These Bay Area Indian Restaurants Are Bringing the Masala Dabba Behind the Bar | Eater SF

"In Los Altos, I saw how chef Manish Tyagi and his team treat the masala dabba (which Tyagi calls a masala dani) as the backbone of both the kitchen and the bar: their jhalmuri riff—puffed rice with fried chickpea noodles, chaat masala, and mustard oil—is served using the Dhungar method to heighten smokiness, and that same sensibility shows up in cocktails. The Pomelo Pani riffs on traditional neebu pani by swapping lemon for pomelo and using white pepper to preserve color; the sangria is brightened with a house chai-spice blend; the Damask Rose starts with prosecco and layers citrus and rose with the bite of black pepper and turmeric; and a special Tandoori Pina Colada uses a pineapple liqueur spiced with chaat masala, rock salt, and cumin that is roasted in a tandoor. I could tell the bar program is a true extension of the kitchen, with a diverse team contributing to every cocktail, and Tyagi says he’s inspired by classic Indian spiced beverages." - Nandita Godbole