By Colleen Hubbard | Chow.com
Vibrant spices and bold flavors define the Indian street food at two-month-old Juhu Beach Club, by Chef Preeti Mistry, who cooked at Google and was a Top Chefcontestant. Juhu was a pop-up in San Francisco before settling into a brick-and-mortar space across the bay in Oakland’s Temescal neighborhood. Superfan hungree recommends the crunchy, crumbly, crispy paneer balls and praises the meticulous spice combinations.
For pavs, slider-sized sandwiches that are a cornerstone of the menu, Mistry pairs rolls from Oakland’s Starter Bakery with fillings like veggie Sloppy Joe (for the Sloppy Lil’P) and fried potato puff, pickled red onions, and ghost pepper in the Vada Pav (pictured). The tart cilantro lemonade is a winner if you’re hankering for a strong herbal flavor. Note that Mistry’s food is spicy but not atomic: Chileheads should ask for a side of hot sauce.
A tip from jaiko: The menu on the restaurant website is the dinner version; the lunch menu is more limited and doesn’t include starters, so plan an evening visit for a comprehensive taste.
Juhu Beach Club [East Bay]
5179 Telegraph Avenue, Oakland