Authentic ethnic cuisines are always interesting and Akbar restaurant
brings the wonderful flavors of India to your table.
In consideration for the western palate, chef Avinash Kapoor modifies
the spices so that the “heat” is pleasing and not overpowering. The
menu has a “chili meter” so you can determine which items will be
spiced to your preference.
All the dishes are prepared to order, so some modifications can also
be made to enhance your dining pleasure. For starters, I suggest the
shrimp pakora (shrimp fritters coated in coconut and lightly fried), mini
crab cakes, or the chicken kati roll (roti stuffed with spiced diced chicken
mixed with onions and tomatoes.) Other favorites include the always
popular samosas. From the Tandoori grill, I recommend the chicken
tikka — boneless chicken marinated in spices and grilled or the wonderful
ginger marinated lamb chops. Both are on my list of favorites.
The salmon is another excellent choice. We enjoyed the Bhindi
Masala (sauted okra with onions, green chilis and spices). I have not
been a fan of okra but this dish was unusual and quite delicious. Another
good entrée is Cocoi lamb (lamb cooked in coconut sauce flavored with
fennel) or Lamb Vinadaloo (lamb prepared in a tangy tomato sauce with
potatoes). The house specialty is Dhaba lamb, which is always an excellent
choice. Akbar claims to have the world’s best tandoori-roasted eggplant,
Bhartha, an eggplant sautéed with onions, tomatoes and peas.
Another tasty and unusual vegetable dish is Gucchi dhania that features
mushrooms cooked in a special sauce highlighting cilantro, which
is a popular flavoring in Indian cooking. Katchumber (diced tomatoes,
cucumber, onions served in a lemon dressing) is a bit spicy or raita
(diced cucumber, tomato and potato in mildly spiced yogurt) are accompaniments
that traditionally enhance the Indian cuisine.
Mango chutney always add a nice touch and the mango lassi (a
mango flavored yogurt drink) is most refreshing and a perfect compliment
to offset the spices.
The bread platter features an assortment of nan that is freshly baked
in the Tandoor and is the perfect bread to enjoy with your meal. The
assortment includes cheese, green herb, and garlic nan served warm and
delicious. Basmati rice is the usual accompaniment for your meal.
Beer is the perfect beverage to enjoy with Indian cuisine. For
dessert, I suggest the rice pudding infused with saffron, nuts, raisins or
the homemade ice cream with saffron and pistachio. The house specialty
is a fantastic mango cheesecake that you don’t want to miss.
Akbar is open for lunch and dinner with convenient parking in the
high-rise parking structure on the corner of Union Street and Fair Oaks
Avenue. Valet is available on the north side of Union Street with validation.
For more information, call (626) 577-9916 or visit
www.akbarcuisineofindia.com.
Read “Heads Up!” and more restaurant reviews and chef interviews
at www.columnsfromstauffer.com
Muriel Rahimov welcomes guests warmly at Akbar, Cuisine of
India.