Its name translating to "fountain of delight," Ananda Fuara provides eaters of all dietary proclivities with an effervescent wellspring of vegetarian and vegan cuisine. The menu focuses on fresh, natural, and organic ingredients combined in delicious dishes brimming with the flavors of India, the Mediterranean, and the Americas. For lunch, choose from a list of one-plate specials such as the neatloaf, conjured from grains, eggs, ricotta, tofu, and spices and served with soup or salad ($7.25; vegan upon request). The soy turkey, avocado, and cheese wrap is served on a whole-wheat tortilla and beribboned with mayo made from tofu ($8.45) rather than the eggs of endangered howler monkeys. Come eventide, feast on toothsome ravioli stuffed with roasted squash, red peppers, spinach, onions, tofu, and spices ($8.95), or a grilled barbecue tofu burger ($7.95). Swab the digestive deck with mango lhassi, shakes, or loose-leaf tea ($2.95–$4.95), and sweeten down the hatches with a slice of the best vegan chocolate cake, according to SF Weekly.
Maharani, named for the Sanskrit word for empress, brings authentic Indian cuisine to San Francisco with a menu of savory selections from the subcontinent. The Peacock Lounge shines under two shimmering crystal chandeliers and among the plethora of pearls and gems dressing the space. Bollywood banquets may begin with a side of garlic naan, a traditional Indian bread, topped with garlic and cilantro ($2.50). Ramp up your palate on Maharani's popular chicken tikka masala, which is first covered in a fire-safe blanket of spices and then fire-roasted ($14.75). Herbivores and herbivoyeurs, meanwhile, can avoid carnivorous desires with the saag paneer, spinach cooked in a blend of herbs and spices that pleases the biceps of sailor men everywhere ($8.95).
A mélange of glowing press surrounds Source's vegan and vegetarian menu, which chefs craft with compassion for all life forms amid purified air and shimmering light shows. The eatery feeds the senses and uplifts down-on-their-luck rainbows with waterfall sounds and soothing ambient music. An enormous stone dragon's head draws attention to brick-oven-fired pizzas cloaked adventurously in house-made mozzarella, truffle oil, and guacamole. As cool waves of filtered air carry snippets of happy chatter, ionically filtered water serves as a building block for organic veggie burgers, raw salads, and sandwiches on freshly baked bread. Raw agave nectar leaps into beverages to kick sugar to the curb and allow patrons to enjoy natural sweetness without stealing beekeepers' thermoses. A tent over the outdoor patio admits sun on warm days and releases sated sighs to soar up into the sky.
Taking its name from the majestic river that snakes across the plains of northern India, New Ganges Restaurant escorts diners on a culinary tour of the subcontinent with a diverse, all-vegetarian menu. The elegant dishes of cheesy paneer, rice-based biryani, and crispy pakora combine powerful flavors and vibrant color, exciting eyes and taste buds with an aromatic tapestry of yellows, greens, and reds akin to Candyland's decadent stoplights. Chickpeas, lentils, tomatoes, and greens punctuate the menu's simmering stews and dals, and fluffy loaves of chapatti and fragrant basmati rice sop up each spice-laden sauce. Chefs cap off sumptuous feastings with spoonfuls of rich pudding or sips of sweet, creamy lassi.
Souley Vegan's proprietor Tamearra Dyson uses techniques she learned from her family in Louisiana to subvert that idea that healthy, vegan eating lacks flavor. She dredges tofu in a southern-style batter that mimics fried catfish and fashions a menu that appeals to meat-eaters and vegans alike. Tofu also gets dressed in BBQ sauce in burgers and tossed in sweet and sour and green peppers. Tamearra and her kitchen staff put a vegan spin on a roster of Southern classics, such as potato salad with black olives following a family recipe three generations old, as well as mashed potatoes drenched in vegan gravy made like her mom did. The eatery's mac and cheese made with yeast-based, non-dairy cheese earned it accolades from the East Bay Express, which said that it "is so perfect a substitute to its dairy-based kin that it leaves the eater convinced it’s the real thing."
Brightly painted walls and block-style prints of blues musicians lend a cozy Southern atmosphere to the restaurant, where diners gather around color-splashed tables or cluster on picnic style benches as they share family-style meals or play License Plate Bingo for the last piece of fried okra.
The chefs at Siam Bay Authentic Thai craft an extensive menu of Thai specialties, from fried tofu to garlic pork with steamed broccoli. Generous portions, served in classic blue-and-white china bowls can be shared with tablemates or kept to oneself by building a protective fence of chopsticks.