Sambar is open for dinner to start with an announcement of lunch to follow. Richmond’s penchant for the lighter foods of the Southern region, as well as nourishing and curative ingredients will stand out at Sāmbār, such as the Pigeon Pea Fritters, Goan Chicken Xacuti, or Lemon Rice, as well as Curries and Vegetables including a Backwater Shrimp Stir-Fry and Punjabi Mama Greens, to name a few.

Exploring new techniques, the ever-evolving menu will showcase Richmond’s culinary prowess and ambition to try inventive dishes while striking a balance with approachable and crowd-pleasing items. “While there will be vegetarian options and we won’t have beef on the menu, we will have goat, lamb, and pork dishes, there will be something for everyone,” says Richmond. Additional entrées will include Tandoori-Style dishes such as a British Raj Chicken, Pistachio Lamp Chops, and Pork Shoulder roasted with vindaloo masala served with naan focaccia.

Think Indian food only pairs with beer? Nonsense! Sāmbār’s resident mixology team will be led by Clare Ward who, together with Richmond’s influence, inspired the cocktail program at Sāmbār. Ward also serves as the lead mixologist at AKASHA, Richmond’s landmark Culver City neighborhood eatery. Spice driven cocktails, housemade bitters, and rare and interesting spirits will be found on the drinks menu including “Last Train to Goa” ̶ a punch made with Arrack and rose syrup, or East Indian Pimms made with fresh curry leaves.

The most popular Spice Trade Cocktail thus far is “The Maharaja.” It’s rye, kummel combier, carrot syrup, beet shrub and lemon juice. It goes down way too easy…

The beverage program also incorporates housemade chai and organic Indian teas. Guests can enjoy cocktails at the bar or take a front-row seat just steps from the kitchen at the chefs’ counter and share Head on Prawns with Mango Powder Marinade and Turmeric Naan, or the Sāmbār Snack Mix and a drink.