While various challenges inspired Walia's decision to close Rasa, his goals remain the same for Saffron Burlingame: serving good Indian food that draws from his memories of home cooking. 'It's very expensive for what we got,'" he said. "With ethnic restaurants, it's always been that people just come up with this yardstick of. He hopes that diners will assess a meal's quality without sliding in a jab that it was too pricey or that they can get the same dishes cheaper somewhere else. Walia imagines a day when "ethnic restaurants" are no longer measured with the asterisk of price. In addition hiring cooks skilled in Indian cooking is especially difficult, Walia said.
Rasa burlingame full#
Western European cooking usually escapes the label.Įven though Walia won a Michelin star and local Indian restaurants like Ettan, Aurum and Besharam have received widespread acclaim, dishes like uthappam full of wild mushrooms and biryani prepared with organic chicken still evoked complaints about price (Walia encounters these grievances at Saffron, too). He refers to these eateries as "ethnic restaurants," and chefs and writers, including former Washington Post features reporter Lavanya Ramanathan, have pointed out that the term "ethnic" is only applied to certain cuisines in a way that devalues them. "It's an upstream game because you're going against the flow, trying to beat the perception," Walia said about ethnic restaurants that serve cuisines that are not widely appreciated in the United States. The Aama Sutra cocktail is made with mezcal, mango, cilantro, grilled jalapeno and lava salt.
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