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"Bib Gourmand 2025 Niven Patel’s smash-hit restaurant is bound to put diners in the mood for the team's smartly spiced food with warehouse floors, mango wood tables and a wall lined with rows upon rows of spice jars.The kitchen takes no cues from its suburban locale; in fact, it features a tight menu of flavor-packed dishes made with ingredients sourced from Chef Patel’s own farm. Ghost pepper-cheddar seed naan is a fiery, puff-pastry-like riff, while yellowfin tuna bhel with avocado makes for a zesty first course. Kerala lamb with tomato and coconut is a richly satisfying effort with layered notes, soft basmati rice and meltingly tender meat."
@nchavotier
"Enjoyed this with Tori on our pre-cruise vacation on 7/3/24. The kerlala lamb was my favorite but the green papaya salad was also delish! Garlic naan was yummy. Great service!"
@artisenarae
"Jesse (Sankalp Tuck friend) rec. Indian Cuban fusion. "
@
"Named by Food & Wine as one of the country's best new chefs of 2020, Niven Patel and his Ghee Indian Kitchen take the pick for best Indian restaurant, a category that is a newcomer to the list this year. While his devout following has been lamenting the abrupt closure of the original Ghee in the Design District this summer, the second location in Downtown Dadeland remains open. Patel's fresh take on traditional Indian favorites has received praise locally and nationally. Fresh produce, herbs, and more from Patel's Homestead farm makes Ghee a literal farm-to-table concept, with noticeable Floridian flair in bright, citrus-forward dishes. You'll want to order one of everything, but some standouts include the Ghost Pepper Cheddar Naan ($8), Yellowfin Tuna Bhel ($16), and turmeric-marinated local fish ($26) in a vibrant coconut curry broth. It takes a certain level of confidence to offer only one dessert, and this is one you won't want to skip: the sticky date cake ($12) served with fresh ginger ice cream and jaggery toffee is the perfect sweet ending to any meal at Ghee."
@joseph.john.carroll