Annapurna Vegetarian Restaurant Archives

Insiders know that the city’s finest Indian eateries, A-Z, can be found in a one-mile”block of stars” celebrated for authentic regional Indian food (Venice Boulevard at Motor in Culver City). An entire weekend of eating can be had from “A” –Annapurna (vegetarian) and their new sibling restaurant, Abhiruchi Grill (meat added to a vegetarian menu) – to “Z” for Zafran Pot, with Mayura snacks in between.

Stores and ethnic institutions featuring Indian sweets and products down the street to the east, with Middle Eastern markets within walking distance to burn off the calories in between meals and take-home goods.

Abhiruchi Grill, the newest “kid on the block” rightfully boasts “Authentic Indian Restaurant” on their sign, rare in LA. Their name very accurately translates into “delicious.” Try the Chicken 65, lamb lollipops, the hot and cold coffee drinks roasted in a very special and traditional way, and all the curries.

Abhiruchigrill, //www.abhiruchigrill.com, 10823 Venice Blvd, Los Angeles, CA 90034, (310) 204-2569. Contact.abhiruchigrill@gmail.com

Annapurna Indian Vegetarian has such good South Indian food that Indian families regularly travel from far away to eat their favorites. Over 20 Specialty Dosas, served with Chutney and Sambar, are as long as your arm, and as much fun to eat as they look.

Dosas

Other authentic specialties just as whimsical in appearance and also healthy, include Vada, a savory cousin of the American doughnut, and Puri, clouds of fried unleavened Indian bread that looks like a southern American popover. Dahi Vada, deep-fried lentil donuts, laced with cilantro, dipped in a special yogurt sauce are served with yogurt and spices, a telltale clue it will not be sweet.

Vada

Puri puffs out on a tray like a mountain “Annapurna”. On the tray with it are Channa masala, a spicy garbanzo bean stew filled with Serrano chilies usually topped with pomegranate molasses, and the Indochinese Paneer Chili, spiked with chilies in a sauce, onion and green pepper.

Puri

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

Mayura Restaurant 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.

We are just partial to their snacks, straight from the kitchen. The cooks even hold cooking classes to share their secrets.

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

Modest little Zafran Pot now the two-year-old “baby on the block of stars” (corner of Venice Boulevard at Motor) celebrated for authentic regional Indian food. Owner-Chef Sneh Lata Gumidelli’s exceptional Hyderabad-style, savory biranyi ranks right up there with the best.

The name itself, Zafran (saffron) refers to the spice that colors the rice in the famous dish. Nestled on the table next to its Salan gravy and Raita sauce companions, this biryani looks as if it is calming staring at the diners about to enjoy it.

The basmati rice soaks overnight and then is cooked on a very low heat. Instead of the classic dough used to seal the pot, Chef Sneh uses aluminum foil. In addition to organic, locally sourced ingredients, the technique is key here. Pumpkin seeds replace the more usual peanuts in Chef Sneh’s version, for example. After passing the rigorous Halal requirements, meats are marinated overnight in house-made masala. Unusual, enticing appetizers and dessert complete each authentic meal.

Specialties are family recipes and popular dishes from different regions of India are on the menu. Catering company owner-Chef Sneh knows what pleases diners. She personally oversees every dish with one other cook in the kitchen.

Dishes to try: The Hyderabad Dum Specialty Plate that features. Organic Chicken, Organic Lamb and Vegetable, all marinated in spices, yogurt, zafran (saffron).

Available only on weekends, the Lamb Dum Biryani draws sell-out crowds at Zafran Pot is fully booked on the weekends.

Vegetable and Egg Puffs. The decadent Vada Pav ($4.95) (shown below), filling deep-fried mashed potato fritters inside pillowy mini-burger buns. Add the snap of red onion, tartness of lime and the bit of cilantro with it, and it also defines umami.

The specialty of the house rarely found in LA restaurants is the Khubani Ka Meetha with Ice Cream. Dried Apricots, soaked overnight to remove any trace of seeds, are boiled in sugar syrup served with ice cream ($4.95)

Khubani Ka Meetha

Zafran Pot, 310-838-2130, 10408 Venice Blvd. Culver City, CA 90232.
//www.zafranpot.com/
//www.facebook.com/zafranpot

(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.

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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 Vegetarian Restaurant

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Best South Indian Breakfast at Annapurna

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