We Follow Chefs Sagar and Sourav to Delhi!

(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/)

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).

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. 

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.

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.

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.

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.  

 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

 

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