Ghee Indian Kitchen
Oh. Em. Ghee. Yep, we had to do that, but it’s totally appropriate, because this Indian spot put sleepy South Miami suburb Kendall (or as it’s now known as, “Downtown Dadeland”) on the map for culinary excellence. Here, Chef Nivel Patel, former chef de cuisine at the Design District’s Michael’s Genuine Food & Drink, has drawn Michelin and Miami’s persnickety food crowd all the way to Kendall to try some of the best, most refined Indian cuisine in town. Patel succeeds in making guests feel like they’re in his home kitchen, with a cozy ambiance and walls full of shelves packed with spices. Standout snacks off the dinner menu include the spicy, smoky, sublime tandoori peri peri wings which will have you viewing your corner bar’s Buffalo wings slightly with scorn, a short rib dosa, which is a fermented rice crepe filled with melt-in-your-mouth short rib with sambar dal and chutney dipping sauces. Main courses include the best chicken tikka masala I’ve had—and I’ve had some spectacular ones in London—and the vegetarian Saag Paneer, a flavor bomb of epic proportion, featuring cubes of paneer cheese marinated in turmeric, ginger, garlic, and lemon juice, grilled and served over a curry sauce. Best of all? The ingredients—bronze fennel, sunchokes, purple sugar apple, lychee, everglade tomatoes, and 10 varieties of mango, come from Rancho Patel, the chef’s two-acre farm in Homestead. A second location was in the works for Wynwood at 70 NW 25th St. as we went to press.
Oh. Em. Ghee. Yep, we had to do that, but it’s totally appropriate, because this Indian spot put sleepy South Miami suburb Kendall (or as it’s now known as, “Downtown Dadeland”) on the map for culinary excellence. Here, Chef Nivel Patel, former chef de cuisine at the Design District’s Michael’s Genuine Food & Drink, has drawn Michelin and Miami’s persnickety food crowd all the way to Kendall to try some of the best, most refined Indian cuisine in town. Patel succeeds in making guests feel like they’re in his home kitchen, with a cozy ambiance and walls full of shelves packed with spices. Standout snacks off the dinner menu include the spicy, smoky, sublime tandoori peri peri wings which will have you viewing your corner bar’s Buffalo wings slightly with scorn, a short rib dosa, which is a fermented rice crepe filled with melt-in-your-mouth short rib with sambar dal and chutney dipping sauces. Main courses include the best chicken tikka masala I’ve had—and I’ve had some spectacular ones in London—and the vegetarian Saag Paneer, a flavor bomb of epic proportion, featuring cubes of paneer cheese marinated in turmeric, ginger, garlic, and lemon juice, grilled and served over a curry sauce. Best of all? The ingredients—bronze fennel, sunchokes, purple sugar apple, lychee, everglade tomatoes, and 10 varieties of mango, come from Rancho Patel, the chef’s two-acre farm in Homestead. A second location was in the works for Wynwood at 70 NW 25th St. as we went to press.
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