Amrina, the upscale Indian restaurant that opened in the Woodlands near the Waterway, has been making quite a splash in the Houston food scene. Sunday, July 17 marked their first brunch service. Always willing to sacrifice for our readers, we venture to Amrina to check out this exiting new brunch.
The experience at Amrina is about the scene as well as the food. Nearby, there was a large group celebrating a birthday. The live entertainment was in full force, with a singer roaming the dining room, a percussionist laying down the grooves, and a DJ keeping the music flowing during breaks. The scene at Amrina is very different than what you find in any other restaurant in the Woodlands; it’s far more Miami than Texas, and we really like the vibe and the atmosphere.
The energy level in the room is really driven by the music, as you can see in this video from brunch.
Chef Jassi Bindra has already established himself as one of the top toques (or in his case, turbans) in the Woodlands. His technique-driven approach to Indian cuisine has been nothing short of a revelation, bringing a distinctly upscale approach to one of our favorite cuisines.
Not surprisingly, Chef Jassi’s brunch is very different than the typical eggs / breakfast meat / carb plates you’ll find all over the Woodlands. His brunch approach brings strong flavors, unique ingredients, and beautiful presentation to the table.
Benedict, Branzino, and Kulcha – For the Adventurous
Jackfruit Benedict Florentine started this culinary journey. English muffins topped with spinach, chopped jackfruit in a bold makhani masala, with gently poached egg. The dish brought Chef Jassi’s signature bold flavors along with medium heat. The jackfruit was an inspired ingredient; we never would have guessed it was vegetarian. For the less adventurous, Pulled Lamb Leg Benedict is also available.
Whole Roasted Branzino – Seafood lovers rejoice; you’re not limited to salmon at brunch. This beautiful branzino is perfectly cooked, incredibly light, and dressed with a lemon caper sauce that brings citrus and salt; the result is an outstanding option for pescatarians or anyone else who enjoys well-prepared seafood.
Coconut Jaggery Kulcha – This lighter dish was a real flavor bomb. Combining lush coconut flavor from the warm kulcha, tangy blast from the berry chutney, and the cool smooth creaminess from the milk ice cream, it was a light, satisfying option. Chef Jassi displayed his talent for remarkable balance; we were really impressed by this simple creation.
But what if I’m less adventurous?
If you’re less adventurous, have no fear. We also sampled several dishes that will appeal to the more conservative palates; read about them on the next page.