These Bay Area Indian Restaurants Are Bringing the Masala Dabba Behind the Bar - Eater SF
"Celebrating their bountiful Indian heritage, local chefs and bartenders at Aurum are taking their flavor-packed masala dabbas behind the bar. With creative cocktails and sometimes low-proof libations, they showcase classic Indian flavors. Chef Manish Tyagi of Aurum calls the traditional spice storage a masala dani. The menu includes a riff on a classic jhalmuri appetizer and various cocktails such as Pomelo Pani, which riffs on traditional Indian neebu pani, a sangria with a house blend of Indian chai spices, and the Damask Rose cocktail that layers citrus and rose with black pepper and turmeric. For special events, there is the Tandoori Pina Colada with a liqueur made from chaat masala-spiced pineapple." - Nandita Godbole
