Sambar

Culver City, United States

3.6

Closed now

20 reviews

Accepts Credit Cards

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
No
Accepts Bitcoin
No
Good For
Dinner
Parking
Valet, Garage, Street
Bike Parking
No
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Good For Dancing
No
Alcohol
Full Bar
Happy Hour
Yes
Outdoor Seating
Yes
Wi-Fi
No
Has TV
Yes
Dogs Allowed
Yes
Waiter Service
Yes
Caters
Yes

Description

Specialties

The menu emphasizes Indian inspired fare with California nuances including a focus on seasonal produce, sustainable products, and an ever-​changing selection of housemade snacks, salads, appetizers, and entrees that will introduce diners to exotic and vibrant flavors and ingredients. The bar offers a selection of spice-​forward cocktails utilizing distinctive spirits and blends inspired by Akasha’s well-​traveled culinary experience.

History

Established in 2015.

Richmond is well-​known in the Los Angeles food community having spent most of her career as a self-​taught chef and baker, as well as the owner of a successful catering business. As a personal chef to Michael Jackson, Richmond has established herself as a celebrated culinary talent and opened her first concept AKASHA in 2008. She places an emphasis on the importance of eating local foods utilizing health conscious cooking methods, sustainable practices, and a dedication to authentic ingredients and products that are sustainable and organic. A longstanding affinity for the cuisine of India, Richmond has traveled the world taking inspiration back to her kitchen from Southeast Asia, Bali, Australia, as well as Eastern and Western Europe.

Meet the Business Owner

Akasha R.

Business Owner

Richmond is well-​known in the LA food community having spent most of her career as a self-​taught chef and baker, as well as the owner of a successful catering business. As a personal chef to Michael Jackson, Richmond has established herself as a celebrated culinary talent and opened her first concept AKASHA in 2008. She places an emphasis on the importance of eating local foods utilizing health conscious cooking methods, sustainable practices, and a dedication to authentic ingredients and products that are sustainable and organic. A longstanding affinity for the cuisine of India, Richmond has traveled the world taking inspiration back to her kitchen from Southeast Asia, Bali, Australia, as well as Eastern and Western Europe. She has been featured in Food & Wine Magazine, and has acted as a guest editor for Vegetarian Times, and continues to consult on numerous natural food product lines while exploring new methods and practices for living a healthier life through food & cooking.