Two kitchens, one oven

Paneer & Peppers started with a simple idea: the spices we grew up with deserve a proper pizza crust under them. Not a novelty, not a shortcut — a real dough, proofed in-house, baked until it puffs at the rim and crisps underneath.

Everything on top is made from scratch. The tandoori marinade, the tikka masala sauce, the green chutney base on the saag paneer. Paneer gets charred before it ever touches a pie. Momos are folded in the back, not pulled from a bag.

We're a small, Asian-owned shop on Eldridge Parkway in Houston's Energy Corridor. On a good night the owner is at the counter, and if you ask nicely, there's sometimes chai that isn't on the menu.