SAN RAMON, Calif. — Cumin, turmeric, coriander and garam masala. These spices make Indian delicacies distinctive and genuine. Khaki Bar and Indian Canteen use these substances of their dishes and creations, but in addition modernize the standard staples.
“We’re doing modern-day meals. We now have completely different dishes from completely different states of India as a result of we’re serving genuine meals. This place is actually good as a result of we’re getting busy,” stated Krishna Gupthan, Government Chef at Khaki.
The theme is a play on the textile and colour of khaki. The restaurant pays homage to the khaki colour that’s used within the Indian Police uniform. The aesthetic is heat and spicy to finish the complete circle, making an attempt to create a pleasant environment with dishes that talk to the tradition and heritage.
“We now have genuine meals from the place it belongs, Mumbai, Kashmir, Bihar, Kerala, Mangalore, and Bengal. We now have picked some conventional dishes from all these locations in India, and we’re giving our personal contact to them,” stated Siddhesh Chougule, Sous Chef at Khaki.
Khaki tries to supply all its substances from native distributors and farmers. It is a problem that Chougule says is made simpler with the California local weather and the year-round availability.
“There are a couple of substances which are fairly troublesome to seek out right here in California. We now have managed to supply these substances from the native market; a couple of distributors provide what we’d like. It helps us to keep up the standard contact of the flavors of our dishes with the flavors which are produced over right here. I consider no matter is produced at a specific place, it all the time tastes higher in that specific area, in that climatic situation,” stated Chouglule.
To be taught extra go to: wearekhaki.com
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