Owners of Rasa, now Saffron, opening new venture in Belmont this summer

Now the couple is taking on a new challenge, one they said will be their most ambitious to date.

“Creating any kind of cuisine isn’t easy, but we wanted to deep dive on the foods we enjoy eating ourselves,” Walia said.

Instead of opening another restaurant serving Indian fare, their new venture will be centered around Mediterranean cuisine, stitching together flavors from the south of Spain to Tunisia, Greece and beyond. The menu, Walia said, is less about handpicking traditional meals from each country and more on bringing together ingredients and cultural elements of the different regions to guide their dishes. Chef Bret Tullis, who previously worked at the Michelin-starred Campton Place in San Francisco, will lead the kitchen.

Amara will make its debut this summer in Belmont, along Alameda de las Pulgas. The spot, which will boast an outdoor patio, is the ideal location to transport customers from a nondescript parking lot to what Miglani describes as an “oasis” of calm, taking customers from the Silicon Valley hustle-and-bustle to a carefree lifestyle characteristic of a quintessential European summer.

“It started as a feeling we’ve had traveling to that region as a family … the feeling that it evokes when you’re far away from home, when you’re not worried about sending an email, and you can just relax,” Miglani said.

The couple’s prior experience has taught them a lot, but the post-COVID industry landscape hasn’t made it easier to navigate. Restaurants continue to struggle staying afloat amidst the sector’s already razor-thin margins and elevated inflation. But with more than two decades of experience under their belt, Walia and Miglani know one of the biggest determinants of a successful operation is employing staff as enthusiastic about the cuisine as they are. Miglani knows that’s a task that often falls in the “simple but not easy” category, but this time around, she said they are much more aware of what their community wants.

“When our last restaurant opened up, we were very focused on the food part of it, but this time, we are focused on every part of it. We are a lot more experienced, and we are a lot more aware of our likes and dislikes and what our customers want,” Walia said.