"At Besharam, which opened in 2018 in the art-focused Minnesota Project in Dogpatch, chef and owner Heena Patel brings her artful mind and deft sense of flavor to the cuisine of her parents, from the western Indian state of Gujarat. The restaurant puts a California lens on this regional vegetarian cuisine, and Patel does wonders in both reimagining and paying homage to it with traditional dishes like tandoori elote marinating and charring corn with a nod to Mexico and masala"
"Patel's version is a doughnut-like, fried patty of coconut, topped with fresh herbs, citrus, and fried potato straws known as lilo chevdo. It's a bright and hearty introduction to the meal that you'd want three of if it weren't so filling. This is followed by a reimagining of grilled cheese and tomato soup, here in the form of a five-cheese samosa floating in a tangy yet savory bowl of guava-tomato soup."
Heena Patel operates Besharam in the art-focused Minnesota Project in Dogpatch, San Francisco, offering California-infused vegetarian Gujarati cuisine since 2018. A special six-course Diwali tasting menu is priced at $95 per person and balances comforting, celebratory dishes with bold flavor combinations. Appetizers include a coconut-stuffed, fried kachori topped with herbs, citrus, and lilo chevdo, and a five-cheese samosa served in a tangy guava-tomato soup. Other offerings include tandoori elote and masala mushrooms with rice-stuffed caps in a butter-mushroom masala sauce, plus khaman steamed in banana leaf with pickel masala and mint-cilantro chutneys. Mains arrive as two shareable dishes.
Read at sfist.com
Unable to calculate read time
Collection
[
|
...
]