Tom Johnson from Larkspur and his partner, Clarissa Louie from Redwood City, have been patrons for four years. She is vegan, and by dining at Avatar's four times a week, she said she was able to "eat completely gourmet food and lose 30 pounds." Her carnivore boyfriend, Patrick Copeland, said: "It's plate-licking good." Mill Valley resident Sarah Haynes has eaten there for eight years. At Avatar's, olive oil is used instead of ghee. Examples include tofu enchiladas, sweet potato enchiladas and blackened or curried vegetables.īecause the dishes are cooked to order, there is flexibility to cater to customers' diets, which range from low-carb to diabetic to low-sodium.Īlthough most Indian food is vegetarian-friendly, it is often not vegan because of the use of ghee (clarified butter). Dean Ornish, and Ashok offers vegetarian dishes without oil or dairy for those following the Ornish diet. She has found that vegetarian dishes at other eateries are often heavy and overcooked in butter, but she says that at Avatar's, "It's not heavy."Īvatar's is endorsed by diet guru Dr. Skurow, a vegetarian, feasted on the pumpkin enchilada and blackened tofu. She and her husband, Dan, have eaten at Avatar's for six years. "It's hard to find a restaurant you want to eat at all the time, but I never get sick of this place," Ali Skurow said. For those who eschew bread, there are rice plates with the same fillings as the burritos. Punjabi Burritos charges $5.50 for a basic burrito, $8.50 for blackened rock shrimp. Avatar's also offers variations of burgers, including a spicy lamb burger with chutney ($6.95). Tostadas range from $5.95 for curried ground lamb to $14.95 for a combination of prawns, filet of lamb and chicken. The family has never raised prices at either restaurant. Their employees have been with them for years, such as nine-year veteran Juan Candida. Kala is the chef at Avatar's Saru is the chef at the burrito shop, which sells 120 to 150 burritos a day. The chutney - diced peaches, pears, apples, pineapples and sometimes strawberries are mixed with cinnamon, cumin, coriander and other spices - is not pickled or stewed and has a California-fresh flavor. Kala, however, believes that South Indians like the food, which is light like their cuisine, as opposed to the heavier North Indian food that relies on dairy products.
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While the majority of their clientele is composed of health-conscious Marinites, Ashok has noticed that sometimes East Indian families stop by, look at the menu, laugh and leave. Punjabi Enchiladas, also served at Avatar's, are corn tortillas stuffed with cheese, basmati rice and curried fillings. His Punjabi tostadas, served at Avatar's, are parathas topped with fillings and accompaniments similar to burrito fillings. The family is scouting locations to open branches of Avatar's Punjabi Burritos.Īvatar borrowed Mexican culinary terms to help customers understand his creations. His dreams were realized in 1989 with Avatar's, and in 1996 with Avatar's Punjabi Burritos.
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Avatar Ubhi, Kala's late husband, was an electrical engineer who had visions of opening a restaurant.