Show 512, February 11, 2023: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh

Chef Sagar Ghosh

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.”

“Culinary School graduates with years of training and professional experience working together serve the two chefs well: either can handle front or back of the house in the inviting bistro, which is both the “new kid on the block” and one of only two Indian restaurants in the solidly Far Eastern residential community.”

“Dishes range from formal, at times Mogul-opulent northern classic dishes, such as the biryanis, to the casual street food that Bengalis evolved into an art form. More street-food-inspired plates are Amritsari Fish Fry and Shrimp Fritters. Novel plays on ancient classics include Chicken Tikka Tacos, Chicken Tortilla Soup, Paneer Tikka Tacos and the popular chutney fries.”

Open daily for Lunch and Dinner.

Chef Sagar Ghosh takes a break from his tandoor to join us.

Pav Bjaji

Recipe excerpt from:
The Vegetarian Reset: 75 Low-Carb, Plant-Forward Recipes from Around the World
by Vasudha Viswanath

Serves: 3

Originally from the streets of Mumbai, pav bhaji is a crowd-pleaser that consists of a one-pot spicy vegetable mash (bhaji) served with soft dinner rolls (pav), garnished with a squeeze of lemon, chopped onions, cilantro, and often, dollops of butter! In my version, yellow moong dal works wonderfully as a substitute for starchy potato, lending the bhaji a nutty but creamy flavor. Served with toasted zucchini bread, this makes a hearty and delicious meal with no compromises! I often serve the bhaji over bread like a sloppy joe, so you get it all in one dreamy bite.

To Veganize: Sub any neutral-flavored oil for the butter and use Vegan Zucchini Bread


  • 1 Tbsp butter
  • 1 cup / 150g diced red onion
  • 1 medium plum or Roma tomato (4 oz/110g), diced
  • 1 Tbsp tomato paste
  • 2 tsp ground coriander seed
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1⁄4 tsp cayenne
  • 2 cups / 200g roughly chopped cauliflower
  • 3⁄4 cup / 120g frozen green peas
  • 1 small red bell pepper / capsicum (4 oz/110g), diced
  • 1⁄4 cup / 30g yellow moong dal (or split red lentils), soaked for 30 minutes and rinsed
  • 1 tsp salt
  • 2⁄3 cup / 160ml water, plus more as needed
  • 1 Tbsp lemon juice
  • 6 slices Zucchini Bread (approximately 2 oz/55g each; page 14)
  • 2 tsp butter
  • 2 Tbsp chopped cilantro / fresh coriander, for garnish
  • 4 lemon wedges, for garnish

Step 1: Heat the butter in a large saucepan (for which you have a lid) over medium-high heat. Set aside 2 tablespoons of the diced onion for garnish and add the rest to the pan. Cook, stirring often, until the onions are lightly browned, about 5 minutes. Add the tomatoes, tomato paste, coriander, paprika, cumin, and cayenne. Mix well and cook until well incorporated and the tomatoes break down and start oozing, 3–4 minutes. Add a tablespoon of water to deglaze the pan if necessary.

Step 2: Add the cauliflower, peas, bell pepper, moong dal, salt, and water, and mix. Bring to a boil, reduce the heat to low, and simmer, covered, adding more water if needed, until the lentils are done, 20–30 minutes.

Step 3: Mash the vegetables and lentils together using a potato masher or pulse a few times with an immersion blender (the bhaji should still have some texture). Add the lemon juice and mix.

Step 4: Toast the bread in a skillet at medium heat using 1/2 teaspoon butter per slice. Serve the bread with bhaji. Garnish with cilantro and serve with the reserved chopped onion and lemon wedges.

Show 400, November 21, 2020: Chef & Proprietress Geeta Bansal, Clay Oven, Irvine

Geeta Bansal of Clay Oven in Irvine“For over 36 years Clay Oven’s cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.”

“Clay Oven serves a large selection of game including venison, wild boar, rabbit, duck, antelope, quail, and elk. Fruits and vegetables in season appear alongside organic herbs grown in their own garden. There is no fusion of cuisines, just a fun and creative Indian experience created for their guests.”

Clay Oven is currently operating for takeout, curbside, and delivery only. A yearly (limited-time) special Thanksgiving tradition at Clay Oven, Tandoori Turkey, is still available to order.

Clay Oven is on the move…As of December 1st Clay Oven is relocating to Costa Mesa on a temporary basis and will continue to serve guests via takeout, curbside and delivery exclusively. A new dine-in location is planned for the future as allowable.

Chef Geeta Bansal is our guest.

Show 379, June 27, 2020: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles

Avi Kapoor of Kapoor's Akbar“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown L.A. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.”

“Omnivores, vegetarians and vegans will find a wide range of selections to satisfy their hunger, joining the thousands of diners who have feasted over the years with generations of Kapoor Family restauranteurs.”

Chef Avi was one of the first accomplished Indian chefs in Los Angeles some two decades ago to pioneer the pairing of premium wines with Indian cuisine. Traditionally beer had been the suggested match.

We gently pull Chef Avi away from the tandoor oven for a visit.

Show 316, March 23, 2019: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith.

Shachi Mehra of ADYA and Katy Smith of PuestoADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide.

In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico.

“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring local chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”

The chefs are being tight-lipped about the actual menu but Chef Shachi revealed one morsel of information. The Appetizer will be Spring Peas done two ways. Both an Indian presentation of Spring Peas and a regional Mexican dish with Spring Peas.

Guests can follow ADYA on Instagram at @adyaoc to stay apprised of updates. Seats are $75 per guest (includes tax & gratuity). Guests will be able to purchase select wines by the glass during the dinner or bring their own ($10 corkage fee). The dinner will be held at ADYA Anaheim and seating is extremely limited. Tickets must be purchased in advance here.

Escaping from their busy kitchens to join with the tantalizing specifics are Chef Shachi Mehra and Chef Katy Smith.

Show 292, September 29, 2018: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class

Shachi MehraADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine / beer or chai. Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style.”

Chef Shachi steps away from the tandoor oven to join us.

Show 249, November 25, 2017: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine Continues…

Deepa ThomasIn Deepa’s Secrets Deepa shares more than seventy recipes that are as mouthwatering and seductive as they are healthy and healing. Combining Western cooking techniques, new research on gut health and weight loss, and drawing on Ayurvedic wisdom (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use”). The recipes Deepa developed allowed her and her husband to each lose more than twenty pounds and her husband to be free from a ten-year dependence on insulin shots.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

Show 242, September 30, 2017: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and drew from her grandfather’s Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”).

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is fully documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Part Indian cookbook, diet guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and healthy without sacrificing their rich South Asian flavors. To demystify an “exotic” cuisine, Thomas provides step-by-step instructions with ingredient substitutions (all ghee-free!), shortcuts, and secret techniques that will make New Indian easy, everyday fare. Beautifully photographed with menu plans, kitchen wisdom, and scientific commentary, Deepa’s Secrets includes East-to-West recipes.

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

Proceeds of the book sales benefit the American non-profit, FoodCorps. Their mission is to connect kids with the skills (and meals) they need to thrive.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

We’ll meet Deepa.

Show 148, November 28, 2015: Madhur Jaffrey and Vegetarian India

Madhur JaffreyNo one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties.

From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.

With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.

Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was previously named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.

If you’d like to see Madhur in–person and get your Vegetarian India cookbook signed she will be in Santa Monica, CA on Thursday, December 10th at 8:00 p.m. at Live Talks L.A.! at the William Turner Gallery at Bergamot Station Arts Center. This is a ticketed event.

Show 114, March 14, 2015: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House

Shachi MehraThis month, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard.

“Curry, in simplest terms, is a mix of spices – the composition of these spices varies greatly among the regional cuisines native to India,” commented Chef Shachi, whose diverse menu of fresh Indian flavors features a variety of traditional curries. “As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. My goal is to provide my guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.”

Chef Shachi is with us to explain it all.