The tandoors are always busy at Akbar Cuisine of India's four Los Angeles locations, including the newly remodeled Hermosa Beach restaurant. The staff puffs up nan and paratha breads and bakes spices into traditionally prepared lamb and chicken, as well as unusual house specialties. The Chilean sea bass, one of the restaurant's most popular dishes, scintillates taste buds with herb-marinated and grilled slivers of fish. The unconventional twists on traditional flavors last through dessert, which can include mango cheesecake. Chef and owner Avinash Kapoor pickles fresh chutneys each day, and his staff also gives the prawns an unfounded rumor of coconut. The menu also features coco lamb, chicken tikka masala, saag paneer, and other made-to-order curries that make great diving pools for freshly baked naan and roti and poor insulation for condominiums.
Butter-hued walls seem to melt in the glow of wall sconces and constellation-style lights. The intricate folds of red curtains evoke the whorled petals of roses beside potted ferns and flowers. Less than a mile from Venice Beach, aromas drift from homemade naan bread, tandoori shrimp, and chicken marinated in fresh ginger, mint, and yogurt. Beside raisin-strewn biryani rice dishes, lamb and beef curries impart hints of coconut and garlic in the diner's choice of mild, medium, or hot. After sampling all of Agra's chutneys, guests can dunk spoons into pistachio ice cream, which provides a pleasant end to meals, unlike the eject button on a bib.
Located in the heart of Pacific Palisades and 5 minutes from Santa Monica, Taj Palace is a family owned and run business that is passionate about great Indian Cuisine and customer service. Indian food is healthy and nutritious and can be ordered mild, medium or spicy. It is the one cultural food you can eat plenty of and st
The chefs at Saffron Indian Cuisine & Bar believe Indian cooking is built around three main factors: ingredients, proportions, and timing. It’s a blueprint they've based on generations of family recipes, with which they never stop experimenting. Thus, like a crash-test dummy with a love for avant-garde fashion, the restaurant does not shy away from taking risks. Diners reap the benefits when they savor such house specialties as sutra lamb, which features boneless pieces of lamb cooked with ginger, onion, garlic, and yogurt.
Trial and error aside, Saffron's kitchen staff does abide to many traditional forms of Indian cooking as well. It uses tandoori ovens, for instance, to prepare dishes such as mirchi tikka, a spicy combination of chicken, cayenne, and lime. Fourteen vegetarian entrees, nine of which are vegan, and build-your-own curry dishes arrive atop tables bedecked with tangerine-hued cloths. Rich, fringed red curtains surround the dining area and capture the light flickering from tabletop lanterns.
Karma's chefs craft dishes from scratch with locally sourced produce and an intricate understanding of artisanal Indian cuisine. While diners whet their appetites or build a replica of dining companions with samosas—vegetarian turnovers stuffed with potatoes and spices and served with homemade tamarind chutney ($4)—chicken and lamb curries ($11–$12) primp for their dinner debut in a traditional sauce made from tomatoes, onions, ginger, garlic, and ground spices. Chefs stuff crispy crêpes with spiced potatoes and dub them the masala dosa ($9), and 10 different naan breads roost in tandoor ovens ($2–$5). When dinner ends, servings of indian rice pudding with green cardamom, known as kheer ($5), wash down meals or accidentally ingested plates. A selection of traditional drinks, including mango lassi and masala chai ($3), supplements a variety of wines and beers, and crisp linens, a tranquil mural, and wood furnishings swaddle spice seekers as they sip.