Silver Spoons - Indian Cuisine — Restaurant in The Woodlands

We tried chicken tikka masala, lamb biriyani, chettinaad chicken, butter naan, and mango lassi. It was our first time visit. The owner or the order taker or cashier or server (all the above) was a one man show due to several customers placing online orders and house full diners dining in a cozy place opposite to HEB on 242. They food quality was ok, not great and not bad. Curries were way too salty. They need to minimize the salt. I honestly liked the lamb biriyani (boneless) and dry not too much of curry (I hate too much wetness in biriyani).. I would rate lamb Biriyani 4 stars Chicken Tikka Masala 4 stars. Chettinad chicken 2 stars (not good). Mango lassi was great definitely 5 stars. Please bear in mind that they are North Indians not from south. They do not have idli dosas, or Kerala parathas. My honest suggestion would be to reduce saltiness in curries, and offer food that’s authentic (present only if you know how to cook), Do not try chettinad dishes if you do not know how to prepare that dish. Overall I would give 3 stars due to waiting time, cleanliness of tables (short staffed), one man army (newly opened), they are hiring, (very salty curries), and (failed Chettinad chicken). We will visit again to try out other dishes such as pompano whole fish fry, butter chicken, and few North Indian dishes. Another 5 star comment is exclusively for the owner or whoever he was a very kind, friendly, apologetic, and very humble man who did literally 3 people’s job. We will try this place again very soon as we...

Traveling from out of town, my sister and I happened upon this restaurant because the place we drove to for acai was closed despite google showing it was open. Thankfully, this restaurant was open next door! A nice and welcomed turn of events! We've had Indian cuisine only once before, so this was an extraordinary delight. Upon entering, we were greeted by the most gracious people. Truly kind and eager to share their amazing food, the whole experience was 10/10. Every person working at this establishment was incredibly gracious and made it feel like you were guests in their home. We weren't familiar with the food, so we gave our server liberty, and he. Did. Not. Disappoint!!!! The goat was indeed the goat 🤌🏻🤌🏻🤌🏻 We split a goat dish at a level 4 spice that had my sister crying tears of delight. The chicken tikka masala was supreme. Level 3 spice so, so, so very nice. Garlic naan was perfect to counteract the spicy meal along with the garlic rice. We also tried the samosas for the first time and let me tell you...you will dance because your taste buds will be singing. 👌🏻👌🏻👌🏻👌🏻

A truly incredible experience only made better by the wonderful people. We had the pleasure of meeting the owner, Shane, and learned that he bought the establishment for his wife 🥹 These are wonderful people that are truly doing what they have been gifted to do, and it was all our honor 🙌🏻👐🏻🙌🏻👐🏻

We are already planning on visiting again and...

A mother's recipes 😋 being shared to us from her grown children. Sean runs the FOH, while his brother and sister command the kitchen. A testament itself.

Sean is very personable and happy to answer my many questions about the particular style of their cuisine. A blend of many areas of India's fare, there are some familiar and some not so familiar dishes.

We chose two unfamiliar ones coupled with one familiar-ish, with a Samoosa starter. We decided the main for us would be from the Tandoori, a spicy whole grilled fish (Pampono-a salt water fish found in the Gulf, Atlantic & Caribbean ocean)... highly recommended, •Bagara Baigan - a traditional Indian dish that comes from Hyderabadi cuisine in the southern state of Telangana/Andhra Pradesh. If eggplant is in your wheelhouse but in a luscious luxurious highly flavored coconut, peanut, sesame seed, and spices sauce sounds good to you, get it! •Palak Paneer - a classic in just about every Indian restaurant. However, theirs was unique to the region. Unlike the northern creamy version, their palak (spinach sauce) had a unique nuttyness and coconut flavor. And a true first for me, the paneer (cheese) was browned first. •Garlic Naan... of course.

Sean, you commented on considering making or adjusting the food to more "our liking, or palate" YEA, I say 'NO' to that! Its your mom's recipes, go pick her brain for more...