When Indian fine-dining chef Kiran Verma expanded her elegant Upper Kirby restaurant to take over the space next door, she inherited a wood-fired pizza oven. So she added a “naanzzas” (Neopolitan pizzas, really) menu to utilize it. There are more than a dozen options, each with toppings more wild and fusion-y than the next. To wit: The supreme has ground bison, lamb kebab, mozzarella, Parmesan, feta, caramelized red onions, jalapeño and rhogan josh sauce. But the smoked duck is our fave, with duck confit, duck bacon, wild mushrooms, buffalo mozzarella, truffle oil, candied orange peel, arugula and Parm. Well-crafted cocktails from the Kiran’s bar and a few naanzzas split between friends make for a solid night out.
