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Courtesy Kumar's |
Details
- 11 a.m.-2:30 p.m., 5:30-10 p.m. Monday; closed Tuesday; 11 a.m.-2:30 p.m., 5:30-10 p.m. Wednesday-Thursday; 11 a.m.-2:30 p.m., 6 p.m.-midnight Friday; noon-3:30 p.m., 6 p.m.-midnight Saturday; noon-3:30, 6-10 p.m. Sunday
- Vegetarian Friendly
Kumar’s uses savvy, “small plates” marketing to appeal to a non-Indian audience, but the restaurant is usually buzzing with south Indian guests who know the kitchen is turning out some of the best food in Plano. The menu recently enjoyed a redesign which highlights specialties like thalapakatti biryani, with big, tender pieces of goat mixed into the rice. (Watch for bones.) Kumar’s offers a lot of goat, but vegetarian options abound, too — go for the delightfully spicy cauliflower that’s marinated in seasonings and then fried, roasted eggplant or a masala dosa.
Top pick: Even before we eat — as we’re cracking open some BYOB drinks — we’re charmed by whip-smart, frequently sarcastic menu descriptions like “Curd rice: yogurt and rice, with fried spices mixed in … (it sounds weird, but tastes awesome).” (Correct.)
The downside: This might be a strange complaint, but the dining room itself is uninspiring. We’d be more likely to bring guests if the floor, seats, tables, walls and ceiling weren’t all slightly different shades of brown.
Fun fact: Just about everything here is served on a banana leaf, but that’s especially so during weekend lunches, when diners eat with their fingers off the leaves and then signal to waiters to have their helpings replenished with seconds.
Top pick: Even before we eat — as we’re cracking open some BYOB drinks — we’re charmed by whip-smart, frequently sarcastic menu descriptions like “Curd rice: yogurt and rice, with fried spices mixed in … (it sounds weird, but tastes awesome).” (Correct.)
The downside: This might be a strange complaint, but the dining room itself is uninspiring. We’d be more likely to bring guests if the floor, seats, tables, walls and ceiling weren’t all slightly different shades of brown.
Fun fact: Just about everything here is served on a banana leaf, but that’s especially so during weekend lunches, when diners eat with their fingers off the leaves and then signal to waiters to have their helpings replenished with seconds.
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