7 ms·

Do you have a good resource for finding localized-Indian food in the bay area?

screye 5y ago
Assuming you're in tech, just ask any Indian coworker. They probably know the best ones. Be clear in wanting to eat non-white-people Indian food and specify the region. Usually finding an Indian from that region is ideal. Truth is, that you probably want to get invited to an Indian potluck. Apart from Punjabi and street food, most other Indian cuisines do not have a well developed restaurant culture. So, the most authentic food is often home style cooking. With no offense to 2nd generation Indian-Americans, it is the 1st generation immigrants who will recreate their regional cuisine most faithfully. I don't know many bay area restaurants, since I don't reside there. I've visited once, that's it. Some regional cuisines to check out: * Maharashtrian / Mumbai - The Vadapav & Misal are iconic, but there is a lot more to this. Stir fried legumes (matki) is another personal favorite. * Konkan - Saltwater seafood heavy. My favorite are the coconut marinated crustacean preparations. Bombil (snakefish) is my comfort food, but near impossible to source in the US. * Indo-chinese - Inchin's Bamboo Garden is a reliable chain. Really interesting cultural exchange. Chili Paneer, Chicken Machurian and Szechuan (that is the cultural correct & technically incorrect spelling for Sichuan) rice go great together. * Chaat - An explosion of flavors. Every region does it differently, but Mumbai (Bombay) is the only one that does it right. Usually a combination of heterogeneously mixed chutneys and textures. Sweet with Spicy. Yogurty and crispy. The most delightful of Indian cuisines. (sorry Delhi, you're second. Some other places put carrot in their chat, and I hope those heathens marry people who order their steak well done) * Kerala / Malabar - Parotta, Appam and goat curries are my favorite. Chili Beef is probably India's most iconic beef dish. * Mughlai - Not Punjabi. Real Mughlai food takes a clay oven and charcoal. It also takes a lot of human effort and time. Most Indian places in the US cut corners. A perfect Biryani is epitomizes this cuisine, but finding the right Biryani place is an active challenge. Kababs and grilled tikka are their most visible, but a rabdi-shahi tukda is the most opulent version of a tres-leches cake that you can imagine. (sort of) * Nepali - Not Indian, but I LOVE their momos (dumplings). Ironically, Nepali restaurant food is the closest thing to authentic homestyle food I've had in the US. They seem to care less about making the traditional british-american dishes and their cooking seems more rooted in how 'mom used to make it'. This only starches the surface of the many cuisines that India has to offer. But, it's an HN comment not a blog post. (I just got an idea for a blog post series )

Assuming you're in tech, just ask any Indian coworker. They probably know the best ones. Be clear in wanting to eat non-white-people Indian food and specify the region. Usually finding an Indian from that region is ideal. Truth is, that you probably want to get invited to an Indian potluck. Apart from Punjabi and street food, most other Indian cuisines do not have a well developed restaurant culture. So, the most authentic food is often home style cooking. With no offense to 2nd generation Indian-Americans, it is the 1st generation immigrants who will recreate their regional cuisine most faithfully. I don't know many bay area restaurants, since I don't reside there. I've visited once, that's it. Some regional cuisines to check out: * Maharashtrian / Mumbai - The Vadapav & Misal are iconic, but there is a lot more to this. Stir fried legumes (matki) is another personal favorite. * Konkan - Saltwater seafood heavy. My favorite are the coconut marinated crustacean preparations. Bombil (snakefish) is my comfort food, but near impossible to source in the US. * Indo-chinese - Inchin's Bamboo Garden is a reliable chain. Really interesting cultural exchange. Chili Paneer, Chicken Machurian and Szechuan (that is the cultural correct & technically incorrect spelling for Sichuan) rice go great together. * Chaat - An explosion of flavors. Every region does it differently, but Mumbai (Bombay) is the only one that does it right. Usually a combination of heterogeneously mixed chutneys and textures. Sweet with Spicy. Yogurty and crispy. The most delightful of Indian cuisines. (sorry Delhi, you're second. Some other places put carrot in their chat, and I hope those heathens marry people who order their steak well done) * Kerala / Malabar - Parotta, Appam and goat curries are my favorite. Chili Beef is probably India's most iconic beef dish. * Mughlai - Not Punjabi. Real Mughlai food takes a clay oven and charcoal. It also takes a lot of human effort and time. Most Indian places in the US cut corners. A perfect Biryani is epitomizes this cuisine, but finding the right Biryani place is an active challenge. Kababs and grilled tikka are their most visible, but a rabdi-shahi tukda is the most opulent version of a tres-leches cake that you can imagine. (sort of) * Nepali - Not Indian, but I LOVE their momos (dumplings). Ironically, Nepali restaurant food is the closest thing to authentic homestyle food I've had in the US. They seem to care less about making the traditional british-american dishes and their cooking seems more rooted in how 'mom used to make it'. This only starches the surface of the many cuisines that India has to offer. But, it's an HN comment not a blog post. (I just got an idea for a blog post series )