Musaafer’s New Winter Menu Takes You On a Journey Through India

Choux at Musafeer

DID YOU KNOW that hot noodle soup is a thing in Northern India? One of the most surprising dishes to debut on the new winter menu at Musaafer — the luxe Indian restaurant in the Galleria by restauranteurs Mithu and Shammi Malik — is the Thukpa, a famous Himalayan noodle soup is made of clear sesame broth, tomato, peanut, ginger, spring onions and timut pepper.


It's one of 21 new dishes that were rolled out this month, just in time for the cold weather. "This new menu showcases how eating seasonally is a part of our culture. The produce, spice blends and culinary techniques change in accordance with the requirements of the body seasonally and our eating habits are a reflection of that," says Mithu. "We want our guests to take away a feeling of warmth in every element of the experience, from the warm service to dishes with warming spices to the fresh winter local produce, which ultimately celebrates the joy of the season."

Winter Chaat

The thukpa itself is popular dish enjoyed in the North and Northeastern belt of India due to its close proximity with Tibet, Bhutan, and China, explains Musaafer executive chef Mayank Itswal. Itswal drew inspiration from his childhood for many of the new winter dishes, and the thukpa is something he remembers for its heartiness and simplicity.

Another dish from his childhood? The Winter Pomelo Salad, an ode to his grandmother made with supreme slices of pomela, papaya, and radish cress, with orange dressing. To make it extra special, when the salad hits the table, liquid nitrogen is poured around it so that a wintery cloud of white smoke spills across the table.

Pomelo Salad

There are so many new dishes — from a Til Diya Murgi Black Sesame Chicken to surf-and-turf — that you'd have to visit several times to enjoy them all. But standouts include the Malai, a deceptively simple dish of spiced, house-churned cream, with malai crisps, burnt malai sand, malai sabzi and broccoli; as well as a bold and beautiful hot pink-colored ceviche made of black carrot kanji-cured scallop, finished at the table with a green apple and cilantro jus.

Pastry chef Ruchit Harneja's new dessert offerings — a Badam Halwa warm almond pudding with toffee almond cake, milk chocolate crunch and chili guava ice cream; and the Doodh Jalebi Fermented fritter with saffron and almond milk, date cake, stewed rhubarb, orange and lime — invite further exploration as well.

Food
Kids’ Meals’ Beth Braniff Harp Leans into Bold Goals for 2022: ‘Imagine the Difference We Can Make’

Beth Braniff Harp, CEO, Kids’ Meals, Inc.

WHAT IS THE secret to running a successful business in times such as these? The secret is flexibility and a positive attitude, and as a leader modeling both of those attributes. A business has to accept the challenge at hand, and enlist the support and guidance of their leadership and staff, while creating a strategic plan to pivot to meet immediate needs. For Kids’ Meals, during the pandemic, the need for our services for food-secure children and their families tripled almost overnight. The challenge before us looked like climbing Mount Everest! We made a decision as an organization not to turn anyone away who applied for services. This meant adapting our model to be “Covid safe,” mobilizing more volunteers to assist when there was not enough staff, strengthening relationships with our social service partners, and literally changing all aspects of food delivery for food-insecure families.

Keep ReadingShow less

Carl Hahn, Leisa Holland Nelson Bowman and, Bob Bowman

TWO CAUSES OF utmost importance to Houston were celebrated at a single event: At its annual gala, Virtuosi of Houston, an orchestra comprised of young musicians, honored the city’s healthcare heroes.
Keep ReadingShow less
Art + Entertainment

Lisa Malosky, Kaye Lani Rae Rafko-Wilson and Aida Matic

THE 21ST BUTTERFLY Luncheon, benefiting Houston Hospice and its pediatric Butterfly Program, featured a moving testimony by Kaye Lani Rae Rafko-Wilson, a former Miss America and a hospice nurse.

Keep ReadingShow less
People + Places