Southern Indian cuisine Archives

Banana Leaf and the Hyderabad Legacy

December 26, 2023 Comments Off

(Gerry Furth-Sides) Chef-owner Sri Sambangi’s mission to share his authentic Southern Indian culinary heritage began as soon as he came to America. After all, this is the food of kings and queens. Royalty at its best.

Inherited and improved upon through the centuries, royal and homespun specialties star in a dazzling array of Hyderabadi fare. It is famous for airy, full-flavored biryanis and curries. This special Indian food feels satisfying and is to your all round health.

Sri was raised in just east of the famous Hyderabad. Gateway to the north, the area also boasts lush tropical and coastal fish dishes.

Rice is a regal specialty in Southern India

Like many other Indian computer engineers in America, Sri was inspired to learn to cook his favorite dishes because he missed his mom’s food. Not only did he learn the mom in Southern India, he learned from professional chefs and homecooks whenever he found a worthy dish while traveling in India or the United States.

Sri teaching a class at home to food writer, Barbara Hansen

Banana Leaf catering was actually created by popular demand when Sri (Chef-owner, Sri Sambangi) catered meals for his daughters’ dance recitals and holiday boxes for the community. And even today he’s happiest when his two daughters, Neha and Shreeya (in the picture above) are working alongside him.

Sri with daughter Neha at a catering party

Daughters Shreya and Neha help at the Banana Leaf restaurants

Party guests and critics alike love Banana Leaf Catering Company Chef-owner, Sri Sambangi for his signature bold, beautiful, authentic, full-flavored food and unerring palate.

Guests do not leave even one of the hundreds of identical appealing Banana Leaf special occasion spiffy meal boxes served at dance recitals, weddings, holiday and birthday party feasts. Sri’s devoted regular following covers Southern California. Happy guests range from Orange County to winery pairing dinners in Paso Robles.

Intricate biryanis have always been a favorite. In fact, Sri’s collection of six Indian restaurants began when he took over a friend’s famous biryani kitchen to save it. In addition to traveling regularly to India for updated full menu ideas, Sri offers the most special, seasonal dishes from the 900 restaurants represented by his ten-year-old branding and delivery liaison company, plus the most popular ones from his own places.

Banana Leaf Catering creates a regal dish of homespun gourd vegetables

Another element of Sri’s ongoing mission of championing South Indian food is to raise public awareness of smaller, quality authentic regional Indian restaurants.

As a high tech entrepreneur, Sri brings his financial expertise and backing to restaurant ventures as a commercial partner. It includes decades of experience in online branding, along with an unerring palate and vertical knowledge of Indian cuisine.

Sri financed AKBAR restaurant in Pasadena in 2023

Delhi Belly Delhi Belly in Alhambra, California is one example. It’s chef-partners are culinary and hospitality school graduates who add a refined French technique touch to the cuisine. The successful restaurants he championed that turns two years old in 2024.

Founder chef-partner Sagar Ghosh of Delhi Belly

Chef-partner Sourav Biswas at Delhi Belly – always a chef-partner on site

Sambangi founded Clorder, Inc, to initially fulfill this goal. This White Label company provided branding plus online ordering solution to enable small restaurants to target-market themselves directly. Sri’s career covers 20-plus years of tech industry experience where he successfully completed the PO journey from the early-stage startup phase to the public company at CSOD (Cornerstone OnDemand in Santa Monica, CA) (NASDAQ: CSOD).

Top Food Writer Favorites at Banana Leafla!

July 22, 2023 Comments Off

(Gerry Furth-Sides) A tandoor oven makes many northern Indian favorite dishes at Banana Leaf DTLA. Here are the favorites of top food writer diners. Yelp Elite, Keong said, “It is easily the best Indian restaurant in the USA. Most Indian restaurants here are North Indian and they have more or less the same dishes. Your saags, biriyanis, marsala, and Tandooris.”

LA’s top food writers choose their favorites at BananaLeaf LA

Special ingredients and a special cooking techniques make Goat (Halal) Thalappakatti Dum Biryani so labor intensive it is only served on week-ends at Banana Leaf. The dish is prepared bone-in for added flavor. The halal meat is so tender it falls right off the small shards.

Week-end special Goat (Halal) Thalappakatti Dum Biryani at Banana Leaf DTLA

And the rice! Former Bon Appetit Recipe tester, Roberta Deen also tried it for the first time and was delighted. “It’s shorter and thinner around than any other rice!” she said, examining it closely. That’s because authentic rice is used. It’s a unique short grain seeraga samba rice. This rice, unlike basmati, has no taste of its own. So it completely absorbs the flavors of the marvelous blend of spices.

For our articles on biryani, both dum and mandi versions, please //localfoodeater.com/tag/biryani/For the menu at all the locations, please visit : //BananaleafLA.

Long-time favorite the paratha is buttery, flaky and light at the same time. “The paratha, a layered butter pancake similar in taste to a croissant. It is slightly crispy, and you can eat it all day long. This is prepared fresh on the premises,” wrote Keong. “It is refreshing to finally have good South Indian cuisine without having to go to South East Asia or Southern India to taste it. I will definitely be back to find more of my favorites!”

Diner favorite paratha made in-house at BananaLeafla

Saag Aloo (spinach and potato), a traditional north-Indian Punjabi curry, is made with dark, leafy greens and potatoes. It’s warm, comforting, and packed with nutrients.

“Saag” means “dark leafy greens”that could include mustard, spinach, fenugreek, and collard greens, in much the same way salad “greens” can include different types of lettuce and herbs. Potatoes or “aloo”are usually russet.

For our story of Saag and the northern v the southern version, please //localfoodeater.com/sag-paneer-indias-answer-to-popeye/

Saag Aloo (spinach and potatoes) at Banana Leafla

Butter + Chicken made from scratch at BananaLeafla make Butter Chicken an all time favorite

Beautiful actor Ayla Rose’s pick of Northern Indian cuisine is Samosa Chaat at BananaLeafla. Spicy whole (chickpeas) are served with samosa and dollops of yogurt and chutney to make up this tangy, spicy favorite.

One of the most popular northern Indian street, this fun surprisingly crunchy mashup of ingredients is one of the most popular items in northern India.

Ayla celebrating a birthday at BananaLeafLa

“I’m no expert on Indian food, but after reading several times about Banana Leaf from the late, much loved food writer and traveler Barbara Hansen, I wanted to go,” said Flo Selfman,Immediate Past President, Independent Writers of SoCalif. “Every dish and drink was flavorful and delicious. And now, I’ll be back. Care to join me?”

Bonnie Tseng loves the cheese naan. Another favorite was the fruit and nut kulcha.

The map showing all the regions of dishes served at BananaLeafla in downtown LA

**For the menu at all the locations, please visit : //BananaleafLA.com**

Saag Paneer: India’s Answer to Popeye

July 15, 2022 Comments Off

If Indian Sag Paneer were an American dish there would be no need to create a Popeye to get kids to eat spinach. Or me.

I never tire of it. This is especially true after about a decadent month of candy and spirits, like now. And it is the perfect side dish that complements all foods.

Sag Paneer complements the dishes at United Kitchens

Yes, the dish is so common on Indian restaurant menus it can be considered trite. But trite as in Burger and Fries, or Pad Thai and Stuffed Angel Wings. I love them all.

So it was fun to just find out, and share! – the difference between the Southern or Northern versions. It also turns out that the “exported” northern version has its own Do you know?

Sag Paneer, a favorite, across India and Bangladesh

Cubes of fresh, unsalted cheese (paneer) are served in a velvety sauce made from leafy vegetables (sag). Fried paneer usually adorns the dish. We garnished our dish with the southern versions in Slide #1 and #2.

Southern style Sag Paneer from Banana Leaf, topped with red chili

The veggies, so ground down they almost make a paste, are then artfully seasoned in this southern version.

Spinach is the predominant green in the classic versions in India. high spinach leaves or palak, lending its name to the pure spinach version of Palak Paneer. , fenugreek leaves, purslane and/or mustard leaves.

Paneer is an Indian cheese an unaged cheese, so soft a cheese it looks like tofu. It is made from curdled milk plus a vegetable acid like lemon juice).

In the classic international restaurant version, spinach remains the main ingredient although there are at least 15 subtle variations of seasonings and ingredients.

And, like the Bengali interpretation, garlic and onion are sauteed in olive oil with red chilies and then the spinach is sauteed in the pan before adding a blend of seasonings.

Sag dish originated in the northern Punjab region, and so the Southern is characteristically spicier. But the serrano chili used lend a sort of heat, not spikiness. And it is this warmth balances out the creamy richness of the greens. And there is no butter or ghee in this version in which the spinach is ground almost into a silky paste.

Southern Indian Sag Paneer at Banana Leaf LA

To me what makes the different are the cooks who put such care into working the fresh ingredients. Then never disappoint at Banana Leaf or at United Kitchens. Just look at Martin Shah here. Chef-partner of United Kitchens

Martin Shah here,Chef-partner shows his Sag Paneer at United Kitchens & Lounge

Martin also told us that fenugreek is not used in sag paneer, began bartha (eggplant) or korma because it has a distinctly, unappealing taste.

Of course Sag Paneer tastes clean and nutritional. It turns out to be the perfect Rx for anything that ails you, and a dish that promotes health.

Saag provides at least 50% of the RDA for vitamin A and is a good source of iron, calcium, and folic acid. AND the spinach is cooked so the iron is absorbed not the bloodstream. It helps prevent osteoporosis, heart diseases, arthritis, and colon cancer.

And if nothing does, then they just make the day go so much better.

Bananaleaf Restaurant, (www.bananaleafla.com) 10408 Venice Blvd Suite: B, Culver City, CA 9023 (310) 838-2130

United Kitchen & Lounge, (www.unitedkitchensla.com) 2305 Ocean Park Blvd, Santa Monica, CA 90405, (310) 310-2258

Martin prepared sag paneer from scratch for each customer order at United Kitchen & Lounge

Halal: Quality + Healthy = Delicious

June 6, 2022 Comments Off

(Gerry Furth-Sides) As common a sign as it can be in both Muslim and non-Muslim ones, the term Halal can be a mystery to the public. This is just like it’s close relative, Kosher. Both basically mean eating select meats, foul and poultry on a certification list that you can trust to be clean, and that are slaughtered in a humane way. You can expect a lot more restaurants featuring halal. Watch for a sign in the window.

Halal means a high requirements in product, manner of slaughtering and cleaning protein

Like “kosher,” too, the term is often misunderstood. It is not an ethnic food, it is not a style and it does not refer to a style of cooking. It is a manner of slaughtering and cleaning protein, and has an added religious blessing over it.

Look for the Halal sign in a restaurant window! Here at Banana Leaf with the Islamic tradition of charity also being followed

Halal is an Arabic word that means “permissible.” Halal food is that which adheres to Islamic law, as defined in the Koran. Halal foods meet Islamic dietary guidelines and are allowed for consumption.

Animals considered halal include cattle, sheep, goats, camels, deer, antelope and rabbit. Although not banned, it is considered offensive to eat horse, mule or donkey. It is not permitted to eat the meat of any animal with canine teeth, fangs or tusks. Followers of Islam can consume any sea creature that has scales.

Goat and all meat at Banana Leaf restaurant is certified Halal

In culinary terms, it means food that is permissible according to Islamic law. For a meat to be certified “halal,” it cannot be a forbidden cut, such as meat from hindquarters) or of certain animals not considered clean, such as pork.

Halal meat is reared—and slaughtered—differently from conventional meat. Muslims who eat Halal do not consume the fresh blood of animals. So once an animal is killed, its blood must drain completely. The Islamic form of slaughtering animals or poultry, dhabiha, involves killing through a cut to the jugular vein, carotid artery and windpipe.

Animals must be alive and healthy at the time of slaughter and all blood is drained from the carcass. During the process, a Muslim will recite a dedication. This is known as tasmiya or shahada.

If slaughtered/harvested properly, beef, lamb, goat, venison, bison, chicken, turkey, fish and shellfish can be halal meats. Pork and alcohol are considered haram (forbidden).

Guidebooks also list restaurants in the halal category

Both halal and kosher methods require use of a surgically sharp knife and specially-trained slaughtermen, and blessings. Kosher is acceptable to halal but halal is not acceptable kosher because kosher laws are stricter.

Jewish law strictly forbids the use of stunning and meats are not blessed after an initial blessing. Kosher food complies with Jewish dietary law, known as kashrut, listing what and what cannot be eaten by practitioners.

What Is Halal and Why It Is Going Viral

January 8, 2022 Comments Off

(Gerry Furth-Sides) With everyone turning every which way to be healthier these days (vegan, non-GMO and raw), it was just a matter of time before healthy eaters turn to Halal. And, like it’s close relative, Kosher, it definitely implies and means eating meats, foul and poultry on a certification list that you can trust to be clean, and that are slaughtered in a humane way. You can expect a lot more restaurant tauting this feature in the coming year.

Like “kosher,” too, the term is often misunderstood. It is not an ethnic food, it is not a style and it does not refer to a style of cooking.

Lamb is in the halal category when raised and slaughter properly

Lawful halal animals include cattle, sheep, goats, camels, deer, antelope and rabbit. Although not banned, it is considered offensive to eat horse, mule or donkey. It is not permitted to eat the meat of any animal with canine teeth, fangs or tusks. Followers of Islam can consume any sea creature that has scales.

Kosher is acceptable to halal other than , but halal is not acceptable kosher because kosher laws are stricter.

Animals must be alive and healthy at the time of slaughter and all blood is drained from the carcass. During the process, a Muslim will recite a dedication. This is known as tasmiya or shahada.

There is debate about elements of halal, such as whether stunning is allowed. Stunning cannot be used to kill an animal, according to the Halal Food Authority (HFA), a non-profit organisation that monitors adherence to halal principles. But it can be used if the animal survives and is then killed by halal methods. The debate rages in the UK and Greece continually.

If slaughtered/harvested properly, beef, lamb, goat, venison, bison, chicken, turkey, fish and shellfish can be halal meats. Pork and alcohol are considered haram (forbidden).

Kosher food complies with Jewish dietary law, known as kashrut, which governs what can and cannot be eaten by practitioners. Both methods require use of a surgically sharp knife and specially-trained slaughtermen. Jewish law strictly forbids the use of stunning and meats are not blessed after an initial blessing.

Both Kashrut forbid the consumption of certain parts of the carcass,

New Indian Banana Leaf

December 26, 2021 Comments Off

(Gerry Furth-Sides) Banana Leaf officially taking over the site of beloved Zafran Pot changed the perfection of a restaurant closing. The small cafe continues the legacy of offering superlative Southern Indian dishes. New owner, Sridhar (Sri) Sambangi, a close friend of the previous owners, oversees the kitchen. Sri’s expanded menu includes variations of their biryani that he championed.

Banana Leaf’s fresh, healthy food includes the first-ever organic chicken tikka masala in LA. Other exclusive Southern Indian regional specialty dishes on the menu in the category of biryani are Paneer (Cottage Cheese), Chicken 65 and Dindigul (Chennai Style). The appetizer category lists Hyd Boneless fish fry; Pizza Samosa; Gobi 65, and Chicken Manchurian. The curry section features Lamb Tikka Masala, Mango Dal and Andhra Chicken Fry. Photos and descriptions are on (www.bananaleafla.com)

The menu is small and inviting, filled with the fresh, bold flavors that have made this regional cuisine so beloved in India for centuries. It is lively eating, filled with unusual combinations of home and street food. Standouts include fun, informal Dabba Box Lunches. A two-week rotation of new, exclusive regional items on the menu will introduce guests to as many dishes as possible.

Hospitality at Banana Leaf follows the philosophy of Atithi Devo Bhava, “the guest is equivalent to god.” Five full meals will be offered daily to customers unable to pay. Sri has also established a sponsoring affiliation with the UCLA hosted dinner project.

Sri’s Hyderabadi, India background is the starting base of the Banana Leaf menu. The area is famous for its Hyderabadi Dum Biryani, as well as the residents’ passion for it. Other Southern Indian dishes are based primarily around rice, lentils, and stews.

Sri is already an integral part of the close-knit ethnic food community on this stretch of Venice Blvd. that has earned the reputation of serving the best Indian food in the city, if not in the country. Sri’s passion and knowledge for authentic Indian cuisine in California are also shown in his restaurant video series on YouTube.

He has worked with close to 1000 chefs and owners in Southern California as founder-owner of Clorder, Inc. Using the latest cutting-edge technology from his two-decade long, successful career in the high-tech industry, he designed a white label restaurant branding platform that also acts as a liaison between restaurant and delivery systems.

10408 Venice Blvd Suite: B, Culver City, CA 90232 (650) 872-9304. Hours: 11:00 AM to 3:00 PM, 5 PM to 9:30 PM. Closed Wednesday. (www.bananaleafla.com)

Five Must-Haves and Why at new GRAND Bawarchi in Woodland Hills

June 11, 2018 Comments Off

(Gerry Furth-Sides) It almost goes without saying that when Indians frequent an Indian place, as at the new Woodland Hills Grand Bawarchi, you know the crowds are there for authentic, consistent cuisine. And this is so true.

The four family/friend owners’ already achieved their goal: to “create an initial sense of home away from home, the warmest hospitality. Then add to that, the smile on any Indian filmgoers faces at the name, “Bararchi ” on the caricature sign. The name may formally translate to “Chef”, but to Indians, it refers to a very famous, lively 1972 Bollywood film.

Hospitality makes it worth the trek to the Woodland Hills eatery from any area to this modest cafe that looks to have been a fast service, drive-through at one time. Once inside (and there is a free parking lot), the big-energy welcome, colorful decor is in direct proportion to the small size.

Executive Chef Amarpal Sabherwal laughed at me, nothing I liked his dish garnishes so much (I do). That’s because the restaurant, well known in the Indian community, does an enormous amount of high-end catering. Actually, this is the GRAND Bawarchi, the major eatery of a multi-unit location company It compares to Bob Spivak’s high-end Beverly Hills Grill on the Alley, and the more casual Daily Grill menus.

(1) Beverages head the must-have list are the Beverages, refreshing after any drive. Even the Bawarchi Mango Lassi is different. Here salt and Masala (mix) spices are added to a fresh Mango/Salt/Masala Lassi. Nimbu Pani is also freshly squeezed, with salted lemon/lime citrus juice. The very special Falooda features milk, rose syrup, chia seeds and ice cream – so rich you could have it as a dessert shake – if not for the rare desserts here.

(2 and on up to 18) are the Biryanis on the daily menu. Centuries-old Biryani has been making its journey from Persia and on through India. Tasty as all the northern versions are, somehow the Hyderabadi Biryani became most famous.

Biryani became as exalted a dish in this area after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad as it was when it was first popped up and was developed in Persia, It is believed that the new ruler’s chefs created close 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish. You can catch a whiff of it as the dish comes to the table.

“Dum” is the keyword. Chef carefully lays strips of bread dough tightly seal the lids on massive cooking pots. This unhurried method makes it “special.” The low and slow cooking allows the juices and spices to mingle in his flavorful—and all-vegetarian—curries, dals, and masalas.

(3) Chicken Roast Biryani is one must-have special. It’s the chef’s updated own version of the Hyderabadi version, The chicken is extra crispy because it is first cooked with rice and vegetables, then it is taken out and coated with a rice flour and cornstarch batter and fried until crisp. Being the highlight, it has adorned the rice instead of being mixed in as usual.

Nizam Handi Veg and Chicken Majestic (below flanking Special dum chicken Biryani. Nizam Handi Veggies include steamed, mixed vegetables, including eggplant simmered in spicy, creamy barwachi special sauce. Chicken Majestic is marinated, boneless, spiced and then cooked with Biwarchi spices.

Special Dum Chicken Biryani flanked by t.

Biwarchi Special Congora Chicken dum Biryani are must-tries. And so are the Biwarchi Special Goat Dum Biryani and the Thalappakatti Goat.

(4) Bawarchi Special Majestic Corn, kennel corn battered and fried, then tossed in a special sauce reflects the lively quality of the chef’s creations. Cornstarch makes it especially silky. Executive Chef Amarpal Sabherwal has created catering menus for 20 years and he knows that a crisp texture, as well as deep taste, satisfies diners.

Andhra Stuffed Mirchi is chili peppers battered with spiced flour and fried for a crunch in a bed of onions and lime, graced with pretty little carrot “flowers”.

For a twist on the commonplace Paneer (cheese) Tikka, try the Paneer Edina Tikka or the Bawarchi Paneer Tikka, which is marinated cottage cheer and cooked in a clay oven for a very different texture.

It’s not surprising if you cannot make up your mind so there are “Frankie” choices of menu combinations for $10. You can probably eat at Bawarchi for a month without repeating a meal!

(5) Dessert unique to Bawarchi is their Special Double Ka Metha. Fried toast flavored with milk, sugar and rose syrup is served with a nut topping.

One or more of the three partners, or the Executive Chef, are on site when you visit – a key to a successful operation. And the owners are in the import-export spice business so you know that everything is fresh, fresh, fresh.

Grand Bawarchi, 7257 Topanga Canyon Blvd., Canoga Park, CA 91303. (818) 340-7500.

Abhiruchi Grill in LA: “Delicious” in Indian (or any language)

November 6, 2017 Comments Off

(Gerry Furth-Sides) Abhiruchi is already arguably part the best family of Indian restaurants in Los Angeles. It is the same team behind Annapurna (vegetarian) down the street on Venice Boulevard and in Pasadena are behind it.

The name “Abhiruchi” translated into “delicious.” It reminds us of the award-winning Lum-Ka-Naad in the valley, a once puzzling name that is now known to all foodies.

It is also extra special for LA because it focuses on an authentic, regional cuisine. Our favorite is the lacey paratha, which is prepared with thin strips of dough rolled into a spiral and fried on top of the stove with ghee or butter. You can just about taste the bubbly pastry-like dough — through the paratha is actually a form of flatbread.

Paratha originated in the Indian subcontinent because of the availability of wheat. It is still eaten through India (Kerala, Tamil Nadu in the south particularly) and neighboring Pakistan, of course, once one country, Sri Lanka. The name translates into “layers (part) of cooked dough (parat).” It is pan fried in ghee or cooking oil.

Although I imagine I could finish a stack of flakey paratha, during Ramadan, Muslims from the Indian subcontinent (India, Pakistan, Bangladesh) actually do! The breakfast on paratha to pack in calories for the day fast ahead.

My pastry comparison is proven out in Myanmar (Burma), where a version called ‘palata’ is also eaten as a dessert with white sugar. In fact, it reminds me of another puff pastry, the Palmier.

Paratha breakfasts are made even more filling stuffed with paneer (Indian cheese), vegetables, usually boiled potatoes, radish or cauliflower. Pickles and yoghurt usually are on the plate, too. The delicious drink to go with paratha is lassi.

Parathas can also be rolled into a cylinder and dipped into tea in the afternoon. They are popular as an evening street food snack in northern India.

A stack of moist, flakey Paratha

Gobi Manchuria, a Chinese-inspired dish

Biryani at Abhiruchi Grill is served with raita and a salad. Below is Boneless Chicken Biryani ($12.95), with boiled egg and basmati rice cooked with basmati rice in a blend of Indian spices. (for details on this dish, please see //localfoodeater.com/seven-top-dishes-biryani-bowl-fremont-biryani)

Abhiruchi Grill Specials include Paratha with Chicken Curry ($11.95), Goat Curry ($12.95), Egg Masala ($10.95) or Vegetable Kurma ($9.95). There is also Vegetable Dum Biryani ($9.95), Chicken with the bone ($11.95), and Goat Dum Biryani ($12.95)

Whimsical, textured Chicken Lollypops ($10.95), is billed as “Fried Chicken.” This version of drumsticks coated in spices and deep-fried started as a “special” and is now on the daily menu.

The silver wrappers on the little legs can be seen in the shot below. The dish is decorated with pretty greens and parsley.

Entire categories of the menu include Vegetarian and non-vegetarian curries and Tandoori dishes. Chicken Tikka Masala ($11.95) features roasted chunks of chicken tikka cooked in a creamy, spiced sauce.

Other chicken curries in the same price range include Butter Chicken, Chicken Chettinadu, Andhra Chicken Curry; Chicken Kadai, Chicken Palak and Kodi Vepudu. The famous Chicken65 features boneless chicken cubes marinated in house spices and deep fried.

The famous Chicken65

Indian filter coffee is a coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder in a traditional Indian filter.

The tasty, full-bodied and yet still light coffee is a special “drip-brewed” Madras Coffee. Known as Kaapi (the South Indian phonetic way of saying “coffee”, it is delicious and tastes like a cappuccino!

The drink also is known as “Madras filter coffee, is prepared by combining frothed and boiled milk with a “decoction” to filter out and dissolve the acidic chemicals. One lidded cylinder metal cup of this two cup “filter system” has holes in the bottom fits into the other.

Coffee has been grown in Southern India since the 17th Century so there was time to develop this delicious drink.

Best South Indian Breakfast at Annapurna

November 22, 2015 Comments Off

(Gerry Furth-Sides) Breakfast as a major 2016 restaurant trend forecast fits right into Annapurna Southern Indian Vegetarian Restaurant. And Dosas will always have a starring role at the popular Culver City cafe with practical prices. Indian versions of “Doughnuts” and “crepes” and “popovers” reign, and actually precede their western counterparts by centuries.

Idly, (on the left and Vada on the right) a savory little flatcake is eaten for breakfast and is also a eel-liked South Indian snack. The spongy cakes, are just as satisfying as savory fare. Idly are made from a rice and urad batter, which is then poured into molds and steamed.

Diners “in the know” prefer Idly soaked in sambar. It does give the little cakes a completely different taste, completely infusing an earthy, hearty, subtle flavor. Sambar is a stewed dish made with toovar (pigeon pea) dal, tamarind, vegetables, and spices.

Also on the menu are authentic specialties just as whimsical in appearance and also healthy, such as Vada. Vada, a savory cousin of the American doughnut, is here soaked in the sambar.

Puri, clouds of fried unleavened Indian bread that look very much like a southern American popover.

The crepe when folded rather than rolled leads to a softer, less crunchy consistency. Meanwhile, the firm, somewhat crunchy texture of the crepe added an unexpected texture.

FullSizeRender

Dosa originated in the Udupi subcuisine of South India. The Mysore Masala Dosa adds red hot chutney, affectionately called “gunpowder,” in with the bhaji or spiced potato amalgam). It is named in honor of the second largest city in the Indian state of Karnataka.

Added to it is a stuffing of cooked spiced potatoes, onions, and peas. A creamy, herbed mashed potato and green chili mint chutney pairs with the dosa.

Halwa is a rich dessert prepared with condensed milk and ghee (a sort of clarified butter), which makes it rich, sugary and dense. I very little is sufficient and one dessert can be shared by four. Carrot, beet, white pumpkin and wheat with a garnish of pistachios.

This dessert consisted of grated carrots cooked in condensed milk and ghee (butter), resulting in a hot, heavy, luxurious, immensely sugary, pudding-like confection.

Annapurna Cuisine, 10200 Venice Blvd. Culver City, CA 90232, (310) 204-5500. Business Hours: Monday – Thursday : 11:30am – 3:00pm, 5:30pm – 10:00pm. Friday – Sunday : 11:30am – 10:00pm. annapurnacuisine@gmail.com

Southern Indian cuisine