Musaafer takes its name from the Hindi word for "the traveller," built around a search for authentic recipes and ingredients across India's regions. The restaurant sits on the second level of the Galleria, decorated with intricate tilework and gold-framed art. Chef Mayank Istwal, Corporate Executive Chef and a graduate of the Institute of Hotel Management in Guwahati, India, leads the kitchen, which offers both a la carte and tasting menu options alongside a dedicated bar program.
Many dishes arrive with tableside finishing — sauces poured and mixed in front of the guest. The dal and lamb chops are among the standouts, and the menu runs through regional classics like fish curry, butter chicken, naan, prawns, and halwa. The room and service have built a reputation as a destination for celebrations and special occasions.
Michelin has awarded Musaafer one star in each of its Texas guides from 2024 through 2026.
Many dishes arrive with tableside finishing — sauces poured and mixed in front of the guest. The dal and lamb chops are among the standouts, and the menu runs through regional classics like fish curry, butter chicken, naan, prawns, and halwa. The room and service have built a reputation as a destination for celebrations and special occasions.
Michelin has awarded Musaafer one star in each of its Texas guides from 2024 through 2026.