There’s something refreshing about going into a restaurant “blind” and devoid of any bias or preconceived expectations. Such was the case when Houston Food Finder was invited to a tasting at Kahani Social Group’s newest concept, Kitchen Rumors. The group, founded by brothers Surpreet and Preet Paul Singh and chef Jassi Bindra, also run fast-casual restaurants Pok Pok Po and bōl in Midtown Houston and Amrina in The Woodlands. The latter  is known for its destination-worthy fine dining thanks to Bindra’s eclectic and elegant take on classic Indian cuisine. 

So, sure, when the opening of Kitchen Rumors was announced, we knew that the restaurant was going to serve Bindra’s and chef de cuisine Nadeem Qureshi’s take on contemporary Indian cuisine and how it has evolved. That said, the cheeky name doesn’t give any indication of the delightful surprises that lie within. 

It is located at 2310 Decatur, in the space that was most recently home to Xin Chào, which closed last year. The bones of the restaurant remain the same, including a dog-friendly patio,  but the space has been revamped with vibrant pink and green hues, art deco signage, stylish photographs on the wall and kitschy touches, such as the popcorn bucket-colored menus and mailbox check holders. It all lends to its playful, diner like-theme. It gives John Waters’ “Cry-Baby” vibes, but make it Indian. 

The menu runs the gamut, offering seafood, beef, lamb and vegetarian dishes and is separated into two main categories: “That’s How Rumors Start” and “Give Them Entrée to Talk About”, as well as two signature dishes and a listing of sides. Each dish’s description boasted striking and unexpected flavor pairings, such as the lobster dumplings with a dry mangosteen (Southeast Asian tropical fruit)-infused malabar (tamarind, turmeric, ginger and curry) sauce topped with caviar and the Hokkaido scallop ceviche with corn, tamarind, red onion, Leche De Tigre and coconut. 

My favorite starter was the Grilled Gossip Lamb Chop. There’s no description on the menu, only a note that boldly predicts “You Won’t Stop Talking About It.” And I didn’t — with each bite was an accompanying “Mmmm”. The masala rub and rich sauce was so complex that it hit every flavor sense. The chops were on the smaller size and a tad overcooked based on the medium rare that was ordered, but the sauce more than made up for it as I cleaned the bone. 

The Infladita was one of the dishes that truly felt like an amalgamation of cuisines. An infladita, typically found in Mexican cuisine, is a fried, puffed-up tortilla that is hollowed out to hold various fillings of meat, cheeses and sauces. It’s similar to a traditional Indian pani puri, hollow, fried semolina shells filled with different combinations. 

Kitchen Rumors presents its version with spiced mashed avocado, lamb keema ghugni (chickpea curry), tamarind and mint chutney and passion fruit water. It is a choose-your-own adventure as you decide what to fill the crunchy vessels with, or add a little bit of each for a literal explosion of flavors in your mouth. 

The entrées lean a bit more on the traditional side, with offerings such as goat biryani with succulent bone-in goat meat, aged basmati rice and birista (thinly-sliced deep fried onions) served with yogurt sauce, and the slow-braised lamb shank. Out of sheer curiosity, we ordered the Butter Chicken Ramen. The thick broth is very much the traditional butter chicken curry made with tomato and chicken stock. It’s cooked down until full of flavor, poured over ramen noodles and accompanied by an egg, spinach and slices of chicken breast. The chicken breast was the star of the dish. The skin-on pieces were juicy and tender and packed an abundance of flavor usually reserved for bone-in chicken. While I appreciated the creativity, I really just wanted a bowl of the butter chicken over rice. The other elements of the ramen fell flat and the noodles themselves were overcooked and slightly mushy, while the egg was just a plain, hard-boiled egg. (That egg would be a crime at any respected ramen restaurant.) 

Those looking for fanfare will find it in the signature whole roasted chicken in sealed dough crust. A whole chicken is marinated with yogurt and spices, including cumin and cardamom, and slow-roasted inside a sealed atta (wheat dough crust). Once baked to a golden color, the shell is opened tableside and gives off a lovely aroma of the chicken that has cooked in its own juices. It is then taken back to the kitchen and carved for serving. I am not one to order chicken often, but the chef knows his way around chicken. The meat itself is tender and flavorful, and the juices cook down into a rich and meaty sauce.

Don’t overlook the sides! You’ll want an order of garlic naan to soak up the sauce from the atta chicken. The crispy cauliflower and Tajín was one of the best preparations of cauliflower I’ve ever had. The battered and fried cauliflower was all crunch without a hint of grease. 

Also, make room for desserts by pastry chef Sachin Kumar. Both visually pleasing and complex in flavors, the Orange and Saffron Flan was floral and citrusy, while the Chocolate Cardamom Mousse was rich and spicy — the cardamom flavor was strong but in the best way with jaggery (natural sweetener made from sugar cane juice or palm sap) caramel adding just the right amount of sweetness.  

The cocktail and spirits program is led by general manager Mike Raymond (best known as one of Reserve 101’s original owners) and bar manager Thomas Meadows. The signature cocktails are punchy and fun and sing with Indian spices and flavors. The Desi Girl at Heart is made with reposado, lime, turmeric, cayenne honey and a yogurt wash, while the Bhangra Routine is the requisite summer cocktail, made with reposado, lime, mint agave, salted watermelon ice and topped with spicy Aperol caviar.

That evening we dined at the bar, and there was a palpable buzz amongst the team. Everyone from the bartenders to the servers to the chef himself seemed genuinely excited about what Kitchen Rumors was bringing to the table — a new and daring yet approachable and familiar take on modern Indian cuisine. 

Kitchen Rumors is open for dinner Tuesday, Wednesday, Thursday and Sunday from 5 to 10 p.m., Friday and Saturday from 5 to 11 p.m. with happy hour from Tuesday to Sunday from 4 to 6 p.m. and featuring a separate cocktail, beer, wine and food menu.

Minh Truong

Minh Truong is an avid lover of the Houston food scene and has written about it since 2011, starting as a freelance contributor for the Houston Press. She never stops exploring all that Houston has to offer.