We don't usually add anything to our curries. But this one is different. Fingerling potatoes, yellow squash and cauliflower slow-cooked in a homestyle South Indian spice blend. It's a classic Tamilian Curry. With California vegetables.
We wouldn't change a thing. Ready to heat and eat.
Husband and wife Anjan and Emily Mitra was inspired by the energy and vibrancy of Mumbai, and wanted to share the rich diversity of Indian cuisine and culture. In 2005, they opened their first restaurant in the historical Mission district of San Francisco, where they share their creativity, passion, and self-expression through crafting fresh and seasonal Indian food.
Since then, their restaurant has been recognized in the Michelin Guide 11 times, commending them for their passion and consistent dedication to quality and innovation.
