Sunnyvale residents Ketki Dandekar and Arshiya Shaikh opened a new ice cream shop in the city late last year with Indian dessert-inspired flavors.
A fungus-based meat alternative is debuting on the market, making waves in Silicon Valley's high-end kitchens.
Twenty years ago, Ajay Walia left the lucrative worlds of finance and tech to open a restaurant and spread awareness of the diversity of Indian cuisine. He wanted guests to forget images of steam-table buffets, and winning a Michelin star at his South Indian Burlingame restaurant Rasa in 2016 should have authoritatively proven his success. So why did Walia close down Rasa to reopen it as a second location of ...
Manish Tyagi, known for his culinary creations at Aurum in Los Altos and for defeating chef Bobby Flay on his own Food Network show, talks about his upcoming collaborations with Pausa in San Mateo and tough critic reviews.
Plus, SF’s Farmhouse Kitchen arrives in Menlo Park, ZombieRunner makes moves and Zadna Bowl brings fast-casual Mediterranean to Palo Alto.
Zareen’s grilled chicken boti served with naan, rice, dal, pickled salad and raita. (Photo by Natalia Nazarova)
There is a lot happening in the world of Peninsula restaurants lately. And this edition of our monthly round-up gives us (well…specifically our stomachs) some hope that local eateries can endure and expand during these ...
Puranpoli’s vada pav, a fried potato dumpling served with chutney and pav, a soft bun, is a vegetarian street food dish native to the state of Maharashtra, India. (Photo by Federica Armstrong)
Meet the family bringing authentic Maharashtrian street food to Silicon Valley.
Puranpoli is quite literally a family-run restaurant.
Roshan Shivalkar opened the Maharashtrian restaurant in Santa Clara the same day the Bay Area’s shelter-in-place order took effect. His older sister is ...