JUDY ASMAN'S PORTFOLIO
NIRVANA BEVERLY HILLS, CHEF PROFILE
FOR REALTALK LA: CHEF SAHAI INTERVIEW
Upon entering Nirvana restaurant in Beverly Hills, one is instantly intoxicated by the rhythmic sounds of world music, ambient lighting and seductive aromas of lamb and shellfish—marinated in or delicately rubbed with Indian spices and heating patiently in charcoal-fired tandoori ovens.
Kama Sutra images—ancient illustrations of jeweled and bare breasted women, poised with male counterparts in orgasm inducing positions—appear on the menu, in statue form and on an exquisite custom crafted gold-laced guitar suspended against the wall. The spiritual majesty of a koi pond and massive Siddhartha head reminds patrons that while innocence can be lost at Nirvana, it can also be regained.
Proprietor Deep Sethi, also owner of Bombay Palace across the street from this sultry refuge, is the genius behind Nirvana’s sensual flair while executive chef Ramanuj Sahai adds mastery to its exotic fare. RealTALK LA spoke with Sahai, a New Delhi native and former chef at culinary notables like Tamarind in New York.
How does eating at Nirvana enhance the bond between lovers?
When the food is good, it satisfies the soul. The person becomes healthier so he or she can think about his or her life. When people come to Nirvana, they sit in a relaxed manner and are involved with each other. They become fulfilled in all ways—that is Nirvana.
What is it about your cooking that inspires love and sensuality?
As a Brahman, which is an Indian religion, I bring my meditation and mantras into my cooking. When I put all of my love, spirituality and connection to my God into my work, the food becomes amazing. It has power.
Tell us about the new menu.
One of our new appetizers is the Fish Amritsari. Amritsar is a holy place in India where the Punjabis worship all the time. The Punjabis start every meal with this dish, a river center bonefish that’s crispy and seasoned with garam masala—a blend of 13 different ground spices. The Punjabis enjoy this dish with Indian whiskey, which we also serve at Nirvana.
What’s new?
We’ve added about eight or nine fish entrées, including Patrani Machi—a delicacy of the Parsi people from Iran. We cook the fish in banana leaves so a special aroma goes into it. We marinate the in fresh coconut, cilantro and garlic and, for plating, we cover the fish and vegetables in banana leaves.
How does the new menu inspire romance?
This menu is a new chapter for Nirvana. When lovers come—husbands, wives, boyfriends and girlfriends—they’re filled with good energy. When I meet them, I see I’ve made a positive impact. I tell them that in India, when two people marry, they commit to being together for seven lives. There’s no such thing as divorce. And when they come here, they are one.