Indian food in SF - try Kaleva!

[Guest guest]

Hi folks,

 

Just wanted to follow-up with a post about last week's BAV dinner at Kaleva. I enjoy Indian cuisine, and I would definitely like to see Kaleva succeed as we need a good vegetarian Indian restaurant in SF.

 

First, thanks to Jay & Amy for their enthusiasm and energy in organizing this for BAV. Our group of over 20 nearly took over the restaurant! There's a couple of pics in the 'misc' folder in the gallery from the dinner.

http://www.bayareaveg.org/gallery/misc04

 

The restaurant is not in a great neighborhood but it's just off Market and very close to BART and MUNI (one block). It was a veggie oasis inside. Nice table decor with cloth napkins. I thoroughly enjoyed the evening, and thought the mango sweet & sour soup, pakodas and the malai tofuta curry were especially noteworthy. Manish, the owner and chef, made a special all-vegan North and South Indian dinner for our group. He sent me the menu (see below).

 

Having only been to the restaurant once (I never made it when it was Haveli's), I am looking forward to trying it again. I also posted my review of Kaleva in UG, and would encourage everyone to try it out and post reviews too :-)

http://www.bayareaveg.org/ug/display.htm?id=397

 

 

Cheers,

Tammy

http://www.bayareaveg.org/forum/profile.php?mode=viewprofile & u=4#reviews

 

 

NORTH INDIAN:

soup

mango sweet and sour

appetiser

veggie pakodas

dinner platter

malai tofuta curry (its traditionally made with cheese and is called malai paneer kofta curry )but since I did it with tofu ,hence the tofuta

Herb stuffed eggplants sautee with potatos

split moong and washed lentils cooked together to form a daal tempered with cumins and herbs

saffron rice

dessert

mixed fruit medley with kesar (saffron )syrup

SOUTH INDIAN:

soup and appetiser and dessert were the same

dinner platter

*mixed veggie medley in a coconut herb sauce

*cucumber gojju (cucumber simmered with tamarind for over an hour)

*saambhaar yellow peas daal simmered with tamarind and coconut and roasted herbs and curry leaves for over 2 hours to create a harmonious soup