Kitchen Rumors — Restaurant in Houston

Food was fantastic and definitely worth the visit. We shared several appetizers, drinks, a couple entrees, and every dessert. Everything was delicious and unique. I’ve rewritten this review several times but because there’s so much to say I end up with a novel. I’ll try to talk about highlights, but know that every dish is delicious, unorthodox, and well presented. Many others have provided breakdowns for what they’ve tried, so I’ll mention notable items which others haven’t provided feedback on yet.

Mushroom Galouti - My brother mentioned that they had a taste and texture better than traditional meat galouti. Great option for vegetarians

Blue Cheese Chicken Kebabs - Excellent. Blue cheese was very mild, and chicken was very soft.

Layered Sheermal - Very soft, fluffy, and lightly sweet.

Sichuan Eggplant - Very creative, very delicious. Crispy outside, soft inside. Another great option for vegetarians.

Frankly, nearly everything was outstanding. There is not a bad choice on the menu. The only exception was the ramen, which we had mixed feelings about. Apart from the taste, my thoughts are that perhaps the soup base could be slightly more viscous, or, if not, firmer ramen noodles could be provided to better absorb the flavor of the broth. I love the idea a lot, though. It got me thinking about how else butter chicken could be translated into different dishes, such as a butter chicken jhol momo with chicken char siu.

Desserts were all excellent and, to me, the highlight of the meal. Contrary to what a few of the reviews mention, the Gulab Jamun worked very well with the layering of the sourness of the lemon curd, consistency of the jamun, and crunchy, sweetness of the pecan cookie bar. The Shahi Tukda Panna Cotta was very good as well. My family loved the mild sweetness, texture, and flavor of the dish.

As we all know, Houston is a food capitol and while the food was so good I’m hesitant to mention any cons it would be remiss of me if I didn’t note any points of improvement however minor they may be.

There are two points I would like to mention, the first being how long it took to receive drinks and dishes. We visited on a Friday night and opted to sit outside as we wanted a quieter atmosphere, so perhaps positioning beyond an immediate line of sight contributed to the delay, but it was over 30 minutes after being seated that we received our first appetizers and drinks. I completely understand, as it was a very busy night and it’s only been a few months after opening. I’m sure this will improve over time as the kitchen and staff get acclimated, hence why I’ve put my list of cons at the bottom at the point which most people have stopped reading. I’m also of the mind that I would much rather have things come out properly done than in a substandard fashion for the sake of time. However, I had been planning my visit here since KR opened and had not eaten a single thing on the day of my visit in anticipation of the meal. It was 10:00 pm before I was able to eat anything, and while I’m usually an optimist it made me a little bit sad :( Subsequent rounds of appetizers and entrees were a bit quicker, but for the first time I cancelled a drink because it took too long. But I digress as I’m sure things will improve as the team gets more comfortable with the volume of customers which the quality of their food demands.

My second issue was with the quantity. To clarify, I have no issue with the cost of the food because it was worth it. $8 per dumpling? Cool. $14 per lamb chop? That’s your prerogative. But this is Texas, where the clientele is used to things being bigger. Houstonians are, whether physically or mentally, heavy set. We like our portions big. Please provide us options for smaller quantities or larger ones at a premium. I felt guilty eating because it meant others couldn’t eat what they liked. For example, the ceviche wasn’t worth $18 but for a bit more I’d happily pay $23. Also, would love to see a side of rice on the menu. I’d have no issues paying a few hundred dollars more for...

Heard about Kitchen Rumors and decided to check it out. We came during a quieter time and were seated quickly, though I’d recommend a reservation during peak hours. From the start, the service stood out. They didn’t initially have a baby seat, but the manager personally retrieved one from storage without being asked. We were fine without it, but that kind of initiative set the tone for a genuinely attentive evening.

We started with the Infladita, their take on pani puri, a refreshing, flavorful twist on the classic. The oysters were layered so well that the actual oyster almost became an afterthought to the initial burst of flavors. Lamb chops were rich and perfectly cooked, I could’ve kept eating them. But the blue cheese chicken kebab, with its fondue-style base, stole the show for me: savory, bold, and completely unique.

For mains, the butter chicken ramen was a creative and homey fusion, comforting in a way that stayed true to both dishes. The paneer was more traditional but cleanly prepared and paired well with the sheermal for a savory and sweet profile. Our little one was being picky, and the server kindly asked the kitchen to prepare a small bowl of fries, another thoughtful touch that didn’t go unnoticed.

The beverages were balanced and well-crafted. Our server was attentive throughout, explaining the reasoning behind each dish and making sure there was never a dirty plate or empty glass on the table.

Later, Executive Chef Bindra came by to introduce himself and offer insight into the menu. He mentioned how Indian cuisine has traveled the world and evolved. His goal was to showcase how it can fuse with global flavors while staying rooted in tradition. That moment added a thoughtful layer to the experience.

For dessert, the Howdi Gulab Jamun was a sleeper hit, warm, perfectly textured, with lemon curd and pecan crust that worked surprisingly well. One of the best Indian desserts I’ve ever had. The panna cotta was nicely done, subtle, but perhaps a bit overshadowed by the depth of the former. We finished with masala chai and espresso, a welcome nod to those who appreciate a proper close to the meal.

The ambiance strikes that rare balance: casual yet refined. That tone carries through the menu, the plating, and the experience itself. It’s hard to find something quite like it in Houston, but if I had to place it in context, Musaafer comes to mind in terms of thoughtfulness and execution. Different styles entirely, but Kitchen Rumors absolutely earns a place in that broader conversation. A gem, get in before...

My recent visit to Kitchen Rumors left me deeply disappointed. Despite its diner-like exterior, the restaurant positions itself as an upscale establishment, with prices to match—my short ribs and non-alcoholic drink cost over $50, and my neighbor’s appetizer and non-alcoholic drink neared $30. Which is not a problem. While the staff were friendly and engaging, the manager’s behavior was completely unacceptable. Upon entering, the manager greeted us with menus and began leading us to a table. Abruptly, in front of numerous customers, he turned and loudly asked, “Are you following me?” When I confirmed we were there to dine, he continued, “Why are you following me? I don’t know you!” This humiliating exchange left me stunned. As an author and business owner who values respectful interactions, I have never been treated with such disdain by a manager in a business that depends on customer patronage. We were then directed back to the hostess stand and further humiliated by being informed we could only sit at the bar because we lacked a reservation even though many tables were empty. Reservation requirement was not indicated anywhere on the restaurant’s exterior. Even the staff seemed visibly uncomfortable with the manager’s conduct, suggesting they share similar sentiments. My mother owned two restaurants, and she would never have tolerated such behavior toward paying customers. Houston’s vibrant dining scene offers countless alternatives, and there’s no excuse for a manager to alienate patrons, especially neighborhood locals who could become regular customers. I considered addressing this with the owner, who was present, but chose to reflect before writing this review. The manager’s pompous attitude makes it clear I won’t return as long as he remains, and my disabled neighbor feels the same as she was made to sit in a high bar stool she could barely access due to her disability. I urge the owner to reconsider employing a manager who thrives on humiliating guests, as this will only deter repeat business in a city brimming with...