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Plate Polyamory

Sara Deseran | May 24, 2012 | Food & Drink Story Ingredient Eat and Drink

There’s something deeply comforting about being served a well-balanced meal presented in a compartmentalized fashion—it’s chicken soup for the OCD soul. At Gajalee, Udupi Palace’s new sister restaurant in the Mission district, meals are served on a thali, the traditional stainless-steel tray, outfitted with seven bowls filled with rotating tastes of spicy deliciousness, from a soupy dal to fluffy rice to a sweet shredded-carrot pudding. Since Gajalee specializes in coastal Indian cuisines such as Malvani and Goan, choose the fish curry as your main. Chunks of fresh sea bass arrive aglow in a turmeric-tinted, rich coconut milk base studded with curry leaves. Sop up every last bit with a piece of kombadi vade—an unleavened bread (gluten free, should you care) made with millet and rice flour. 525 Valencia St., S.F., 415-552-9000



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