When Anshul Singhal opened the doors of Page 3 Eatery in October, his ambition was to reshape the way Dallas-area diners think about North Indian cuisine. Rather than leaning on the familiar image of heavy curries and relentless heat, Singhal imagined a menu that could sit comfortably on a casual lunch table, yet still carry the depth of traditional Indian spices. The result is a collection of handheld dishes—sandwiches, wraps, and flatbreads—that borrow the aromatic palette of India while embracing the convenience of fast-casual fare.
Singhal’s branding choice nods to a nostalgic part of Indian pop culture: the third page of many newspapers in the 1970-1990s, famous for celebrity gossip and scandal. He reinterprets that concept by making the food the star and the diners the celebrities, a playful twist that invites conversation across generations. The name Page 3 therefore becomes a bridge, letting parents reminisce while children discover why the term matters, effectively narrowing the generational gap at the table.
Origins and concept
The restaurant sits at 7560 SH 121, Ste. 100 in McKinney, Texas, and its culinary philosophy hinges on two guiding ideas: authenticity and accessibility. Singhal insists that every component is prepared from scratch a claim he backs up with daily kitchen routines that begin before the first customer walks in. By forgoing the shortcut of pre-made sauces, the eatery guarantees that each bite reflects genuine Indian flavor profiles, even when the dish takes the form of a Western-style sandwich.
Beyond the food, Singhal wanted a space where families could gather without feeling constrained by a rigid culinary identity. He describes the venue as a place where “it’s not about dishing out the food; it’s about making that family time.” The interior blends contemporary design with subtle Indian accents, reinforcing the message that tradition and modernity can co-exist on the same plate and in the same room.
Menu highlights
Page 3 Eatery’s menu reads like a newsroom’s front page, each item given a headline-style moniker. The Spicy Headline Aloo Sandwich layers grilled potato stuffing, tangy chutneys, and fresh vegetables between toasted bread, delivering a comforting crunch that nods to classic street-food aloo. The Breaking news Keema Kulcha offers a fluffy flatbread stuffed with seasoned minced goat meat, an uncommon protein that showcases Singhal’s willingness to push beyond chicken-centric Indian fare.
Fans of grilled poultry will gravitate toward the Press Pass Murg Tikka Sandwich which pairs smoky chicken tikka with melted cheese for a rich, melty bite. For those preferring a wrap, the Red Carpet Murg Tikka Frankie rolls the same chicken in a soft paratha, accented by sautéed onions and a zingy chutney. The house-special Page 3 Special Sandwich stacks layers of chutney, crisp veggies, spiced potatoes, and chaat masala, creating a flavor explosion that feels both familiar and adventurous.
Family focus and beverage program
Recognizing that not every patron enjoys alcohol, Singhal equipped the establishment with a full bar and an extensive mocktail menu. In fact, sales data reveal that the location sells more mocktails than alcoholic drinks, reflecting a broader national decline in liquor consumption and the growing demand for sophisticated non-alcoholic options. Each mocktail is crafted with fresh fruit, herbs, and subtle Indian spices, offering a refreshing complement to the spice-laden dishes.
The combination of family-friendly seating, a menu that can satisfy both adventurous eaters and those seeking comfort, and a beverage program that welcomes all ages positions Page 3 Eatery as more than a restaurant—it’s a communal hub. Singhal’s vision of a place where “everybody can eat from the same menu” appears to be taking root, as locals gather to share stories, enjoy bold flavors, and create new memories around the table.
