A recent dinner there started with two cocktails: the Beet Generation ($8), made with Volstead vodka, beet and lemon juices, brine, and a pickled bean for garnish; as well as the King Louie ($10), made with Cazadores Blanco, Hot Monkey vodka, Combier Orange, pineapple and lime juices, and a chile salt rim.
The King Louie was wildly refreshing with a healthy kick of spice, while the Beet Generation was definitely earthy (read: beet-y), but still quite delicious.
For an appetizer, the Pakora (price...I don't have #greatblogger) is a must-try. Our medley included crispy-fried broccoli and cauliflower with sauces that I don't actually know the names of, but worked well with the vegetables. (One's a creamy, tangy sauce; the other a thinner, berry-forward sauce). Again, #greatblogger.
For my entree, I went with the Kale-Infused Dosa Plate ($10), which consisted of kale-infused dosa, black-eyed pea korma, potato masala, collards, and pickled Anaheim chiles, with cilantro-lemon sauce and roasted red pepper-cashew chutney on the side.
The collards, black-eyed peas, and potatoes were cooked and seasoned wonderfully, and the accompanying sauce and chutney were borderline addictive. The kale-infused dosa was good and interesting, but the texture of the dosa itself was a bit dry and crumbly.
Overall, we really enjoyed our meal at The Sudra, and we loved the wide-open patio. I'd go back for the cocktails and pakora alone, although I'm eager to try some of their other dishes, too.
Have you ever been to an all-vegan Indian restaurant before?