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Discover the soul of India’s coastline at Shallots Indian Cuisine! We bring Austin an authentic culinary voyage, tracing the shores from Gujarat to West Bengal. Savor the diverse flavors of Maharashtra, the zesty tastes of Goa, Master Mangalorian, the coconut-laced dishes of Kerala, and the unique seafood traditions of Tamil Nadu, Andhra, Orissa, and Bengal. Our speciality is fresh, healthy, and incredibly tasty seafood, prepared with traditional recipes and aromatic spices. Experience the true taste of coastal India, right here at Riata Trace Pkwy. To ensure an exceptional dining experience, advance bookings are highly recommended. Visit us for an unforgettable meal that celebrates the rich bounty of the Indian coast.
Address and Contact Information
Address: 12221 Riata Trace Pkwy #190, Austin, TX 78727
Phone: (512) 638-5029
Website: http://shallotsaustin.com/
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Shallots – Modern Indian Cuisine
9 AM – 10 PM. (512) 638-5029. 12221 Riata Trace Pkwy #190, Austin, TX 78727. Reach Us: Privacy Policy. DESIGNED BY THE BRAND’S AMMA | DEVELOPED BY …
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Modern Indian Cuisine Dine-in • Takeout • Catering 12221 Riata Trace Pkwy #190, Austin, TX 78727 512-638-5029 M-F 11am -10pm | Sat-Sun 9am -10pm …
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Reviews
Lisa Mahapatra
We have been to Shallots 3 times now. Top notch flavor profiles on everything we have tried so far. We had a few issues with the food being too spicy in the past but they were able to adjust the kerala style chicken curry I ordered to the spice level of my preference. The chef informed me that they grind all their spices fresh daily and use cold pressed oils. We will definitely be back. Just really high quality Indian food.
… moreGlobe Taster
When you come across a restaurant with a unique name like “Shallots”, that should be a clue that you are in for an equally unique experience.
We visited the restaurant this past week and we were treated to a spectacular dinner experience by Chef Ramesh himself. We were greeted warmly and then seated quickly for dinner. No effort was spared to make it a memorable experience by all.
Several incredible foods from different parts of India were served!
– Quilon pazham pori chaat – Ever had chat on fried banana? Simply mind-blowing!
– Pachi Mirchi Paneer Taco – Curry leaf marinate based paneer served in a taco!
– Mangalore prawn ghee roast – so good – brought back memories of home!
– Bunt Kori (Chicken) gasi – one of our favorites!
– Nellore Chepala Pulsu – Truly authentic fish curry; reminded my wife of the local fish curries we grew up with!
– Moti Mahal Butter Chicken – Melt-in-your-mouth chicken with smooth curry
– Appam and Veg Stew – one of our favorites served with fresh hot Appam!
– Kadala curry – brown Chana in a smooth delectable gravy
… moreWe visited the restaurant this past week and we were treated to a spectacular dinner experience by Chef Ramesh himself. We were greeted warmly and then seated quickly for dinner. No effort was spared to make it a memorable experience by all.
Several incredible foods from different parts of India were served!
– Quilon pazham pori chaat – Ever had chat on fried banana? Simply mind-blowing!
– Pachi Mirchi Paneer Taco – Curry leaf marinate based paneer served in a taco!
– Mangalore prawn ghee roast – so good – brought back memories of home!
– Bunt Kori (Chicken) gasi – one of our favorites!
– Nellore Chepala Pulsu – Truly authentic fish curry; reminded my wife of the local fish curries we grew up with!
– Moti Mahal Butter Chicken – Melt-in-your-mouth chicken with smooth curry
– Appam and Veg Stew – one of our favorites served with fresh hot Appam!
– Kadala curry – brown Chana in a smooth delectable gravy
Wendy Hobbs
My friends and I went to Shallots on December 2, 2025, for a late afternoon lunch. The restaurant is easy to find, just off the 183 North frontage road on Riata Trace Parkway. There is plenty of parking available. The interior of the restaurant is lovely, with very comfortable seating. The wallpaper is delightful.
Not long after we were greeted, the Chef came out to inquire what we were looking for. He simply asked for our desired spice level (medium) and what protein the three of us might like. When we said chicken and lamb, he suggested shrimp for the third dish. He pointed to the menu and said he would bring Bunt Kori Gassi with chicken (made with a masala paste of dry roasted spices and coconut), Malavani Mutton Chukka with goat (marinated overnight in a paste of toasted coconut and spices, then pressure cooked) and Nellore Roayyala Vepudu (brined shrimp cooked down and “blended with the most intense spices of the Indian sub-continent.”) I had seen a glowing review of an appetizer called Pazham Pori Chaat, so I requested that to start. I love how he immediately said he would portion the appetizer in three equal servings.
I have to say, the entire meal was an experience I will not soon forget. My friends and I love Indian food, and this restaurant is outstanding. Having the appetizer portioned out was perfect. The dried banana and fig fritters at the bottom of the bowl were drizzled with a date and tamarind chutney, then covered in a payyoli mixture (a crispy, spicy snack originating in Southern India) with spiced peanuts and pomegranate seeds. It was incredible!
Then our entrees arrived and we were impressed with each dish. The Chef chose the Idiyappam (steamed rice noodles) to go underneath the curries, which was perfect, and the Malabar Paratha (a layered, flaky flatbread from Southern India). I always order Raita (a cooling yogurt-based sauce to balance the heat). All of it was delicious, and so good together. What a treat. We lingered in the restaurant long after we finished eating. It was just so wonderful we weren’t in a hurry to leave. I highly recommend Shallots for a wonderful dining experience. It is my new favorite Indian restaurant in Austin. Cheers!
… moreNot long after we were greeted, the Chef came out to inquire what we were looking for. He simply asked for our desired spice level (medium) and what protein the three of us might like. When we said chicken and lamb, he suggested shrimp for the third dish. He pointed to the menu and said he would bring Bunt Kori Gassi with chicken (made with a masala paste of dry roasted spices and coconut), Malavani Mutton Chukka with goat (marinated overnight in a paste of toasted coconut and spices, then pressure cooked) and Nellore Roayyala Vepudu (brined shrimp cooked down and “blended with the most intense spices of the Indian sub-continent.”) I had seen a glowing review of an appetizer called Pazham Pori Chaat, so I requested that to start. I love how he immediately said he would portion the appetizer in three equal servings.
I have to say, the entire meal was an experience I will not soon forget. My friends and I love Indian food, and this restaurant is outstanding. Having the appetizer portioned out was perfect. The dried banana and fig fritters at the bottom of the bowl were drizzled with a date and tamarind chutney, then covered in a payyoli mixture (a crispy, spicy snack originating in Southern India) with spiced peanuts and pomegranate seeds. It was incredible!
Then our entrees arrived and we were impressed with each dish. The Chef chose the Idiyappam (steamed rice noodles) to go underneath the curries, which was perfect, and the Malabar Paratha (a layered, flaky flatbread from Southern India). I always order Raita (a cooling yogurt-based sauce to balance the heat). All of it was delicious, and so good together. What a treat. We lingered in the restaurant long after we finished eating. It was just so wonderful we weren’t in a hurry to leave. I highly recommend Shallots for a wonderful dining experience. It is my new favorite Indian restaurant in Austin. Cheers!
Rajesh Garga
I had been driving past this place for the past few months, always meaning to stop in. Last weekend, I finally did. Before going, we browsed the online menu, and what immediately caught my attention was the focus on the west coast of India, especially Goa, Mangalore, and Kerala. It was refreshing to see something beyond the usual North Indian or standard South Indian fare that most restaurants tend to offer.
We were tempted to order widely, but in the end we chose two starters and one entrée. The mushroom and paneer starters were both excellent, yet very different from each other. The paneer was smooth and rich, almost comforting in its finish, while the mushroom dish had a gentle tang that brightened every bite. The contrast worked beautifully.
For the entrée, we chose the Bunt Kori Gassi, a Mangalorean chicken dish. The flavors were delicate and well balanced, with spices that enhanced rather than overwhelmed. We paired it with Malabar parottas and aappams, which were perfect for soaking up the gravy. Even the complimentary rice stood out. It was not the usual basmati, but a more local variety, a small detail that showed the thoughtfulness behind the meal.
The sol kadhi, made with kokum, brought back memories of home. It had that familiar cooling tang that is hard to replicate. We finished with mango kulfi, which was subtle, not overly sweet, and a gentle way to end the meal.
The chef came out to greet us personally, which made the experience even more meaningful. He explained that they use mostly organic ingredients and avoid artificial colors. We shared our appreciation for both the food and the service and left hoping they continue to maintain these standards.
The menu is already being expanded, including a section for more traditional Indian restaurant offerings. We are looking forward to returning and exploring more of what they have to offer.
… moreWe were tempted to order widely, but in the end we chose two starters and one entrée. The mushroom and paneer starters were both excellent, yet very different from each other. The paneer was smooth and rich, almost comforting in its finish, while the mushroom dish had a gentle tang that brightened every bite. The contrast worked beautifully.
For the entrée, we chose the Bunt Kori Gassi, a Mangalorean chicken dish. The flavors were delicate and well balanced, with spices that enhanced rather than overwhelmed. We paired it with Malabar parottas and aappams, which were perfect for soaking up the gravy. Even the complimentary rice stood out. It was not the usual basmati, but a more local variety, a small detail that showed the thoughtfulness behind the meal.
The sol kadhi, made with kokum, brought back memories of home. It had that familiar cooling tang that is hard to replicate. We finished with mango kulfi, which was subtle, not overly sweet, and a gentle way to end the meal.
The chef came out to greet us personally, which made the experience even more meaningful. He explained that they use mostly organic ingredients and avoid artificial colors. We shared our appreciation for both the food and the service and left hoping they continue to maintain these standards.
The menu is already being expanded, including a section for more traditional Indian restaurant offerings. We are looking forward to returning and exploring more of what they have to offer.
mauricio jaramillo
New management and a great new Chef, not cook, Chef. Great food presentation, the curries were out of this world. Creamy with the right balance of spices. Great service and it was specially nice when the Chef came to explain one of the dishes. Truly a great experience. Highly recommended South Indian food
… moreStephanie Costa
We ordered the Pathan Pori Chaat, mughlai malai kofta, and rolling wood mushroom edamame curry. The curries were so rich and flavorful—cannot say that I’ve had a curry that tastes as rich and flavorful as theirs! Service was amazing—our server Teju was really accommodating in recommending good dishes. Would definitely come back here!
They make their spices in-house, which makes the favor very unique. Their Irani chai was really rich and the owner personally prepared a ginger tea for me since it was so cold outside.
… moreThey make their spices in-house, which makes the favor very unique. Their Irani chai was really rich and the owner personally prepared a ginger tea for me since it was so cold outside.
ashwini chaudhari
I went here on a weekday for lunch, it was pretty much empty. I ordered rogan josh which was delicious and paired it with naan which were surprisingly flavorful. The chef gave me a complementary kolhapuri chicken, which was alright but overall I enjoyed the food, service and atmosphere.
… moreRoma Desai
Highly recommend checking this place out for a quick bite or sit down meal. We were a party of 3 and ordered three different plates at medium spice level. All were mouth watering: nadan kozhi curry, malvani mutton chukka, and dahi bombs. The portion size was perfect for dinner and the dishes were not super heavy. We also tried the mango kulfi, which didn’t disappoint.
… moreAtanu Ghosh
I stopped in on a whim and ended up having one of the most memorable South Indian meals I’ve had in a long time. I ordered two dishes—Iral Thokku and the Madurai Konar Kari Dosa—and both were standouts in completely different ways.
The Iral Thokku came out beautifully aromatic, with that deep, slow-cooked masala that clings to every piece of prawn. The heat was assertive but balanced, the kind that builds gradually rather than smacking you upfront. The prawns were fresh and tender, not overcooked like many places tend to do. It had that unmistakable “home-style” touch—rustic, bold, and full of flavor.
The Madurai Konar Kari Dosa was equally impressive. The dosa itself was crisp on the outside and soft inside, but the real star was the mutton filling. It had that earthy, peppery Madurai-style spice profile that’s hard to get right unless someone in the kitchen really knows what they’re doing. The meat was cooked perfectly, and the portion was generous without being overwhelming.
Service was warm and unpretentious, and the staff seemed genuinely happy to explain the dishes and share recommendations. Overall, this place delivers authentic flavors without trying too hard or watering anything down. If you’re craving real Tamil-style dishes—especially something beyond the usual dosa/idli fare—this spot is absolutely worth the visit.
I met the owners too and they are wonderful people with a great team.
… moreThe Iral Thokku came out beautifully aromatic, with that deep, slow-cooked masala that clings to every piece of prawn. The heat was assertive but balanced, the kind that builds gradually rather than smacking you upfront. The prawns were fresh and tender, not overcooked like many places tend to do. It had that unmistakable “home-style” touch—rustic, bold, and full of flavor.
The Madurai Konar Kari Dosa was equally impressive. The dosa itself was crisp on the outside and soft inside, but the real star was the mutton filling. It had that earthy, peppery Madurai-style spice profile that’s hard to get right unless someone in the kitchen really knows what they’re doing. The meat was cooked perfectly, and the portion was generous without being overwhelming.
Service was warm and unpretentious, and the staff seemed genuinely happy to explain the dishes and share recommendations. Overall, this place delivers authentic flavors without trying too hard or watering anything down. If you’re craving real Tamil-style dishes—especially something beyond the usual dosa/idli fare—this spot is absolutely worth the visit.
I met the owners too and they are wonderful people with a great team.
Kib rebel
I stumbles across this place by chance and I’m glad I did. My server was kind and took her time to make recommendations. You must try the pazham poori chaat. I will never forget it. I also ordered Angithi Chicken Tikka
the chicken was juicy and tender. I would recommend anyone to come give this place a try.
… morethe chicken was juicy and tender. I would recommend anyone to come give this place a try.