Khaki Bar and Indian Canteen modernize tradition with locally-sourced ingredients

ByThomas Fietsch

SAN RAMON, Calif. — Cumin, turmeric, coriander and garam masala. These spices originate Indian delicacies engrossing and reliable. Khaki Bar and Indian Canteen use these ingredients of their dishes and creations, but also modernize the worn staples.

“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,” talked about Krishna Gupthan, Govt Chef at Khaki.

The theme is a play on the textile and colour of khaki. The restaurant will pay homage to the khaki colour that is feeble in the Indian Police uniform. The pretty is heat and interesting to total the tubby circle, making an are attempting to compose a friendly ambiance with dishes that recount to the custom and heritage.

“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,” talked about Siddhesh Chougule, Sous Chef at Khaki.

Khaki tries to source all its ingredients from local vendors and farmers. It be a jam that Chougule says is made more uncomplicated with the California local weather and the year-round availability.

“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,” talked about Chouglule.

To learn more talk over with: wearekhaki.com