Latest from Pondicheri

An interactive dinner highlighting our renditions of the best street foods from India. Be prepared to come into the kitchen & eat off the table! Crab dahi pooris, anyone?
Creating Communities of Health through Fresh Foods
Vogue
New global breakfast ideas from some of America's top chefs will change the way you think about the meal
Grub Street
The Doe Fund's Chef-in-Training program is an eight-week, hands-on course that teaches students to work on a New York City restaurant's line. Cooking, Green says, "didn't have a purpose until Chef-in-Training -- that changed everything."
Edible Houston
"Our cravings & the foods we eat are an expression of our minds & in our bodies. Once you understand that, it becomes easier to digest your emotions & the foods you eat."
Edible Houston
Pondicheri's recipe for roasted beet cashew raita
OutSmart Magazine
Pondicheri is #1 in OutSmart's Top 100!
Houston Chronicle
"I want Pondicheri to be what I do for the rest of my life."
Edible Houston
Great read about the Let It Rise culinary internship at Angela House, transitioning women back into society after incarceration!
Join us from March 8-22 for Dining for Democracy! 15% of every Freedom Thali will benefit ACLU of Texas.
Zagat
Houston Press
Bloomberg
"Among Houston's more inspired places to eat breakfast is Pondicheri"
Pondicheri's recipe for Cauliflower Sabzi
The newest in our pop up dinner series is inspired by the free wheeling Parsi community of India! This 6 course tasting menu will include dishes such as the delicately spiced shrimp patia, a hearty lamb dhansaak stew & Parsi wedding custard, a flan with flavor notes of cardamom, rose water & mace.
New York Magazine
The very latest in New York’s high-low, ever-eclectic, deliciously inventive foodscape.
The New York Times
"Flour from almonds & ground mesquite pods, seasoned purposefully with ginger, make this a morning pastry without precedent."
Village Voice
New Yorker
This year brought a fresh crop of creative Indian spots. The most promising, and the most improbable, is this Flatiron restaurant and “bake lab.”
New York Times
"There isn't anything in the city quite like Pondicheri."
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