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Slide Show: Inside The Sudra

November 15, 2013

The Sudra resides in The Ocean, NE's micro-restaurant row, in the space formerly occupied by Basa Basa.

The Chickpea Cutlet Plate features ginger-molasses root vegetables, kale in tahini dressing, housemade chutney, pickled chilies, and brown basmati rice ($12).

Patrons order at the bar before seating themselves at either one of the half-dozen tables, the many benches outdoors, or the bar itself.

This soft kale-red lentil dosa, shown here with potato masala, has already proven highly popular ($4.50).

The bar offers plenty of seating, and the creative cocktail list features ingredients like garam masala and coconut milk.

The Sudra

Bartender Sayward Carte whips up the Beet Tequila and Blackberry Bourbon to complement the Chickpea Cutlet Plate.

The Sudra

The Sudra opens at 11 am daily. It closes at 11 pm on Thursday through Sunday, and midnight on Friday and Saturday.

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Hungry for new flavors? Head for The Sudra, the vegan Indian fusion restaurant you didn't know you were waiting for. The Sudra's Sanjay Chandrasekaran, who also owns downtown vegan food cart Sonny Bowl, said the new eatery was born out of a desire for a different style of Indian food: less grains and potatoes, more fresh produce and wholesome, unprocessed dishes.
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Vegan, Indian Food
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