Indian food

New Cinnamon Restaurant’s “Flirty Dozen” Must-Tries

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Regional Indian fun and dishes come in fun shapes at the new Cinnamon Restaurant

(Gerry Furth-Sides) Shapes and textures play a big part in authentic, regional Indian cuisine. And they are on full display at new Cinnamon Indian restaurant in the Beverly Boulevard-La Brea area. //cinnamonla.com

The young dedicated owners know what customers like. They collectively boast half a century of experience between them as a team at successful “old school” Indian restaurants, where hospitality was key.

The new Cinnamon Restaurant owner-staff,, Imtiaz Rahman, Abu Roshid and Hasan Rafibul (above) chef Mohammad Islam (bottom).

The whimsical shapes start with regional appetizers, whose names are as much fun as the dishes are to eat. Textures and seasonings usually have universal appeal, evolved over centuries to please popular tastes.

Momo is a type of East and South Asian dumpling seasoned with South Asian spices and herbs, filled, then steamed. This gift package also retains our favored flavor and texture of rice noodles.  Native to Tibet and Nepal, Momo is especially popular in Nepal, where they dominate the food landscape from street vendor to shop and restaurant. We love versions of this Asian treat in Chinese bao and Japanese gyoza.

Cinnamon Restaurant‘s Momos, the Indian version of South Asian dumplings

Malai Tofu Samosas at Cinnamon have the classic quirky triangular-shape. Shells of fried pastry are filled with tofu, lending it a sunny yellow color inside, along with silky texture and taste.  The ancient treat is also perfect for the common contemporary vegetarian diet.

Malai Tofu Samosa at Cinnamon Restaurant with their unusual, creamy filling

Hariyali Kabobs own a Persian heritage, first known in northern India. The trick to preparing these succulent Hariyali chicken tikka kebabs is threading the meat on skewers and tandoori cooking. Heat from the coals and the hot skewer make for really tender and juicy pieces of meat. The intriguing green hue is also tasty with stirred up spinach, garlic and ginger paste.

Hariyali chicken tikka kebabs at Cinnamon Restaurant. “Tikka” means pieces.

Eggplant Bhorta (roasted eggplant) sautéed with onions and spices pairs perfectly with the Hariyali kebabs or any other protein.

Cinnamon Restaurant‘s Lamb Tikka marinated with spices and herbs, cooked in a tandoor
Eggplant Bhorta (roasted eggplant), Fish Bhuna (in a thick curry), and Lamb Mango Masala all pair with Pulau Rice (left lower corner)at new Cinnamon Restaurant

Pulao is a rice dish, even has a whimsical name origin, “dragon” because of its shape. This Asian recipe calls for a broth seasoned with bits of meat and an array of spices with a base coriander seeds, cumin, cardamom and cloves.

The favorite Laccha Paratha type of naan bread, layered and pan-fried to look like a flower and taste almost like pastry
Traditional Round Gulab Jamun, made with milk, wheat flour soaked in flavored syrup, and the popular Benalese Ras Malai, a sweet delicacy made with Indian cottage cheese or chenna (paneer) discs at new Cinnamon Restaurant
The spiffy new red, tufted banquette at the new Cinnamon Restaurant

7233 Beverly Blvd, Los Angeles, CA 90036, (323) 936-1000 

Mon – Thurs : 11:00 AM – 3:30 PM, 4:30 PM – 10:30 PM

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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