The quality of fast-casual dining can often lean toward E on the gas (or battery) gage. For example, a recent trip The Bride and I took to a national fast-casual joint revealed not only an empty tank but a rusting frame resting on concrete blocks in the front yard. As a consultant friend once told me, “Price, quality, and timeliness—choose two.”). Therefore, it was a joy to find the fast-casual Tikka Shack (over yonder by HopDoddy) great on all three factors (consulting friend: take note).
The foundation of the shack dates back to 2002 in Richardson, Texas, where Pramod Prodduturi and Bhoopal Reddy opened Masala Wok. As the Wok expanded across the state (including one in Austin near Center Ridge Drive and I-35), Pramod and Bhoopal noticed the popularity of their Indian menu, resulting in a side hustle called Tikka Shack Indian Grub.
The Shack focuses on Indian dishes, especially the curries, including tikki masala, butter masala, southern curry, methi malai, spinach masala, original curry, and goan vindaloo. But the menu is unusually deep for fast-casch with various wings, various sides, naan pizza and tacos, bowls, biryani, a kid’s menu, and, for the simmeringly angry people in your life, a vegan menu.
The Shack goes fully contactless with the ordering experience with touch screens and no one behind the counter (although there are ambassadors nearby to help the newbies through the process). Once ordered, you collect a number, sit down in a bright and cheery spot, and wait for your order to arrive.
Although this is fast casual with on disposable plates and what-not, the presentation is worthy of the ceramics of a sit-down, formal restaurant. Unlike the meth-head results national burger joints feed you, the dishes at Tikka Shack look exactly like the photographs. This is food clearly made with care. And, even better, it delivers on flavor.
The Methi Malai (a curry made with fenugreek, paprika, turmeric, yogurt, and coriander served with rice; $11 +$1 for chicken) is warm, creamy, and rich with a wee bit of kick (you can specify spiciness for many dishes). The Kabob Bowl (two skewers served on Basmati rice with a side Mango Salad and Tikka sauce; $11.5 + $1 for chicken) is healthy, spicy (I inflamed the flames), and satiating. The Bride thoroughly enjoyed the Veggie Jalfrezi (bell peppers, onions, potatoes, carrots, green beans, green peas, and cauliflower simmered in a sour succulent spicy house curry sauce; $10). The naans (regular, garlic, Shack; ~$2) are savory and a satisfying complement to the sauces.
With our batteries (and tummies) full, we’re sold on Tikka Shack for meeting all of our incurryable curry needs. And with such a deep and fascinating menu, we’ll be back many times to explore.
Tikka Shack Indian Grub, 2438 West Anderson Lane, www.tikkashack.com
I wrote this review for the Allandale Neighbor.
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