"We are doing modern-day food. We have different dishes from different states of India because we are serving authentic food. This place is really good because we are getting busy,"
"We have authentic food from where it belongs, Mumbai, Kashmir, Bihar, Kerala, Mangalore, and Bengal. We have picked some traditional dishes from all those places in India, and we are giving our own touch to them,"
"There are a few ingredients that are quite difficult to find here in California. We have managed to source those ingredients from the local market; a few vendors supply what we need. It helps us to maintain the traditional touch of the flavors of our dishes with the flavors that are produced over here. I believe whatever is produced at a particular place, it always tastes better in that particular region, in that climatic condition,"
Khaki Bar and Indian Canteen blend cumin, turmeric, coriander and garam masala to modernize traditional Indian staples while preserving authentic flavors. The menu features dishes from Mumbai, Kashmir, Bihar, Kerala, Mangalore and Bengal with individualized touches to regional recipes. The restaurant aesthetic references khaki textile and the Indian Police uniform, creating a warm, spicy atmosphere. Ingredients are sourced from local California vendors and farmers year-round, though a few items remain difficult to find. Local sourcing helps maintain traditional flavor profiles while adapting to Californian produce and climate. The kitchen emphasizes authentic roots alongside updated presentation and technique.
Read at ABC7 Los Angeles
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