The napkins and table coverings are cloth. The walls are covered with exquisite artwork. The wine list includes Dom Perignon champagne. But these details are not what make Aasna Melange of India special. The standard of excellence set by owner Shyam “Sam” Khanal focuses on two things: fantastic food and superb service.
“Many restaurants are described by customers as having good service, but average food — or vice versa — but here, we pride ourselves on providing both: outstanding service and wonderful food.”
Khanal knows what makes a good restaurant great. Beginning with his childhood family-owned restaurant in northern India, Khanal knows every level of restaurant employment from dish washer to owner. He understands what is important to employees and what will make them want to provide outstanding service.
“My staff and I know. Your work cannot be simply for money. Your work must be from your soul,” he says.
Visiting Khanal’s upscale Indian restaurant in Monterey, customers often lamented to him that they wanted a quality Indian restaurant in the Bay Area. After researching the area, he decided a restaurant specializing in northern Indian dishes would appeal to customers. Once Khanal found the right location in Milpitas Square, Aasna Melange of India welcomed its first diners.
“We didn’t advertise at first,” explains Khanal. “Even though of course we wanted a successful opening, it was more important to be able to offer the best experience for our customers, so we started slowly.”
A priority of understanding and maximizing the customer experience resonates throughout the dining adventure. Vegetarians, for example, in other restaurants often have the arduous task of continually asking which dishes are meatless. The buffets at Aasna are a feast for the eyes as well as the taste buds. Vegetarian dishes are displayed on the center table with dishes labeled with Indian names, American names, and ingredients. Meat dishes are featured on an adjoining table and include signatures dishes: butter chicken, chicken tandoori, and lamb biryoni with basmati rice.
Ordering off the menu is an option, but for $12.95 guests can enjoy an unlimited buffet. While the dishes may vary, an example of this feast may include: a creamy vegetable soup, tandoori vegetables, yellow dal with basmati rice, vegetable tikki (deep fried potato patties with a spicy kick), butter chicken, tandoori chicken, lamb biryoni, paneer in sauce, aloo beans (potatoes and green beans in a spicy sauce), achari kofta curry, coconut cheese balls, and fresh naan.
The naan is made throughout the lunch hour in a side, glass-enclosed kitchen where customers can watch the preparation of various types of this delicious bread. Specialty breads can also be ordered. These include garlic naan and an intensely flavorful rosemary pesto naan (flat bread with a parmesan pesto spread for $3.25). Bread items also include roti and kulcha. These breads range from $2.25 to $4.95, depending on the added ingredients.
The desserts served at Aasan are prepared daily on site and include a mango cheesecake ($4.95) that combines a fresh taste with a creamy texture. Rose petal ice cream ($5.45) is a customer favorite and is lighter than typical ice cream and served with actual rose petals. Kesari Kheer, a saffron flavored rice pudding is a traditional favorite ($4.95).
On weekends, the buffet is $15.95 and includes champagne or an alternate beverage and a wider range of dishes. Aasna’s happy hour includes wine by the glass for $2.95 or draft beer for $3.95. Their drafts include quality choices, including Lagunitas IPA, Blue Moon, Stella Artois, and Kingfisher, an Indian beer.
Whether diners desire traditional Indian, Mediterranean fusion, vegetarian, or vegan dishes, the “mélange” of Aasna food will surely exceed expectations.
Aasna Melange of India is located at 286 Barber Court in Milpitas, (408) 577-1442, aasnaindia.com. The restaurant is open daily. From Monday to Friday, there is a lunch buffet 11:30 a.m. to 2:30 p.m.; happy hour 5 to 6:30 p.m.; and dinner 5 to 10 p.m. On weekends, there is a champagne buffet 11:30 a.m. to 3 p.m., and dinner 5 to 10 p.m.
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Kel Kanady is a freelance writer who covers food and books.
