chef sagar ghosh

The French Flair in INDIgo’s Regional Indian Food

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(Gerry Furth-Sides) There’s a new burger in town a few blocks from the ocean in Huntington Beach. But don’t let that fool you. What makes these burgers at INDIgo modern Indian Bistro so special: they are butter chicken in brioche, inspired by the French culinary school training and white table cloth dining experience of chef-owner-Executive Chef Sagar Ghosh and Partner- Chef Sourav Biswas. The story is below.

The sumptuous butter chicken slider and crispy fries at INDIgo in Huntington Beach

The town known as “surf city” loves loves the beach and loves hand-held food. I had a chance to show off Chef Sagar’s cooking to celebrity cookbook author, MJ Hong. She is in the feature photo. Follow her and watch her lively video of Chef Sagar making the naan //www.instagram.com/lovekoreanfood_/

Here finesse and French culinary training goes into making every dish gourmet. More flavorful and moist chicken pieces are served because the thigh is used rather than the usual breast and is prepared in a sauce. The brioche bun is soft and an easy bite with the tender butter chicken. A $10 slider with fries is as satisfying as a burger twice the price.

Dining outdoors in the fresh ocean air at INDIgo in Huntington Beach

Even the naan at INDIgo is thinner and crispier and lighter than most (without crumbling). It not only defies the five-minute out of the tandoor rule but holds for hours.

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Chef-owner Sagar Ghosh at INDIgo in Huntington Beach

Chef Ghosh’s secret comes with the use of less baking powder and soda. hef-owner Ghosh finishes off the fresh naan with ghee (clarified butter) at INDIgo in Huntington Beach to make it more buttery.

Even the names of the naan sound tempting: Ghee Garlic, Garlic Truffle, Rosemary Garlic, Butter and Chili Cream Cheese. Watch on the restaurant instagram how naan is made in the tandoor. There is also a bread stuffed with serrano pepper, Philadelphia cream cheese and a whole wheat bread called Roti.

Naan is crispier, lighter and thinner than most at INDIgo, Huntington Beach

The dishes appeal to all taste palates. Many of the dishes can be made in vegetarian or protein versions. And the level of spices can be adjusted from mild to extra spicy.  

The korma is one of our favorites in this category. Korma can be prepared as a chicken rich and creamy boneless chicken curry, or with cauliflower, for example, For more on this regal dish with a fascinating history see: //localfoodeater.com/delhi-bellys-navratna-nine-gems-korma-lives-up-to-its-name/

Veggie korma at INDIgo in Huntington Beach

Guests have the choice because each of the elevated Indian dishes are prepared individually in the open kitchen headed up by Chef Ghosh or Executive Chef-Partner, Sourav Biswas.

My standard bearer and favorite saag paneer is tempered spinach puree and “cottage cheese.” What makes the saag paneer outstanding at INDIgo is that it is absolutely fresh and quickly blanched to keep its color. The blanching is how the French technique transforms the dish.

My “medicine” and my immediate pleasures, saag paneer, at INDIgo in Huntington Beach

Creamy, silky stuffed eggplant at INDIgo in Huntington Beach is another elevated dish. The spices are so complex that the taste profile changes at it is eaten, with a subtle spark of pepper at the end. Chef Sagar explained that is because the fresh spices are roasted and ground to become a beautifully textured paste for the dish.

Creamy, silky stuffed eggplant at INDIgo in Huntington Beach
The light, refined rice at INDIgo, Huntington Beach

Even the popular, delicately spiced samosa tastes better this way. Here the fried pastry holds a potato filling. It is served with tamarind and cilantro chutney.

Crisp, freshly made classic Samosas at INDIgo in Huntington Beach
Perfect starts: samosas and Panipuri at at INDIgo in Huntington Beach

Casual and formal party trays can be created for all occasions. With his culinary and hospitality training in the renowned Delhi area of India and his experience worldwide, almost any dish can be elevated.

Below are the Panipuri all dressed up for a wedding. The beautiful enclosed patio setting at IINDgo near the beach, makes a beautiful party setting right at the restaurant. There is plenty of free parking as well.

Pani puri dressed up at INDIgo Huntington Beach

Rotating lunch specials are on the menu.  The buffet is back by popular demand. A generous variety of dishes are offered.

The buffet right inside the door is back by popular demand  at INDIgo in Huntington Beach                                                                             

Chef Sagar Ghosh was awarded one of Best 12 Asian chefs, 2023 Asian Pacific Month. He is a VIP presenter for 2023 Project x Project. His flagship restaurant was awarded 2023 Best New Restaurant of the Year in Alhambra this summer.

Both chefs are Culinary School graduates with years of training and professional experience working together. It serves them well: both are equally adept at handling the front or back of the house.

The modern Indian Bistro Menu includes historic northern and southern classics. All food is prepared in an airy, open kitchen complete with a new tandoor.  It is only one of a handful of eateries in the country to offer this assortment.  

Chef Ghosh has already earned a reputation for his elevated, regional Indian cuisine as the opening chef at Arth in Culver City and for developing the Indian celebrity-chef driven Tulsi Indian Eatery concept with Biswas. 

The INDIgo menu is reflective of a fine dining white tablecloth restaurant, and yet has café prices. Prices become even more practically priced because dishes are designed to be shared or as an entire individual course.

Categories include SOUPS, SALADS & RAITA ($9); SMALL PLATES ($6-9), SHARABLE TANDOOR STARTERS ($14-$16), PLANT BASED & VEGAN, VEGETARIAN ($15-$16), MEAT & SEAFOOD CURRY ($16-17), HAND CRAFTED TANDOOR BREAD, RICE AND DESSERT

INDIgo Modern Indian Bistro, 21020 Beach Blvd, Huntington Beach,  (657) 301-2013

Delhi Belly’s Navratna (“nine gems”) Korma Lives Up to Its Name

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Navratna Korma at Delhi Belly

(Gerry Furth-Sides) Navratna Korma at Delhi Belly lives up to his name, “nine gems,” so beautifully that it could convince you to go vegetarian.  The northern classic named after the special body of nine courtiers for whom the dish was named in the 16th century was, in fact,  intended to please vegetarian Hindu royals. In this way it follows the history of Charlotte Russe, Peach Melba and and other dishes created in a famous kitchen for a celebrity or royal that then made its way down to home cooks. (please see our story on it: //localfoodeater.com/sharlotka-iconic-caremes-royal-gift-to-homemakers/)

Regal Chef Sagar Ghosh, Delhi Belly, Alhambra (born under the sign of the royal Bengal Tiger)

Korma, in fact, appeals to all taste palates, because it can easily range from mild to medium-hot for a family-friendly dish.  And it can made with protein as well.  At Delhi Belly, you have the choice because each of the elevated Indian dishes prepared individually for guests in the open kitchen headed up by Executive Chef-Partner, Sourav Biswas.

Chef Executive Chef-Partner, Sourav Biswas carrying the popular Pani puri

Ingredients can be mildly spiced or fiery and choices include  lamb, goat meat, chicken, beef or game.  Variations include meat and vegetable combinations, especially s such as spinach and trump.  

They are cooked in a delicate sauce made with onions and fragrant whole spices such as cinnamon, cardamom, and cloves.  The technique of braising the meat or vegetables with yogurt or stock is key and what makes this dish so special.  The yogurt has to be kept below curdling temperature and incorporated slowly and carefully with the meat juices.  Originally, a pot set over a very low fire was used, with charcoal on the lid to provide all-round heat. 

Now I understand why my well-traveled art professor friend, @Annettakapon, always asks for “korma” at Indian restaurants.  She first tasted it in London, a city known for its sophisticated variety of Indian places to eat.  She notes that its her favorite primarily because it it usually served “mild” but also “tastes buttery, fatty and rich with cashews in the sauce.  I love it with chicken off the bone and a mountain of white rice! …. heaven!  And no wonder it was politically incorrect for awhile when the fashion was no carbs, no fat!”

@Annettakapon, our art professor friend who always asks for “korma”

Korma is features nine prime ingredients, a mix of vegetables, nuts and fruits with yogurt, cream, nuts and seeds paste or a coconut base.  Its reputation as a lush creamy and delicious curry being prepared in cashew gravy results in a hint of sweetness in the savory delicacy. The refined sauce is usually made with onion, garlic, ginger and cashew seeds. Some cooks even use poppy seeds and melon seeds for a an added flavor punch that adds to the creaminess. 

Being exceptional food connoisseurs, the Mughals were always looking for their own unique, cutting edge dishes.   The backstory is that the mighty Mughal warriors were looking for something fitting a royal palate and wanted meat and gosht in each meal.  But India’s fairly humble vegetarian diet did not fit the bill.  So they were dispatched to the mountains of Afghanistan and Persia in search of rich nuts and raisins to replace proteins for a royal Mughlai cuisine.

Akbar, a sort of Genghis Khan mighty ruler who became tolerant, then appointed a deciding body of nine courtiers named the “nine gems” or “Navratan” and next ordered his khaansamas or servants to make a royal vegetarian dish filled with royal Mughlai flavors and named it after the nine courtiers. This is how rich nuts, vegetables and fruits replaced the meats, and it was cooked it in the dum pukht style.

So this dish is named as a tribute to the original navratan – the nine jewels or the nine courtiers of the mughal emperor Akbar. ‘Nav’ means nine and ‘ratan’ means a jewel. 

The café is located at 8 W. Main St., Alhambra, California, (626) 703-4710.  City lots provide free parking behind the restaurant.  

  Follow the restaurant at //DelhiBellyLA.com ,  facebook.com/DelhiBellyLAor //Instagram.com/DelhiBellyLA.com

We Follow Chefs Sagar and Sourav to Delhi!

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(Gerry Furth-Sides) Even the voice answering the phone on just about the first ring at Delhi Belly sounds happy and welcoming.  That would be Sagar Ghosh, co-owner-founder and sometimes these days, the manager, server, executive chef and interior designer, as needed. Ghosh is already well known for his elevated Indian cuisine, apparent even in the small cafe. Delhi is known for having the best food and hospitality in India.

Chef Sagar’s deft hand with his native Indian dishes come from his French Culinary School background plus years of experience on cruise ships and high-end establishments. It adds up to finesse and interest to every dish. (Please our story at //localfoodeater.com/how-arth-bar-kitchen-redefines-indian-fare/)

Delhi Belly Owner-Founder, Sagar Ghoosh and wife, Aaushi,Executive Chefs, Sourav Biswas.
Partner & Executive Chef Sagar Ghosh, Delhi Belly, Alhambra

Chef Sagar and Executive Chef-Partner, Sourav Biswas, take turns in the dining room and behind the stove in the open kitchen these days to carry out the pair’s modern Indian bistro food. Both chefs are worthy of following anywhere for their spin on superb classical cooking.  

Chef Sourav proved his ability to make an ordinary dish into the extraordinary with sag made not into the standard, Southern Indian favorite, minced, creamy and with just the right amount of heat. At Delhi Belly, the spinach is fresh, not frozen, which results in an inviting lighter green color than most. But the cauliflower and potato, Sag Aloo Gobi version below (see below).

Executive Chef, Sourav Biswas serves up northern style sag paneer in Alhambra

Formally trained Ghosh and Biswas have years of experience in a wide range of Indian restaurants, both casual and formal.

This accounts for the elevated homestyle standards and street food favorites, such as a standout panipuri. The street food eaten in one bite becomes a sharing plate and conversation starter here.  Round little balls of thinner-than-paper, delicate, crunchy semolina puffs welcome spoonfuls of prepared spiced potatoes and seasoned tamarind water on the plate. 

Executive Chef, Sourav Biswas brings out delicate, fun panipuri

Butter chicken in the capable care of this chef honors its name.  The texture is lush and silky, the meat tender “as butter” even though it is boneless and cooked in a tandoor oven. However, here Delhi Belly lives up to its novel name and its mission to update Indian cuisine by adding a fusion version of a butter chicken burger served up on a brioche bun.

Butter chicken at Delhi Belly, Alhambra

Another delicious novelty is a  disarming, sunny yellow, “Pineapple Steak.” a A spiced yogurt seasoning and little side pot of green chutney complements the flavors and textures that is surprising but pleasing to the palate dish.

Pineapple “steak” at Delhi Belly, Alhambra

Standards garlic naan made in the tandoori are on the compact menu along with a modern spin on old favorites, such as chicken tikka tacos, chicken tortilla soup, chili cheese naan and one of our favorites, spicy Cornish game hen.

Chef Sagar Ghoosh’s refined, playful Indian fare at Delhi Belly, Alhambra

For example, Chef Sagar’s naan is thinner and crispy than most (without crumbling) after he experimented with with the use of less baking powder and soda than usual.

Chef Sagar’s naan is thinner and crispy than most at Delhi Belly, Alhambra

Southern Indian cuisine food fans will be pleased with the Chettinad chicken curry from south eastern India or the biryanis, most famous in South India.  

The Delhi Belly remodeled Kitchen – as roomy as a dining room

 Vegetarians will be pleased with the selection of plant-based and vegan main dishes include jackfruit masala and mushroom kofta—roasted stuffed mushrooms with onion

Formally trained Ghosh and Biswas have years of experience in a wide range of Indian restaurants, both casual places such as  as well as recently at the more formal Arth Bar & Kitchen in Culver City. (please see: Chef Ghosh also once worked with super-star celebrity Master Chef, Sanjeev Kapoor. He was part of the executive team that developed and opened the Yellow Chili in Tustin and the plant-based, fast food casual eatery chain, Tulsi Eatery.

And once you arrive, you are made welcome in the most easy-going way, fitting for this food-focused block of Alhambra, home to mostly Asian cuisine, and where this is the sole casual Indian café.And everyone is SO happy! It is a pleasure just to be in this new place.

Aaushi graduated college in the area. They loved it so much the couple have made it their home and now business there, too.

The chefs also met in school as Culinary School class mates. Chef Ghosh describes it as, “since we both had the same passion and motivation to globalize the fusion of  modern and traditional Indian cuisine we started working together.” And they have ever since. He assisted me in opening multiple The Yellow Chilli franchise in the US starting from The Yellow Chilli Buena Park CA.

The café is located at 8 W. Main St., Alhambra, California, (626) 703-4710.  City lots provide free parking behind the restaurant.  The short, friendly street becomes a grand walking place for pre or after dinner strolls, especially with a major movie theatre complex on the next corner

 

Follow the restaurant at //DelhiBellyLA.com and follow us facebook.com/DelhiBellyLAor //Instagram.com/DelhiBellyLA.com

Book These Five Top Unusual Ethnic Valentine’s Week-End

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(Gerry Furth-Sides) New fascinating favorites this year for Valentine’s Day include a new chef at The Raymond with its history of regional cuisine. Also new and destination-drive worthy is a contemporary Indian Restaurant, ARTH BAR+KITCHEN and , a new Mexican eatery, El Granjero Cantina. Offers that extend the entire week-end mean a chance to try them all.

ARTH BAR + KITCHEN

At ARTH BAR + KITCHEN:Arth Bar + Kitchen, Executive Chef Sagar Ghosh will be serving up extraordinary modern Indian fare. His Signature Menu include Small Plates, Shared Appetizers, Entrees, Sides, Tandoor Fresh Baked Breads, Rice, and Dessert for Lunch all weekend long and on Valentine’s Day.

For Valentine’s Weekend Dinner, Chef Gosh offers 9 Starters featuring Tandoori Shrimp, Mustard & Dill Salmon, and Lamb Chops, 9 Main Dishes spotlighting the Arth Signature Chicken Tikka Masala, Peking Duck Pepper, and Malabar Lobster Curry, 8 special Sides including Chef Sagar’s Garlic Butter Naan, Chili Cheese Naan, Onion & Goat Cheese Kulcha, and Burnt Garlic Raita.

2 Desserts showcase the seamless melding of classic and contemporary in the Gulab Jamun Thandai Trifle and the Date Palm Jaggery Tapioca Kheer. Head Bartender Lexi Kim will also be shaking up Arth Bar + Kitchen’s Lychee Martini prepared with Tito’s vodka, lychee liqueur, lychee juice and elderflower liqueur, and Mira Meets Pedro made of Nosotros Reposado Tequila, Cointreau, tamarind, spicy bitters, JaUeera, Himalayan salt, and Indian chile, making these the perfect Valentine’s Day libations!

Arth Bar + Kitchen hours:  Friday, February 11th, Saturday, February 12th, Sunday, February 13th, and Valentine’s Day, Monday, February 14th, 2022, from 11:30 am to 10:00 pm. For more information, please call Arth Bar + Kitchen at 424.503.4155; Arth Bar + Kitchen 9531 Culver Boulevard, Culver City, CA 90232; www.ArthLA.com

ARTH tablescape photo by Tonelson

EL GRANJERO CANTINA’s Executive Chef Jenni Sklar is offering a special modern Mexican LUNCH & DINNER FOR TWO MENU ($60) featuring a Caesar Salad for Two,Two Surf & Turf Taco Plates comprised of Beef & Shrimp Veracruz Tacos served with rice and beans, and Tres Leches Cake for Two for the perfect sweet finish. 

El Granjero Cantina will also be offering their signature menu showcasing Chef Jenni’s Antojitos (Snacks), Ensaladas (Salad), Quesadillas, Tacos, Los Tazones (Bowls), Burritos, Acompanantes (Sides), and Desserts for all sweethearts and singles to enjoy. 

Three specialty Valentine’s Daycocktails created by Tobin Shea Including the Spicy Lover made of mezcal, lime, honey and spicy tincture, Cupid’s Arrow prepared with Casa Rica Rosado, fregola, lime, and agave, andLove Potion with guest’s choice of spirit, hibiscus, raspberry, lime, and soda for the perfect toast to say Te Amo!

El Granjero Cantina will be open for Valentine’s Day Weekend on Friday, February 11th, 2022, from 11:30 am to 9:30 pm, Saturday, February 12th, 2022, from 10:00 am to 9:30 pm, Sunday, February 13th, 2022, from 10:00 am to 8:30 pm, and on Valentine’s Day, Monday, February 14th, 2022, from 11:30 am to 8:00 pm. For more information or reservations, please call El Granjero Cantina directly at 323.879.9324; El Granjero Cantina at The Original Farmers Market Los Angeles is located on the plaza 6333 W. 3rd Street, Los Angeles, CA  90036; 323.879,9324; www.CantinaLA.com

El Granjero Cantina Tablescape Photo by Michael Brown

 

THE RAYMOND 1886:

At our very favoriteThe Raymond 1886 in South Pasadena, Executive Chef Gabriel Cappelli offers a decadent Valentine’s Day Four-Course Prix-Fixe Dinner Menu ($120.00 Per Person). The meal begins with Bread and Truffle Butter and the AMUSE featuring Roasted Fanny Bay Oyster with white wine vinegar beurre blanc roasted shallots and thyme.

The First Course is comprised of a Seasonal Mixed Greens with avocado, citrus, fried onion sprouts in a buttermilk dressing. The Second Course showcases a Tuna Tartare with uni cream, egg toast and miso oil.

The Third Course comes with a choice of the Pan Seared Duck Breast prepared with braised cabbage, beets, yam and local carrot purée, crispy wild rice pilaf, crème fraiche and dill, Broiled Halibut served with black trumpet mushrooms, collards, orange preserves and bone marrow, or the Filet Mignonprepared with pressed potatoes, turnips, watercress purée, and beef jus (Black Truffle Shavings + $35).

Valentine’s Day Fish at The Raymond 1886, photo by Fried Chicken Sandwich Studios

Desserts of the Fourth Course alone are destination drive worthy! It is a choice only of sharing to experience both the White Chocolate Mousse served with hazelnut, sage, blueberries, and house-made yogurt, or Sorbet & Ice Cream. 

White Chocolate Mousse dessert at The Raymond 1886, photo by Fried Chicken Sandwich Studios

1886 Jesus Gomez’s Valentine’s Day Cocktails including the Clover Club made of egg white, gin, lemon, sugar, and raspberries, Professional prepared with nigh-proof bourbon, Jamaican run, and Campari, or the Antilles comprised of cognac, dry vermouth, sweet vermouth, and orange flower. 

The Raymond 1886 will be open for Dinner on Valentine’s Day, Monday, February 14th, 2022,from 4:00 pm to 9:00 pm. For more information or to make reservations, please call The Raymond 1886 directly at 626.441.3136; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

How ARTH Bar & Kitchen Redefines Indian Fare

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(Gerry Furth-Sides) ARTH BAR + KITCHEN offers contemporary Indian cuisine, one of a handful of places in the country to offer it.  Mihir Lad, Founder & Partner has been on hand to welcome guests.  He is happy to explain the story  at this spiffy, new addition to Culver City’s “Restaurant Row.” 

We first watched Partner & Executive Chef Sagar Ghosh in the open kitchen at the back of the beautiful, soaring space.  Passionate Chef Sagar has a deft hand with his native Indian dishes. The chef’s French Culinary School background plus vast experience on cruise ships and high-end establishments add finesse and interest to each and every dish.  For example, his naan is thinner and crispy than most (without crumbling) after he experimented with with the use of less baking powder and soda than usual.

Less baking powder and soda is key to a lighter naan that stays crispy at ARTH BAR + KITCHEN

This is only the beginning of Chef Ghosh’s long menu that includes entire pages of STARTERS, FROM THE TANDOOR, MAINS, SIDES, DESSERTS and COCKTAILS. We had to add prices because they are so reasonable for the dishes designed to be shared or an entire individual course.

We start with one of the most popular dishes on the menu, and a favorite of the chef from his own hometown: KOLKATA FISH FRY ($8), served with a generous side of fries. The Asian sea bass marinated with onion and cilantro, is coated with breadcrumbs. Its flash-fried crispy textures contrasts and satisfies with the chef’s refined cream sauce. The secret is in the special fermented mustard from Bangladesh, which friends and family bring over from India for him. It can be the original spicy Indian preference or one thoughtfully adopted to a milder taste with mayo.

ARTH BAR + KITCHEN’s KOLKATA FISH FRY ($8)

ARTH BAR + KITCHEN’s KOLKATA FISH FRY ($8) with imported fermented mustard
ARTH BAR + KITCHEN’s intriguing, popular OLD MONK DRUNKEN WINGS ($9) rum Infused chicken wings
ARTH BAR + KITCHEN’s PISTACHIO LAMB CHOPS ($18), FROM THE TANDOOR, Char-grilled lamb with spice blend
ARTH BAR + KITCHEN’s BHARWANi KuMBH ($15), Stuffed mushroom caps with minced mushroom and paneer
CORNISH HEN TIKKA MASALA ($16) at ARTH BAR + KITCHEN, the updated classic butter chicken
LOBSTER MOILEE ($20) at ARTH BAR + KITCHEN is a sublime lobster cooked in sweet coconut milk, turmeric & curry leaves

Desserts are exceptional, which is rare in Indian restaurants. The chef’s version of Gulabo is featuring one jumbo gulab jamun – stuffed with a rose petal compote! Chef Sagar’s treatment of mango kulfi is surrounding it with a thick saffron and cardamom flavored milk. From a family member’s recipe of cannoli come chocolate, butterscotch and shrikhand fillings.

Very, very special desserts all based on ethnic Indian and an Italian classic! The take on the eve present gulab jamun here is done by the chef doing an airy compote filling with rose water- that took as many steps to evolve as any Nancy Silverton recipe and then soaking it in a rose syrup

The place itself is easy to walk to from public parking (one hour free) or 2-hour metered street parking, without getting tangled up in the Culver City traffic maze.  But the elegant, airy, beautifully detailed main dining room and side one  are worth it.  Add to this Great people watching from the side patio and the front under the old tree. So once you are seated in the leisure outdoor veranda, you want to stay forever.   The bar is well stocked and the prices for food and cocktails is reasonable. 

An elegant veranda and interior (plus side private dining room) at ARTH BAR + KITCHEN
ARTH BAR + KITCHEN’s staff is superb

ARTH BAR + KITCHEN, 9531 Culver Blvd, Culver City, CA 90232, www.arthla.com.,

Tel: 424 603 4155. Even the email contact is friendly and inviting: hello@arthla.com

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