Sambar in Culver City

Sambar’s Sevpuri chaat, made with teff puris, green mango, avocado, red onion, pomegranate-mint chutney, tamarind chutney and sev.

Quinoa pancake (uttapam) and sambar with red onion and tomato chutney, hempseed chutney, and sesame gunpowder is served at Sambar in Culver City.

Ora king salmon curry with coconut broth, mustard seeds, curry leaves, ginger and heirloom tomato.

A light fixture in Sambar.

Cheese thali with goat and cow paneer, yogurt cheese, naan, gujarati crackers, papadum, chutney, lemon pickle and spiced pistachios is paired with the Maharaja made with rye, kummel combier, carrot syrup, beet shrub and lemon juice.

The Maharaja is made with rye, kummel combier, carrot syrup, beet shrub and lemon juice.

Pork shoulder vindaloo with tumeric naan, pickled okra, malabar hot sauce and mango chutney.

Turmeric naan made with traditional punjabi flatbread with fresh tumeric and kalonji seeds.

The Last Train to Goa is made with bourbon, pomegranate, tart cherry, xta, lemon and orange bitters.

Diners enjoy an evening at the bar at Sambar.

Sambar chef Akasha Richmond makes naan.

Turmeric naan cooks in the stone oven at Sambar.