What to Expect at Gopuram Taste of India in Oklahoma City
Gopuram Taste of India sits in midtown Oklahoma City and serves the kind of North Indian cooking that requires advance understanding of what you're ordering. This guide explains the restaurant's menu structure, pricing relative to comparable Indian restaurants in the metro area, and which dishes justify a trip versus which ones you can find elsewhere.
Location and Setup
The restaurant occupies a modest storefront on a block with mixed commercial and service businesses. Parking is street-level and available. Inside, the dining room is compact, with tables positioned close enough that conversation at neighboring tables carries. The kitchen operates open-concept, visible from certain seating positions. Lunch service runs weekdays and weekends; dinner service is seven days a week. Phone orders are accepted, and the restaurant maintains a standard reservation system during peak evening hours on Friday and Saturday.
Menu Organization and Pricing
The menu divides into sections: appetizers, breads, curries, biryani, tandoori preparations, and vegetarian specialties. Pricing anchors around lunch buffet service (typically $11 to $14 per person on weekdays, higher on weekends) versus à la carte ordering.
A la carte entrees range from $12 to $18. A chicken tikka masala or butter chicken costs $13 to $15. Lamb curries and seafood preparations run $15 to $18. Garlic naan and other breads are $2 to $4 per item. Basmati rice sides are $3 to $5. Appetizers like samosa or pakora are $4 to $7 for four to six pieces.
Compared to other Indian restaurants in Oklahoma City proper (Café 7 in Midtown, establishments in the Bricktown area), Gopuram's pricing sits in the middle range. It's higher than casual chains but lower than fine-dining Indian establishments in the metro area.
Signature Dishes and Cooking Style
Gopuram specializes in North Indian curries, tandoori proteins, and rice-based dishes. The kitchen leans toward medium spice levels in standard preparations, but heat is adjustable on request.
The tandoori chicken (half or full) comes marinated in yogurt-based spice blends and cooked in a clay oven. The exterior shows char; the meat remains moist. This is a reliable order if you want to taste the restaurant's seasoning philosophy without cream-based sauce. Garlic naan, cooked in the same tandoor, should be ordered fresh; it arrives soft and slightly blistered on the bottom.
Paneer dishes serve a useful purpose here. Paneer tikka masala and saag paneer (spinach-based) appeal to vegetarians but also to diners who want lighter entrees than meat-heavy curries. Both are cream-based. The paneer itself is house-made or sourced fresh; the texture is noticeably different from packaged alternatives. Cost runs $11 to $13.
Biryani preparations (chicken, lamb, or vegetable) are rice-based one-pot dishes that layer rice with meat or vegetables and spices. At Gopuram, biryani is denser and less fragrant than restaurant versions in cities with larger South Indian populations, but it represents a practical order if you want a complete meal in a single dish. Price is $12 to $15 depending on protein.
Lunch Buffet Strategy
The lunch buffet is economical if you plan to eat a large quantity and want to sample multiple curries without ordering à la carte. It typically includes three to five curries (one or two meat, two vegetarian), rice, naan, and raita (yogurt sauce). Quality is consistent; the curries are held warm rather than actively cooked during service, so flavor is stable but not as bright as à la carte orders.
The buffet works well for office groups, families with mixed preferences, and first-time visitors unsure about menu items. Bring cash or verify current payment methods ahead of time, as some buffet specials operate on older payment systems.
Practical Ordering Notes
The menu assumes baseline familiarity with Indian cooking terminology. "Korma" means cream-based and mild. "Vindaloo" is aggressively spiced and not a default choice unless you regularly eat Indian food at high heat levels. "Tandoori" refers to clay-oven cooking. Staff will answer questions about heat, but specificity helps: say "mild-to-medium heat" rather than asking for something "not too spicy."
Bread orders should be made when you order entrees, not after, because naan requires active cooking. If you order three curries, one or two breads is standard (one naan feeds one person as a side; a second ensures leftovers or group sharing).
Timing: Lunch service is faster than dinner. Expect 25 to 35 minutes from order to table during peak lunch hours (noon to 1 p.m.). Dinner during weekend hours can stretch to 45 minutes, particularly on Friday and Saturday after 6 p.m.
What This Restaurant Does and Doesn't Do
Gopuram is a reliable neighborhood option for North Indian curries and tandoori cooking. It is not a destination restaurant, nor does it specialize in regional Indian cuisines (Hyderabadi biryani, coastal seafood preparations, or Southern Indian vegetarian). It does not offer table-side service or premium ambiance.
Choose this restaurant when you want familiar North Indian cooking at moderate prices, are willing to order by phone or sit in a simple dining room, and don't require a special-occasion atmosphere. Skip it if you're seeking fine dining, regional Indian specialization, or unique flavor profiles you can't find at other Oklahoma City locations.
