NAPA, MARCH 16, 2009 – Showcasing her famous brand of Indian cuisine, Neela’s will offer a spectrum of traditional, home-style Indian dishes prepared in a light, contemporary style – from Chota Haazari (small presentations), Haazari (main presentations), Lunch Thalis (all-inclusive meals) and Mitha (desserts) to tandoor-cooked chicken, house-made chutneys, curries, raitas and dals, and fresh-baked flat breads—chapatis, parthas and naan. Neela’s will also feature ongoing Bollywood music videos in the bar, plus Thursday Bread Night—a selection of stuffed flat breads served with salads and raita.
As a child growing up in Bombay, Neela Paniz was drawn to the fragrant kitchen aromas conjured by her family's skillful cook, Chandan. His traditional Indian cooking—based on practicality and subtle application of spices—inspired her love of this warm and cultured food, which she has elevated with her own original style. Using fresh ingredients as in the India of her childhood, seasoned with freshly ground spice blends (never powders or pre-mixed), Paniz prepares dishes with her distinctive technique of tilting the pan to form a pool to infuse the spices, thus allowing less use of oil to ultimately create light, clear flavors for her bright and innovative dishes.
In the 1980’s, Paniz defied the stereotypes of rich, heavy Indian dishes with her unique brand of restaurants in Los Angeles: Chutney’s Indian take-out, and the hugely successful Bombay Cafe with partner David Chaparro. Her book, The Bombay Cafe published in 1998, put her on the national map as one of the leading voices of contemporary Indian cuisine. In 2007, she sold her partnership in the cafe and in 2008, she and her husband devised a plan to move to Napa where she would open Neela’s—featuring contemporary Indian cooking.
Neela Paniz is a guest chef at cooking schools nationally. She has also served as a board member of the Los Angeles chapter of Les Dames D'Escoffier, the Southern California Culinary Guild, and the International Association of Women Chefs and Restaurateurs.
Characterized by its sophisticated and subtle use of spices and vegetables, the food of India is considered to be one of the most diverse and exciting cuisines in the world. In Indian homes, marketing is done daily, primarily at the farmers’ markets. The produce is never more than a day old and the chickens are plucked to order. In most meals, meat is used as a supplementary ingredient while combinations of lentils and rice provide complete proteins.
True to the culture, Neela’s menu features the many different provinces of India—vegetarian dishes from the south and tandoor-cooked dishes from the north, as well as chaat (street foods) and classic dishes of the British Raj—all made with the freshest ingredients available to create bright, home-style fare.
Chota Haazari (small presentations)/$4-12: Samosas filled with shrimp and mango pickle • Bombay’s Wellingdon Club with shredded chicken masala • Rassols with curried minced turkey • Mini Dosas with mango chutney • Bhajias • Crisp Okra with dried green mango powder
Salaat (salads)/$10-14: California Tandoori Salad • Nicoise gone Indian • Soup of the Day
Haazari (main presentations)/$16-24: Salmon Roll with leeks, green chilis and green coconut chutney, cucumber raita, radishes and naan • Kerala Fish Coconut Curry with rice, shredded brussel sprouts and lentil pappadums • Lamb Vindaloo with rice and stuffed baby eggplants • Sindhi “Fried” Chicken with Dal, rice and gobi sabzi • Tandoori Yogurt Cornish Hen with mint chutney, naan and kela pakoras • Sindhi Curry with vegetables, rice and lentil pappadums
Saath Mein (along with)/$2-8: Basket of Indian flat breads • basmati rice with black cumin seeds • pappadums • assorted chutneys/pickles
Lunch Thalis (all-inclusive meals)/$10-15: India’s traditional plate with choice of entrée served with rice, lentils, naan, cucumber-tomato salad, vegetable samosa and chutney
Thursday Bread Night/$6-10: Rotis, Parathas, Naans and Pooris served with salads and raita
Mitha (desserts)/$7-8: Ginger Crème Brûlée • Gajjar ka Halwa Napoleon: carrot pudding with whipped cream • Grand Marnier Kheer: Indian rice pudding with candied orange rind and almond cookie • British Raj: warm bread and butter pudding with orange marmalade • and more
Beverages: Nimbu Fizz • Mango Lassi • Spiced Iced Tea • Masala Chai • Wine and Beer
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