Chef Anita Jaisinghani has expanded her sweet offerings at the acclaimed Pondicheri in Upper Kirby. The small counter space for baked goods and a few fresh juices is now a full-scale bake “lab” and shop just upstairs from the main restaurant.
The Bake Lab whips up both sweet and savory items that change daily based on seasonal ingredients and musing moods of the chefs. Sample sweets like Brioche with cardamom, orange and saffron or Pistachio Cardamom Cookies, then move on to savory items like a Power Scone backed with rye berries, beets, pumpkin seeds and whole grain.
Move on to the Juice Bar for refreshing and healthy concoctions. Among the many, try Laal which is a blend of orange, carrot, ginger, turmeric and beet, or Naka with pear, apple, kale, celery and lemon.
Don’t forget the Shop before leaving. Shop items include a variety of Masala spice blends, Indian trail mix called Chevda, Ghee and even the chefs notorious “PondiKill” sauce made from the Naga Jolokia or ghost pepper.
Downstairs, Pondicheri will continue to serve up bite-sized pakoras, seekh kebabs, goat biryani and Chef Anita’s take on many more Indian favorites.
For more information on the chef behind Pondicheri click here.
• James Beard Award semifinalist for Best New Restaurant (2012).
• Chef Anita Jaisinghani named James Beard Award semifinalist for Best Chef: Southwest (2012).
• Named one of the 10 Best New Restaurants in Texas by Texas Monthly (2012).