Electric Gravy - Review - East Austin - Austin - The Infatuation
"Electric Gravy comes from the crew behind Old Thousand next door, and like its neighbor, it’s not chasing tradition—it’s remixing it. Both the menu and dining room take cues from the streets of Mumbai, but everything gets filtered through a modern Austin lens. That means curry queso, fried paneer bites, and tadka-fried chicken naan wraps. Most of what lands on the table is punchy and fun in a way that (generally) delivers. photo credit: Nicolai McCrary The cocktails are bright, and loosely inspired by Indian classics—think spicy tamarind margaritas and a frozen mango lassi painkiller that was practically made for Austin summers. Start with samosas and curry-fried chicken bites, then move into a couple of gravies to round out the meal. (If you’re wondering why the menu calls masalas and vindaloos “gravies,” here’s a handy article that explains it better than we can.) All of this takes place in a lively space with colorful mosaic curtains, Bollywood movie posters, and a cozy corner nook where you can kick off your shoes and relax on floor cushions. photo credit: Nicolai McCrary If you’re hoping to relive the aroma of your last trip to Mumbai, there are better places in town for that. But if you’re after bold flavors, an upbeat atmosphere, and a little creative chaos, Electric Gravy is worth a stop. Food Rundown Samosas These don’t veer too far from the classic Indian dish, and they’re a solid way to start the meal—small, crispy, and nicely spiced. photo credit: Nicolai McCrary Curry Queso We’re not sure why every Austin restaurant feels the need to include queso on their menu, but here we are. This one starts with a pretty classic base, and it's topped with tomato masala for a bit of spice. The queso is nice, but the cold, straight-from-a-bag-tasting chips bring this dish down significantly. photo credit: Nicolai McCrary Chicken Tikka Masala The chicken is nicely charred with crispy edges, and the gravy it’s swimming in has a small kick. Order one to share with the table. photo credit: Nicolai McCrary Pork Vindaloo This Goan-inspired gravy is tangy and spicy, but the pork is a little too rich and fatty for the rest of the dish. photo credit: Nicolai McCrary" - Nicolai McCrary
