Keo N.
Yelp
In this vibrant area of the San Gabriel Valley (SGV), where culinary delights abound, one can easily be overwhelmed by the sheer variety of restaurants. It rivals even the renowned food scene of Chicago, as the density of dining establishments here is truly impressive.
Our culinary exploration began with a dish called Panipuri, a delightful creation that surpassed all expectations. Imagine a crispy semolina shell, delicately filled with spiced potatoes, each one perched atop a shot glass of zesty tamarind and refreshing cilantro water. The presentation alone was a delightful surprise, as I had never before encountered Panipuri served in such an imaginative and interactive way. As I poured a splash of tangy tamarind water into the Panipuri and popped the whole thing into my mouth, an explosion of flavors ensued. The combination of crispy, tangy, and spicy sensations was an absolute joy.
Moving on to the next dish, we encountered the seductive Sexy Fries. These fries, crispy and perfectly golden, were elevated to another level with their Indian-inspired toppings. Drizzled generously with a unique house sauce and accompanied by a vibrant green chutney, each bite was an irresistible blend of familiar comfort and tantalizing exoticism. The marriage of flavors was a testament to the chef's creativity and mastery in merging culinary traditions from around the world.
Our culinary journey took us further into the realm of Indian flavors with the Amritsari Fish Fries. These delectable treats showcased an impeccably crispy coating, enveloping tender pieces of fish. While I had anticipated a coconut curry sauce to accompany this dish, the surprise came in as a green chutney sauce. The chutney paired well with the succulent fish fries.
Next, we indulged in the Malai Mascarpone Chicken Kebab. The chicken kebabs were expertly seasoned, offering a mild yet distinctive flavor profile.
Among the highlights of our gastronomic adventure was the Coconut Pumpkin Curry. A luscious and aromatic coconut curry, it tantalized our taste buds with the fragrance of mustard seeds and the captivating essence of curry leaves. This particular curry stood out for its depth of flavor, drawing inspiration from South Indian cuisine. A word of recommendation: when perusing the menu, opt for curries that incorporate the rich creaminess of coconut milk. This infusion lends a distinctively South Indian character to the dish, setting it apart from the traditional cow's milk-based curries found in North Indian curries.
Our culinary escapade culminated in the exquisite Fish Moilee, an enchanting composition featuring Fried Swai nestled in a mild and creamy coconut curry. The vibrant yellow hue, derived from turmeric, beckoned with promises of warmth and comfort. Fragrant curry leaves imparted their unmistakable aroma, weaving a spellbinding tale for the senses.
Not wanting any of the delectable flavors to go to waste, I carefully gathered the leftovers and brought them home. The flavors of the curries mature with time, developing even richer and more complex flavors. I used the leftovers as a dip for my lettuce leave salad which I truly enjoyed.
There were many other dishes which we did not get to try. This is a definite return to explore the rest of the menu.