Pondi at Asia Society
Anita Jaisinghani ready to feed the ‘cultural elite’ at her petite Museum District café
THE CONCEPT
A pocket version of chef Anita Jaisinghani’s beloved Pondicheri recently opened in the lobby of the Asia Society Texas Center in Museum District. Expect the same flavors and techniques from the chef who specializes in inventive takes on Indian street food.
THE SPACE
The museum café seats about 40 in a light-filled corner of the Yoshio Taniguchi-designed center. It is a minimalist setting, decorated with photographs taken in Mumbai by her friend, photographer Louis Vest. Small pops of Pondicheri color here and there.
THE FOOD
Some of her signature restaurant favorites are here but also some new creations such as her masala twist on Eggs Benedict, made with toasted brioche topped by a nubby mash of masala potatoes, cauliflower, cheese and a poached egg with pickled hollandaise. There’s a roti wrap, Mulligatawny soup, a saffron shrimp salad (shrimp dressed with saffron yogurt flecked with mustard seeds on toasted bread), Pondicheri salad (greens, pickled carrot, mango, moong bean sprouts, seeds and raisins), and Karala Noodle Salad (buckwheat noodles tossed with garbanzo beans, pickled carrots, spinach, lime and peanuts).
Her favorite dish, a new creation from her Pondicheri Bake Lab + Shop, is called Mithai Pie and features a chickpea crust, a sweet chickpea filling and a topping of pistachios and chickpea fritters.
THE DRINKS
yet, but that’s a future possibility.
THE WORD
“I love what the Asia Society stands for,” Jaisinghani said. “It’s where the cultural elite come and I’m so happy to feed them.”
ONE MORE THING
Asia Society Texas president Bonna Kol said that Pondi eventually will offer cooking classes and special Asian menus that tie to specific exhibits.
THE DETAILS
1370 Southmore, 713-4969925; pondicheri.com. Open 11 a.m.-5 p.m. Tuesdays through Fridays and 10 a.m.-5 p.m. Saturdays and Sundays.