Finding NIRVANA

8689 Wilshire Blvd, Beverly Hills (310)-657-5040 www.nirvanabeverlyhills.com

 

Indian nouvelle cuisine may have gotten a late start here compared to places like the UK, where tikka masala is a late-night staple to be relished with a cold lager, but is finally laying culinary claim in Los Angeles.  At Nirvana, the ambiance-laden hotspot which welcomes with a massive Buddha carved on its dark wood door, it does so with aplomb.

 

This sensual eatery, where the menu is inspired by the Kama Sutra and erotic sculptures entice in the light of dancing votives, one can walk over the Koi pond pathway and into a haven where the sumptuous meals can be enjoyed reclining on four poster beds, an outdoor patio with two fireplaces, a cozy dinning room, or on plush sofas.   Even before the palate is seduced, the senses are awakened whether from the energetic, campy Bollywood videos playing on the mini plasmas, the ambient electronica music over the sound system or the gentle trickling of water over the head of a six-foot Buddha fountain in the back. 

 

We start with the appropriately titled 'Foreplay' or appetizer section.  The grilled scallops, delivered creatively in a shell of lentil wafer, fall flat but the saffron tinted red pepper sauce accompanying it is delectable and tempting to the last lick.  Whatever you do, do not pass up on the stuffed mushrooms.  Crispy on the outside, they are filled with cheese and coriander and served with tomato salsa and guaranteed to be wiped off the plate.  Forget the utensils and use your fingers for these bite-sized savories for added enjoyment.  A lentil curry, cooked slowly over charcoal so that it is buttery and intoxicatingly aromatic, is to be enjoyed by scooping up with the perfectly flaky basil or garlic naan and embodies traditional recipes at their best.  You won't find better daal in India! 

 

Amongst the wondrous offerings in the 'Loss of Innocence' or Entrée section are featured creations like wild boar chop marinated with spices and smoked with clove and cardamom, a whole leg of lamb charbroiled with rum and spices, and a mildly spiced Halibut.  The impeccable Venison chop is not gamey as some may presume, and delightfully prepared by marinating in ginger, honey, yogurt and cardamom before being charbroiled and served with a tangy cranberry sauce.  And they're not kidding when describing their prawns as jumbo.  A handful of these fist-sized wonders are marinated and charbroiled to a succulent, mouthwatering finish and served on garden vegetables.  Just when you think you can't take another morsel, the Mango Napoleon adds the perfect accent to a royal meal with slices of mango with yogurt cream in a salty filo pastry topped with mango sauce. 

 

Who said meditation was the only way to reach Nirvana?

 

-GD

 

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Luna Park same place, new treats…

672 S. La Brea Ave (323) 934 2110 www.lunaparkla.com

One of our favorite affordable eateries has added some lip-smacking additions to the already creative menu.  Amongst them are the Chicago style hotdogs, Macaroni & Cheese served oven-baked with broccoli and Neuske Smoke Ham, and the delicious lamb skewers served with curried chickpeas and cous cous.  The make-your-own Caramel Apple dessert will make you save room for the final treat.