Sambar Akasha Richmond

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9531 Culver Blvd. (Cardiff Ave.) Send to Phone
Chef Akasha Richmond channeled her global travels and 20 years of studying Indian cuisine into this Culver City restaurant. • Buy Akasha Richmond's book Hollywood Dish: More Than 150 Delicious, Healthy Recipes from Hollywood's Chef to the Stars


Lunch Mon.-Fri., Dinner nightly

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Sāmbār Restaurant Review

: Chef Akasha Richmond channeled her global travels and 20 years of studying Indian cuisine into Sāmbār, located steps from the eponymous restaurant she owns and operates with husband Alan Schulman. The former Ford's Filling Station site has been transformed by Ruth Black of RTR Homes into a bright, vibrant space with a colorful chandelier and a reclaimed wood art piece that resembles a sun and its rays. Aside from a small Ganesh statue on the counter facing the kitchen, there aren't many overt references to India in the décor. A bar with about a dozen stools lines part of the dining room, and outdoor dining is available at two patios, one of which looks out on Culver Boulevard. There are several craft beers on draft and by the bottle along with a limited wine list and a slew of very good cocktails spiked with spices. Blood Moon Over Bengal combines Medley Bros. bourbon with the tropical flavors of falernum, orgeat, spiced blood orange liqueur and lime. Start off with a platter of housemade cheeses, bread and accompaniments, including goat and cow paneer, yogurt cheese, naan, pappadum, Gujarati crackers, chutney and spiced pistachios. Sāmbār is named after a traditional lentil-based vegetable stew --- the first taste of Indian food that ignited Richmond's passion years ago. Here the dish is served with quinoa pancakes and sides of hempseed chutney and red onion and tomato chutney. There is no beef on the menu, in accordance with custom in India, but both omnivores and vegetarians will find plenty of choices. (Diners can request a menu that highlights vegan and gluten-free selections.) What was once the pizza oven now turns out tandoori-style dishes such as the popular head-on prawns and "British Raj Chicken." Among other options are curries (salmon or goat) and "New Wave Masala" creations such as pork shoulder vindaloo. Augment your meal with sides of lemon rice or Bhutanese red rice steamed with coconut milk. For dessert, you may find a cookie plate, coffee ice cream pie, homemade mango-lime sorbet and a vanilla soft-serve sundae with Akasha's cookie crumbles, coconut-chocolate sauce, cashews, peanuts and a preserved local cherry on top.

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