This funky, 10-year-old spot is helmed by chef Mohammed Aslam, a North Indian cook who cut his teeth at Indian Oven in the Haight. Aslam specializes in tandoori dishes cooked in a traditional clay oven, whether chicken, prawns, fish or lamb. Start with the pakoras, chickpea fritters stuffed with seafood, vegetables or chicken, and any combination of fresh-baked breads. Here, the naan goes beyond basic garlic, instead infused with ingredients like goat cheese, fruit, nuts, basil and peppers. Regulars swear by the curried lamb chops, which are slow-cooked with ginger, onions, saffron and garlic. Cap off your meal with a mug of cardamom-, cinnamon- and fennel- spiced homemade chai.
|Venue name:||Aslam’s Rasoi||Contact:|
1037 Valencia St
|Opening hours:||Mon-Sun 5pm-11pm|
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