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The food, the wine, and the ambiance, a dining fantasy is always fulfilled in every way at Ashiana. Our extensive selection of fine wines and exotic beers from all over the world complement your dining experience. Also, Ashiana now has private dining rooms, a wine cellar, and live instrumental music.

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Indulge your senses, no matter what your tastes, and let your mind and senses wander to the exotic foods of Ashiana. Now an entirely new kind of experience awaits you in the heart of West Houston’s energy corridor.

In three years we can boast by saying that no visit to Houston without the memory of an exotic dinner at Ashiana. Chef Kiran Verma’s restaurant has been hailed by the 2000-2001 Zagat Survey as the “Top Choice for Indian Food” in Houston and has also been voted as the Best Indian Restaurant of 1999 and 2000. With it’s romantic, cozy wine cellar which seats two to six, charming wine room which seats sixteen to twenty people, and the very special Polo Room that seats thirty to forty people, Ashiana’s ambiance is regarded as one of Houston’s most charming and romantic spots to dine.

Chef Kiran had a dream. Ashiana, classic Indian dining at its finest, was that dream. This beautiful Indian restaurant was created by two best friends, Dr. J.C. Shirma, and Chef Kiran Verma. Kiran is the woman who gave a new name to Indian cuisine with a concept of fine dining in a western ambiance. The goal of the partnership is to create a unique dining experience for Houstonians: combining a warm, elegant ambiance in a laid back atmosphere with an exquisite menu complimented by fine wines. Dr. Sharma, who shares a commitment of enjoying good food and fine wines, has chosen an extensive wine list and has been Kiran’s mentor in matters of wines, cigars, and fine dining.

Ashiana has an extensive wine list with more than 300 wines that changes as frequently as the chef’s menu. The list ranges from the familiar to the unusual, to the great, to the rare, exciting and adventurous from around the world. Ashiana’s wine selections of California Chardonnays, great white Burgundys, Brunellos, Barlous, Australian Shiraz, and much, much more. The wine selections offered blend beautifully with the flavors of the entrees. The moderate prices are excellent as well!

The prix fixe menu features our chef’s own creations, different every day. They are well portioned, authentic yet innovative, making sure the local flavor is part of the menu We use various ingredients from the exotic spices of India to prime lamb of New Zealand to fresh fruits and vegetables from local markets. Ashiana’s kitchen is more than a place where food is prepared, it’s a place where unpretentious Chef Kiran creates new adventures for a unique Indian dining experience everyday.  She has mastered the art of Indian cuisine with her unique credentials of a passion for cooking and entertaining. Enjoy our diverse menu featuring specialties of lamb, chicken, and seafood as well as several vegetarian dishes with exotic Indian spices. Chef Kiran cooks in the North Indian Mughalai style. Mughalai cuisine is famous for its delicate seasonings, whole spices to give full flavors, and creamy, yogurt based marinades.

Whether entertaining for friends or business associates, or out for a romantic dinner, Ashiana is the place to be. Come discover why it is said that Indian food is a perfect aphrodisiac!

Testimonials

“Top Choice for Indian…Extensive Wine List… Classy Atmosphere.”

–Zagat Survey, 2001

“With an upscale atmosphere and serious Indian cuisine, Ashiana is a jewel in Houston’s crown.”

–Texas Monthly

“Best Indian Restaurant-1999”

–Houston Press

“Best Indian Restaurant–2000”

–Houston Citysearch

“Atmosphere of elegance and flavors that are intense, complex, and personalized.”

–Inside Houston

“This is among Houston’s best.”

–My Table

“Restaurant as elegant and gracious with extraordinary food…Love at first bite.”

–Culinary Thymes

“One of Houston’s most compelling Indian restaurants…Impressive wine List”

–Houston Chronicle

Testimonials

“Top Choice for Indian…Extensive Wine List… Classy Atmosphere.”

–Zagat Survey, 2001

“With an upscale atmosphere and serious Indian cuisine, Ashiana is a jewel in Houston’s crown.”

–Texas Monthly

“Best Indian Restaurant-1999”

–Houston Press

“Best Indian Restaurant–2000”

–Houston Citysearch

“Atmosphere of elegance and flavors that are intense, complex, and personalized.”

–Inside Houston

“This is among Houston’s best.”

–My Table

“Restaurant as elegant and gracious with extraordinary food…Love at first bite.”

–Culinary Thymes

“One of Houston’s most compelling Indian restaurants…Impressive wine List”

–Houston Chronicle

Brioche Pain de Mie Buttery-Sweet Sandwich Bread

Welcome back loyal MGK readers!  I know its been a long long time and for that I sincerely apologize.  But I figured that the best way to make up for a more-than-month-long hiatus was to feature some truly exceptional recipes on the blog for my first week back and the recipes coming up this week certainly are that.  Theyre all great on their own, but put them all together and you get the worlds greatest ham sandwich the Croque Monsieur. Now thats something we can all get behind.

Every good sandwich starts out with really great bread.  My taste for the Croque Monsieur is a little non-traditional, but thats ok.  Everybody has their own tastes and preferences, right?  And I think that the buttery-sweet flavor of this brioche pain de mie is just perfect set against the salty flavor of ham, nuttiness of béchamel, and richness of melted cheese.

Like most breads, this one starts with yeast.  Lots of it.  A full tablespoon to be exact.  Proof it, then mix it with flour, salt, sugar, butter, eggs, and some other stuff and youll get a delicious, sweet, eggy brioche!  Promise.

Well, OK I cant really prooooomise you that this bread is gonna turn out (it was pretty touch-and-go there for a while in my kitchen) but if you can coax it and cajole it a little bit, its well worth the effort.  Although I would certainly recommend planning at least a day ahead so that you dont have to get up at 3am to remove the dough from its chill in the fridge like I did.

This is a stand mixer dough, for sure.  Although I will say that I had to take it out and knead it by hand for a while myself since my dough hook was no longer penetrating the dough there in the middle.  It starts out as kind of a mess (see above) then transforms into a grainy mass (see above, again) and then finally after probably 20-30 minutes of kneading finally settles into this glossy, uniform ball.

This is what I was doing at 3am forming the chilled dough into little loaves and putting them into loaf pans and then putting those loaves into the oven to proof for the remainder of the night so that they were ready to egg wash at about 7am. Enjoy the best of McDonald’s Indian with food from our Breakfast menu, McSaver options or Value meals.

But when I pulled THESE out of the oven some 45 minutes later, the drudgery of all that work seemed worthwhile.

I mean, JUST LOOK AT IT!  The color!  The crust!  And if only I could describe the sweet eggy bready smell that this will fill your house with!  Glorious.  Just glorious.

The texture of this loaf is actually much different than any other brioche Ive tried.  Its closer to a pain de mie which, in France, is similar to our white sandwich bread.  But this is no Wonder Bread.  Its a delicious and sweet treat for amazing french toast, simple bread and butter or best of all! croque monsieur.  I hope you enjoy it!!!

 Brioche Pain de Mie (Sweet and Buttery Sandwich Bread) Recipe

Ingredients
  1. 1 1/2 tablespoons instant yeast
  2. 1/4 cup warm water
  3. 3 tablespoons sugar
  4. 3 large eggs, room temperature
  5. 2 3/4 cups all purpose flour
  6. 1/4 cup nonfat dry milk
  7. 1 1/4 teaspoons salt
  8. 10 tablespoons butter, softened at room temperature
  9. 1 egg white (for egg wash)
Instructions
  1. Proof yeast in a stand mixer by adding yeast, water and sugar to bowl and allowing to rest for 3-5 minutes or until yeast becomes foamy and bubbly.
  2. Attach dough hook to stand mixer.
  3. Add eggs to yeast mixture and mix at medium speed until all of the wet ingredients are well combined.
  4. Add all remaining ingredients to the bowl and mix, beginning at a low speed moving up to a higher speed, for approximately 20-25 minutes or until the dough is smooth and glossy. If the mixer is not able to fully incorporate the dough, remove the ball from the mixer and knead on a clean countertop by folding the dough in half and, using the heel of your hand, pressing outwards along the center of the folded dough. Then, turn the dough 1/4 of a turn and repeat until smooth.
  5. Place the kneaded dough in a greased bowl for up to 3 hours or until dough has doubled in size. Time for this process will vary depending on the temperature of your ingredients, heat of your room, etc. If your dough is not rising, try covering it with a dampened towel and placing it inside your oven WITH THE HEAT TURNED OFF.
  6. Once the dough has doubled in size, place it in the refrigerator for 5 hours or overnight to chill.
  7. Remove the dough from the bowl and form into a loaf shape. You may also cut the dough in half and form into two loaves. Place the loaf or loaves into greased pans and set aside to rise for 3 1/2 to 4 hours or until doubled to tripled in size. You may also place the dough in an oven that’s turned off or you can preheat your oven to its lowest temperature, turn the oven off, and place the loaves inside if you’re having trouble getting the dough to rise.
  8. Brush the tops of the loaves with a whipped egg white mixed with about a tablespoon of water.
  9. Preheat oven to 350 degrees. Place loaf or loaves into the oven for 15-20 minutes uncovered. Check dough for color at the end of the initial baking period. If the loaves are deep brown-red in color, tent them with foil and continue cooking for an additional 20-25 minutes or until the internal temperature reaches 190 degrees.
  10. Remove from pan(s) and cool on a wire rack before slicing. Enjoy!