Houston’s Newest Indian Fried Chicken Joint Pok Pok Po Is Now Open | Eater Houston
"Opened Monday, December 2 in the former French restaurant Artisans in the Mix development in Midtown, this 2,000-square-foot, counter-style “fried chicken parlor” from Kahani Social Group partners chef Jassi Bindra and brothers Preet and Supreet Singh grew out of a brunchtime experiment at Amrina, where Bindra infused Indian spices into fried chicken and plated it with waffles and a special hot sauce. The restaurant centers on gluten-free fried chicken — “made for everyone,” Bindra says — seasoned with Indian Kashmiri red chili powder, herbs, and additional spices, battered in gluten-free flour and starch to create a crunchy outer coating, then cooked in a pressure-cooker fryer. The fried chicken sandwich features a tender fried chicken thigh slathered in a tomato- and cashew-based sauce and served on a butter potato bun with desi kimchi and lettuce; bites (breast) and strips (thigh) are offered as entrees or piled atop the Loaded Chic Fries, Sidewinder spiralized fries (topped with Desi Kimchi and Delicious sauce), or the Loaded Rice and Shine, a basmati rice bowl layered with sauced chicken and kimchi. Bindra has developed inventive sauces, including a Yanch sauce — “a play on ranch that incorporates yogurt and mint” — and the spicy green Naughty sauce made with mint and avocado; another yogurt-based dip is described as the Pok Pok Ranch with hints of ginger. The crispy Balle Balle fries are described as “a flavorful ode to the popular Bollywood dance move and jovial Punjabi,” fried in potato starch and tossed with a bold blend of five to six spices, including chili, fenugreek, and sugar, creating a sweet, slightly salty, tangy flavor that pairs well with the chicken. The drinks program keeps things simple but complementary: a cool, creamy mango lassi made with mango pulp, yogurt, and saffron; beers including the Indian-style Arka brewed in Texas; and THC drinks that Bindra says are proven complements to the spicy fried chicken dishes. Bindra emphasizes ingredients and sustainability: the chicken thighs used in sandwiches and tenders are halal and cooked in a separate pressure-cooker fryer from the chicken breasts used for bites; all chicken is described as “happy,” Bindra says — free from antibiotics and humanely raised on free-range, co-independent farms — and, as Bindra quips, “Even the chicken is proud to be a part of this concept,” a nod to the sharply dressed mascot. Hours are 11 a.m. to 10 p.m. Sunday through Thursday and 11 a.m. to midnight Friday and Saturday." - Brittany Britto Garley
