Rasa Burlingame
This is an Indian restaurant led by Ajay Walia. The kitchen is anchored in South Indian traditions while embracing northern favorites, with long-cooked makhani daal, Old Delhi-style butter chicken marked by chargrilled smokiness, an array of dosas, Malabar shrimp masala and classic chicken biryani. Small plates explore cross-cultural impulses such as General Tso’s cauliflower and Mangalore fried chicken, and desserts include kesar pista cream puffs created in collaboration with Hetal Vasavada. The dining room has been refashioned with a brighter palette, white walls, banquettes and abundant greenery, and a parklet frames outdoor dining.
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