Walk into Diya Indian Kitchen Bar & Lounge and you’re hit by the aromas of all address of foods in the making: It ability be the warm, nutty, begrimed aroma of cumin berry alloyed with the bawdiness of afresh plucked back-scratch leaves that go into a matar masala in which mushrooms and peas appear calm in a buttery sauce. You ability bolt a aroma of the garlic and adulate that are alloyed to acidity naan bread. Or it ability be the affable acidity of cardamom that soaks the ras malai tres leches, topped with ricotta instead of aerated cream.
Open back December, Diya is amid in the above Burger & Beer Joint amplitude in Sunset Harbour, with a affluent and rustic décor in white and blue, accentuated by chestnut accents. Along with its main dining room, Diya offers basement on its alfresco patio for assemblage who adopt to banquet al fresco.
Throughout the day, the Marahaj ancestors can be spotted administering and alive in the altered areas of this vegetable-forward restaurant, authoritative abiding aggregate comes together.
“We’re architecture a restaurant from locals to locals, and back you accept a ancestors that can assignment together, that is an advantage,” says Manni Marahaj, who runs Diya with his sister Vidya and brother Dharam and Dharam’s wife, Valerie Slone.
The ancestors confused to Miami in 1988 from Trinidad and Tobago. Manni says the abstraction for a vegetarian restaurant was built-in afterwards his ancestor was diagnosed with Parkinson’s ache and his mother chip acceptable Ayurvedic affable techniques and a aggregate of herbs, spices, and vegetables to aid in his treatment.
“Friends and ancestors would appear to visit, try the food, and actuate us to accessible our own restaurant,” Manni says. “Our abstraction is based on the activity of a additional home, area bodies can accumulate about alimentative food.”
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Vidya Maharaj, an epidemiologist, helms the kitchen. Her card of ancestors recipes relies on vegetables and spices to backpack the flavor, seamlessly amalgam immunity-boosting spices like amber and turmeric with antioxidant-packed herbs like cilantro and culantro.
The ancestors traces its roots to North India, area the cuisine is apparent by a array of breads and aromatic gravies, but Diya augments its card with South and East Indian specialties.
“We didn’t appetite to shortchange our guests back there’s so abundant abyss to Indian cookery,” Manni explains. “Also, there’s this stigma that Indian aliment has to be spicy, but we accept acclimatized it to the American palate, adjusting the calefaction to clients’ preferences, and commonly modernizing the dishes.”
Photo address of Diya Indian Kitchen Bar & Lounge
The card opens with appetizers of broiled Indian cottage cheese ($16); beet samosas topped with a dupe cheese cilantro chutney ($14); and gobi Manchurian — absurd cauliflower marinated in spices ($14).
Entreés accommodate curried vegetable biryani ($18); malai kofta, a bowl of absurd potato, paneer and vegetable assurance in a back-scratch cashew booze ($22); and augment matar masala with candied peas in a back-scratch sauce, commutual with rice ($16). The restaurant’s signature eggplant nirvana burger is fabricated with bootleg cheese and barbecue booze and comes with a ancillary of masala chips ($14).
There are seven varieties of dosa (classic Southern Indian rice pancakes): served apparent ($10); abounding with appearance and Indian cheese ($14); or with toppings such as red sauce, cheese, and vegetables ($12); or a alloy of four types of cheese ($12). All are accompanied by soup and chutney. Hot sauces are fabricated from scratch, including red and orange habanero and Trinidad moruga scorpion, said to be the world’s second-hottest chili pepper.
The ambrosia account includes gulab jamoon, an Indian absurd donut ($11); Kashmiri flan flavored with affected ($9); and bootleg saffron-spiced rice ice chrism ($11).
For now, the restaurant is accessible for banquet only, but the ancestors affairs to absorb a South Indian breakfast account and cafe option.
Diya Indian Kitchen Bar & Lounge. 1766 Bay Rd., Miami Beach; 305-763-8948; diyaindiankitchen.com. Tuesday through Sunday from 4 to 9 p.m.
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