SoMa, San Francisco ยท restaurant
Modern Indian cooking in a polished dark-walled room built for communal dining, not spice-tolerance tests. The butter chicken swaps tomato for wood-blistered California peppers (smokier and richer than anything calling itself traditional) and the lamb shank nihari arrives whole, braised to fall off the bone in a deeply spiced North Indian broth. A Michelin Guide restaurant with a conviction that California ingredients and Indian technique belong in the same kitchen.
Bhuna-style roasted cauliflower with dry-spiced technique. Signature vegetarian order
California pepper-based sauce. Smokier and richer than any tomato-based version
Whole braised shank in deeply spiced North Indian broth. Rich and fall-off-the-bone