Location: 150 S Sepulveda Blvd, El Segundo, CA 90245. (424) 220-7115
Date: April 23, 2015 & June 7, 2016
Cuisine: Goan Indian
Rating: Unusual and delicious Southern Indian flavors
A last minute Hedonist dinner provided the opportunity to check out Souther Indian cuisine, specifically that of Goa, a state in South West India on the Arabian Sea. It was controlled for many years by the Portuguese and its food represents a fusion of Portuguese and Indian influences.
The restaurant is located just past LAX in El Segundo.
The room is crowded for lunch buffet.
Papadum. On the table to start with tamarind and mint chutney.
2012 Weingut Robert Weil Tradition Rheingau. 93 points. Minerality and applies and through a trifle of kerosene emerging. Mouth in good harmony acidity, spritzy ness and fruit. Lovely.
Mandovi Ferry Kheema Potato Chops (Goan). Mandovi river side snack stuffed ground lamb meat potato cakes. Like a potato patty stuffed with ground lamb. We made something like this on Passover!
2013 Von Hövel Oberemmeler Hütte Riesling Spätlese. MWF 92. Nice medium sweet Spatlese.
Mandovi Shrimp Peri Peri. Shrimp sauteed in a spicy Portuguese-inspired garlic and red chili sauce. Delicious and full of flavor.
From my cellar: 2000 Erben von Beulwitz Kaseler Nies’chen Riesling Auslese. 95 points. Really fabulous balanced and mature Auslese. Very sweet of course, but with a strong underlying minerality.
Chicken 65. Universally known as spicy fried chicken bites in ginger and garlic. Vaguely Chinese in style, but the spices are all Indian.
2007 Double Diamond (Schrader) Cabernet Sauvignon Amber Knolls Vineyard. 91 points. Great Cali NC cab with plenty of fruit, both on the nose and palate. Nice complexity with balance between heat, tannins and acidity.
Mandovi Shrimp Okra Curry (Goan). Wonderful Portuguese-inspired delicacies, and tiger shrimp simmered in a mouth-watering coconut sauce with freshly ground spices.
Goan clam curry. Clams in a rich coconut curry broth. Delicious sauce.
Mandovi River Rava Fish Fry (Goan). Semolina crusted house spiced seasonal King Fish. Tasty but plagued by little bones.
2005 Andrew Murray Syrah Roasted Slope. VM 90. Ruby-red. Vibrantly perfumed and fresh on the nose, with raspberry and candied cherry aromas underscored by musky underbrush and baking spices. Clean and bright in the mouth, offering energetic red and dark berry flavors, silky tannins and building spiciness. Suave stuff, with impressive balance and clarity.
Gallina Chicken Cafreal (Goan). Goan mouth watering green and divine spiced grilled jerk Chicken. Amazingly tender and flavorful chicken coated in a green curry mix of various vegetables.
2006 Cielo Blackbird. Woodstock collection.
Lamb Vindaloo (Goan). Braised natural lamb in garlic, malt vinegar, and hot chili spices.
Goat Xacuti (Goan). Mouth-watering Goan specialty bone-in goat, cooked with sauteed ground spices and coconut.
2008 Salvalai Amarone della Valpolicella Classico. 89 points. Un amarone classique, avec des arômes de fruits noirs et de poussière. Saveur de terre avec un un peu de vanille.
Goan style pork curry. Sort of a pork ragu, and not my favorite dish of the night.
Special traditional Crab Currey Xen Xen. The curry itself was a delicious southern coconut curry. The problem was the spiky crab shell that wasn’t cracked. Any attempts to get into the meat invariable ended in injury!
House special Lamb Chops. Delicious heavily seasoned lamb.
Saffron Rice. Basmati rice, pot sealed, saffron aroma.
Goat Biryani. Authentic Awadhi bone on goat biryani, aromatic spices, basmati rice, and side raita.
Raita. Made of Yogurt , cucumber and Cilantro.
Goan Bibinca (Goan). Authentic Goan delight of multi-layared castor sugar and coconut milk. Sort of a cake like thing.
Gulab Jamun. Warm milk dumplings in rose-flavoured sugar syrup. Delicious cheese/dough balls. Oh, so sweet!
Almond Rice Kheer. Classic Indian rice pudding with hint of elaichi dry fruits and nuts. Too soupy.
Kesari Rasmalai. Soft poached homemade cheese dumplings in a saffron-flavoured sweeten reduced milk. Delicious sweet cheese. Like a Sicilian ricotta dessert.
Pista Orange Kulfi. Chef special signature, rich, creamy orange and pistachio-flavored ice cream served in an orange rind. These were amazing with a richness and a strong orange/mango flavor.
Overall, this was a great little meal full of unusual and delicious flavors. Chef Avi (above) of Akbar Cuisine of India (Northern Indian) gives it his seal of approval!
I also came here in June of 2016 for lunch, where in addition to the menu they run a “classic” Indian buffet.
Here is the main section, including all the usual hits.
Tandori chicken, butter chicken (Chicken Tikka Masala), Chicken Curry.
Fried fish, various vegetarian curries.
Potato curry, string beans, rice, fried vegetables, crispy bread.
The “salad” bar, with fruit, and the chutneys and raita.
The buffet comes with naan.