Our Mission

“Our food is our passion—it’s why we’ve been in business for three decades. We do not cut corners. We do not sacrifice quality. We do not put profits over people." - Ram Allam, Chef

We value our customers and serve them with integrity, transparency, and Southern hospitality. Our commitment to showing Houston the subtle contours and bold varieties of Indian cuisine has helped us weather many a storm and has taken Mogul beyond the Greater Houston Area to Lake Charles, Tyler, and Beaumont.

Our dishes have put smiles on Astronauts, children, and regulars alike. Let us comfort you with your favorite dishes or inspire new tastes with personalized recommendations like Chicken 65. As we've said since 1994—

Most people, when asked what food they associate with India, would say "curry." But not every dish is a curry and curry is not just one dish, but a whole range of dishes. Each curry is distinctly different according to the spices regionally and imaginatively used and that's the outstanding feature of Indian cooking.

About Us

Our diverse and unique dishes reflect the rich tapestry of our experience.

Ram Allam, Owner and Executive Chef, was born in Hyderabad, lived mostly in New Delhi, and spent years working in London and Mumbai before coming to Houston. He received his culinary training at the Institute of Hotel Management, Catering, and Nutrition (IHM) Pusa, a premier hospitality institution in New Delhi, backed by India's Ministry of Tourism. In Mumbai, he worked as Executive Chef and Kitchen Manager for CHEF-AIR, India's in-flight catering service for all international airlines including Air India, refining his talents and training by satisfying the world's most diverse range of palates.

Ram's recipes blend and borrow inspiration, flavors, and techniques from across the Indian subcontinent to bring you a tour of South Asia under one roof. Nowhere else will you find as aromatic but balanced a Nizami Biryani, as velvety Khumbhara Dhania or Nargisi Kofta Curry, or as crispy Aloo Bhindi Masala (unlike any other okra), alongside expertly executed classics like Murgh Malai or Chicken Tikka Masala (a.k.a. Butter Chicken), Saag Paneer, Bagara Baigan, and Coconut Shrimp Curry.

With such breadth, it was only fitting that Ram named his restaurant Mogul after the Mughal Empire that stretched from Afghanistan (try our Peshawari Naan) to modern day Chennai (our Vada-Sambar makes an incredible brunch).