Kasa finds home in Redwood City

The menu will be more or less the same as it is at Kasa’s San Francisco locations. It features largely Northern Indian fare, and signature dishes include chicken tikka masala; thali, a combination plate with two fillings — diners can choose from a list of six — plus flatbread, lentils, rice, salad, chutneys and raita, a yogurt-based dip; and spinach-based saag paneer, which can be ordered on its own or in various wraps.

The keema is made with ground turkey rather than the typical lamb. Khanna said the idea is to keep dishes light enough so that people can function well at work after eating them for lunch. The menu also offers plenty of vegetarian and vegan options.

“We try to stay away from super heavy and strong flavors and [serve] more of what we eat at home — a lighter, more vibrant experience,” she said. “[We use] simple, real ingredients and no fancy techniques necessarily, but it’s a very high-labor cuisine — lots of chopping and sautéing.”

In the future, Khanna plans to add chaat — Indian street food snacks usually served around 4 p.m. — to the menu.

The space features about 30 seats inside, including a communal table constructed by a local furniture maker, and an outdoor dining area can accommodate about 20 people. Eventually, Khanna plans to turn that space into what she described as an “Indian garden.”

Light fixtures have been created out of brass temple bells, and another decorative feature — metal tiffin boxes — pays homage to a traditional Indian food delivery method.

Kasa relies heavily on delivery and takeout, and it offers catering services for just about every type of event as well.

Khanna grew up in London and inherited her recipes from her aunt, who used to cook for her when she was growing up. By the age of 11, Khanna cooked alongside her aunt.

“She introduced me to the magic of spices and home cooking,” Khanna said. “She taught me the nuances of dishes and the health benefits of each spice so you could feel food was a cultural conversation as well as nourishment of your soul.”

While Khanna loved cooking and often found herself in the kitchen, it never seemed like a feasible career to her. She became a lawyer, but that didn’t make her happy, she said, and then a stay-at-home mom. The opportunity to open Kasa arose after she moved to the United States.

Her husband wrote the business plan for Kasa in business school, and eventually Khanna took over. Kasa’s first location opened in 2008.

The two lived in Redwood City when Khanna first moved to the country. Her husband’s family has lived in town since the 1950s and has seen the city change dramatically over the years.

“We have a strong emotional connection to the city,” she said. “It seems like a lot of thought went into the downtown. ... There’re companies we can cater to, lots of foot traffic and new residents coming in and it seems like a thriving community.”

zachary@smdailyjournal.com

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