Sutra Indian Restaurant — Restaurant in Quintana Roo

I guess they have to find better way to manage the wait queue.. First day we waiting in long queue for around 30 minutes but when we reached the hostess, she just take our room number and say there is wait for 1 hrs 30 minutes and we can com eback after an hour. I was surprised whey they need to keep us in queue for more than 30 minutes just to tell that. as we were super hungry we ended up eating some other place. second day we tried again and ask to come back after an hour or so. I was surprised why they not able to give buzzer or take phone number and text. it was more like that lady has a register where she enters the details and you have to get in queue to reach her find what is your position in queue. we could not eat here on second day also . On 3rd day, we skipped lunch and then got in queue at 5:30pm as soon as they open to eat early dinner.. there were around 15 families already ahead of us but in around 30 minutes of wait, there were able to seat us. Regarding taste of the food, I do not care but wifey said it was not that great. I realized I could get better naan here in Dallas. She did not like fish curry. after dinner.. we asked if we can see dessert menu, the host was able to give us dessert menu but even after waiting for long.. no one came to take order for dessert so we skipped the plan to order dessert. Indian food may taste good if it comes with...

As an Indian this was the most excruciating meal to eat - nothing was edible. If you want a jaw exercise , this is the place - nothing was cooked. Appetizers- onion bhaji turned out as pakora very dark on the outside nothing cooked on the inside. Mango lassi was served on a chipped glass and Aalu tikka could not be eaten at all. The bowls were all damaged and bent. We had to ask the server for dinner plates - just put the main course on the table with no plates or serving spoons. I don’t know if we were supposed to eat directly from the serving bowls. On the food , not sure if the chef had a clue of Indian cooking -we ordered Channa Masala and mutter paneer - the worst I ever had - channa masala was a red coloring that you cannot put in your mouth ; mutter paneer was just uncooked coriander powder - the only eatable thing in the restaurant was raita. Jeera rice was uncooked and a chewing exercise. We ordered garlic naans - were given uncooked plain naans. Sabu Dana vada never came. Planet Hollywood as such is very pathetic for vegetarians and this...

Ajay Kumar (Head-chef)

For the past few years I have travelled to different parts of Mexico. Not once I realized or thought I would find an Indian restaurant. Let alone it was more of a shock to learn that the chef is Indian origin who has cultivated his skills with the spices of Mexico.

Every dish had a taste off blend of spices with memories of home. Whether it was chicken tikka masala, butter chicken, biryani, on and on.

Mango Lassi was thick and rich, with no artificial flavor.

The masala of tandoori chicken is filled with juices that you enjoy with every bite.

Chicken Vindallo reminds you of the coastal aroma of the Goanese cuisine

The gravy of butter chicken is thick and not water down with the aroma of the fusion of spices between Indian and Mexican culture.

A meal is not complete with all spices coming together in a...