Pondicheri

"For those who like breakfast with a side of cilantro chutney and green juice, hit up Pondi Bake Lab above Pondicheri in Upper Kirby. The modern Indian counter-service spot not only has a bright color palette but also colorful and surprising food. Like the masala-spiked scrambled eggs, sauteed mushrooms with savory waffles, and a pastry case full of turmeric cakes and chili cookies. Join the other athleisure-clad diners for a post-yoga refuel, or just because." - gianni greene, chelsea thomas, julie takahashi

"This Upper Kirby mainstay is known for its bright and thoughtfully made modern Indian cuisine and baked goods, but its recently revamped bar makes it a cocktail destination, too. Pondicheri now has a dedicated space where diners can enjoy spice-filled Chai Old Fashioneds made with chai-infused bourbon, a Roserita margarita made with rose and hibiscus, and its golden mule, a wholesome spin on a Moscow Mule made with soda water, vodka, turmeric, and a homemade ginger syrup. The Jardin, a green juice made with cucumber, melon, apple, ginger, mint, and a kick of serrano, is perfectly delicious on its own, but can be spiked with gin. Stop by for happy hour when all cocktails are $9, draft beers are $5, and wine by the glass or bottle are 20 percent off." - Marcy de Luna, Brittany Britto Garley

"Heralded Houston chef Anita Jaisinghani continues to bring bright, fresh flavors to Houston at this Indian restaurant. In addition to Indian street foods like goat haleem samosas and dahi poori chat, diners can enjoy thoughtfully prepared salads, wraps, and curries. For a well-rounded introduction, try the Earth thalis, which offers cups of sai bhaji, oondhiya, chaat salad, and a choice of butter paneer or chicken with naan, and be sure to visit the newly revamped bar, which serves delightful drinks like the refreshing yet spicy Jardin, made with cucumber, melon, serrano, ginger, mint, melon, moringa, and a choice of alcohol, and the Golden Mule, Pondicheri’s turmeric-infused version of a Moscow Mule. Journey upstairs to the Bake Lab for cups of heartwarming chai, colorful brunch items like dwaffles — waffles made with fermented dosa batter, and saag omelets, plus baked goods like Jaisinghani’s irresistible chili chocolate cookies and sugar-coated doughnuts." - Brittany Britto Garley

"The aromatic spicy scents wafting from Pondicheri’s Bake Lab will lead diners upstairs from the restaurant to a quiet bakery and market where a treasure trove of gluten-free baked goods resides. Dip a double chocolate hazelnut and basil cookie into a steaming cup of masala chai, or its many versions of dosas, a fermented bread made from a combination of dal, fenugreek, and rice. The dwaffle, a crispy waffle made from dosa batter, can be enjoyed savory or sweet. If the main restaurant dowstairs proves too enticing, consider the Vishnu thali for the table, a towering platter with dishes like sesame saag, pondi salad, and potato cake." - Brianna Griff

"Anita Jaisinghani’s modern Indian restaurant in River Oaks has long offered a diverse mix of cocktails and booze-free drinks that are just as exciting. In addition to coffees, teas, and the chef’s famed mango and rose lassi, diners can enjoy sodas laced with blueberry, lychee, rosemary, blue majik, ginger, and turmeric, and Le Natural Zero, an un-oaked and “de-alcoholized” zero-alcohol white wine. Check out newer additions from its new bar that launched in December." - Brittany Britto Garley