Beautifully prepared Indian cuisine is on the menu at Mahesh’s Kitchen. Photo by Kirsten Gilliam.
New arrivals Neelesh and Shubhangi Musale recently opened Mahesh’s kitchen at 16019 City Walk at Sugar Land Town Square (the former Turquoise Grill & Bar area). Diners can expect fine Indian cuisine served on white tablecloths in a bright, modern space overlooking the kitchen. An added bonus – not found at other Indian restaurants in the Sugar Land area – is the full bar menu and cocktails, as well as a wine list featuring many organic selections.
Another point of pride is the spice program, which offers quarterly shipments from India which are overseen by Neelesh’s aunt. There is also an emphasis on organic ingredients and other premium ingredients, such as free-range chicken. This attention to detail helps create a sophisticated dining experience at the restaurant, which is named after Shubhangi’s late brother Mahesh, who died before fulfilling his dream of attending Le Cordon Bleu culinary school in Paris.
My party of three went on a Tuesday night shortly after the 5pm opening time and we were able to get a table without a reservation. To start, we ordered Samosa city center and Gulf Dynamite Shrimps from the aperitif menu, and a bottle of Grover art collection Pink, a wine from India which is a collaboration with Michel Rolland, a much appreciated Bordeaux winegrower and consultant.
The samosa came in two pieces and was shaped like little bags rather than triangles. They had a crispy exterior and were filled with the classic blend of spicy potatoes, ginger, and chili. The shrimp were large, cleaned and peeled. with the exception of the tail, which made eating easy. These came with a rich sauce of coconut milk, onion, serrano, peppers and cilantro.
For our starters, we ordered organic Chicken Tikka Masala from the “Traditional favorites” menu and Toofani Chicken Sizzler in the “Fusion” menu. We have also added an order for lemon rice. The chicken in the tikka masala was tender and cut into large pieces which made it easy to share. The toofani chicken was a whole breast split into two pieces, grilled and served with asparagus, potatoes and a creamy mushroom sauce.
The rosé arrived at the table, before the aperitifs, at the expected temperature and was poured correctly, until the label is presented to everyone when it is poured. It’s a level of presentation not typically found in the suburbs, where service tends to be more friendly than formal.
Our server recommended us on our next visit to try the bhel lawyer aperitif, a Bombay dish with an avocado mixed with tamarind, and the Seared Goan Halibut as a main dish. For dessert, he surprised us with Gulab Jamun, a traditional Indian dessert made from semolina flour and milk powder which is served with a sweet sugar syrup. It was a delicious end to our first dinner there.
The beautifully renovated dining room has been completely redesigned with a feeling of freshness and openness. Views of the open kitchen allow patrons to see dishes take the final touch before serving. Bright orange napkins bring pops of color to the white tables, while a wall-mounted mandala in black and gold tones completes the space.
With impeccable service and perfectly prepared cuisine, Mahesh’s Kitchen offers sophisticated Indian cuisine – both in appearance and in the kitchen – in Sugar Land. It’s an exciting new option for a date or dinner with friends in Town Square. Currently, dinner service is offered daily from 5 p.m. to 10 p.m., with the intention of also opening for lunch in late fall.
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