Cuisine:

• Indian
• Others
• Eclectic
• Californian

Junnoon Description:
Junnoon is not your run-of-the-mill Indian restaurant---beautiful, exotic surroundings tempt diners to try an eclectic menu that uses the Bay Area's abundant produce to update traditional dishes from regions throughout India. Start with the madras yellow split pea soup spiced with black pepper, mustard seeds and cumin. The selection of raitas and chutneys are fine for dipping the tandoori-baked breads---we like the rosemary naan dipped in the spinach raita and the avocado raita. Any time we see "staff meal" on a menu we go for it because it's usually a winner, and the staff meal at Junnoon is no exception---rustic chunks of meat slow-cooked in a rich sauce redolent with cloves, cinnamon and bay leaves. Tandoori black pepper steak, hailing from Rajasthan, presents tender slices of Angus flatiron beef served with a garlicky pomegranate molasses. Also satisfying is the chicken tikka---tandoori grilled chicken breast infused with coriander and fennel. Desserts include a better-than-average spiced molten chocolate cake served with ginger gelato. The small wine list is well chosen for the food; service is friendly and polished. Stop by for brunch on a Saturday---it's the only day executive chef Kirti Pant breaks out a traditional Indian tawa (griddle) and serves up dosa.


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