He reveres India’s culinary traditions but loves the freedom of cooking in California. He also seeks out sustainable seafood and free-range meat from local farms. 'We’re not going to run out of ideas for a very long time.'Ĭhef Kumar emphasises fresh, sustainable ingredients, often picking up organic produce-and menu ideas-at the Burlingame farmers' market. 'Almost every Indian restaurant has a similar menu, but I wanted to do something different,' says Walia, who travelled up and down India’s coast to find inspiration for Rasa. The year Rasa first earned a Michelin star, in 2016, San Francisco Chronicle food critic Michael Bauer dubbed it 'The Bay Area’s Best Indian Restaurant'. Owner Ajay Walia and Chef de Cuisine Vijay Kumar sought to change Americans’ perceptions of Indian food when Rasa launched in 2014, and if the restaurant’s critical acclaim is any indication, they’ve succeeded. With a name that means 'essence' in Sanskrit, this Burlingame restaurant honours South Indian cuisine while taking it to new heights with sustainable ingredients and sophisticated, modern twists. Those who think of Indian food as a casual, take-away meal will find a revelation at Rasa.