Back to being Rasa
When Rasa in Burlingame closed during the Covid pandemic, many of us who had dined there commiserated with Chef and owner Ajay Walia’s loss. He loved that restaurant and it showed in the way the food was cooked and presented. Rasa’s offerings were a testament to how much of a stake his longtime staff had in its continued success.
Rasa garnered a Michelin star when it opened in 2016 and held it until closing in 2022 when Walia and his wife Reena Miglani decided to close it and turn it into a second Saffron location (the first one is in San Carlos).
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Inspired by the success of newer upscale Indian restaurants in the Bay Area – many of which came after Rasa’s foray into desi fine dining – the husband-wife duo decided to revive their acclaimed establishment. This decision was bolstered when Miglani joined her husband in overseeing the restaurants after her 24-year tenure at Oracle ended in 2022, where she was senior director of sales for North America. Their combined expertise and renewed focus set the stage for Rasa’s return to competitive fine dining.
The reimagined Rasa, under the culinary leadership of Chef Walia and Chef de Cuisine Vivek Tamhane, presents contemporary Southern Indian cuisine. It offers innovative flavors, featuring an eclectic mix of dishes that showcase the depth and complexity of Indian gastronomy. Signature dishes continue to delight patrons, including the impressive White Elephant dosa stretching nearly two feet long, my favorite Bombay sliders, and the not-to-be-missed Indian Railway Peppers.
The menu now places a fresh emphasis on seafood, introducing new fish and lobster dishes; Butter Poached Lobster, a succulent lobster with roasted romanesco in a rich korma sauce, Chutney Rock Shrimp Uthappam, Shrimp Stuffed Mackerel, and Halibut steamed in banana leaves with shallots and ginger, have made their way into the new menu.
Diners can also savor meticulously crafted options like the Andhra Chicken Curry with Kerala Paratha, Chettinadu Lamb Curry with fragrant coconut rice, and an exotic duck confit biryani. Vegetarian offerings remain strong, with choices like the Lotus Root Kofta Curry and Malai Paneer. Rasa’s commitment to culinary innovation is evident in its dairy-free adaptations, truffle-infused uthappams, and a thoughtfully curated wine list featuring half-bottle options.
The restaurant’s interior, heavily influenced by Miglani’s design sensibilities, exudes vibrancy. A bold red entry pillar, an elegant chandelier suspended from the vaulted ceiling, graphic black and white tiles lining the stairs, and gold wallpaper near the bar all contribute to the glamorous ambiance.
As Rasa embarks on this new chapter, Walia and Miglani approach their Michelin aspirations humbly. “We never aimed for it the first time; it just happened,” Walia remarks. “If it happens this time, then it happens.”
The couple recently opened Amara in Belmont, helmed by Chef Bret Tullis. An upscale concept that seeks to encapsulate the cuisine and culture of countries that span the southern Mediterranean and northern African shores, in a breezy, elegant space that takes full advantage of the former restaurant’s expansive outdoor area and lush grounds.
Chef Ajay Walia shares his signature recipe for Tandoori Roast Turkey exclusively for our readers here.
Tandoori Roast Turkey (for Four Turkey Legs)
Cook Time: 2.5 hours
Serving size 4 people
INGREDIENTS
Brine Mix
• 1/2 cup olive oil
• 2 oz lemon juice
• 3 cups water
• 4-5 cloves garlic, peeled and chopped
• 3 teaspoons kosher salt
• 4 turkey legs (bone-in, skin-on)
Method
Mix all the ingredients together. Clean the turkey legs and soak in the prepared brine overnight.
Tandoori Marinade
• 1 cup plain yogurt
• 3 tbsp ginger paste
• 3 tbsp garlic paste
• Juice of 1 lime, freshly squeezed
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 3-5 tbsp mustard oil
• 2 tbsp kosher salt
Method
Mix yogurt and mustard oil with ginger and garlic paste until smooth. Add all other ingredients and mix well. The tandoori marinade is now ready.
Garlic Mashed Potatoes
• 3-4 boiled potatoes (peeled and mashed)
• 1/4 cup chopped garlic
• 3 oz butter
• 1/2 cup milk
• 1 tbsp kosher salt
Method
Peel and mash the boiled potatoes, set aside. In a pan on low heat, melt butter and sauté chopped garlic. Add mashed potatoes and milk, stirring until smooth. Add salt to taste.
Sautéed Veggies
• Broccoli, asparagus, baby carrots, green beans 8 oz each
• 5-6 cloves Chopped garlic
• 1/2 a bunch Chopped coriander
• 4 oz Butter
• Salt to taste
Method
Clean and parboil all veggies in hot water, then immediately transfer to ice-cold water to cool. Drain and set aside. In a pan on low heat, melt butter and sauté chopped garlic with salt and coriander. Add parboiled veggies and sauté briefly before serving.
Cranberry Sauce
• 1/2 cup sugar
• 1/2 cup water
• 3 cups cranberries
• 1/2 tsp each cinnamon, nutmeg, and allspice
• 1/4 tsp paprika
• 1/2 tsp salt
Cranberry Sauce
Roughly puree cranberries. In a pot, combine cranberries, water, sugar, cinnamon, allspice, paprika and salt. Cook until thickened into a sauce.
Cooking
1. Clean turkey legs, rinse and pat dry. Place them in the prepared brine mix and refrigerate overnight.
2. Remove turkey legs, pat dry, and coat with tandoori marinade.
3. Preheat oven to 350°F. Place marinated turkey legs in a baking pan, cover with aluminum foil, and bake for 2-2.5 hours until tender.
4. Serve the turkey legs on a platter with garlic mashed potatoes, sautéed veggies, and cranberry sauce.