sri Sambangi Archives - Local Food Eater

Banana Leaf Officially in Blue Zone BCHD!

March 19, 2024 Comments Off

(Gerry Furth-Sides) Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

Owner-Chef Sri Sambangi proudly places the decal on the window with BCHD’s Jackie Uy, Well-Being Programs Coordinator. The restaurant offers Southern Indian and an American menu in honor of Banana Leaf’s inspiration, writer Barbara Hansen.

The project is a partnership with Beach Cities Health District. Hermosa Beach, Manhattan Beach and Redondo Beach have all placed in the top five of these communities globally!

Banana Leaf Redondo Beach officially a Blue Zone-approved Restaurant

Food and dining are key in this promising evidence-based program. So is community. Here the community came together to meet the staff and enjoy the food at Banana Leaf.

The Blue Zone certification party at Banana Leaf, Redondo Beach

Melissa’s Produce, known for healthy produce, contributed raffle prizes and special Pink Pineapples for the occasion, along with two magnificent food baskets.

Healthy eating with produce and cookbooks from Melissa’s Produce

Banana Leaf Redondo Beach with its South Indian Cuisine is the most recent of the 64 Blue-Zone officially approved Beach Cities restaurants. Special menus and events to follow!

Banana Leaf, Redondo Beach is honored to be an official participant in the Blue Zones Project®. This represents is a community-wide approach to creating healthier and more productive citizens.

The official designation party (photo courtesy BCHD)

The program extends to an international level under the umbrella of by ShareCare. Our favorite Dr. Michael Crupain, advisor and cookbook author, is VP of ShareCare.

For more information please see: www.bchd.org/about-blue-zones-project.

Southern Indian style stuffed eggplant at Banana Leaf, Redondo Beach

Baby stuffed eggplant is the Banana Leaf signature Blue Zone recipe. The southern Indian style dish is rich with peanuts and coconut oil and made with baby eggplant that is more tender and sweet than larger ones. They are available to order online at //Melissa’sProduce

This remarkable eggplant variety is about the size of a large tomato, oblong egg-shaped, with the same dark purple skin as its much larger, more familiar Italian cousin. But it’s much sweeter and creamier inside with fewer seeds and a medium-thick edible skin that does not require peeling before being cooked. The interior has a creamy texture.

While technically a fruit, eggplant is prepared as a vegetable and found in cuisines worldwide. One of the most versatile of ingredients, eggplant can be baked whole or cut in half, steamed, grilled, sautéed or braised. Because of Indian eggplant’s single serving size, it is perfect for stuffing with other veggies or meats and roasted.

This authentic and spicy curry recipe made with tender and small eggplant in a peanut and coconut-based sauce from the andhra cuisine. The dish is generally served with healthy roti or naan.

The main ingredients and method:

Soak 8 baby eggplants and cook until tender in fresh pan with 2” canola or vegetable oil. Make an x shape in each eggplant.

Combine an equal mixture of toasted coconut, peanut and white sesame seeds. Grind the mixture into a powder. Add Turmeric, chili powder, coriander powder, cumin powder and salt. Stuff the mixture into the eggplant.

For eggplant 8 brinjal / eggplant, small

1 tsp salt
A shallow pan of water fo soaking eggplants

for masala paste:

3 tbsp peanuts
2 tsp sesame seeds
1 tbsp coriander seeds
1 tsp cumin / jeera
¼ tsp fenugreek
1 inch cinnamon stick
2 pods cardamom
4 clove
2 tbsp dry coconut, sliced
1 inch ginger
3 clove garlic
¼ onion, sliced
1 tsp red chili powder
¼ tsp turmeric
1 tsp salt
¼ cup water

for curry:

3 tbsp oil
1 tsp mustard
1 tsp cumin / jeera
1 chilli, slit
2-3 fresh curry leaves
½ onion, sliced
¼ tsp turmeric
½ tsp kashmiri red chilli powder
½ cup tamarind extract
2 tbsp coriander, finely chopped

INSTRUCTIONS

Make an x-shape cut in the eggplant, stalk still on.
soak for 10 minutes in water, with 1 tsp salt added to avoid discoloring.

Masala Paste

Roast 3 tbsp peanuts until they are crisp.

Add sesame seeds, coriander seeds, cumin, methi, cinnamon stick, cardamom and clove. Roast on low flame until spices become aromatic.

Add 2 tbsp dry coconut and roast slightly. Cool completely and transfer to the blender. Add ginger, garlic, onion, chlli powder, turmeric and salt. blend to a thick paste adding ¼ cup water.

Gently stuff the eggplants by way of the x-shape with the prepared masala paste.

in a large Pot heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

Sauté onion until it just starts to turn golden. Add turmeric and chili powder. Sauté on low flame until blended.

Add stuffed brinjal into the mix and sauté gently.

Cover and cook for 2-4 minutes stirring occasionally, adding in any leftover masala paste until and sautéed well.

Add ½ cup tamarind extract and mix well adjusting consistency as required. Cover and simmer for 20 minutes stirring in between until tender. The masala ooze out slightly. Add 2 tbsp coriander and mix well.

How it all started pairing Banana Leaf Redondo Beach and Banana Leaf Restaurant

Beach Cities Social Brings “Cooking California Style”!

June 6, 2023 Comments Off

(Gerry Furth-Sides) Brand new Beach Cities Social Kitchen & Bar ) now bring vibrant international “Cooking California Style” to Redondo Beach! (Beachcitiessocialrb). The restaurant is inspired and influenced by our friend, Barbara Joan Hansen, pioneer ethnic food writer. As Barbara wrote in the book introduction, “The typical Californian comes from anywhere in the world, and his cookery is equally diverse.”

Pioneer ethnic food reporter Barbara Hansen and her books

Owner Sri Sambangi was so influenced and inspired by Barbara in his seven years of representing restaurants in the Southern California area that has named his restaurant after her groundbreaking 1971 book.

Sri Sambangi, pioneer food writer, Barbara Hansen, inspiration for **Beach Cities Social Kitchen & Bar**, **Cooking California Sty**le

Barbara not only wrote Southeast Asian Cooking and Mexican Cookery, but the Guidebooks to Indian Restaurants and Korean restaurants. Los Angeles’ culinary scene reflects its title: the culturally diverse city in the world.

Former owner, Barbara Reger, crafted every element of the double-front restaurant, Sisters Barn, with as much passion and as much detail as Barbara Hansen researched, wrote and recipe-tested her books.

Barbara Reger, Sri Sambangi, Matin Shah of **Beach Cities Social Kitchen & Bar**, **Cooking California Sty**le

Dishes that represent the California with an international flair on the menu include a Quinoa Salad, the Classic Bacon Cheese Burger, Grilled Shrimp, Yellow Lentil Dal and Cauliflower Fritter, inspired by the popular Indian dish, Gobi Manchurian, with its wildly popular Asian sweet-sour taste . Subtle Indian spices and seasonings spark the new dessert menu.

The quinoa salad at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Sri’s innate cooking skills and high-tech expertise are augmented by his experience with close to 1000 chefs and restaurant owners Southern California in the past ten years. As the founder-owner of Clorder, Inc, he designed a white label ethnic restaurant branding platform that also acted as restaurant liaison with wholesale delivery systems

Classic Bacon Cheeseburger at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Banana Leaf Restaurant’s full-service and drop-off catering division has expanded the menus of authentic Southern Indian regional dishes throughout Los Angeles County and Orange County.

Grilled Shrimp at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Banana Leaf can cater parties, ranging from informal rehearsal breakfast boxes to formal Sweet Sixteen Birthday Parties. From 10 to 1000 guests have been served, sit-down or buffet style sit-down. It can also provide American and Indian tableware, decorations, informal or classic entertainment, location sites, plus still and video photography (www.bananaleafla.com/menu).

Yellow Lentil Dal at the new **Beach Cities Social Kitchen & Bar**, **Cooking California Style**

Multiple Kitchens Units in Culver City, Redondo Beach, Santa Monica, Pasadena and Alhambra prepare entire orders or contribute their own specialties. There, experienced chefs can create menus of authentic homey or ceremonial dishes for religious and national holidays and special occasion parties, such as birthdays and weddings.

The wildly popular Cauliflower Fritter at **Beach Cities Social Kitchen & Bar**, **Cooking California Style**.

Guacamole in housemade chips at the Brand new **Beach Cities Social Kitchen & Bar**, Redondo Beach

Sri Sambangi and Matin Shah (BananaLeafla), pioneer food writer, Barbara Hansen with the 2022 book inspired by her

Dine-in · Takeout, //Beachcitiessocialrb.com…1406 S Pacific Coast Hwy, Redondo Beach, CA 90277

Menus and more details at: Menu: bananaleafla.com

Other Locations:

Original: 10408 Venice Blvd., Culver City, CA 90232, (310) 838-2130

701 W. Cesar E. Chavez Ave., Suite 107, Los Angeles, CA 90012. (213) 372-5590

2302 Artesia Blvd, Redondo Beach, CA 90278 (424) 247-9710

Banana Leaf Express, 6159 Van Nuys Blvd, Van Nuys, CA 91401, (818) 453-8223

LocalFoodEater.com Supports C-CAP

April 29, 2023 Comments Off

This year’s 29th annual C-CAP awards breakfast provided over $485,813 in scholarship money to students across the wider Los Angeles area. The awards ranged from full ride culinary scholarships to prestigious culinary schools in the country to partial tuition or cash. And there was fascinating news this year.

The fascinating news is that others will use the money to further their education after high school in other areas. As Program Coordinator, Gail Carney noted, Gail Carney, on behalf of C-CAP noted, “in whatever way the student choses to use the tuition money, it all helps to shape future generations of students that will play a big role in society.”

It is wonderful to be a part of an organization so valuable and needed for the community. I am so proud to note that Sri Sambangi, publisher of Local Food Eater was a donor of a $1500 scholarship in the name of our friend and pioneer food writer, Barbara Hansen, who has been a contributor to the website.

Gisselle Rivera of Banning High School received a Culinary Institute of New York at Monroe College Full-Tuition Schoolship ($67,392) with a $1500 Barbara Hansen Culinary scholarship donation by Sridhar Sambangi. Gisselle was matched up because she loves to write and Barbara was a pioneering journalist for Los Angeles Times in ethnic writing.

I was privileged to be able to add this day, “you are so valued aas chefs to develop your own style and cuisine, and still we need writers like Barbara Hansen who are so valuable in connecting you and your work with the public.”

At the C-Cap presentation (top Liza Fontanesi, Program Director; Gerry Furth-Sides, LocalFoodEater.com; Gisselle Ribera, Banning High School; Sri Sambangi; Program Coordinator, Ely Opera, Student Coordinator, Jobs Liaison

Food for thought in academia was in good company by the Jonathan Club’s breakfast buffet. The Club trains and hires C-Cap students regularly.

Board members, teachers and students all had a change to talk with each other. The students introduced themselves and how C-CAP became meaningful to them during the program.

C-CAP students introduced themselves and their C-CAP experiences

Andrew Harris and C-CAP Council LA Chair, Barbara Fairchild

For our coverage on C-CAP ranging all the way back to a 2015 field trip, please see //localfoodeater.com/c-cap-joins-ventura-farm-days-tours-and-2000-vistors-by-gerry-furth-sides/

C-CAP LA Class of 2023 and Program Coordinator, Gail Carney

For more information about the organization, please see: @ccaplosangeles

The light force that makes the red carpet happen, Lawrence Moore with husband, Anthony, and Students.

A C-Cap fundraiser with celebrity chef and cookbook author Jet Tila (bottom right, mom Mary Tila on his left and Barbara Hansen, right; topL Lisa Fontanesi and Gail Carney, C-CAP Program Director and Coordinator, respectively; and bottom left: prominent food stylist, Alice Hart and former C-CAP board member Gloria Mandell)

C-CAP Council LA member Eric Boardman and Restaurant owner, contributor, Neal Fraser

New Van Nuys Banana Leaf’s Opening Dish Surprise!

March 18, 2023 Comments Off

(Gerry Furth-Sides, Van Nuys photos by Sri Sambangi) Dosas and Chicken Dum Biryani define Southern Indian food. New Van Nuys Banana Leaf combines them into one spectacular dish! The newest Banana Leaf Outpost is at 6159 Van Nuys Blvd, Van Nuys, CA 91401, (310) 735-3242. It’s new surprise dish combines two of the most authentic, popular and opposite Indian favorites!

Dosas filled with dum biryani at Banana Leaf in Van Nuys

The chef starts with a dosa, a form of firm crepe prepared on top of the stove and usually filled can be other worldly long.

Dosas at Banana Leaf are filled with authentic dum biryani!

Dum biryani is so tricky to prepare that when it is done properly, fans are fierce about them. Each region in Indian believes it makes the best although Hyderabad has the strongest reputation. Marinated ingredients are layered with rice. The pot is sealed and the ingredients simmer on the stove, often overnight, unseen until the minute it is finished. “dum biryani.”

Rice cooking for the perfect dum biryani at BananaleafLA

The Hyderabad style means unbroken long grain basmati rice with seasoned, marinated chicken or Halal goat or egg and slow-cooked for hours. Only a talented, experienced chef knows when it is perfectly done.

Banana Leaf’s dum biryani, cooked inside a sealed pot

These dishes are fit for royalty — just ask the RRR oscar-winning crew who ate them during their stay in LA! Other new dishes on the menu are pizza samosas; tikka masala French fries; egg bonda and Southern style egg omelettes. Check out the menu at //bananaleafexpressvunnuys.clorder.com/ordermenu.aspx

We start with a beautiful, paper-thin sheets of crisp, lightly browned dosa and the fermented long-grain rice batter. The creamy white “dough” for the three dosa taught was made from urad dal (green lentils and long-grain white rice in equal parts , soaked in water and finely ground in an enormous stainless steer grinder with more water to make a heavy cream like batter. Sweet onions are sprinkled on top.

A beautiful, sizzling dosa at Banana Leafla

How are these wonderful dosas made? First one cup of dough is placed on the heated griddle, gently and quickly spread into a huge oval. The shaping and smoothing continues until the Paper Dosa is dry on top and golden on the bottom. Pure heaven.

Banana Leaf’s authentic Southern Indian regional dishes are exclusive to LA. All meat is halal. All protein is organic. All dishes are prepared from scratch with fresh ingredients and seasonal home-grown herbs.

Sri and flagship Banana Leaf are already an integral part of the close-knit “Little India” community on this stretch of Venice Boulevard, known for serving the finest Southern regional Indian food in LA. Following the charitable Hindu philosophy of adithi, five full meals are offered daily in Culver City to customers unable to pay.

Banana Leaf Restaurant’s full-service and drop-off catering division has expanded the menus of authentic Southern Indian regional dishes throughout Los Angeles County and Orange County.

The flagship Culver City store kitchen always creates its signature biryanis. These are offered in 12 varieties plus the recently added Mandi Biryani platters. These generous sharing platters for four people are also available daily ($44 for food.)

Over 20 authentic dum biryanis at BananaLeafLA!

Banana Leaf celebrates five locations all over the Los Angeles area. Look for the logo at:

Flagship Banana Leaf,, Culver City 10408 Venice Blvd, Culver City, CA 90232, (310) 838-2130

Banana Leaf, DTLA, 701 W Cesar E Chavez Ave, Suite 107, Los Angeles, CA 90012,(213) 372 5590

Banana Leaf Outpost, 2302 Artesia Blvd, Redondo Beach, CA 90278, (424) 247-9710

Banana Leaf Express, 2309 Ocean Park Blvd, Santa Monica, CA 90405, (310) 310-2258

Coming soon: the Torrance location!

We Follow Chefs Sagar and Sourav to Delhi!

September 29, 2022 Comments Off

(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.

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

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)

Read Who’s Behind the New Kati+Frankie Rolls

May 20, 2021 Comments Off

(Gerry Furth-Sides) A Kati, a Frankie in wrap form or bowl, which can now be ordered at Kati Roll Company (#katirollco) brings authentic, fun Indian Street food to LA in full force. To order food online, please see: //katirollco.com.

The concept is being brought to LA by Chef Avinash (Avi) Kapoor and Sridhar (Sri) Sambangi. Second generation chef-owner, Avinash Kapoor, owns and operates two of the most popular Indian restaurants in Los Angeles and follows a long line of family industry leaders. Sri carries his passion for food and cooking, and experience and expertise he finely honed in Clorder, a company he created to build branding and marketing platforms for restaurants, and in co-creating menus and operational functions for VR concepts.

Low-key, congenial, Avinash Kapoor has over 25 years of experience working in the restaurant industry and is chef and co-owner of the Akbar restaurants in Southern California and Kapoor in DTLA, site of the new Kati + Frankie Roll.

Kapoor grew up apprenticing alongside well-respected veteran Indian restaurateurs, Kapal Dev Kapoor, and Uncle, Jagdish Kapoor, both in India, and the U.S. Known for its elegance and traditional Mughlai cuisine, Akbar was one of the first Indian restaurants to introduce and serve Indian cuisine in Southern California, establishing industry standards when it opened in 1976.

Akbar restaurant, was named after the Indian Mughal Emperor, Akbar (1542-1605), renowned for his taste in gourmet cuisine. From the first Akbar restaurant opened by the Kapoor family in 1976, the Los Angeles restaurants have done the name proud, earning award after award for originating and keeping the tradition of serving traditional Indian Muglai cuisine in Southern California.

Avi originally intended a career in management but decided instead to carry on his father’s ability to share the culinary romance of Indian food, including the dazzling, vibrant array of flavors, colors and aromas of fresh ingredients and authentic Indian cuisine.

At the same time he grew up in Los Angeles and so his more contemporary menu reflects the local ingredients and a more pared down version of the rich Muglai cuisine dishes. Seasonings and spices are another matter. “People can be afraid of spices,” chuckles Chef Kapoor, “But not all spices are hot. Spices add that extra “umph “of aroma, color, flavor and mystery to a dish. And many spices are healthy for the body,” he adds.

So 1994, Kapoor opened the Akbar Grill in Encino, he paring down down the heavy Muglai food and using local ingredients, along with subtly blended combination of fresh herbs and spices into contrasting flavors like sweet and sour, and hot and tangy. Kapoor earned accolades for his creativity both for his work as chef and for his restaurants.

Kapoor’s lean Indian food with an open kitchen concept was in full force when he opened Akbar restaurant in Marina Del Rey in Marina del Rey. Today, Kapoor is also also owner of Kapoor in Downtown Los Angeles.

Clorder/Virtual restaurant founder-partner, Sambangi. has always had a passion for cooking Indian cuisine. He grew up on a farm in rural southern India, learning to cook using fresh farm ingredients. He continued to learn using fresh ingredients in Los Angeles throughout his almost quarter century career as a technology executive and entrepreneur with extensive experience in enterprise cloud applications.

The idea for Clorder came to Sri when he was involved in an IPO journey from one early stage startup phase to IPO at Cornerstone On Demand, Inc. (NASDAQ: CSOD). The team he managed remembered his catered dinners for in-house every Friday, sourcing the highest quality items. They were so instantly popular and applying that everyone on the team looked forward the sessions even though work ended at midnight.

For details, please see: //akbarcuisineofindia.com

The Katirollco kitchen preparing the fresh Kati + Frankie dishes is inside Kapoor’s Akbar Indian Restaurant on the north side of Cesar Chavez Boulevard just outside of DTLA.

New Latin-Inspired CowLESS Burgers!

March 25, 2021 Comments Off

(Gerry Furth-Sides) A new choice on the market for meatless eating is the CowLESS vegan burger option in South Pasadena, made with a grilled Beyond Meat patty, shredded lettuce, a fat tomato slice, vegan cheese, housemade chipotle and mayo for richness and a pillowy brioche bun. The burger is so popular there are now plans to add more locations in Pasadena and Los Angeles.

New for meatless eating is the **CowLESS** vegan burger option in South Pasadena.

The burger is $11 for a single patty and $14 for a double burger. My vegan friends went wild over the burger. It is absolutely delicious and textured and it tastes like beef for those who have never had beef. And in a generation or two down the line there will probably be so many more of these diners! A pile of long, thin, crispy fries ($4) pair perfectly with the burger. Both, along with more vegetarian sides, are currently available for outside dining, pick-up and delivery.

**CowLESS** South Pasadena offers luscious vegetarian sides like Pan-seared Cauliflower ($9)

Owner Raina’s son, Karin is dedicated to his new culinary tastes, which influences his entire lifestyle. As Karan reports, “ four, five years ago, my son played quarterback in high school. They would finish up a game and head over to one of a number of junk food places and eat and eat to their heart’s content. He was an avid eater all the time though, at the restaurant where he worked for ten years and at home, too. Karen laughed, “ he never less than half a dozen pieces of bacon at breakfast – and that was just for starters.”

Karin Raina who created the cowLESS Burger (photo courtesy Karin Raina)

Kiran Raina before going vegan (photo courtesy Karin Reina)

In Karin’s own words, “I became a vegetarian a little over five years ago. I felt like eating animals was wrong. And that it would be better for my body if I ate non-processed foods. I also wanted to challenge myself to learn how to cook with healthier food options. I came across the idea of cowLESS because I wanted to eat something that felt a little more hearty– than the less filling vegetable dishes. CowLESS was also inspired partially due to my friends thinking traditional vegan food is either tasteless or boring!”

The CowLESS Burger: A beyond Meat patty, shredded lettuce, tomato, vegan cheese, housemade chipotle and mayo made on a sizzling griddle

The CowLESS was developed by Karan’s son, Karin Raina, and Sri Sambangi.

Clorder/Virtual restaurant founder-partner Sridhar (Sri) Sambangi, has always had a passion for cooking Indian cuisine since he was a boy in rural southern India using fresh farm ingredients. It continued throughout his almost quarter century career as a technology executive and entrepreneur with extensive experience in enterprise cloud applications.

The idea for Clorder came to Sri when he was involved in an IPO journey from early stage startup phase to IPO at Cornerstone On Demand, Inc. (NASDAQ: CSOD). The team he managed remembered him organizing wildly popular catered dinners for in-house every Friday, sourcing the highest quality items. Everyone looked forward the sessions even though work ended at midnight.

Sri carries this experience and expertise through both in Clorder, a company he created to build branding and marketing platforms for restaurants, and in co-creating menus and operational functions for VR concepts.

These days Chef Javier Estrella from the culinary mecca of Mexico City is in the kitchen making the burgers. Chef Estrella gained local experience working for over two years at La Huasteca near Bell Gardens, voted one of the ten best eating places in the area. In the works now is a house-made meatless burger.

Chef Javier Estrella makes the new CowLESS burger in South Pasadena

For the CowLESS burger and all eaters there are other vegetarian and vegan options, like Vegan Pasta and Quesadillas ($11). A crunchy braised Brussels sprouts and a creamy, Grilled Cauliflower ($9). The Cauliflower boasts a common Asian “secret” ingredient that makes it surprisingly silky: coconut milk. A delicate pesto folded into the coconut milk makes for a refreshing addition to the slightly crunchy florets.

The creamy, **Pan-seared Cauliflower** bathed in a pesto and coconut milk sauce at **CowLESS**

The creamy, **Grilled Cauliflower** at **CowLES**S, South Pasadena

Braised Brussels Sprouts offered by cowLESS

Braised Brussels Sprouts developed as a winter root vegetable star, **Coles de Bruselas**, simply dressed in vinegar and oil.

Candy Garcia and Karan Raina, proud parents of Karin, who created the new CowLESS meatless burger

Clorder Presents at Western FoodService & Hospitality Expo 2018

October 11, 2018 Comments Off

(Gerry Furth-Sides) Clorder founder-partners, Sri Sambangi, and Satish Varma were presenters by invitation at the 2018 Western FoodService & Hospitality Expo in Los Angeles. The event was part of the expanded educational program with more in-depth panel presentations.

The Western Foodservice & Hospitality Expo was also newly co-located with Coffee Fest and Healthy Food Expo West this season at the Los Angeles Convention Center. The tradeshow and conference was geared toward providing 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

“Sorting out the CURRENT players in the current online-delivery Game and How to Make the Most of it as a sought-after customer or restaurant owner was the title of the Clorder founder-partners talk to explain how they develop technology and connect it to their platform that offers vertical marketing and connecting delivery partners to restaurants to small as well as large companies.

Sri Sambangi and Satish Varma explained how the “necessary evil” of online ordering can be a benefit to a restaurant once they understand the evolving history of “pick up and delivery” and how they can plug into the high tech portion to brand themselves and increase business. Clorder is the five-year-old “David” of the tech world and has outshined they are large, national competitors.

The partners briefly explained the history of online ordering and identified companies in this field that stand out with the newest streamlining technology and shrewd marking moves, such as Expo partner, ORDERMARK, which used a recent development that enables restaurants to trace all of their different delivery orders from different company on one tablet. They explained how a restaurant can benefit from CLORDER, which has the latest technology and works to benefit individual restaurants rather than being an aggregating system provider that serves more as a yellow pages to consumers.

Sri has 20 years of experience in building SAAS applications and also cloud solution provider for Amazon, Microsoft. He closely worked with Corner Stone On Demand (CSOD) founders to build the human capital management products and extensively contributed to build the technology from startup phase to a public company. His MS in Software Architecture was earned at BITS, Pilani, a BS in Computer Science and Engineering from Andhra University. He is also Certified Project Management Professional and Scrum Master.

Mr. Varma’s experience includes positions at Firebrand Wireless, B3 Communications, LLC, where he was a co-founder of the company, and Red Bend Software. He planned and managed the roll out of new mobile devices, with annual revenues in the range of $100M to $250M, and carrier branded services globally. Most recently he built a market for next generation BYOD solution based on Mobile Virtualization.

Satish holds an M.B.A. from The Kellogg School of Management at Northwestern University, an M.S. in Software Systems from Birla Institute of Technology & Science, India, and a B.S. in Electronics and Communications Engineering from Andhra University, India.

In addiiton to new and classic ethnic foods, the topics Health, sustainability, pitching the media and celebrity chef appearances continued to be featured as important themes of the 2018 show. “Fit Foodie” Mareya Ibrahim led a complimentary Power up Yoga class. Pitch the Press – one-hour event to experience presentations from a specially selected group of the most intriguing new products, services, and trends. Andy Harris moderated the PR Bootcamp for Restaurants: In Memory of Fifi Chao, beloved restaurant critic and food writer for the OC Business Journal.

The tradeshow and conference started in 1936 are managed by Clarion UX www.clarionux.com and sponsored by the California Restaurant Association www.calrest.org. For more information, visit www.westernfoodexpo.com. The 2018 event co-located with Coffee Fest and Healthy Food Expo West, and attendees included access to all three events.

sri Sambangi