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Across the street from the Wildwood B&B Theater is a unique fine dining restaurant serving a pan-Indian culinary experience. Chulah Indian Hearth & Bar opened its doors at at 16721 Main St. in Wildwood to the public in September. The restaurant is owned by three partners: Chandra Mohan, Naga Indukuri and Dinesh Batula.

The name “Chulah” represents the hearth of traditional Indian kitchens, symbolizing authenticity, heritage and the warmth of home cooking. And that’s what Mohan wants Chulah to be: a representation of all the flavors reminiscent of home.

“We just wanted to take the authenticity from our villages and get the actual flavors right, without any additional ingredients or any additives in it,” Mohan said.

Behind the kitchen door is where the magic happens. In the backrooms of the kitchen, a spice rack seven feet high is lined with seasonings imported from India: a box full of dried red chiles, coriander seeds, mustard seeds, turmeric, and chile powder, among others. Nearby sits a huge sauce pot, filled with the freshly made tikka sauce. These herbs are used to craft a variety of dishes, from kebabs, chicken wings, flatbreads, curries, rice dishes, noodles, pizzas and pastas. 

“I want  people  to try out everything when they come to Chulah… it’s like celebrating and sharing culture,” Indukuri said.

At Chulah, it’s all about experimentation. That sense of innovation is found in Indukuri’s blue-and-green striped recipe book, where he fine-tunes those classic, homestyle Indian recipes. Pages upon pages are filled with recipes recorded in English and Telugu, some of which are written by Indukuri’s own mother. 

It’s the texture of the curry that makes all the difference, Indukuri explains. The secret lies in the incorporation of a paste made from cashews. This gives the curries a rich texture that pairs beautifully with any of the rice dishes, which include a layered rice dish called biriyani, a one-pot rice dish called pulav, or fried rice.

Chulah also boasts that their samosas are made from scratch and use a fresh onion filling rather than the more common potato filling. The crispy, flaky crust, paired with the aromatic onion filling, transports one to the cinemas of South India, where samosas are served as a movie snack. Or try the veggie cutlets, a nostalgic Indian canapé typically served on trains. It took multiple rounds of experimentation to get them just right, Indukuri explains. 

“I won’t give [them] to an adult [for feedback]. I know people have different taste buds. What I do [instead] is I give it to a kid first, because kids will be honest. If it’s spicy or something, they [will be honest],” Indukuri said.

Chulah Indian Hearth and Bar is housed in a 4,500-square-foot space that was formerly an Italian restaurant called Benedetto’s On Main. When Indukuri and his team took over the space, they were left with pizza ovens, which gave Indukuri the idea to craft Indian-style pizzas. After spending a couple of days learning the art of pizza making with the culinary team at Dogwood Social House, Indukuri was ready to put it on the menu. The pizzas are completely customizable and come with a choice of three toppings. The pizzas are brushed with Chulah’s signature tikka masala marinara sauce, which adds a nice little kick to each bite. 

Chulah further keeps the Italian spirit alive with dishes like the spaghetti tikka masala, or the penne arrabbiata, which combines Indian style ground lamb with a smoky charred tomato sauce and Italian mozzarella. 

If you’re craving something more Indian, don’t miss out on the naan flatbreads, which are cooked in a traditional tandoori oven, and then brushed with ghee and topped with finely chopped cilantro. It arrives at your table fresh out of the oven, the steam still rising. The specialty cheese naan has a soft chewiness that creates the perfect vessel for any of Chulah’s curries, like the paneer shahi korma: cubes of paneer (Indian cheese) that are slow-cooked in a rich cashew sauce with saffron and other spices.  Indukuri’s favorite is the saag curries, a savory spinach curry with a selection of lamb, chicken or paneer.

The decor of Chulah evokes a sense of comfort, reminiscent of traditional Indian homes, with wood finishes and brightly colored walls. “Back then, our house used to be made with wood, so as soon as we saw the place, [we saw that] a lot of wood was used inside [for decor], and we got the wood stained. So that’s how we wanted to keep it, like an old-style country home, like the traditional Chettinadu homes [in South India],” Indukuri said. 

Chulah’s capacious interior provides a space for everyone; in addition to regular indoor tables, there is a private dining area for parties, bar seating and an outdoor patio – and more to come, according to Indukuri. In the coming months, the outdoor patio seating area will be outfitted with a grill to whip up fresh lentil crepes, known as dosas. If you’re looking for a healthy grab-and-go meal, Chulah’s protein and vegetable-loaded bowls and wraps don’t skimp out on flavor. 

Follow Chulah Indian Hearth and Bar on Instagram, or visit their website for more updates.

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Qahwatea Coffee, located at 15957 Manchester Road, is Ellisville’s up-and-coming late night spot for coffee, tea and good conversations.

Qahwatea is a family-run business owned by Moe Safi, Hamzah Alshami and Tiger Safi. The idea bloomed over a Thanksgiving dinner between the two families, and soon developed into a reality.

“We joined forces and then we created a Yemeni coffeeshop. We both love coffee, we’ve known each other for such a long time, and every time we go out of town, we always [check out a new coffee shop and] get coffee,” Safi said. “So it kind of made sense that we would go into the coffee industry [together], and we joined forces to make some crazy [delicious] coffee.”

Qahwatea had a soft opening on Sept. 22, and their grand opening is planned for Saturday, Sept. 27. The cafe’s hours are 7 a.m. to 10 p.m. Monday through Thursday, 7 a.m. to midnight Friday and Saturday, and 7 a.m. to 11 p.m. Sunday.

Unlike other coffeehouses in the area, the nighttime hours provide a liquor-free alternative for friends to meet up. According to Safi, since there isn’t a strong party culture in Yemen, locals prefer coffee shops for their late-night hangout.

“People have meetings late at night. People have to study late at night. People want to come and chill late at night,” Safi said. “There’s so much stuff that goes on late at night that people don’t think about today.”

Qahwatea’s decor is meant to transport patrons into a traditional Middle Eastern home. Sip on your beverage while lounging on a hand-stitched Yemeni wicker chair, or opt for an Arabic-style seating area with cushions. 

“And this is what that [vibe] is in a [traditional Yemeni] coffee shop, which is the vibe you want to give: more of an ‘at home’ vibe,” Safi said.

As you walk around the cafe, the walls are adorned with Moroccan paneling, akin to a conventional Yemeni home, Safi explained. The wooden panels alongside the Arabic seating area are engraved with a beautiful, floral geometric pattern. Murals depicting different scenes of Yemeni life adorn the walls: murals ranging from native Yemeni Socotra dragon trees to a depiction of Old Sanaa, one of the oldest cities in the world. 

But what makes Yemeni coffee so different? According to Safi, coffee originated in Yemen; particularly from the city of Al Mokha, from which the word “mocha” was derived.

“If you want to come discover coffee’s origin, then you have to come to [a] Yemeni coffee shop. You can’t go to your typical [neighborhood] coffee shop,” Safi said. 

For the coffee aficionados, don’t leave without trying their specialty coffee drinks. The Qahwatea Latte, infused with traditional Yemeni spices, is described as a “mouthful of explosions of flavor on your tongue.”

The pistachio iced coffee is a beautiful cross-section of espresso, milk and pistachio cream at the bottom.  It is meant to be shaken vigorously before drinking, Safi explained.

The Jubbani coffee is unlike anything you’ve tried: light roast coffee with an aromatic flavor profile of cinnamon, cardamom, ginger and cascara (the peel of the coffee cherry). 

Looking for a coffee alternative? The Adani Chai comes to your table piping hot. The smooth black tea contains hints of cardamom, ginger, and vanilla that excites the senses. Or try the strawberry matcha latte, a drink that’s pleasant on both the eyes and the taste buds.

The drinks pair deliciously with Qahwatea’s pastries, such as the viral Dubai croissants, and a variety of cheesecakes, from strawberry cheesecake to Kunafa cheesecake. Don’t forget a Yemeni staple, the honeycomb bread: soft bread soaked in a sugar syrup and stuffed with cheese. For an Instagram-worthy dessert, order the fruit mousse. The mousse is almost like an edible Russian nesting doll; each layer brings with it a delectable surprise. The dessert’s chocolatey outer shell breaks with a satisfying crack, revealing the rich mousse inside. Dig a little deeper, and let your taste buds enjoy the third and final layer, the fruit jam. 

Qahwatea (pronounced Ka-Wa-Tea) is a wordplay between Arabic and English, Safi explained. In Arabic, ‘Ti’ means “my,” and it rhymes with the word “tea” in English.  When combined with the Arabic word “Kahwa,” which means coffee,the name Qahwatea cleverly translates in English to “my coffee.” 

Follow Qahwatea on Instagram, Facebook and TikTok for more updates.

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The Ground Coffeehouse and Plant Shop at 109 Ballpark Drive in Ballwin combines the two things owner Shannon Moore loved to do to pass the time during the pandemic – coffee and visiting garden nurseries. 

“And my friend and I would go, and we'd grab a coffee somewhere and go walk around the plant shop or a nursery. And that became a real big hobby of mine, really self-taught, but it became a love of mine,” said Moore. “So I'm like, why not merge the two and have two business models to fall back on and just make it a very cute, aesthetic place for people to come hang out?”

Located in an old craftsman-style house situated across from the Ballwin Police Department, the historic house has been preserved to the best of Moore's ability, but she was also able to give it some of her flair. 

“Everything tells a story. I feel like all these old homes and old buildings tell stories and St. Louis has so many beautiful ones that we just constantly tear down to build new and again. Being an architecture buff, I just don't believe in that.”

Most of the furniture in the 2,000-square-foot space is thrifted, Moore explains. Some pieces, like the condiment stand, are sentimental in nature – Moore said that she refurbished furniture from her wedding venue after it burned down. 

Moore opened doors to the public earlier this summer, serving botany-themed drinks, such as the Monstera Mint Mocha or the Ground Latte, which combines caramel and Madeline flavors. 

 “And I knew it wasn’t something that was actually common amongst a lot of the other coffee shops, especially chains, so I thought it would be something that would kind of stand out a little,” Moore said. 

For the non-coffee drinkers, try the Bird of Paradise smoothie or the Pink Princess Pothos. 

“We tried to make the menu expansive enough that everyone, even people who don’t drink coffee could find something when they’re here,” Moore said.

 Customers also have the option to sit and drink their beverage in the lower level where the plant shop is located. All the plants come from a local nursery. Moore added that she hopes to start propagating and selling her own plants one day. 

“We love our plants here, if anyone ever needs help or advice with their plants, we would love to help with that too, of course,” Moore said. 

When it comes to The Ground Coffeehouse, everything from the light fixtures to the coffee beans is locally sourced. 

“So it's pretty cool to know where the source of our beans come from, and then they're roasted locally as well. And so we wanted to keep with local, helping local,” Moore said.

Come check out The Ground Coffeehouse and Plant Shop, a woman-owned business serving up coffee and plants daily from 6 a.m. to 2 p.m. Follow the Ground Coffeehouse and Plant Shop on Instagram and Facebook for more updates.

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After the great success of Black Salt at 1709 Clarkson Road in Chesterfield since its doors opened last year, including being named a Best New Restaurant of 2023, co-owners Raj Pandey and Sanjiv Shekhar are broadening their horizons by opening two new locations.

The duo plans to open another location at 11429 Olive Blvd. in Creve Coeur around April or May. Located in the shopping center at the intersection of Craig Road and Olive Boulevard, the new location will focus its menu on serving “pan-Asian” cuisine by combining Indian fare with Japanese, Thai and Chinese influences. 

“We got invited there. I mean, the owner of these locations, the strip malls, they loved how we presented Black Salt in the Chesterfield location. They are the same owners [in Chesterfield] and they couldn't wait for something to be open in the other location so that they could bring us in. So they actually initiated that whole conversation,” Pandey said. 

And just like its predecessor, Black Salt’s new pan-Asian menu will be reflected in the restaurant’s drink menu, as well as the decor, which will be kept consistent across Black Salt locations with earthy tones and a modern, upscale feel.

“We made it a point that we don't [want to] Americanize the food because we wanted to believe in our taste. So we wanted to put forth that taste in a presentable and modern setting. So that is what prompted us to take this to the next level as well,” Pandey said. “And again, the idea behind the decor is to make sure it's more modern, yet Indian and authentic. And the one that we're planning for Creve Coeur, that might have a touch of Asian influence.”

The owners also intend to open what they call a "cloud kitchen" location called Black Salt X within The Hill Food Co ghost kitchen collective at 2360 Hampton Ave. in South City that will only offer takeout and delivery options by mid- to late February. “The idea behind that one was to make sure that we are also catering to the population toward more of the St. Louis city area, Clayton area, and all of that,” Pandey said. 

The cloud kitchen menu will be a combination of what is offered in Chesterfield and Creve Coeur, although the menus for both new locations are still being fine-tuned and finalized; however, both are likely to have some menu items ported over from Chesterfield. Pandey and Shekhar also have plans to add a patio extension to the Chesterfield location by June.

Follow Black Salt on Facebook and Instagram for updates.

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Located in the food court of Chesterfield Mall, a new Indian restaurant is making its mark on the St. Louis food scene. Sridhar Haribabu runs Tabla, serving dishes found in Indian states such as Karnataka, Tamil Nadu and Maharashtra. Tabla recently opened its doors to the public in November, operating in the same space where Aaha! Restaurant was once located. 

Taking inspiration from his Bangalore and Bombay roots, Haribabu told Sauce Magazine that he wanted to do something different. “We don't have a typical menu like other restaurants. Our menus are totally different from other restaurants. We have some more [dishes] like for example, you can see the Thatte Idli, so that is from Bangalore. So people who live in Karnataka, they miss this kind of dish, so they come for that,” Haribabu said. “The same thing, we have some snacks like Maddur vada and dill leaf masala vada [that] you don't [often] get at another restaurant, so I'm trying to get all the local street food, you know, like South Indian local street food, the food that people are craving.”

Tabla’s menu is reminiscent of street food stalls in India, serving up chaat, India’s version of hors d'oeuvre. Haribabu’s specialty and a must-try is the masala dosa, a savory lentil crepe filled with spiced potatoes and red chutney. 

For those with a sweet tooth, try Karnataka classics like gudbud ice cream, akin to an ice cream and fruit salad lasagna. Or try one of Tabla’s fruit milkshakes, made with Indian flavors like rose and Sapota. “You don't get fruit juice in [Indian] restaurants here [in St. Louis]. Like every time you go to a restaurant here, the only thing you'll find is a mango lassi, so that's it, nothing else. So, we wanted to bring all those [flavors],” Haribabu said. 

As the Chesterfield Mall is set to be demolished later next year, Haribabu has his sights set on opening up an independent location. But for the time being, you can find Haribabu and his team cooking up a storm adjacent to the pickleball courts.

Follow Tabla on Facebook and Instagram for updates.

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Craving a snack after doing some grocery shopping? Come to Tatva Cafe at 15801 Manchester Road feeling hungry and leave feeling satiated. Located next to Bharath Bazar, the 1,300 square foot space has been whipping up delicious South Indian food since opening its doors to the public last fall.

Jars of freshly made snacks line the walls, and glass containers of achar, India- style pickles, sit behind the counter. Listen to the jingling of the colorful wind chimes hanging from the ceiling mingle with the traditional Indian music playing from the speakers. Owner Ms. Reddy says Tatva symbolizes the five elements of the universe. The decor is meant to evoke memories of traditional Indian cafes like Rameshwaram Cafe, a popular chain in South India.

“We wanted to make it South Indian authentic, like how you typically have the Rameshwaram Cafes in India,” Reddy said.

In the coming months, the cafe has plans to have a live pani puri station outside the cafe, just like in India, Reddy said. “So we're waiting on some permissions [from the city right now]. Once that is done, probably we'll have a live pani puri station like typical India, where people come and [eat pani puri] sitting outside,” Reddy said.

The mark of a good cafe is in its beverages, and Tatva Cafe’s chai is like no other. Reddy calls it Irani chai, and explains that the milk is boiled for 3 hours and uses "secret ingredients" to make the tea thicker.

“There are people who love our chai. They come all the way, like 30 miles from Lake Saint Louis. I have customers from Maryland Heights who just come for tea and go,” Reddy said.

Of course, chai time would be incomplete without the accompanying snacks like pakodas, vegetables dipped in a spiced batter, fried to crispy perfection. Or, try some punugulu, a crispy, savory snack from the South Indian state of Andhra Pradesh made with rice and urad dhal batter.

But what Tatva is known for is their dosas, a crispy, savory lentil pancake that’s typically made out of a fermented batter of rice and urad dhal.

“If you have tried dosas in any other Indian restaurant, those are crunchy, in and out. But ours are small sized, thick. We have special batter we prepare by our own chef,” Reddy said.

Tatva’s menu isn’t just limited to their tea and snacks; don’t miss out on the thali combo, which includes rice, flatbread, a choice of five curries, a lentil soup called Sambar, spicy pickle, a crispy savory lentil chip called Papad, and a dessert. Not feeling that voracious? Opt for a combo of rice, flatbread, and a choice of two curries for a few bucks less.

Or, if it’s looking to be a quick meal kind of day, pick up some steamed rice cakes called Idlis, or try Vada, a savory lentil donut fried to crispy, delicious perfection. And don’t leave without trying the poori, fried flatbread with a choice of a side of dal, curried lentils, chole, curried chickpeas, or a paneer side dish.

Tatva makes their food fresh, in-house, every day. The produce comes in fresh from neighboring grocery Bharath Bazar to craft their signature curries.

Reddy explained that while the ingredients might vary, the menu typically adheres to a vegetable fry, gravy gravy-type curry, a paneer side dish, and a lentil-based dal dish. “So we ensure we have all these four types of [curries]. But the vegetables change every day. One day it's okra, one day it's brinjal, one day it's bottle gourd,” Reddy said.

Have a dietary restriction or allergy? Don’t hesitate to ask for accommodations, as Tatva offers egg-free and onion- and garlic-free options.

“I feel there's no such space for them [vegetarians] where they can come and eat with freedom, like not thinking about what dishes we are using, whether we are swapping [between using] Veg or non-veg [utensils]. They are free from that stress. They just come enjoy the food,” Reddy said.

Visit their website or follow Tatva Cafe on Instagram for more updates.

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Add a little spice to brunch plans as St. Louis' newest Latin fusion brunch spot gears up to open to the public in March at 624 New Ballas Road in Creve Coeur. Oats & Honey Cafe is the newest venture from Ericka L. Vega, Jorge Maya and Jerry Flores, who currently own and manage Las Fuentes Restaurant locations in Arnold, Oakville, Affton and Florissant.

"Breakfast is my favorite meal of the day; I went to one famous [breakfast] place over there [in Mexico] and I even skipped classes to go eat [there]," Vega said. 

That passion for all things breakfast inspired the trio to create a fusion menu that combines Latin cuisine with traditional American breakfast food. Fusion plates include eggs Benedict with birria meat, chilaquiles topped with egg and avocado, barbacoa tacos, salads and fresh, house-made Mexican pan bread and pastries such as conchas.

"We don't want to say it's all Mexican food, more Latin food, because we're going to feature some dishes from different countries," Maya said. "You will have, for example, an eggs Benedict, but then we're going to be adding chorizo or carnitas – change the style a little bit. Since you have your classic omelet, we're going to have our own twist."

As a nod to the juicerias in Mexico, Maya wanted to bring the experience of serving freshly pressed fruit juices to Oats & Honey, as well as full bar offerings. "We got an extractor [for] extracting fresh juices, so that's half of the bar, and the other half has alcohol," Maya said. “So, it's kind of like healthy for the week and alcohol for the weekend.”

In addition to freshly pressed, organic juices, Oats & Honey will also serve coffee and espresso drinks, bloody marys, screwdrivers and mimosas. Like the complimentary chips and salsa served at Las Fuentes, complimentary mini conchas will be offered to each table at Oats & Honey. 

The café is around 4,000 square feet and has a seating capacity of 105. Large windows let natural light flow in, reflecting off the taffy-colored floors. Vega describes the décor as Bohemian with a modern touch. "I think about this place like healthy, natural and rugged, like the Bohemian style. And you know that they are the colors of the bee and the oats, and prompt you to go inside and understand that it's a healthy and clear place," Vega said. 

Maya said he has plans to one day integrate Bear Robotics' food delivery robot into Oats & Honey's serving staff, allowing food to be delivered to the luxury condos situated above the café. "There's this delivery robot that you can put the food inside the box, and it goes out and it communicates with the elevator, chooses the floor, finds your apartment and delivers to your door," Maya said.

The Creve Coeur restaurant is just the first location in the group's plan to turn Oats & Honey into a franchise. "One of the reasons why it took a little longer is because we've been recording and planning every step of the way. We've been really slow on moving forward with different things, with the logo, with the colors, everything is being recorded for brand to be able to replicated faster in the future," Maya said. 

Expected to open its doors to the public by early March, Oats & Honey Cafe will be open from 7 a.m. to 3 p.m. Follow Oats & Honey on Facebook and Instagram for updates.

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Nestled between Syberg's Chesterfield and the Old Spaghetti Factory at 17392 Chesterfield Airport Road is Chesterfield’s newest Indian fusion restaurant, Amrut Fusion. The restaurant is the brainchild of Karunakar Mandadi and Anis Hyderabad House owner Anil Jukanti.

Amrut Fusion opened in January 7, serving dishes like chatpata nachos, peri peri chicken wings, dosa quesadilla and more; however, the owners aim to ensure their restaurant has something that appeals to everyone, particularly children.

“So, at every Indian restaurant, our kids are never satisfied – there's something missing," Jukanti said. “You go to an Indian restaurant, kids don't like our Indian food. We serve pasta, we serve burgers, and the kids who come here are happy because it's a kid-[friendly] menu, [with] a kid's menu available. And whatever the American kids eat – pasta, spaghetti, sandwiches – we all have it here, but with an Indian twist.”

They also aim to please both international and local guests. “We wanted to satisfy both the crowds,” Mandadi said. “So that's how we came up with all of this, and we're still working on [improving] the menus.”

Unlike their past projects, Mandadi and Jukanti wanted to create a fine dining experience for patrons. That includes a separate enclosed dining room for bigger parties, sound-dampening panels on the walls for added privacy, and plans to open offer patio seating once the weather warms. 

They’ll also offer live music after 10:30 p.m. “Once the fine dining is done, that's when the live music starts, so that way it doesn't disturb the families,” Mandadi said. 

Peruse the menu and patrons will notice familiar dishes like brisket and ribs; however, at Amrut they are not beef or pork, but rather lamb. Mandadi explained that since many South Asians don’t eat beef, they wanted to create something familiar that could be enjoyed by everyone. And every dish is made fresh to order with no frozen ingredients.

Each freshly made fusion dish can be paired with the more than 50 types of bourbon that Amrut offers. “I'm not an expert in the bourbon area, but we're trying to cover almost everything from the bourbon to pairing of the foods,” Mandadi said. In addition to the vast bourbon selection and other spirits, there are also plenty of wines, draft and bottled beers, mango lassi and faluda.

The 6,100-square foot restaurant features wood and brick details with leather seating. There's room for 125 guests on the fine-dining side and 70 on the bar side of the space. Amrut opens at 11 a.m. daily, closing at 1:30 a.m. every day except Sunday when it closes at midnight.

In Sanskrit, the word Amrut translates to “nectar of immortality.” Follow Amrut Fusion on Instagram and Facebook for updates.

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The team behind Red Chili Indian Cuisine & Bar recently debuted a new concept called Mint & Martini, an Indian and Italian fusion restaurant, at 2490 Taylor Road in the Dierbergs Town Center in Wildwood, in the former home of Botanica.

Mint & Martini opened earlier this summer and has been serving up fusion dishes like the maharani curry and a Tikka Vikka pizza, two of Mint & Martini owner Ripal Patel’s favorite dishes on the menu. Patel said that she wanted to create a menu for a broader audience, without just focusing on Indian cuisine. 

“This is an Indian fusion of Italian, so we have some pizzas, pasta, and stuff for a broader audience, not just Indian [cuisine],” Patel said.

Out of the oven comes the Tikka Vikka pizza, which substitutes the classic pizza red sauce for a spiced tomato- and cream-based sauce that adds a sweet and earthy touch. Never pass up on the opportunity to try Mint & Martini’s signature curry sauce, the maharani sauce. Customers can choose from shrimp, chicken or salmon or opt for a vegetarian, potato-based version called the maharani aloo.

Make sure to wash it all down with a Mint & Martini, something off the cocktail menu that Patel describes as “completely different.” It’s made with mint leaf, simple syrup, vodka, a peppermint pastille, dry vermouth and sauvignon blanc wine. Don’t skip out on trying the rest of Mint & Martini’s extensive drink menu, which offers 10 varieties of martinis, spirits and some interesting nonalcoholic concoctions, such as a paan shot and a rose lassi, a yogurt-based drink. 

Mint & Martini’s quaint and partially hidden-from-view location provides a perfect spot for patio seating. The 4,000-square-foot patio can house nearly 100 guests to sit outside and enjoy the sunshine, including an outdoor bar. Complete with a bar, a buffet area and a banquet hall, the 6,750-square-foot interior feels light and airy, with plenty of windows for natural light.

Mint & Martini opens at 11 a.m. daily, closing at 10 p.m. Sunday through Thursday and at midnight on Friday and Saturday. Follow Mint & Martini on Instagram and Facebook for updates.

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Tucked away in a strip mall corner by Andy’s Frozen Custard, Fuad Khalil and his team have been quietly slinging dough and whipping up delicious and dietary-friendly pizza options at Mizan’s Pizza at 15523 Manchester Road. 

A long-time resident of Ballwin, Khalil noticed the lack of halal options for the local Muslim community. “Because when we go to order something for the mosque or any events, we have a hard time explaining to people like, ‘Hey, I need no pork,’” Khalil said. “Some people refuse. Some people, they [get] confused.”

Halal refers to a specific way an animal is processed according to Muslim law. Halal chicken has a different taste to it than regular chicken, Khalil explains. Experience the difference by trying Mizan’s signature chicken shawarma pizza: mozzarella cheese, tomato, pickles, parsley, and pieces of chicken shawarma drizzled with a creamy garlic sauce.

Customers are most excited for the American Hottest pizza, which has turkey-based halal pepperoni, Khalil said. Traditionally, Muslims avoid eating pork because it is forbidden in Islam.

Don’t leave without trying the gyro pizza, where each bite features perfectly spiced, juicy gyro meat drizzled with a creamy tzatziki sauce. 

Grab a bite of the latest addition to the menu: the chicken tikka pizza. It’s Khalil’s favorite dish to order at Indian restaurants, so he put it on a pizza. 

A new day means new dough, and Mizan makes theirs fresh daily. Like its name Mizan, which means “scale” in Arabic, each ingredient is measured out and proofed overnight to ensure a soft yet crispy crust. 

Not a pizza lover? Mizan also offers a selection of wings, burgers, calzones and salads. To satisfy the sweet tooth, try some specialty baklava. 

Since opening its doors to the public this spring, Mizan Pizza has already garnered several regular customers and a bustling takeout business. “Some people ask, like, hey, what's halal? And we explained to them, and they've been like a customer now, they come from regularly like, 'Hey, your food is great,” Khalil said.

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It’s that time of year when temperatures consistently reach 90 degrees, so head to Kwality Indian Eatery & Ice Cream to try some unique flavors and cool off.

Located at 2550 Highway K in O’Fallon, Kwality opened its doors to the public last fall, serving authentic Indian cuisine and Indian ice cream flavors.

“There are a lot of [Indian] restaurants on Manchester Road, but I didn't see any on Highway K for the people who are living here,” Abbineni said. “I see [during] Covid, so many [people] moved to this location, but I didn't see any [Indian restaurants] coming here.”

iKwality is the latest endeavor for the owners Koushik Koganti, Avinash Abbineni, Chandra Garimidi, and Hemanth Bezawada. Koushik Koganti and team own several restaurant franchises across the USA and Canada, such as Godavari, Madras Dosa Co., Khiladi, Vaanga, 1947, Boston Halal, United Telugu Kitchens, and Ishtaa.

In a conversation with Sauce Magazine, co-owner Avinash Abbineni explained that the idea for an ice creamery blossomed after New Jersey-based ice cream maker Kwality opened a location near their Godavari branch in Austin, Texas.

“When we opened Kwality, we wanted it to be more than just a place to eat,” Abbineni said. “We imagined a spot where parents could bring their kids after school, where families could enjoy a full meal and a sweet treat in one place, and where everyone, from every background, would feel welcome.”

While the two share a similar name, it’s not to be confused. Kwality Indian Eatery & Ice Cream sources its ice cream from the Kwality brand based in New Jersey, which produces 25 different varieties of traditional Indian flavors like paan, chickoo, butterscotch, beetroot halwa, and malai. Try the bright pink beetroot halwa ice cream, with a creamy, floral taste. Or cool down with the Ferro Rocher milkshake, with real Ferro Rocher chocolates blended with vanilla ice cream. Don’t leave without slurping down a falooda, a cold dessert made with milk, rose syrup, vermicelli, and sweet basil seeds.

One of Kwality’s defining features is what Abbineni describes as the “fast casual” dining experience. Inside the 2,800 square foot space, a projector plays South Indian music videos, groups of friends and families mingle in the open dining area, and enjoy ice cream in the sunshine under the rainbow-striped awning.

First time at Kwality’s and not sure what to order? Abbineni recommends the paneer pulao, a basmati rice dish with cashews and cubes of paneer, lightly spiced with black pepper that comes with a side of raitha, a yogurt condiment, and some chutney.

Feeling a little peckish? Try the paneer kati roll–scrambled paneer in a flavorful yogurt sauce, with lettuce, tomatoes, and onions wrapped in a soft, flaky flatbread.

The restaurant and ice creamery are open from 11 a.m. to 10 p.m. on weekdays and from 11 a.m. to 12 a.m. on weekends.

“You ask any time in the day, we will give you [breakfast items like] dosa, idli, vada. So we're not closing during the middle [of the day]. So the [customers] can eat everything we have, like fast food, samosa, samosa chaat, street-style [foods], like vada pav. So customers can order all these [items] anytime,” Abbineni said.

Follow Kwality Indian Eatery & Ice Cream on Instagram and Facebook for more updates.

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Rigazzi’s, an iconic Italian landmark on the Hill at 4945 Daggett Ave., switched hands on Oct. 18 from longtime owners Joan Aiazzi and her late husband, Mark Aiazzi, to Corey Christanell and his business partner Donn Ganim. 

The new ownership team isn’t completely new to the game, however. Ganim brings business experience as he owned and operated Jeremiah’s Restaurant & Lounge in Cape Girardeau for 13 years, along with several franchise salons. On the other hand, Christanell brings St. Louis Italian spirit, as he grew up on the Hill, and his family have been regular patrons of Rigazzi’s since its opening in 1957.

“We found out the potential interest [for] Joan to possibly sell, and I reached out to Donn, and I’m like, that could be an amazing opportunity,” Christanell said. “There’s so much going on the history to the legacy of Rigazzi’s; we would have regretted it if we wouldn’t have pursued it.”

While there will still be the Italian classics like lasagna, fettuccine Alfredo and pizza, the new owners have promised some improvements, such as revamping the establishment’s bar menu. That’ll include drinks honoring the Italian and the Aiazzi heritage, such as limoncello martinis, bourbons, and the Mark’s Manhattan, in honor of Mark Aiazzi. “Just a broader drink menu, more modern, but still honoring the Italian heritage, but also the St. Louis and the Aiazzi family and the Rigazzi’s heritage. Trying to take care of everything if that makes sense – honoring the past, while evolving to the future,” Ganim said.

As the holidays draw nearer, patrons might see some slight changes taking place at Rigazzi’s. Christanell said that new additions like pub-style tables, higher chairs and perhaps larger or more TVs might be on the restaurant’s horizon.

“We know that there will be some changes, all restaurants have all changed, people’s tastes change. But we want to be really thoughtful about what we do, and we want to be respectful about the menu that has been there for 66 years. So, we know that we will update it, but we really know that we kind of have a responsibility on the Hill that we want to do the Italian classics, right? We want to nail them,” Christanell said.

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STL Thallu Vandi has joined Bombay Food Junkies as one of the only food trucks selling Indian cuisine in St. Louis. Owner Ranjitha Chandrasekar and her husband Chandrasekar Govindarajan started their culinary journey a year and a half ago as a catering service called STL Kari Virunthu.

“Until two years back, we were trying to find a good South Indian, especially Tamil Nadu, kind of food in St. Louis, which I don’t know if it is there. I have not found it,” Govindarajan said.

As their catering business gained popularity, the pair decided to launch their food truck STL Thallu Vandi in August 2023. Thallu Vandi means “pushcart” in Tamil, a South Indian language. 

The menu reflects the popular street food items of South India, like dosas, savory lentil crepes, or poori, a deep-fried bread. Another popular item is the chicken Frankie, curried pieces of chicken wrapped in a wheat-based bread called chapathi. If chicken isn’t your thing, Govindarajan recommends idlis, which are steamed rice cakes, or vadai, a savory lentil doughnut that you can pair with a delectable lentil soup called sambar.

Govindarajan said that he initially struggled to introduce traditional South Indian street food to the St. Louis community. “The real South Indian taste should be given to others like non-Indian people. They have to taste that,” he said. “So initially yes, they are afraid, they don’t want to try it out because they don’t know what it is,” Govindarajan explained.

In addition to a variety of South Indian fare, the truck also offers Madras coffee, a blend of ground coffee powder and chicory root with milk and sugar.

STL Thallu Vandi vends at a number of spots around town, including Frankie Martin’s Garden in Cottleville and Flock Food Truck Park in Alton, along with companies such as Charter and private events. For staff or students at St. Louis University or Washington University, you can also frequently catch them at the back end of the Cathedral Basilica of St. Louis.

Follow STL Thallu Vandi on Instagram and Facebook for dates, location updates or to request they vend at your event.