Un-Curry Table

Specialties

At The Un-​Curry Table, chef Kaumudi Marathé shatters the myth of stereotypical Indian cuisine, serving up regional dishes that reflect the diversity and history of an ancient land. India’s food ranges from earthy and rustic to sophisticated, complex and layered. At The Un-​Curry Table, we blend seasonal, organic, California ingredients with Indian spices, culinary techniques and Ayurvedic philosophy. Experience the abundance of cultures and flavors of the Indian sub-​continent.

History

Established in 2010.

Chef Kaumudi Marathe of Un-​Curry brings you The Un-​Curry Table, the first Indian pop-​up in Los Angeles that serves California-​Indian cuisine. Her style of cooking blends her native Indian traditions and techniques with the rich diversity of ingredients in her adopted home, California.

Meet the Business Owner

Kaumudi M.

Business Owner

Kaumudi Marathé is a journalist by training but a chef by choice. Born in Maharashtra on India’s west coast, she grew up in other parts of India and in Britain and North America. Kaumudi started researching Marathi cuisine as a way to connect with her roots. She started Un-​Curry in 2007 to introduce regional Indian recipes into the American consciousness. She believes their clean flavors and subtle spicing translate well into the Western culinary ethos. For Kaumudi, food, family and memory are intertwined. Her first cookbook of Marathi food, Maharashtrian Cuisine: A Family Treasury (Bombay: Zaika, BPI, 1999) documents her family’s food history. Her latest cookbook is The Essential Marathi Cookbook (Penguin India, 2009). Kaumudi lives in Los Angeles with her husband, Sanjiv and their 9-​year old daughter, Keya. For amusement, she runs, does tai chi, shops at farmers’ markets and entertains at home.