Udupi Palace - Artesia, CA

If they have Idli, I will always order it. I love these textured rice-saucers dunked in a steaming bowl of savory-sour sambar. The soup soaks into the soft grit, tomato-tang collaborating with the aftertaste-tang of fermented rice. 

There are too many temptations on this magnificent menu, but Masala Dosa seems like a must. Munch the mochi-crunch of the paper-thin pancake, best when coated with coconut chutney, or sambar, or both. Potato cubes are cooked to a soft mash and seasoned with more spices than I can ever discern. This mix is mild but rich, cumin and turmeric seem to stand out in my inexperienced taste. 

The Paneer Bhurji Dosa doubles as a breakfast burrito, the scrambled cheese finishing like eggs with aromatic onions. 

The Special Onion Rava Masala Dosa is super crispy, even more crunchy and light than the traditional dosa batter, a lattice-work of air bubbles from frying a combination of rice flour and cream of wheat. The onion and potato filling is similar to the dosa, but the shell has a texture and flavor-profile so different, it barely feels similar at all.  

Onions & Peas Uthapam is the perfect order for kids getting used to Indian food and adults who want a simply delicious dish. The onions and peas add both sweetness and savor to this fluffier, bottom-crunchy bread. Add sambar, and I dare say it's an Indian pizza. 

Do not eat here on days you need to be functional. The carb coma is so very real and so very worth it, but if you're working in any way, you will suffer severely. The food is all fresh and so undoubtedly and hopelessly delicious that you'll never stop eating until you can't cram another atom into your bulging belly. The worst part is that you don't even feel bad because despite being rich and flavorful, this food is surprisingly light, in a way that makes you rally enough to eat all the leftovers for your next meal, thus starting the cycle of coma and satiation all over again. Yes, it's all the way out in Artesia, but it's well worth the drive. Just try not to fall asleep in the car on your way home. 

Bhookhe - Artesia, CA

My first trip to Little India, to try one of LA's 101 Best. Bhookhe is an all-vegetarian, all-incredible, everything-delicious Rajasthani restaurant nestled along the main strip. 

Everything is something I've never really had, starting with the Maharaja Thali which serves as a sampler of what they have to offer. A gorgeous tray, lined in gold, is scattered with starches to accompany three soupy dals. I don't know the correct way to eat any of this, but from what I could see, you put your hand up on the rice or bread and I dip, you dip, we dip. 

The rice may be the only thing I recognize, and there are Bati as well.  These are unleavened, wheat-flour balls that have a crunchy outside and a dense, hard-dough center, a good contrast to the soupy dals they're eaten with. 

You also get an unusual selection of roti, most of which you won't often find. The wheat roti is familiar, a thin, double-layer pancake with a bit more oil than I wanted. The makka roti is made with maize flour, and the bajri roti is made with pearl millet flour. Both resemble frisbees, dense discs with a grainy and earthy finish, respectively.  

There are salty sauces to pep up the milder dals, and I would have been perfectly happy to have just those. There's a rich Churmo with a soft and pulpy texture, and a Lehsun Ki Chutney with a concentration of garlicky salt. I bravely took a bite of the Michi ke tipore and braced myself for the burn. No burn, just a bold pepper, the perfect pop of flavor. 

Three deep bowls of dal include gatte ki sabji, kadhi pakoda, and dry sabji. I don’t know which is which, but one is smooth, one is smoky, and one has delightful little flour-balls on the bottom. 

There are also a few little sweets next to the yogurt. My favorite is the little ball that tastes like it was rolled in condensed milk but they’re all good. 

Lots of apps for trying, be sure to share so you can try more. Fried delights like the Pyaz Kachori is a crunchy puff full of potato and plenty of aromatics. 

Props for the BEST Samosas I've ever had. There is something about this incredibly smooth spice mix that tastes like no one else’s. 

Pani Puri take a little work, but they're worth it. Hit a little hole into your crispy pouch and stuff it with a little bit of everything provided. Soft potato, sharp onion, sweet tomato, crunchy bits, and fragrant leaves of cilantro. Dunk and fill with cold mint water and eat immediately.

And no meal is complete without a Mango Lassi. 

This is a lot of food for two people but we didn’t waste a single drop. Some dal made it home with us but otherwise we practically licked all the plates. I’ve had my share of Indian food, and it's rare to not recognize most of the menu. At Bhookhe I got to try a lot of new eats, and it seems that a lot of these things are rare treats. I can't comment on authenticity, and I have no way to compare, but I'm pretty sure I won't find anything better for a while. 

Saffron Spot - Artesia, CA

Can you think of a single reason NOT to try Indian ice cream? I cannot. 

Saffron Silk sounds like the one to try, but it's actually my least favorite of the three. All are thick and creamy, but I'm not sure this herb works with all the sugar. Saffron is all about the subtlety, and infusing enough of that flavor to not be eclipsed by the cream and sugar makes it finish like perfume. Chikoo, on the other hand, is perfect for an ice cream. It's a tropical fruit I've never had, but if the ice cream is any indication, the fruit is pretty awesome. It's sweet and tastes like it'd be soft and buttery like a ripe pear and a hint of gooey molasses. Kulfi Cream is by far the best. It's sold separately because each scoop is more expensive than all the other and for good reason. The creaminess is unsurpassed, with sweet, milky, and nutty notes all together, and I do believe I get some aromatic notes of cardamom.

Not cheap but what good food is? They have so many flavors I've never seen, I only wish I wasn't too full to try a few more.