Recently named one of the Best 50 Los Angeles Restaurants by Angeleno Magazine. and one of the Top 75 Restaurants LA Magazine. Tanzore is also the Winner of the 2007 Restaurant Design Award from the AIA. Citysearch and Channel 7 also noted Tanzore as one of the Best New Restaurants to open in 2007. Tanzore wants you to evoke your senses, savor the spices and enjoy the journey of India Modern Cuisine.
Sleek. Modern. Sexy. Tanzore’s dining room is both chic and elegant accented with subtle reflections of Indian culture. The vibrant and gorgeously colored bar and lounge space is trimmed with luxurious white marble from India. A giant wall of video features a multi HD experience of fashion, travel, cinema, art and of course the lastest in “Bollywood”.
Our chefs at Tanzore have re-interpreted classic recipes by integrating familiar Indian herbs and spices with seasonal and fresh, organic, local California ingredients. We call our cuisine Indian Modern and we believe it captures the contemporary movement toward the tastes of the more modern plate. Perfectly complimenting our eclectic menu is the dazzling array of wines in our 2,000 bottle cellar. Every one of these world class wines has been carefully chosen to enhance your Tanzore dining experience.
Tanzore, located in the heart of Beverly Hills, has an exquisite and stunningly renovated banquet room accommodating up to 170 seated guests or more for standing. The Haveli Room, an elegant & intimate private dining room, with wallpapered walls and authentic Indian doors captures your attention immediately seats up to 35 guests. Our happening lounge with its giant wall sized videos of fashion and “Bollywood” are great for cocktail receptions! The Lotus Room is equipped with a built in 17x17 dance floor and each space has state of the art Bose Sound System & Speakers, Projector & Screens, Flat Screen TVs, IPOD capability & Internet Access.
Nikki Sood Owner, Tanzore
Sood attended UCLA, completing a formal course of study in Sociology and the Fine Arts. She received her Masters Degree in Graphic Design from San Francisco’s Academy of Art Institute. Nikki began working with her father, Mr. Sudesh Sood, in 2004 on re-concepting and refurbishing the Los Angeles Restaurant Row classic, Gaylord Indian, a family holding since 1990. In 2006, the family formalized their plans for Tanzore, with Sood helming the design and marketing strategies for the business.
The resulting Tanzore Restaurant and Lounge repositioned Indian cuisine in Southern California, infusing the abundance of fresh California produce with traditional Indian cooking techniques and spices. Nikki continues to helm all creative and business aspects of Tanzore Restaurant & Gaylord India Special Events.
Mr. Sudesh Sood
In 1990, Sudesh Sood took over the classic Gaylord Indian on Los Angeles’ Restaurant Row – a sentimental holding that he always considered a gift to the Indian community of Southern California.
Impressed by the recent creative work of Indian chefs around the world, Mr. Sood brought his daughter, Nikki Sood, into the Gaylord business in 2004, with plans to remake the restaurant into an upscale, contemporary destination restaurant. Mr. Sood traveled frequently to London and India, acquiring handcrafted Indian artifacts for the new restaurant, as well as initially commissioning consulting chef Sanjay Dwivedi. Mr. Sood is a respected philanthropist, as well as an active member of SKAL and other organizations dedicated to the social and economic transformations of Indian commerce in the United States and abroad.
Jayanta Kishore Paul is affectionately known as " CHEF PAUL "back in Mumbai.Listening to his enthusiasm for culinary arts, one would assume Paul had always dreamt about profession. Truth to be told _ when he was growing up in Calcutta, Paul actuallywanted to be a CPA. But on a whim, a great foodie since childhood Paul enrolled at the Institute of Hotel Management Catering Technology and Applied Nutritionin Bangalore after earning a Bachelor's Degree in Commercefrom Calcutta University.After graduation he joined Le Meridien Hotel in New Delhi as a Chef Trainee. From there he helped open Le Pierre ( one of the finest French restaurants in Asia ). 21 years later he thinks in order to be a successful chef there is no short route. If you have talent and skills, you mix this with hard work. Its a big commitment and not 8 to 5 job. You mustlove what you do --cooking.Implement good and interesting ideasand keep changing your food to certain extent to bein the limelight. Paul thinks good Indian food requires proper ingredients, correct proportions and quantities & certainly correct method of cooking. You bring in right color ,texture , good aroma and flavor.you should know the spices and use it in the rightproportions. With immense experience when Paul opened his first restaurant as
Chef J. K. Paul's experience in leading hotels in Delhi and Mumbai make him equally adept at satisfying Indian Royalty and American Appetites".So far Paul has been the Executive Chef for 5 five star hotels --- last one being Sun-N-Sand , Juhu , Mumbai. He has organized many high profile events, catering to Royalties,Prime Ministers, high profile politicians, industrial bigwigs and many Bollywood celebrity weddings