Yes, Real Indian Fusion Food Exists

For all of its complexity, diversity and deliciousness, Indian food rarely comes in hybrid forms. I love my palak paneer and naan as much as the next person, but sometimes it's just too heavy. And seeing the same dishes on Indian menus around the world does get a touch dull after a while. Especially when the cuisine has the potential to lead to all kinds of exciting culinary experiments and hybrids.

So imagine my pleasant surprise when I discovered someone had the same idea. Over thirty years ago. Just a short, scenic drive away from my house. A Punjabi visionary named Avatar Singh it seems saw that Indian food could, as perfect as it is, be something more. And drawing on new world influences, he created a menu of creative concoctions melding Mexican and Indian cuisine. The result still shines over thirty years later in a Sausalito restaurant with his name, Avatar's, which his family still runs. I suppose if an Indian Mexican restaurant were to happen anywhere in the 1970s, it would be in the Bay Area!

Try the punjabi enchiladas. The flavor combinations have a lot going on, but are consistently delicious. I'd strongly recommend the curried rock shrimp. For the more creative, you can even design your own fillings. And for those needing more guidance, one of my favorite things about Avatar's is Ashok Kumar. Ashok is Avatar's brother and hosts at the restaurant regularly. He rarely forgets a face or an order, and in just two minutes will have such a good read on you that he can suggest personally tailored orders. I haven't been dissapointed by his recommendations yet.

If you find yourself hunting for an adventure outside San Francisco, or crossing the Golden Gate bridge around dinner or lunch, make a stop at Avatar's. The meal will be an adventure on a plate. And I can guarantee you'll be eating something you probably won't find anywhere else.

Avatar's Restaurant
2656 Bridgeway Blvd.
Sausalito, CA
415.332.8083

Good Bites Pt. 2: Primavera Tamales

Today I'm sharing one of my favorite weekend indulgences. On those rare Saturday mornings when we don't have plans and I can drag Nik out of bed before 1pm, I often make a beeline for the Ferry Building Farmer's Market.

While I adore this market, it is not the prospect of waiting in a 30 minute line for Blue Bottle coffee, dodging tourists nor paying $5 for an avocado that motivate me to become presentable and face the world on a Saturday morning. Actually, it's the tamale stand.

Tamales are, like sushi and coffee, sacred things in San Francisco. Everyone's got a favorite. Some swear by the civic center or mission tamale ladies. Rustic as those tamales are - you can't beat their wheelie carts or prices - trust me, these gringa-made Ferry Building versions give them a run for their money.

You'll find them at the back of the market. Hard to miss, just follow the sound of the bad buskers that always camp out across from the stall. These lovely steamed masa delights are made by Primavera, a Sonoma-based joint that makes homemade tortillas, tamales and salsas. It's run by Karen Taylor, a self-taught chef of mexican cuisine who makes a mean chicken mole tamale and an amazing pumpkin & white cheddar one. Make sure you douse them all in the roasted tomatoe salsa that's served in a bucket at the stall.

A bit pricey for Mexican food, you might complain. But note that Taylor's ingredients are all locally sourced and organic. You're paying for that - and the travel costs from Sonoma! The good news? If you really like these, Primavera is opening a store that sells all of their products retail - so you can get them outside of the area farmers markets. . . if you're willing to drive out to Sonoma, that is.

Next time you're at the Ferry Building market, tempting as it might be to grab an Out the Door sandwich or stop at Rose Pistola in the very front of the market, venture to the back. These tamales are totally worth it.

Primavera Tamales
Ferry Building Farmers Market
Saturdays, 8am - 1pm

Good Bites Pt 1: Fire Cracker Balls

Tucked around San Francisco are individual dishes that deserve some limelight. So I'm going to show them some love with a solo appearance on this page. And you should show them some love by ordering them when you're next in their 'hood.

We start our series with a sketchily titled, but unquestionably delicious, dish in Hayes Valley. Fire cracker balls (above left). That's right. They're on the menu at Domo Sushi, Hayes' boutique neighborhood sushi joint.

What is it you ask? Delicious, first off. It's a spicy tuna roll, coated in panko bread crumbs , fried lightly, and then covered in a mouth watering combination of spicy mayo, bbq unagi sauce, and scallions. And just to put it over the top, it's then dusted lightly with tobiko. Not something your doctor would recommend, but trust me - it's gonna make your tummy really happy.

Domo Sushi
511 Laguna St
San Francisco
415.861.8887