Michele StuevenThe first thing that hits you when you approach the grand entrance of the Fitoor Santa Monica grill and lounge is the subtle aroma of Indian spices and curry wafting through the elegant bar, and a welcoming and positive energy that can only be described as intoxicating.
Nubile belly dancers and sword dancers float through the bar and dining rooms as guests sip on the creative craft cocktail program inspired by the universe’s natural elements: water, fire, earth, wind, and space. Gifts from the Garden blends tequila, lime, and ginger, and the Desert Rose combines vodka, lemon, rosewater, and Aperol.
Fitoor, Hindi for “passion”, is the lively new outpost from the original San Jose location and AVB Hospitality, the Bay Area restaurateurs behind Michelin-recognized ROOH Progressive Indian. Founders Anu and Vikram Bhambri started their professional careers in engineering and technology together at Microsoft. While Vikram continues to work in the tech industry, Anu manages operations across a growing restaurant empire.
Fitoor yogurt kababs (Michele Stueven)
Showcasing contemporary twists on regional Indian cuisine with a focus on fire-based cooking techniques, Executive Chef Surya Kumar emphasizes fresh seafood dishes to suit the new beachside location. Coastal flame scallops swim in a Sri Lankan fish curry sauce, and sous vide salmon is served alongside a bright macher jhol.
And while the poor overabundant appearance of branzino on every menu usually just elicits an eyeroll, Kumar’s delicate Asado interpretation, soaked in mustard paste overnight, flavored with Indian herbs, and topped with a cilantro mint pesto that resembles more of a Napoleon than a fillet, is incomparable.
The kulchas are a must. Kumar’s interactive version of an Indian deflatable pizza with fillings that include truffle mushroom, eggplant, pulled butter chicken, or spiced minced lamb, as well as the silken yogurt kabab with cream cheese and coriander chutney, reflects his playful culinary intuitiveness.
Kulchas (Michele Stueven)
There are plenty of flavorful dips to accompany a variety of naan breads, shareable small plates, and entrees to satisfy carnivores as well. The tender Malabar pepper lamb chops come in a silky sauce of creamy leeks with a subtle hint of heat, and the traditional chicken seekh masala is a popular favorite with Indian families that fill the indoor and outdoor dining spaces.
For dessert, try the pistachio puff gujia pastry vermicelli rice pudding served on the bed of Kheer foam or the cream brulee crowned with gulab jamun and nuts.
Braised lamb shank Rogan Josh (Ryan Tanaka)
Fitoor bar (Ryan Tanaka)