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The specialty at IS&S is probably the lentil-cheap dinner combination, a segmented foam tray laden with basmati rice, dahl, tart raita, pickles and a vegetable dish of some kind, ladled out cafeteria style from tubs in a long steam table and crowned with a whole-wheat chapati that hangs limply as yesterday's tortilla. For an extra buck, you get a leaden, potato-stuffed samosa and a crunchy papadum; for an extra two, an Indian dessert and a mango lassi. The dinners are cheap, filling and tasty. But while the steam-table food (unless you catch it just right) is basically steam-table food, not especially different from what you'd find on any local Indian buffet, the made-to-order dishes are delicious: freshly fried bhaturas, balloon-shaped breads, served with curried chickpeas; the thin pancakes called parathas, stuffed with highly spiced cauliflower or homemade cheese; the South Indian lentil doughnuts called vada, served with a thin curried vegetable broth. See full review.
Photo by Anne Fishbein The last few months have seen any number of spectacular new places to eat in Los Angeles, from the dazzling new restaurant of Floridian fusionist Norman Van Aken to a new dumpling place in Alhambra, from great new East L.A.... More »
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