Photo Credit: Nick RamaFood & Drink
Eat Local: Namaste Indian and Chinese Cuisine brings flavorful dishes with a creative twist
Known for its blend of authentic Indian food and Indo-Chinese fusion dishes, Namaste is located at 202 Sawdust Road Suite 115. In our “Eat Local” interview below, meet owners Francis Banz and Chef Clord Joseph who are bringing flavorful dishes with a creative twist to the North Spring / The Woodlands area.
THE STORY
Francis Banz, owner of Namaste Indian Chinese Cuisine in the North Spring/The Woodlands area, alongside Clord Joseph, who serves as the head chef of the restaurant, is bringing the flavors and unique dishes that blend the worlds of Indian and Chinese cuisine together.
Owner Francis Banz shared, “We had lots of hurdles, ups, and downs. The journey to Namaste was like a roller coaster…but we always had a passion to start something of our own.”
THE NAME
A simple name, “Namaste,” means “welcome”; it’s a form of respect in Indian tradition. Chef Clord respects the traditional cooking methods and puts his twist on recipes to make them his own. The creativity of the menu had some fantastic standouts that you will not find at a lot of places.
THE TASTE
A vast and diverse Cuisine known for its complex, bold flavors from a skillful use of spices like cumin, coriander, turmeric, and more.
THE INSPIRATION
Clord Joseph has been a chef for 16 years. Before Namaste, Clord was a chef in India, at Oberoi’s Delhi. He studied at the Imperial Institute of Hotel Management. Clord was a chef in India, at Oberoi’s Delhi, a renowned luxury hotel, then he moved to the U.S. to work with Bawarchi Indian Cuisine for almost five years. Then he started a partnership with Monks Indian Cuisine. The stars aligned and he is 50% partner at Namaste alongside Banz.
The partners decided to open in Spring, Texas because when they traveled to South side of Houston for Indian food, they would run into people traveling from Spring to Houston for authentic Indian cuisine. So, their thought was, ‘Instead of people traveling so far why don’t we open an Indian Chinese cuisine place to showcase Chef Clord’? They found an opportunity and that’s how the new rendition of Namaste was born.
THE GOODS
Namaste is known for its blend of authentic Indian food and Indo-Chinese fusion dishes. According to customer reviews, the family-owned restaurant is praised for its attentive service, fresh ingredients, and ability to customize dishes based on spice preferences.
The menu features traditional Indian favorites, often cited in reviews for their fresh taste:
- Curries: Popular choices include rich and creamy Butter Chicken and Chicken Tikka Masala.
- Breads and appetizers: Customers consistently rave about the freshly baked naan, particularly the Garlic Naan and Namaste Special Naan. Crispy Samosas are also a favorite starter.
- Goat Curry: Many reviewers mention and enjoy the perfectly spiced goat curry.
- Lamb dishes: The restaurant offers flavorful dishes like Lamb Rogan Josh and Lamb Vindaloo.
Indo-Chinese fusion
The restaurant has earned a reputation for its Indo-Chinese cuisine, with some noting that the flavors transported them back to Bombay. Some Signature dish highlights include:
- Dragon Cauliflower: Battered cauliflower florets in a spicy and tangy sauce.
- Chili Chicken: A popular fusion dish with crispy chicken and chili sauce.
- Hakka Noodles and Fried Rice: Traditional street-style noodles and rice are also on the menu.
Vegetarian and vegan options Namaste caters to different dietary needs, with a wide array of vegetarian and vegan dishes available. Many locals praise the vegetarian options, highlighting the Saag Paneer and Malai Kofta.
THE OWNERS / CHEF’S FAVORITE MEAL
Francis: “I would start with Tandoori Shrimp, the main course would be Lava Chicken with Bullet Naan and Lamb Biryani, to drink a Rose Cremosa, and for dessert, Shahi Tukda.”
Chef Clord: “Start with Ginger Garlic Chicken, Chicken Biryani, Gulab Jamun, and Mango Lassi.”
WHAT LOCALS ARE ORDERING
Flora Feast (Veg Entrée):
- Aloo Gobi Matar – Cauliflower, potatoes, and peas cooked together in a dry-style masala.
- Paneer Tikka Masala – Paneer pieces cooked in a rich, spiced tomato and cream sauce, offering a blend of flavors and textures.
- Bhindi Do Pyaza – Sautéed okra cooked with double onions, spices, and a hint of tanginess, crispy, aromatic, and perfectly balanced.
- Bagare-e-Baingan – Baby eggplants simmered in a rich Hyderabadi-style sesame-peanut-coconut gravy- bold, tangy, and unforgettable.
Flavor Fusion Bites (Non-Veg Appetizer):
- Sweet Chili Garlic Shrimp – Tender shrimp cooked in a delightful sauce of sweet ginger and garlic, creating a harmonious blend of sweet and savory flavors.
- Dragon Chicken Yogurt base sauce tossed with cream, red chilies, and ginger.
Daawaat -e- Biryani:
- Lamb or Chicken – Saffron basmati rice, apricots, cranberries, raisins, cashews, almonds.
Rice and Noodle: Basil rice and Hakka noodle
Appetizer:
- Tandoor Chicken – Classic Indian favorite, featuring chicken marinated in a rich mixture of yogurt and spices.
Quick Bite:
- Samosa – Pyramid Shaped Pastry Stuffed with potatoes green peas and spices,
- Onion Bhaji – Crispy golden fritters made with sliced onions and a spiced gram flour batter, fried to perfection
Chef Special:
- Tikki Fries – Grilled paneer tossed with waffle potato fries and special sauce.
- Malai Kofta – Veggie dumpling, cashew and creamy sauce, and aromatic spice.
- Amrawati Spicy – spicy hot flavor from the red chilies and cashew.
Indian Entrée:
- Butter Chicken – A creamy and mildly spiced curry featuring marinated chicken cooked in a tomato-based sauce.
- Lamb Kali Mirch – Peppery chicken dish cooked with black pepper, cream, and aromatic spices, giving it a robust flavor.
Naan Bread:
- Garlic & Bullet Naan – Spicy version of Indian flatbread.
Manchurian:
- Chicken & Gobi Manchurian – Brown sauce tossed with ginger garlic.
Extra:
- Steamed Rice or Basil Rice
Cremosa:
- Piña Colada and Pitch – soda float with different flavors
Dessert:
- Gulab Jamun – soft, deep-fried dough balls that are soaked in a fragrant sugar syrup
Chaat Corner:
- Aloo Tikki Chat – Potato pattie served with chi: peas, patties, and mint sauce.
- Avocado Bhel – Fresh avocado with the traditional mix of crunchy, tangy, and spicy ingredients
THE COFFEE
Namaste, Indians and Chinese also have coffee that is special and different from others. Francis explained that they use high-quality, specific origin, unique flavor profiles, and the care taken in their preparation, which can include high-elevation beans, organic farming, and skilled brewing techniques. Namaste’s typical specialty coffee menu includes a range of espresso-based drinks like lattes and cappuccinos, brewed options like drip coffee and pour-overs, and cold brew, often with seasonal specials or single-origin choices.
COMMUNITY
Namaste Indian and Chinese Cuisine donates food to the schools and the churches. They also participate in spirit events by giving an extra 20% discount on the bill.
CATERING
Namaste caters, housewarming, and all small or big family gatherings
WRAPPING IT ALL UP
Francis hopes people who were not aware of Namaste and what their Cuisine is, will come try them once, and thanks the many people from The Woodlands / Spring area who have become regulars. One never knows what Chef Clord will be cooking up and adding to the menu. Namaste wants to customize their patrons’ experience and will ask about their spice level preferences. Namaste Indian and Chinese Cuisine is also BYOB with no corkage fee.
5 Words to describe Namaste Indian and Chinese Cuisine?
- Authentic: Offers traditional Indian dishes with a blend of Chinese flavors
- Delicious: Known for flavorful curries, tandoori delights, and biryanis
- Cozy: Warm and inviting atmosphere with outdoor and indoor seating
- Diverse: Menu features a wide range of vegetarian and non-vegetarian options
- Flavorsome: Dishes packed with aromatic spices and herbs
LOCATION & CONTACT
Address: 202 Sawdust Rd Suite 115, Spring TX 77380
Website: www.namasteirusa.com
Instagram: instagram.com/namastespringtx/
Hours: Monday to Sunday 11 a.m. to 9 p.m.
Nick Rama is a food writer, contributor to Hello Woodlands, and shares his restaurant experiences on Nick’s Local Eats at NicksLocalEats.com and on the TX BBQ, Burgers, and Brew Facebook page. Nick enjoys helping small business owners, supporting his community by fundraising for food banks, and plans tasting events with locally owned mom and pop restaurants.
