Goan Food, LA Style

Chicken Tikka Masala, Garlic Nan and Lamb Briyani. You’ll find these popular dishes at any local Indian restaurant. But if you’re looking for South Asian entrees outside of the ordinary, one South Bay restaurant owner has created a winning combination by blending unique flavors from his homeland.

From his humble upbringing in a Goan village, Addi DeCosta overcame the obstacles of starting a small business in the big city. Today he is the owner of LA’s top rated Indian Restaurant. Not unlike many immigrant stories, DeCosta moved to Los Angeles in the late 1980’s in search of a brighter future for his family.

DeCosta’s first refined his cooking techniques at Chicken Madras in Hawthorne. But it’s not just what DeCosta learned in the kitchen that shaped his career path. He learned an invaluable skill by studying fast food. “When you come to the U.S. there are McDonalds every street you’re on, every step you take they’re right there. Then I got wondering, why are they so successful? They must be doing something right.” DeCosta realized the secret to McDonald’s success is the consistency of its food, customers always get what they expect. After opening Addi’s Tandoor Restaurant in Redondo Beach, ten years ago, DeCosta credits its overwhelming popularity to consistent cooking.

However, the restaurant itself couldn’t be further from a drive-thru. DeCosta prides himself on creating a “fine dining” experience. The authentic ambiance makes you feel as though you’ve transported to Bombay. Tucked away off of Torrance Boulevard, the cozy setting offers soft lighting, sitar music and traditional Indian handicrafts and oil paintings on the walls. DeCosta says the visual experience is just as important as enjoying the food. “When you bring the food to the table the first thing you do is eat with your eyes.” He believes the upscale atmosphere puts Addi’s Tandoor in a different league than his competitors.

Food critics seem to agree. His establishment was the only Indian restaurant in the Los Angeles area to earn an excellent to perfection rating in the 2006 Zagat guide.
DeCosta has a gracious, welcoming demeanor with every customer, whether they’re a regular or not. He admits it took some time to build a fan base. “Not all the people here are used to spicy food. So when they go to an India restaurant they think hot, fire- they think they’re going to have heartburn.”

The menu is really what sets Addi’s Tanooor apart from the others. DeCosta offers traditional dishes from his homeland, such as Pork Vindaloo which is not typically served in most Indian restaurants. Goan food is heavily influenced by 450 years under Portuguese rule. The fusion cuisine is flavored with fragrant spices such as cumin, coriander and red chilies combined with tropical ingredients like coconut milk, cashews and mangoes. The Portuguese brought over ingredients such as pork, sausage and soups which are now considered staple foods.

While they could be buying Big Macs, DeCosta is thrilled to see a younger generation choosing instead to eat at his restaurant. Addi’s Tandoor is a popular spot for birthday and graduation celebrations. “That’s a good sign. Once you’ve tried Indian food, you get addicted.”