First Bite: Sugar Land Restaurant Brings Elegant Indian Cuisine to Town Square
Newcomers Neelesh and Shubhangi Musale recently opened Mahesh’s Kitchen at 16019 City Walk in Sugar Land Town Square (the former Turquoise Grill & Bar space). Diners can expect elevated Indian cuisine served on white tablecloths in a bright, modern space with views of the kitchen. An added bonus — not found at other Indian restaurants in the Sugar Land area — is the full bar and cocktail menu, along with a wine list showcasing numerous organic selections.
Another point of pride is the spice program, which features quarterly shipments from India that are overseen by Neelesh’s aunt. There is also a focus on organic and other higher-quality 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 realizing his dream of attending Le Cordon Bleu culinary school in Paris.
My party of three went on a Tuesday evening shortly after the 5 p.m. opening time, and we were able to get a table without a reservation. To start, we ordered Town Centre Samosa and Gulf Dynamite Shrimp from the appetizer menu, and a bottle of Grover Art Collection rosé, a wine from India that is a collaboration with Michel Rolland, a highly regarded Bordeaux winemaker and consultant.
The samosa came two pieces to an order and were shaped like little sacks rather than triangles. They had a crispy exterior and were filled with the classic mix of spiced potato, ginger and chili. The shrimp were large, cleaned and deshelled. except for the tail, which made consumption easy. These came with a rich sauce of coconut milk, onion, serrano, bell peppers and cilantro.
For our entrées, we ordered the organic chicken tikka masala from the “Traditional Favorites” menu and Toofani Chicken Sizzler from the “Fusion” menu. We also added an order of lemon rice. The chicken in the tikka masala was tender and cut into large chunks, which made sharing easy. The toofani chicken was a whole breast divided into two pieces, grilled, and served with asparagus, potatoes and a creamy mushroom sauce.
The rosé arrived at the table, before the appetizers, at the expected temperature and was poured properly, right down to showcasing the label to each person during their pour. That is a level of presentation not typically found in the suburbs, where the service tends to be more friendly casual than formal.
Our server recommended that on our next visit we try the avocado bhel appetizer, a Bombay-style dish with an avocado mixed with tamarind, and the Goan seared halibut as a main course. For dessert, he surprised us with gulab jamun, a traditional Indian dessert made from semolina flour and milk powder that is served with a sweet sugar syrup. It was a delicious ending to our first dinner there.
The beautifully renovated dining room has been completely revamped with a fresh, open feel. Views of the open kitchen allow guests to see dishes getting the final touches before serving. Bright orange napkins bring pops of color to the white tables, while a black-and-gold-toned mandala mural completes the space.
With impeccable service and perfectly prepared food, Mahesh’s Kitchen brings sophisticated Indian dining — both in appearance and cuisine — to Sugar Land. It is an exciting new option for date night or dining out with friends in Town Square. Currently, dinner service is offered everyday from 5 to 10 p.m., with plans to also open for lunch in late fall.