If you find yourself craving the flavors of Indian food, you might want to sample some of Mayura’s Indian cuisine. According to their website, Mayura specializes in the cuisine of Kerala, South India. This sit-down venue is well known on the Westside, thanks to Jonathon Gold’s 101 Best Restaurants in Los Angeles.
Situated on Venice Boulevard just blocks from Sony Studios, Mayura’s modest exterior does not do justice to the mouthwatering delicacies that lie within.
Indian food from Kerala, in particular, is known for its infinite array of flavors and spices, rice as the staple grain, and use of coconut milk, tamarind, turmeric, and pickled vegetables, to name a few.
Common menu items found here are dosas, which are a crepe-like pancake made from rice and black gram (a small lentil). A popular South Indian vegetarian item called uttapam, which Mayura lists on their menu as an “Indian version of pizza,” looked tempting as well, especially since there are close to a dozen varieties to choose from.
We were grateful that the wait staff eagerly seated us at a comfortable booth. Our attention was drawn to the steaming, aromatic trays of both meat dishes and vegetarian items at the buffet.
As tempting as that sounded, we wanted to study the exotic sounding menu options and selected one of the classic vegetarian items, called aloo gobi, which is a potato and cauliflower dish prepared with a multitude of mild spices and covered by a rich tomato gravy.
We also ordered the butter naan bread to accompany our meal. Our beverage choice was the Masala chai, which is a sweetened tea drink containing milk, served hot.
Our meal came complete with basmati rice, a bountiful display of piping hot, firm cauliflower, and hearty potatoes. The aloo gobi was refreshingly mild in flavor allowing the spices to shine through. The fluffy basmati rice paired nicely with the meal.
Hints of cumin and ginger with garlic and delicate chili undertones added depth to the tomato base. The chunks of potatoes were a welcomed addition and came perfectly cooked. This flavorful meal was even more impressive than its glorious presentation.
Served alongside our meal was a cucumber yogurt dip called raita and a pickled vegetable side made of chili peppers, coriander, and mint. The raita was a welcomed treat as it’s coolness and mildness balanced the spicy flavors.
The Masala chai drink arrived piping hot and as expected, was a refreshing treat with its bold and complex spices. And it was sweetened to perfection.
A light, disc-shaped bread called Appam was placed with care on the plate. Appam is made from fermented rice batter and coconut milk. The butter naan arrived golden brown with copious amounts of melted butter.
We were in heaven with the combination of ingredients and harmony of flavors. The inviting taste of the aloo gobi, the mix of spices from the pickled vegetables, and the crispness of the bread far exceeded our expectations.
Mayura was a wonderful experience and deserves a spot on your list of restaurants to try for its diversity of offerings, which will certainly please most palates.
