Los Angeles Indian Restaurants Archives

A Popular and Must-try Los Angeles Vegan Curry Restaurant

September 9, 2021 Comments Off

From vegan donuts, burgers, tacos, and everything you can think of, Los Angeles will probably become the next vegan hub of the USA. Google knows it already. Try typing “Vegan food in LA” on Google and so many websites cite Los Angeles as one of the top cities being vegan-friendly.

According to studies conducted between 2018-2021, it’s undetermined exactly how many people are vegan. But it’s somewhere between 3%-6% of the population in the United States. Coincidentally, Los Angeles is the hub of Hollywood celebrities and many of them are vegan.

“Be kind to every kind.”

About Vegan Curry is one such restaurant that has its menu influenced by Indian cuisine. The chefs use high protein, nutritious ingredients and turn the dishes into wonder!

Opened in 2021, Vegan Curry is already popular among the vegan community of Los Angeles. The restaurant has abundant vegan options unlike other restaurants and the menu contains exotic dishes.

The Vegan Curry à la carte specials

Vegan Curry chefs use fresh hand-picked ingredients from the market and add in-house spices for a super tasty and healthy adventure!

Vegan Tofu Manchurian – Tofu prepared in the Indo-Chin style with a dash of pepper, and some sauces.
Brussels Sprouts – Sprouts packed with vital nutrients, sauteed with a sprinkle of lemon juice.
Vegan Achari Vegetables – Inspired by South Indian food, the veggies are tossed in tangy homemade spices.
Tofu Madras – Tofu prepared in coconut milk, crushed peppers, mustard pepper and whole red chilli. Tofu Madras is served in a coconut shell to retain its flavors.
Spinach Paratha – Crispy flatbread made with spinach.
Vegan Gajar Halwa – Fresh carrots cooked with (vegan) milk, ghee, sugar, and cardamom.
Vegan Sooji Halwa – Semolina flour cooked with (vegan) milk, sugar, and ghee.

So why not order your favorite meal at Vegan Curry? They are also open in DTLA. Bon Appétit!

Advantages of being vegan

There are so many sound reasons for being a vegetarian or vegan. Add to this the health the planet along with your own health. The COVID-19 pandemic has made it especially important to be physically resilient. There is also the dislike for non-vegetarian food from birth. Here are the three main ones.

1. Health – Whereas a vegan diet is less likely to develop diabetes, cancer, heart diseases, and high blood pressure. Health is one of the top reasons why people go vegan. common myths are – drinking milk will strengthen my bones, my body needs protein, animal protein is best. Well, there are several alternatives to explode this myths. Meat contains saturated fats, cholesterol, pesticides, antibiotics, and so much more! It’s your choice to weigh the options and select the absolute diet!

2. Animal agriculture – Animals are exploited for meat. And animals are also exploited for beauty products and accessories. So being vegan avoids the dangers of animal agriculture but also helps the environment in many ways.

3. Planet – ‘There is no Planet B’. We have earth and that is it. Our eating habits affect the environment to a great extent. The human diet causes global warming, climate change, greenhouse gases, glaciers melting, and so on. A simple thing as diet can do so much to the world.

Indian cuisine-inspired restaurant at Los Angeles

September 6, 2021 Comments Off

Who are we?

“To be successful, you have to have your heart in your business, and your business in your heart,” said the great Thomas Watson Sr. . Sridhar Sambangi is a firm believer in this, and he is someone who also follows it. He is the founder of Tikka Masala & Grill which is a cloud kitchen. This means that you can place your order via call or online. Your order will reach your doorstep in safe hands.

What do we do?

The curry for each base is made from scratch. bases available to be dipped in the curries. Not in the mood for curry? Then let us grill your base to perfection!

Vegans and vegetarians can choose from tofu, vegetables, and paneer (not for vegans). Among the many benefits of tofu, one such astonishing fact is that it is rich in calcium and Vitamin D, which is good for bone health. Eating 10 ounces of tofu a day can lower the levels of bad cholesterol in your body by 5%! On the other hand Paneer strengthens bones and teeth, maintains blood sugar levels, as well as improves digestion.

For non-vegetarian lovers, you can choose from chicken, lamb, fish, and shrimp. Fristly, Chicken is low in calories but high in protein. Secondly, it is highly beneficial if you’re thinking of weight loss. Just like other meats, lamb also contains proteins, minerals, vitamins, and healthy fats. But an incredible fact is that lamb has high omega-3 content like fish. Other than omega fatty acids, fish contains vitamin B12 which can lower the risk of dementia and heart diseases. It can also lower the risk of depression and improve brain health.

The philosophy of Tikka Masala & Grill is “freshness, health, and taste. “

Why choose us?

Tikka Masala & Grill is one of the first virtual restaurants in Los Angeles to sell organic dishes. Proof of the success is that both the organic chicken tikka masala and the organic chicken tikka grill on the menu are bestsellers. The difference in taste from other restaurants is the curry, made fresh for each tikka masala dish with no additives.

Where are we located?

Our restaurant has locations across Los Angeles. We are currently delivering food from Brentwood, Sherman Oaks, Lake Forest, Studio City, and Huntington Beach. A new site will open shortly in Pasadena.

Planning on meeting some friends or having your family over this weekend? Head to our website to order some heavenly tikka masala and juicy grilled dishes!

How Curry Flavorings Ticks ALL the Boxes

September 4, 2021 Comments Off

**The** first thing visible at **Currying Favors** is the crowd outside

(Gerry Furth-Sides) There is a happy crowd at the outside tables and the buzz carries on once you are inside. You already know by the name itself that whoever is behind this fast-service westside food eatery has a keen send of wordplay and put a lot of thought into the place.

Currying Flavors is a play on the phase “to curry favor” and the word curry itself means to beg for a kindness in return, derived from the term for grooming a horse gently. And it works so well for a bowl. Read the story of how bowls became so popular below.

The location is at 11911 W. Olympic Blvd, Los Angeles, CA 90064, (424) 208-3627, Hours: Monday-Friday: 11:00-7:30, Saturday-Sunday: 11:30-6:30. (curryingflavorsla@gmail.com)

The menu, with visuals, is right above the order counter at **Currying Favors**

Once inside nside the upbeat, spare interior, the first thing you see is someone cooking in front of you, and a terrific rush of fire from multiple pans on the stove. Antonio is handling four and five pans at a time.

Antonio puts the finishing touches on an order at **Currying Flavors**

A bold wall on one side is a vibrant orange filigree pattern, which was actually carefully hand painted. Orange somehow always signifies “Asian” and “party.” And it is also the color of one of the favorite of Indian seasonings, turmeric.

The **Currying Flavors** interior with its meaningful hand painted wall and fresh logo.

**VEGETABLE SAMOSAS (2)** at VEGETABLE SAMOSAS (2) at **Currying Flavors**
savory pastries stuffed with potato and peas, served with mint and tamarind chutneys

The famous Indian snack, CHICKEN 65 (10 PIECES for $5)
is a box spicy, deep fried chicken nuggets at **Currying Flavor**

Step one in “building a bowl” ($13) is starting with a base out of the following list:

RICE
VEGETABLES
NOODLES
RICE + VEGETABLES
RICE + NOODLES
VEGETABLES + NOODLES

A bowl with a base of rice and filling it with shrimp, onions, peas, korma at **Currying Flavors**

Lamb topped with tomato on a bed of veggies at **Currying Flavors**

Vegetables include carrots, beans, peas and cauliflower at **Currying Flavor**s

The Curry Flavoring dish details right on the wall

Step two is choosing a curry

DAALred and green lentils
KAALI MIRCH black pepper & cream
KORMA coconut milk-infused
SAAGblended spinach
TIKKA MASALA tomato & cream

Step three is choosing a protein

CHICKEN
GARBANZOS
TOFU
LAMB(+$2)
SHRIMP(+$2)

Step Four is choosing toppings

BELL PEPPERS
CRISPY ONIONS
DICED TOMATOES
GRILLED ONIONS
PINEAPPLE
PEAS

Bowl mania really broke out in 2016, and it broke out internationally with local interpretations. By the next year it had become a staple and continuing trend, at home and in restaurants, served at all meals from from breakfast to dinner.

And it works for any meal — or snack. Simply start with a base, add some protein, sprinkle on selected toppings, then tie it together with a sauce.

The bowl can be created using any cuisine on the planet. Indian cuisine with its curries, stews and sauces is a natural for a bowl. It can eaten on the go or be lingered over — or, as I discovered with Currying Flavors, nibbled on until it is finished.

It seems that what’s tastes good on a plate is even better in a bowl. It’s the same feeling as having to eat a meat and potatoes meal with a knife and fork after eating sushi with chopsticks.

In the last couple of years, entire restaurants have been built around this concept, especially welcome during a time of health concerns. The bowl concept is transparent: it ensures a customer of quality, health, convenience, and personalization because of the high degree of consumer interaction during ordering.

Food bowls actually go back to ancient history, when handmade are beautiful in their simplicity: An array of colors, flavors, and textures were the ultimate meal served a handheld vessel, and typically with only one utensil. We envision the time when this may once again be the norm of white tablecloth restaurants as well.

Agra in Silverlake: The Experts and Students Favorite

December 7, 2015 Comments Off

Named in honor of a town near the Taj Mahal, Agra Café is as praised among experts for serving properly spiced and consistent authentic regional dishes, such as Balti as it known among USC students for being about the most popular Indian restaurants in Los Angeles. Tucked in the back corner of a small shopping plaza, the low slung white tablecloth dining room has been a variety of vegetarian, vegan, chicken, fish, shrimp, and lamb dishes Since 2006. Operated by an extended family, there is alway one, sometimes two family members on site to ensure efficient, friendly service.

Agra Cafe also may have plenty of parking but free delivery is just as easy and goes after midnight. That’s why students at USC love it, in house or at their frat houses. No lunch time buffet at this place but plenty of lunch specials.

Agra Café standouts include Onion Bhaji (ball shape thin onion slices, with spices and grain flower), Tandoori Chicken, Fish Balti (stew) and Paswari Naan (naan bread stuffed with almonds, raisins, and shredded coconut). You can also find these items online where we offer online delivery. We cook with the freshest ingredients so that you experience the best Indian food that we can provide.

Balti, belongs to the category of Kashmiri curry with its roots in the Islamic cuisine of northern Pakistan, cooked and served in handled metal pots that resemble miniature woks. In practice, the word balti has come to mean almost any fiercely hot curry served to the overwhelmingly English clientele of the balti houses of Birmingham (England) Here students can order food and eat it even after midnight.

Agra Café standouts include Onion Bhaji (ball shape thin onion slices, with spices and grain flower), Tandoori Chicken, Fish Balti (stew) and Paswari Naan (naan bread stuffed with almonds, raisins, and shredded coconut). It’s the closest thing to pizza found in Indian food after Sam’s in Joshua Tree — maybe that’s why Agra has become a top favorite of USC students for delivery — and they can order up to midnight here.

Garlic basil naan is another favorite.

Agra Café standouts also include Onion Bhaji (ball shape thin onion slices, with spices and grain flower), Tandoori Chicken, Fish Balti (stew) and Paswari Naan (naan bread stuffed with almonds, raisins, and shredded coconut). Balti, belongs to the category of Kashmiri curry with its roots in the Islamic cuisine of northern Pakistan, cooked and served in handled metal pots that resemble miniature woks. In practice, the word balti has come to mean almost any fiercely hot curry served to the overwhelmingly English clientele of the balti houses of Birmingham (England) Here students can order food and eat it even after midnight.

While typical, the Saag Paneer is creamier than most and the paneer cheese cubes, made in-house, contrasting to the smoother texture makes it a standout here. Cumin is what makes the fluffy white rice unique.

Agra’s free delivery areas extend to Angelino Heights, Atwatar Village, Echo Park, Elysian Park, Glassell Park, Griffith Park, Hollywood, Koreatown, Los Angeles City College, Mid Wilshire, Mid City, Mid-City West, Pico Union, Wilshire Center, Silver Lake, Westlake, Los Feliz, Restaurants

//www.agracafeonline.com/

NRA 2016 Food Survey Says: Ethnic Foods Star

November 9, 2015 Comments Off

DSCN3169 Everyone loves lists, especially at the end of the year. Arriving early is the one compiled by the highly-esteemed National Restaurant Association (NRA), headquartered in Washington, D.C., which annually explores the top food, beverage and culinary menu trends for the coming year from the viewpoint of top corporate chefs. For this year’s What’s Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs – members of the American Culinary Federation (ACF) – to learn which foods, beverages and culinary themes will be hot on restaurant menus in 2016.

Ethnic food not only ranks high in the standings, but have been following the same practices for decades and sometimes

Top 20 food trends for 2016:

Locally sourced meats and seafood
Chef-driven fast-casual concepts
Locally grown produce
Hyper-local sourcing
Natural ingredients/minimally processed food
Environmental sustainability
Healthful kids’ meals
New cuts of meat
Sustainable seafood
House-made/artisan ice cream
Ethnic condiments/spices
Authentic ethnic cuisine
Farm/estate branded items
Artisan butchery
Ancient grains
Ethnic-inspired breakfast items
Fresh/house-made sausage
House-made/artisan pickles
Food waste reduction/management
Street food/food trucks
According to this year’s report, which was just released, some of the growing trends include the following ones that rose by over five percent this year include the following:Authentic ethnic cuisine 14%; Ethnic condiments/spices 11%; Middle Eastern Flavors 11%; Non-traditional liquors 9%; Pop-up restaurants 8%; Hyper-local sourcing 5%; Locally Produced Beer/Wine/Spirits 5%; House-made/artisan ice cream 5%; Artisan Butchery 5%; House-made/artisan pickles 5%; House-brewed beer 5%; Non-traditional eggs 5%.

How does Los Angeles stack up with our focus on a diversity of ethnic cuisines? Menu items that gained in trendiness since last year’s survey include African flavors and authentic ethnic cuisine. Below is the cart of Certified Pizza Guild master, Peppe Miele, who ten years ago gave up his restaurants after 25 years to teach the art of pizza making.

Ethnic condiments/spices are on the list, the pride of hundreds of Indian restaurants in Los Angeles. Here is a traditional condiment tray of tamarind; mint and ginger chutney, and yogurt Raita. Almost all of the finer Indian restaurant owners or chefs travel regularly to India for the spice to freshly grind daily.

House-made/artisan soft drinks. Below Janni Andrianos shows off his Lime Olive Water. The olives are imported from Greece.

Janni is the son of Deno Andrianos, who with his brother, Andrew, celebrate 30 years in their fast service, Astro-Burger location. The Andrianos brothers introduced the Garden-burger to Los Angeles, and will feature Piedmontese beef once a week in 2016.

Middle Eastern flavors rose 11%. Pictured below is Got Kosher? Cafe’s Shakshouka and North African (Tunisia) Artichoke Beignets.

Items that lost momentum include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine , quinoa and flower essence in cocktails. Below is a drink from Chino Hills Pub with fresh watermelon fruit and mint that replaces flower essence.

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Top 20 food trends for 2016 locally grown produce; Hyper-local sourcing and Natural ingredients/minimally processed food. Below is the Marino Ristorante antipasti platter which has followed this trend for a half century.

Authentic ethnic cuisine is also given a new, luxe home at Spice Table on Restaurant Row, La Cienega. Here is an unusual Basmati Rice “pie.”

Ancient grains are high on the list. Below is Got Kosher? catering company’s popular cous cous. Cous Cous has been so wildly popular in France since French soldiers returned with it from Tunisia and Algeria that Cous cous restaurants are as popular as pizza places in the U.S. The grain started to catch on in America about a decade ago.

Ethnic-inspired breakfast items are becoming more and more popular. Below is a popular South Indian breakfast dosa, that comes in many versions and stars at the popular Annapurna and Mayura restaurants.

Street food/food trucks are another rising trend — the gourmet food truck craze began in Los Angeles. Here is the popular YALLA TRUCK serving up Mediterranean food. Service is also key and starts at the top with Alan Karam.

DSCN8456

Locally Produced Beer/Wine/Spirits rose 5%. Below is an array of the artisan beers at Torrance Tavern, right in the heart of the beer brewery trifecta in Torrance, California.

IMG_8553 copy

According to an NRA spokesperson, “The report addresses emerging foods, beverages and culinary themes to give a glimpse into the future of the restaurant industry. The NRA surveyed 1,575 American Culinary Federation members in September 2015, asking them to rate 221 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2016.

“True trends evolve over time, especially when it comes to lifestyle-based choices that extend into other areas of our everyday life,” said Hudson Riehle, Senior Vice President, Research & Knowledge Group at the National Restaurant Association. “Chefs and restaurateurs are in tune with over-arching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry.”

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 21-24, 2016, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit Restaurant.org and find us on Twitter@WeRRestaurants, Facebook and YouTube.

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

Top 100 List: Mayura Indian Restaurant in Culver City

November 7, 2015 Comments Off

Venice Boulevard in West Los Angeles, with its many blocks dotted with Indian restaurants, sweet and spice shops and even a major temple, has evolved into a “Little India” second only to Artesia. And Mayura Indian Restaurant has become the official star of the show, in part due to the blessing of a prominent LA Times writer’s top 100 list.

This is your new savory bakery with dough starring in half the menu sections. Perfect and unique dosas, uthappam, idly, naan, kulcha, parathas, porotta, poori, chapatti and roti, every one of which will make anyone forget the word, paleo. The treats are stuffed with or served with chutneys, veggies, potato, tamarind instead of more butter and jam.

There are close to 20 Dosas, paper-thin crepes made of fermented rice and lentil batter, grilled to a crispy gold and prepared with an abundance of ghee. To give an idea of how thin the dosa dough among their list of 22, the crepes are accurately labeled “paper.” (filled crepe like) Spring dosas are filled with carrot, pea, potato and other veggies. The piped mashed potatoes may seem like too much “frosting on a starch cake,” but they to go together perfectly with the dosa.

Samosas and the crispiest pakoras, served with mint chutney and raita look and taste as festive as a Christmas wreath. Flavor, texture, heat and color reign here.

There are Uthappam (very large, fermented rice and lentil pancakes), that are layered with veggies, such as peas, carrots, onions and/or chilies and folded over.

Idly (steamed fermented-lentil and rice cake patties look and taste a lot like very dense Chinese bao. Of course, it is easy to eat a plate of them rotating all the condiments. These are also served with sambar, a broth-like liquid.

Appam, look as delicate as snowy white lace handkerchiefs dropped onto a plate, taste as light as they look, and yet boast deep intense texture and flavor.

Poori, deep fried whole wheat puffed bread. Fried to a crisp chickpea flour coated veggies serves with mint, tamarind chutney.

And naans! There are plain Naans cooked in a tandoor, Naans topped with Garlic/Ginger/Onion, Naans topped with melted butter and Naans topped with cheese. Kulcha is Naan stuffed with freshly chopped onion and sprinkled with herbs.

Rarely found Kerala style dishes make up the rest of the menu, including Fish Curry a must-try, signature Kerala dish cooked in savory gravy ($9.95) Fish curry, Avial (as a starter or entre), Kerala a Kerala-style dish of julienne vegetables sautéed with coconut, which has made it onto many local Indian menus. Another famous dish is Vegetable Biriyani, the dish famous of trade spices and also a favorite to the north on the coast.

Mayura Indian Restaurant sits,almost hidden, in the middle of a congested corner strip mall. Inside it takes a minute or two after you enter to sort out the L-shaped room its front jumble of a wall buffet, communal and smaller and booths along the back wall. Shabby-chic white chair covers add a surprising party atmosphere. At a birthday lunch we hosted there recently, no one wanted to leave even after three hours.

The Anijan family-run restaurant has both a halal (meat following Islamic religious code) and a vegetarian kitchen. While southwestern at its roots, the owners include what they deem popular with customers, naturally from the north, like most Indian restaurants. While a many-layered place, it is well thought out by Padmini Aniyani, who puts her doctorate degree in business and marketing to good use. This includes pretty , matte-finished take-out menu with photos, plus Indian celebrities and notables lining the wall above the buffet .

The Mayura kitchen specializes in dishes from the owners’ home area of Kerala on the southeastern border of the country right on the Arabian Sea. A 1500 year old spice trade that evolved the region into one of the most cosmopolitan in India earned it the name, “Spice Coast”. Renowned for Malabar Black Pepper, cinnamon, cardamom and curry leaves, the cuisine also incorporates a lot of bananas and coconuts which grow in the area. Nayar Hindus, Muslims, Syrian Christians and even an ancient community of Jews all have an influence on the culture.

Nearby, the more colorful and contemporary, Annapurna Southern Indian Cuisine, also features dosas and superb Southern Indian Cuisine (//localfoodeater.com/ Annapurna-Indian-Vegetarian-Restaurant-in-culver-city).

Mayura, 10406 Venice Blvd., Culver City, 310-559-9644, (//www.mayurala.com/)

New India’s Oven Marina del Rey Offers Seaside Starters

November 6, 2015 Comments Off

New India’s Oven featuring Exotic Cuisine of India offers new Singh family management and a variety of Northern and Southern Indian dishes. A daily buffet and champagne week-end brunch offers a wide variety of changing dishes. Pepper shrimp and Hayward 5000 Indian Beer are the latest on the list of most popular.

Experienced, pleasant owners are always on hand in their family restaurant to oversee service –and the ample free parking and ocean air outside add to the pleasure. While we would have preferred the peppers to be cooked so we could eat the entire dish, the charred shrimp were a perfect contrast to the cool, full bodied malt lager beer, very popular in India, served in icy glasses. Papery, crisp papadum, dotted with caraway seeds and toasted lentils, also paired all with the beer.

It’s also all to easy to make a whole meal of the Garlic Naan topped with freshly chopped garlic or the Paratha, multi-layered Indian style Whole Wheat Bread baked in the tandoor. Onion Kulcha, softer and also baked is different and equally delicious served piping hot. The classic combination pots of Mango Chutney. Tamarind, Mint and Raita are on the table for dipping.

Chef specialties include chicken, vegetarian, shrimp and combination plate dishes. One India’s Oven Special sampling platter accurately listed as a “sumptuous’ combination includes Tandoori chicken, Chicken Tikka, Sheesh Kabab, Lamb Boti Kabab, Shrimp and Fish Tikka.

Lamb Pasanda Nawabi, presents tender lamb with the best of Indian combinations – fresh cream sauce and coconut, representative of Southern Indian cuisine. Just a touch of onion and freshly ground spices enhanced the meat.

The Reshmi Chicken Tikka is a popular tandoor dish of boneless, white poultry strips, marinated in garlic, herbs, freshly ground spices and yogurt, then grilled with onions for a fragrant and sizzling presentation.

Popular Bengan Bhartha (eggplant, tomato, onion, freshly ground spices and chilies) dish proves the skill of the cooks and is an interesting way to eat vegetables. Every component stands out and also complements the other ingredient.

New India’s Oven, Exotic Cuisine of India, 13444 Maxella Avenue (in the Barbes & Noble Shopping Center), Marina Del Rey, CA 90292, 310.306.1500, (www.newindiasoven.net)

From War to World Peace Feast at India’s Tandoori Brentwood

November 4, 2015 Comments Off

Food has always provided a means to promote peace and spices from several ancient regions was the common ground of a dinner at India’s Tandoor Brentwood from “parts” of what is now the separated India, Bangladesh and Pakistan with the goal of “souls coming together together to create loving peace.”

Rhaksha Bandhan, an Indian festival that celebrates and reinforces the love between brothers and sisters was here celebrated “between sisters.” It adds onto the idea of a ritual that inspires siblings to pledge their loyalty and renew their love every year, both as children and adults.

At the feast, all sisters came together in the India’s Tandoori Brentwood dining room to to tie a bracelet made of colorful thread, called a Rakhi around another lady guest’s wrist, and to say a prayer for her well being. The men in the room were also included! The classic tradition on Rhaksha Bandhan is for a sister to do this for a brother. The brother then pledges to protect and love his sister, and gives her a gift, such as clothing, jewelry, or an envelope full of money. The siblings then feed each other sweets.

Medical intuitive, Dr. Sarah Larsen, who teaches the course, “From War to Peace” at Burlington College, hosted the evening with the beloved community anchor, Martin Shah, owner of India’s Tandoori Brentwood. Dr. Sarah added how much it meant that “the women and men are working with the visionaries of the west.”

Martin provided the feast of dishes that feature the spices from various regions.

One “endless” piece of ribbon was passed around the room, symbolizing friendship and loyalty.

Men were included in the ceremony.

A pledge was taken to keep the bond after the evening.

The ceremony reminded all of the guests that, “Our brothers and sisters are powerful forces in our lives. When we are small, our sisters and brothers are the whetstones against which we sharpen our identities. Siblings walk the long road of life together: they can be our playmates, our protectors, our confidants, secondary parents to our children, our partners in grief and joy. Sibling relationships can be stormy, and especially in need of a ritual expression of love.”

Rhaksha Bandhan probably evolved into the a celebration of the love between sisters and brothers because it was a way for Indian wives, who traditionally went to live in their husband’s homes, to maintain contact with their natal home and oblige their brothers to protect them after marriage. Today, the holiday has become a way for siblings spread all over the world to maintain contact with one another and send love in the form of a bracelet.

Like most Indian holidays, Rhaksha Bandhan is associated with multiple legends. Some trace the ritual binding of the sacred thread back to Indra, the god of thunderstorms and war. In the story, Indra is locked in a losing battle with a demon king until his consort, Indrani , ties a scared thread around his wrist on the lucky full moon day of the Hindu month Shravan. Her blessing rejuvenates him and enables him to defeat the demon.

Another legend associated with the festival’s thread-binding ritual is that of the chaste love between Krishna (hero of the Mahabharata and an incarnation of the god, Vishnu) and Draupadi (the polyandrous wife of five brothers, the Pandavas). When Krishna was wounded in battle, Draupadi knelt at his side, tore her sari, and bound his wounds with it. Krishna proclaimed her his sister, in spirit if not in blood, and promised to protect her for evermore. Later in the epic, Duhshasana drags Draupadi into court to be publicly stripped and humiliated. He attempts to unravel her sari, but Krishna uses his divine powers to extend the thread of her sari infinitely, confounding all attempts to undress her.

Reena Gaucher, Katmandu Boutique in Santa Monica thanks the audience for the relief fund that benefitted earthquake victims in Napal.

ALL, the All Ladies League, continues the work.

BOMBAY CAFE Celebrates 25 Years of Indian Comfort Food

April 29, 2015 Comments Off

Inside quarter-century-old Bombay Café in west Los Angeles, the cheerful, brightly colored dining room is intact. The same lovely watercolor paintings parade across one wall.

So much care was given to the original kitchen and its refined, contemporary Indian cuisine at Bombay Café, that the first cooks were brought from Punjab. The current chef, Kuldeep Chamal, cooked with Neela for many years.

The elegance of the dishes, cooked in small batches with precise amounts of spices, is what has always distinguished the food at Bombay Café. It is as full of healthy, natural flavors as it of color. Think cumin, cardamom, coriander and turmeric.

Going along with the modern Indian tradition, Mr. Singh explains,” Authentic Indian cuisine is already natural and healthy on its own. Our most common cooking method is in the tandoor oven, where fat cooks off naturally. All of our meats are trimmed of visible fats and we don’t use hydrogenated oils.”

Just describing the food and looking at images is all it takes to start anyone’s mouth watering. Most entrees come with a combination of small dishes surrounding the main item, little treasures on their own. The perfect summer cooler to the dishes is a refreshing glass of lemon ginger lemonade.

On the table to start with Pappadums, the light, airy irregularly shaped crackers, for breaking and dipping into sauces. The highly flavored lentil pappards are imported from India and toasted in the Bombay Cafe tandoor. The wheat-free rice pappards pair perfectly for chutneys, the classic Indian condiment.

Other tandoor-baked breads to be eaten solo, dipped into sauce or with a dish, include the Tandoori Roti and Chapati and the irresistible, Classic Naan, fluffy, puffy and yet chewy, which can also be ordered with Garlic or onion.

Popular appetizers include the Samosa, fried to a golden crisp, stuffed with potatoes and peas. Crumb-coated shrimp with lime are crispy and tangy at the same time.

Garlic Naan stars in the Chicken Tikka Masala, boneless chicken cooked in a mildly spiced creamy tomato sauce. This is the centerpiece dish on the plate. Around it is Sev Puri (crackers made from garbanzo flour) white rice, hot Cauliflower with cilantro and Channa Masal (chick peas).

Vegetarian dishes abound. For example, Potato Dosa is a rice crepe with potato masala featuring Dal Sambar – lentils cooked south Indian style, flavored with tamarind. Little dishes on the combination plate include coconut Chutney with sour cream; Dal Sambar – Lentils cooked Southern Indian style with tamarind flavor; Updam (rice dough Patty), grilled with green chile, onion and fresh tomato; and a dish with pickled carrot and cauliflower, sprinkled with black onion seeds.

“Indian street food on a plate” best describes the combination Thalis. First up is the whimsical Lamb Frankie which comes wrapped in an egg crepe , filled with pieces of lamb in a rich dark sauce or stew, “masala,” and onions, wrapped in a homemade egg-washed tortilla.

Carrot, cauliflower and pickle are in one little container; the luscious and cooling and soothing Raita in another is prepared with cucumber yogourt and julienned cilantro leaf.

In another corner of the plate is Kuchumber (traditional Indian version of the chopped middle eastern salad), made of tomato, cucumber, onion, lemon and cilantro salad. Other Frankie options are chicken or vegetarian. Cauliflower Frankie, filled with gobi sabzi two chutneys and lime-cilantro and onions.

Bombay Café offers a special curry daily. Mr. Singh explained that each curry tastes completely different from one another. The reason? Indian cuisine, curries are made by braising the cuts of meat or poultry – lamb, beef, chicken- along with the spices so that it picks up the flavor of the protein.

There are also burgers & subs on the menu! The Aaloo Tikki Burger is a delicious combination of Indian aloo Tikki in a shallow-fried soft bun, and a Chicken Tikka Sub, boneless chicken cooked in a mildly spiced creamy tomato sauce in a submarine sandwich. Breaded shrimp – light with a refreshing touch of lime to the diner’s taste.

And to win you over before the meal starts and after it ends, there is a generous lot in the back with complimentary parking.

The large, airy space is perfect for festive parties, and the food is served in elegant, copper pots. There is plenty of room for dancing and celebrating, and the buffet style ensures that all guests are satisfied with their meal.