in September about his plans for expansion. The Heights restaurant joins three Austin locations and stores in San Antonio and Round Rock. A second Houston-area Tarka will follow soon at Springwoods Village in Spring. Saini told us he chose both neighborhoods partly because they each have a Torchy’s Tacos, which he considers a model of a small Austin business that’s expanded successfully.
The cuisine at Tarka is designed to be prepared in 10 minutes and cost less than $10. Nonetheless, meats include grass-fed lamb and all-natural, free-range chicken. Many dishes are vegetarian, vegan or gluten-free. And if there isn’t a Tarka near you yet, chances are, it will be sprouting soon.
Alice joined Houstonia in November 2015 and has been relishing exploring the city’s vibrant food scene ever since.
She began her journalism career at age 13 with a cult film criticism ’zine. As an adult, stints with WWE Magazine and EatingWell led to her job as senior food writer at Vermont’s alternative newsweekly, Seven Days, in 2008. In that capacity, she became one of the state’s most well-known TV and radio personalities. Her first book, Vermont: An Explorer’s Guide, was published in 2015. Alice has won an AltWeekly Award for Best Food Writing, two Daysies for Best Print/Online Journalist, and two "Top Social Foodie" awards from Burlington Social Media Day.
