Musaafer

"This lively Galleria-area restaurant, which was awarded a Michelin star in 2024, showcases Indian cuisine in a modern way with halal options. The beef vindaloo, a filet mignon served with balchao baby potatoes, really shines, while other notables include the dum ki ribs — a braised short rib plate with cashew and golden onions served with yogurt-stuffed chili. Whether you’re looking to grab tapas at the bar or have a full-blown meal, there’s something to satisfy every palate." - Brianna Griff, Brittany Britto Garley

"This Galleria restaurant is as much a feast for the eyes as it is for the palate, with uniquely styled dining spaces that exude grandeur. Among them, the breathtaking sheesh mahal, or Palace of Mirrors, stands out as one of the most romantic spaces in the city. Elevated from the main dining room, this dazzling space was constructed with more than 220,000 mirrors that shimmer under ornate chandeliers, especially when the sun sets. Musaafer’s Michelin-starred menu, which offers a modern take on India’s diverse regional cuisines, is an equally impressive complement to the lavish surroundings." - Brianna Griff, Brittany Britto Garley

"With its breathtaking design and opulent decor, Musaafer is a Michelin-starred restaurant you must see to believe. Made up of various dining rooms, including a room coined the Sheesh Mahal — or palace of mirrors — built with more than 220,000 mirrors, the restaurant truly transports diners to majestic India. The menu takes a modern approach to Indian cuisine, showcasing dishes in an artful way and reflecting the foods and flavors of the country’s 29 states." - Brittany Britto Garley

"Musaafer is on the second level of the Galleria Mall, wedged between glitzy restaurants and Saks Fifth Avenue. And if the location isn’t indication enough, the Indian restaurant is glamorous, primarily decorated with intricate tiles and golden framed art. Every elaborately plated dish involves a ceremonious table side performance, with an abundance of sauce-pouring, delicate hand-mixing, or anything dramatic enough for your Instagram feed. And while some of the dishes rely more on spectacle than flavor, you can still enjoy a meal here if you know the right combination to order. photo credit: Quit Nguyen photo credit: Musaafer photo credit: Quit Nguyen photo credit: Musaafer photo credit: Quit Nguyen Knowing the cheat code on what to order at Musaafer will optimize any special occasion, starting with ordering the tender dal and the lamb chops. Both are filling and flavorful enough to be worth the price. But not every dish is created equal. Sometimes, the fish topping a bright curry is beautiful but bland. And some of the appetizers, like the coriander shrimp, are tiny, making us feel short-changed. But you can forgive having to hawk down your waiter for another round of $20 cocktails as you sit on a designer couch. Food Rundown photo credit: Quit Nguyen Mithus Coriander Shrimp We love the well-seasoned shrimp. However, the puffed-up bits of bread feel like an afterthought, and while we don’t mind the addition, there isn’t enough of it to soak up the remaining sauce. photo credit: Quit Nguyen Malwani Fish Curry This curry arrives incredibly fragrant, but the excitement stops there. While tender, the fish is under-seasoned and is somehow missing the flavor of, well, curry. photo credit: Quit Nguyen Nihari Lamb Chops The lamb chops should be at your table. The meat falls off the bone with the slightest touch from your fork, and there’s a hint of sweetness that will encourage you to dive back in for another bite. photo credit: Quit Nguyen Dal Musaafer This dish inspires us to make t-shirts and join the lentil fan club. And after having the earthy dal, you might want to join the group, too. photo credit: Quit Nguyen Mishti Doi It’s almost too pretty to eat. But once you’ve snapped pictures of the mishti doi from every angle, you’ll have a newfound appreciation for the yogurt’s versatility." - Gianni Greene

"A restaurant in Houston awarded one Michelin star in the inaugural Texas Michelin Guide." - Brittany Britto Garley