Musaafer
Indian restaurant · Tribeca ·
Opulent Indian palace decor with creative fusion dishes and cocktails
Opulent Indian palace decor with creative fusion dishes and cocktails
"An opulent, sprawling homage to the Taj Mahal from Houston’s Michelin-starred Indian restaurant, complete with tiled walls and mirrored surfaces, complemented by high-end regional Indian dishes like black sesame cod with congee, vegan lychee ceviche, and beef vindaloo with American wagyu." - Nadia Chaudhury
"This massive (we're talking 10,000 square feet) Tribeca outpost of a glitzy pan-regional Indian restaurant in Houston looks as glamorous as the original, with hand-painted walls, vaulted ceilings, and mother-of-pearl inlay dining tables. It’s fancified Indian fusion, like nihari birria tacos with lamb shank and Indian cheddar, vegan ceviche with cured lychees, and a beef vindaloo made with American wagyu (and priced accordingly, at $80). We haven’t been here yet, but want you to know this spot exists. RESERVE A TABLE WITH RESERVE A TABLE" - Molly Fitzpatrick
"Entering feels like you’ve wandered off a Manhattan sidewalk into an opulent Indian palace: a marble-and-fogged-glass entry leads to a golden circular host stand modeled after an Indian cooking pot with jovial animals and a round shade hiding a hunting mural, before a bright, high-ceilinged dining room with marbled tables inlaid with mother-of-pearl and minaret-like hanging lamps gives way to mirrored enclaves and side rooms inspired by the Itmad Ud Daula with geometric wallpaper and chandeliers that resemble Indian wedding jewelry with red and green glass lotus flowers. From Houston co-owners Mithu and Shammi Malik and executive chef Mayank Istwal, the menu “travels” India’s regions—built from two years of learning with families and sourcing single-origin ingredients like hand-pressed kokum extract—and pairs fine-dining polish with storytelling service. Highlights include cod with Khasi black sesame and white miso over ginger congee nodding to Meghalaya’s Chinese influences ($46), an American-wagyu beef vindaloo ($80), vegan ceviche of cured lychees with house-made tutti frutti ($22), black pakoda (onion-and-potato fritters) under a black garlic emulsion ($26), and a $42 butter chicken experience with both a tomatillo-green version and the classic reddish-orange tomato. Desserts arrive as intricate sculptures—the mishti doi is a landscape of yogurt shaped like mushrooms atop pistachio “soil”—and drinks run from Indian wines to a Negroni with Campari sous vided with paan. Set inside Tribeca’s landmarked Hope Building with vaulted ceilings and a marble facade, the 10,000-square-foot, two-level space seats 144 and includes a Sheesh Mahal clad in hand-cut mirrors (brighter here, with a silver theme, seating 42), with a basement bar, Saaqi, and a chef’s studio to come; staff are extensively trained to connect the story behind every ingredient and live the Sanskrit ethos “Atithi Devo Bhava,” making the experience as transportive as the room." - Nadia Chaudhury
"After taking top honors on Season 3 of Food Network's Spring Baking Championship, the restaurant's executive pastry chef Ruchit Harneja has added his winning honey‑glazed ham–inspired dessert to the menu through April 9. The one‑of‑a‑kind pastry layers a hickory‑smoked honey cake with pineapple and clove peeps, cherry pâté de fruit, and a ham crumble for a sweet, playful interpretation of the savory Easter tradition." - Megha McSwain
"Picked by the people's vote for Mayank Istwal's Angus Kachila Puri, a vibrant preparation combining diced filet, truffle paste, cilantro, coconut, avocado, and lemon zest that appealed to the public palate." - Courtney E. Smith
