![rasa burlingame rasa burlingame](https://s.hdnux.com/photos/44/07/30/9467415/11/1200x0.jpg)
The Aama Sutra, garnished with fresh mango.
#Rasa burlingame plus
The signature, long-cooked black lentils, plus coconut rice (back). Even my husband, aka Meat Boy, couldn’t get enough of these flavorful, earthy lentils, so you know just how good they must be then. The new parklet in front of the restaurant.īut there are also Northern Indian dishes long popular at Saffron, including the signature makhani daal, lavishly creamy black lentils simmered for 24 hours with tomatoes and spices, and finished with homemade butter. And there are a few Rasa favorites still available, including a range of dosas, as well as Malabar shrimp masala, and chicken biryani. The dishes still lean toward Southern India. Indeed, when I was invited in as a guest of the restaurant last week to dine outside, I found the food as delightful as ever. “The only thing that has changed is people’s expectations.” A feast al fresco. “We’re still buying the same ingredients, and cooking with the same standards,” he says. Yet despite the transformation, Walia doesn’t believe anything is radically different. It was a difficult decision, he says, but one necessitated by the challenges of the pandemic. In June, Walia closed his former Michelin-starred, fine-dining Rasa on this property, and morphed it into the second outpost of his Saffron (the original is in San Carlos). India meets China in General Tso’s cauliflower at Saffron in Burlingame.Īt this Burlingame spot, you will find a refashioned brighter interior, an added parklet, a new menu and name change, and owner Ajay Walia no longer greeting you in a sharp suit, but casual shirt and slacks.