DINING FEATURE
BY BROOKLYNN COOPER
Saucin’ it up Each dish at Indian Kitchen comes with a unique sauce.
Chef’s curry
Makhani
Tikka
Indian Kitchen’s chicken tikka bowl ($12.99) and garlic naan ($3.25) are popular items.
Lababadar
Daltadka
Spinach
Every dish at Indian Kitchen comes with a sauce crafted by Head Chef Chanchal Dhillon. (Photos by Brooklynn Cooper/Community Impact Newspaper)
The art on Indian Kitchen’s walls is by local artist Uttara Patil. They depict the Warli tribe.
Chanchal Dhillon is the head chef and owner at Indian Kitchen.
Indian Kitchen Family-owned restaurant o ers authentic Indian avors C hanchal Dhillon did not always have the goal of owning a restaurant, but because that is when the couple prepares food for the week. Chanchal
there. We have less dishes, but the sauce is completely di erent for all.” He added that he and Chanchal would like customers’ experience in the restaurant to be like that of a kitchen in India, which is why they keep the menu small. Another aspect of the restaurant that is inspired by the couple’s home country is the artwork, painted by North Texas-based artist Uttara Patil. The Dhillons’ main priority for the restaurant is to hire more kitchen sta , Jagjit said. Beyond that, he said he is happy if the customers are happy. “We didn’t think of making this into 10 locations. … The whole intent is basically to give that experience of Indian food,” Jagjit said.
marinates the meats and makes sauces from scratch while Jagjit assists with chopping vegetables. Butter chicken and chef’s chicken curry are Indian Kitchen’s most popular dishes, Jagjit said. The chef’s chicken curry comes with a sauce that Chanchal created herself. The menu also features vegan options, such as the lunch bowl, which comes with rice, lentils and vegetables. “Every dish has a di erent sauce,” Jagjit said. “Generally, when you go to a restaurant, you’ll nd 50 dishes, but then you taste three [or] four, [and] you will nd very similar sauces [with] just a little tweak here and
when her house guests tasted her cooking, they said, “You’ve got to do something about this.” That is what led to the opening of Indian Kitchen in April 2021, said Chanchal’s husband, Jagjit Dhillon, who manages the restaurant. The couple moved to McKinney in 2015 from New Jersey, where Chanchal had a catering business. Now that the Dhillons’ children are older, he said they have more time to dedicate to a restaurant. Chanchal is Indian Kitchen’s sole chef, which contributes to the authenticity of the food, Jagjit said. The restaurant is closed on Tuesdays
The Warli tribe is one of the largest in India.
Indian Kitchen 3905 W. University Drive, Ste. 400 469-952-8282 www.gotoindiankitchen.com Hours: Wed.-Sat. 11:30 a.m.-2 p.m., 5:30-9 p.m.; Sun. noon-6 p.m.; closed Mon.-Tue.
UNIVERSITY DR.
380
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