Of Course Kitchen & Company

“Loved the experience dining here. The concept was very unique, I don’t think Kansas City has a restaurant that combines South Indian and Midwestern cuisine like this. We tried a newer spring menu and it has a couple of hits. I definitely recommend getting the tandoori chicken in risotto. Phenomenal. The egg curry roast was delicious too. The desserts were just okay, we had the pineapple upside down carrot cake and the tropical tiramisu. The service was top tier, and the restaurant itself was beautiful!”

“We had the Egg Curry Toast… and it was nothing short of phenomenal. Spicy tomato curry layered with rich depth, perfectly boiled egg, finished with curry leaf tadka, cashew, and chili crema every bite was bold, balanced, and unforgettable. This is what happens when passion meets precision in the kitchen. Even my son got the VIP treatment, fries topped with popcorn microgreens and pea shoots Luxury isn’t just how it looks… it’s how it tastes. Great restaurant! Go book a reservation!”

“One of the best places to eat in Kansas City. If you are here, you should not leave without trying the Gobi Focaccia. It is easily the highlight of the menu and one of the most creative fusion dishes I have tasted.The rest of the food is just as impressive. The lamb dum aloo was beautifully done and felt like a thoughtful fusion of flavors rather than a twist added just for novelty. The roasted chicken was also excellent, especially with the unusual but delicious corn hummus. Overall, this is one of the best Indian fusion restaurants I have tried anywhere in the United States.”

“A must go!!! It was absolutely delicious with great service and ambience. Each dish is thoughtfully crafted and incredibly flavorful. The aloo kulcha, egg curry toast and chicken Manchurian wings were amazing. The toffee desert was perfection. As a fellow Indian myself, I highly recommend if you’re wanting an Indian fine dining experience. Definitely will be back to try the test of the menu with more friends and family.”

“Decent fine-dining with lovely interiors and rooms of improvement for food consistency. 1. Shish Barak: Decent flavor. The chili oil had no heat, though beautiful as decoration. Raisins and pine nuts provide pops of textures and flavors. 2. Calamari: The squid was a bit too small each cut that I felt I was eating mostly batter. It was also fried a bit too hard that each piece felt greasy when eaten by itself — the romesco sauce in the plate was absolutely necessary for each bite to cut through the oiliness. 3. Egg Curry Toast: Lovely tomato curry with a soft-boiled egg. Unfortunately, the toast was greasy that I could almost squeeze oil from the slices. The tomato curry was not acidic enough to compensate for the grease, so I had to ask for replacement toast to finish the dish. 4. Seasonal Sorbet: Strawberry & Guava for my visit. Fantastic strawberry flavor. The candied fennel seed was a genius addition that provided crunch and pops of spice in a fruit-forward dessert.”