Little did she know then that not only was there a market for her innovative food, but that she was pioneering a movement to bring her native cuisine to a new level of quality, imagination, and style. In the ensuing years, she introduced Indian food to scores of new people and raised the expectations of how and where it can be served. Suddenly, the passion with which diners in London and cities across Europe expressed for the cuisine found an outlet in Houston.

In 2004, Chef Kiran sold Ashiana and began developing another dream – to create a fine-dining Indian restaurant in the heart of Houston’s most competitive restaurant area. In October 2005, their work paid off. Kiran’s, a stunningly designed restaurant at 4100 Westheimer, just west of upscale Highland Village shopping center, officially opened its doors.

While Kiran’s nearly doubles the seating of Ashiana and more than 30 people are employed to create the level of service and attention envisioned, the meticulous care that Chef Kiran puts into her dishes has, if anything has changed, intensified. That care extends to the dining rooms, where the light is intimate, the colors warm, and the seating luxurious. The dishes so carefully managed in the kitchen arrive on fine china, and the beverages, from cocktails to water to fine wines, are served in sparkling crystal glasses and stemware.

Passion fuels Chef Kiran’s motivation for her cooking. Considering herself a classic chef at heart, her menu is greatly influenced by the Mughlai style of northern India. But in time her own tastes and techniques have evolved and been personalized, fusing French and American influences and exploring new combinations of spices, herbs, and other ingredients.

Kiran’s features house specialties including sea bass, lobster, lamb, and an array of the Chef’s own light and flavorful fruit chutneys and sauces. Some dishes, appearing to be so simple when served, are intricately made with time and flavors measured in tightly controlled combinations. Others, seemingly complex and including magnificently flavored soups, chicken dishes, and vegetable creations, are actually the most simple of true home style cooking prized by native Indians seeking childhood comforts.

Lamb Keema

Chef Kiran and Dr. Sharma have also taken an unprecedented step for Houston in creating a wine collection of some 300 wines, all carefully chosen to complement the myriad of flavors and complexities of Indian cuisine. The collection has already been praised and recognized by wine lovers, experts, and national publications.

Indian food has found its popularity in the United States, and in the past few years, chefs of all ethnic origins and cooking styles have been incorporating it into their own dishes and menus. In Houston, Indian restaurants have long been casual eateries too often identified by buffets and strip malls. In 2005, Chef Kiran has made a grand step in the evolution of this ancient cuisine, and in the culinary history of Houston, a milestone has been set.