The Himalayan range is home to some of the planet's highest peaks, in terms of both mountains and culinary achievements. Indeed, Mount Everest is an impressive thing to look upon, but it hardly makes the belly grumble like the spicy aromas of a curry or tandoori dish. Taste of the Himalayas brings some of Asia's most unique cuisines to Sausalito, combining influences from Tibet, India, Nepal, and Bhutan into a menu that highlights those regions' most interesting flavors. The curries here are as piquant as they are popular, but don't miss out on the momo. It's something of a specialty, with savory dumplings of lamb or free-range chicken in a chilled tomato chutney.
For the Singh family, Taj of Marin serves as a medium for sharing authentic Indian food with the community, including specialties from both the north and the south. Diners pull ornate chairs up to tables, where they peruse a menu of dishes that are as traditional as the decor, lit by chandeliers suspended overhead without the use of hexes. Chicken and lamb free of hormones and antibiotics take starring roles in many of the flavorful entrees, such as tandoori chicken. Many others are vegetarian, gluten-free, or vegan, such as the bhindi masala with fresh okra, ginger, and garlic. On some evenings, live music floats through the air, competing with spicy aromas for guests' full attention.
As the product of husband-wife team Emily and Anjan Mitra, DOSA is a natural marriage of their distinct life experiences. Emily spent years working in the health-food industry, and Anjan grew up amid the rich culinary culture of South India. In that spirit, the menu focuses on regional South Indian dishes built from organic, sustainable, and biodynamic ingredients. Their approach has been very well received: the award-winning menu has been a Michelin Bib Gourmand pick since 2009, and one of San Francisco Chronicle’s Top 100 Bay Area Restaurants since 2006. Many of DOSA’s chefs are like Anjan, hailing from South Indian regions such as Karnataka and Tamil Nadu. This gives them a natural ease in preparing dishes such as a Tamil lamb curry with free-range meat, fennel, and caramelized onions. Of course, their specialty are dosa, rice-and-lentil crepes stuffed with anything from spicy mashed potatoes to pickled mango relish. 7x7SF has put DOSA’s paper masala dosa, a crispy crepe filled with potatoes, onions, and cashews, on their list of 100 Things to Try Before You Die multiple times. But DOSA is not just beloved for its food. The 14-page spirits list features bottles from around the world, and the craft cocktails echo the food with their use of Indian spices and house-made ingredients. Fenugreek simple syrup flavors a Winter Smash with bourbon, lemon, and mint, and the restaurant’s own private-label gin merges with a fig- and cardamom-infused tonic for a twist on a classic. Beyond their contemporary takes on cuisine, the restaurant is rooted in myriad eco-friendly practices, including energy-efficient appliances, a solar water-heating system, and grass-fed tables.
The chefs at Tandoor on Haight aren’t trying to reinvent Indian cuisine. Instead, the pair of brothers stick closely to tradition when making their North Indian dishes with a splash of Pakistani flavor, using recipes handed down in their family for three generations. Inside their tandoori oven, they cook up halal meats such as tiger prawns, lamb rubbed with house spices, and spring chicken marinated in yogurt, imparting all of the dishes with a subtle smoky flavor as if they’d been sitting next to a lit birthday cake all day. Guests can scoop up the spice-laden curries with the sesame naan, and even customize dishes to their desired level of spice tolerance. Meals can be served in individual portions or family style, for groups who want to get a chance to taste a variety of dishes. And to cool the spices even further, staff serve up chilled mango lassis, a variety of Indian beers, and local Californian wines.
Honoring the tradition of Pakistani and northern Indian cuisine, Rotee's chefs craft creatively spiced dishes from scratch amid décor inspired by Bollywood movie studios. Diners catch glimpses of chefs hard at work within an open-air kitchen as select cuts of halal beef, lamb, and chicken roast in a tandoor amid house-made chutneys and sauces. The menu brims with curries, meat-free fare, and traditional dishes such as chicken tikka masala and mutter paneer, as five varieties of naan emerge from the tandoor ready to soak up the flavorful sauces. Diners savor the exotic flavors and extinguish mouth fires with tableside yogurt hydrants as pendant lights illuminate the space's curry-red walls and pea-green seating.
Kennedy's Irish Pub & Indian Curry House is equal parts traditional Celtic watering hole and Indian restaurant. Chefs whip up a full menu of Indian specialties such as deep-fried pakoras and succulent tandoori meats until 1 a.m., when the kitchen appliances come to life. A hefty selection of domestic and imported brews flows from the taps, waiting to be soaked up by bar snacks including fries anointed with the pub's signature curry sauce. Ten televisions line the dining room, broadcasting high-definition sporting events to round out entertainment offerings of foosball, pool, and air hockey, in which flying hockey players slap at a winged puck.