Traditional Indian food made fresh from scratch is a rarity these days, even in India, as it takes time and patience.

There is also a misplaced belief that Indian food must be tamed down and spices moderated for the American palate.

At Kama we have the following belief – fresh, made from scratch, bold flavors will be universally loved. Vikram Singh and his father, Manmohan Singh, a Hall of Fame chef in India, collaborate to bring traditional recipes and techniques to diners at Kama. The kitchen is a modern version of my grandma's joint family kitchen, where everything is fresh, made from scratch and to order, and customized to your taste. There are no cans, processed or artificial ingredients. Kama is pure, bold, and authentic flavors.

We use authentic recipes in combination with cuisines from other cultures to create a unique and progressive menu. Fusion favorites include curried lamb tacos, Tandoori Chilean seabass, Kama Lobster Bisque, Goan Mussels, BBQ Ribs Namaste, Ghee Roasted Cauliflower, and Charcoal Grilled Prime Ribeye. For example, traditional techniques like charcoal tandoor grill is combined with sous vide to create the perfect lamb chops marinated in garam masala and yellow pepper.

Indian cuisine is no stranger to fusion, it has evolved over thousands of years influenced by other world cuisines, such as Middle Eastern in the North, Portuguese in the Southwest, French in the Southeast, and Chinese in the Northeast. We play a tiny role in influencing American cuisine with the vibrancy and boldness of Indian cuisine.

This approach extends to our bar program. Agnes has developed cocktails that incorporate the boldness of Indian spices and chutneys, as well as teas, ensuring that every sip has a note of spice rooted in Indian traditio