Shallots Modern Indian Cuisine

We have been to Shallots 3 times now. Top notch flavor profiles on everything we have tried so far. We had a few issues with the food being too spicy in the past but they were able to adjust the kerala style chicken curry I ordered to the spice level of my preference. The chef informed me that they grind all their spices fresh daily and use cold pressed oils. We will definitely be back. Just really high quality Indian food.

When you come across a restaurant with a unique name like “Shallots”, that should be a clue that you are in for an equally unique experience. We visited the restaurant this past week and we were treated to a spectacular dinner experience by Chef Ramesh himself. We were greeted warmly and then seated quickly for dinner. No effort was spared to make it a memorable experience by all. Several incredible foods from different parts of India were served! - Quilon pazham pori chaat - Ever had chat on fried banana? Simply mind-blowing! 🤯😄😋 - Pachi Mirchi Paneer Taco - Curry leaf marinate based paneer served in a taco! - Mangalore prawn ghee roast - so good - brought back memories of home! - Bunt Kori (Chicken) gasi - one of our favorites! - Nellore Chepala Pulsu - Truly authentic fish curry; rem

My friends and I went to Shallots on December 2, 2025, for a late afternoon lunch. The restaurant is easy to find, just off the 183 North frontage road on Riata Trace Parkway. There is plenty of parking available. The interior of the restaurant is lovely, with very comfortable seating. The wallpaper is delightful. Not long after we were greeted, the Chef came out to inquire what we were looking for. He simply asked for our desired spice level (medium) and what protein the three of us might like. When we said chicken and lamb, he suggested shrimp for the third dish. He pointed to the menu and said he would bring Bunt Kori Gassi with chicken (made with a masala paste of dry roasted spices and coconut), Malavani Mutton Chukka with goat (marinated overnight in a paste of toasted coconu

I had been driving past this place for the past few months, always meaning to stop in. Last weekend, I finally did. Before going, we browsed the online menu, and what immediately caught my attention was the focus on the west coast of India, especially Goa, Mangalore, and Kerala. It was refreshing to see something beyond the usual North Indian or standard South Indian fare that most restaurants tend to offer. We were tempted to order widely, but in the end we chose two starters and one entrée. The mushroom and paneer starters were both excellent, yet very different from each other. The paneer was smooth and rich, almost comforting in its finish, while the mushroom dish had a gentle tang that brightened every bite. The contrast worked beautifully. For the entrée, we chose the Bunt Kori Gas

New management and a great new Chef, not cook, Chef. Great food presentation, the curries were out of this world. Creamy with the right balance of spices. Great service and it was specially nice when the Chef came to explain one of the dishes. Truly a great experience. Highly recommended South Indian food