Food at Brick Lane / Brick lane

Nestled inside a restored 1920s masonry and steel warehouse along 6th Street, a historic building that once housed the Los Angeles Gas Company, in Downtown Los Angeles’ Arts District, has gained a captivating new culinary destination. Brick Lane, co-founded by Executive Chef Sanjay Rawat and Tanzanian-born Indian American entrepreneur Rishma Shariff, offers a nuanced, region-spanning celebration of Indian cooking executed through a fresh Southern California lens.

Following his well-loved stint at KAHANI at The Ritz-Carlton, Laguna Niguel, chef Rawat brings a refined, technique-driven approach to the Los Angeles food landscape. His vision marries the deep, authentic flavor profiles of South Asia with the rich produce and live-fire cooking styles native to the Golden State.

“Brick Lane is my opportunity to present modern Indian cuisine from the perspective of a New Delhi-based chef who has spent the last several years enjoying the bountiful produce of Southern California,” mentions chef Sanjay Rawat.

A Kitchen Built for Fire and Finesse

At the heart of Brick Lane’s open-exhibition kitchen sits a trio of cooking elements: a classic tandoor, a wood-fire oven, and a Santa Maria grill. This setup allows the kitchen to marry slow-smoking, searing, and delicate baking techniques across both meat and plant-forward preparations.

“It’s exciting to have access to a tandoor, wood-fire oven, and Santa Maria grill. I’m able to use a variety of traditional and contemporary techniques to get creative with the authentic flavors of Indian cooking,” adds chef Sanjay Rawat.

Unlike traditional heavy curry house offerings, Rawat’s menu focuses on lightness and ingredient authenticity. The kitchen relies mainly on cold-pressed olive oil, using butter and ghee strictly for targeted flavor enhancement, while eschewing seed oils altogether.

The appetizers immediately set a high benchmark. The Chili Cheese Kulcha arrives hot and pillowy, while the Banarasi Aloo Kachori delivers a crisp, spiced bite. A highlight among small plates is the Charred Sweet Potato Chaat, where smoky Japanese sweet potato collides with a tart, refreshing frozen yogurt ice cream, tamarind, and mint, smartly echoing traditional chutney dynamics in a contemporary temperature contrast.

For mains, the Applewood Smoked Butter Chicken refines a familiar favorite with table-side aromatic smoke and bright pops of fresh pomegranate seeds. Meat enthusiasts will appreciate the deep, velvety richness of the Brick Lane Laal Maas, featuring tender, slow-cooked lamb neck paired with freshly pulled garlic naan. Seafood is equally well-represented by the Mor Milagai Branzino, perfectly blistered over live flames and served over a savory curry leaf butter sauce.

 

Brick Lane exterior / Brick Lane

Complementary Craft: Beverage & Ambiance

The beverage program at Brick Lane matches the kitchen’s ambition. Curated by Horacio Cortez, the cocktail menu integrates classic mixology with traditional South Asian elements like jamun (Indian blackberry), kanji (fermented beetroot), and Ayurvedic Chyavanprash. Meanwhile, Wine Director Kathryn Coker (Rustic Canyon Family) has assembled a wine list that spotlights small-batch producers and standout Indian-owned California wineries, including Naidu Wines and LXV Wines.

The dining room’s interiors strike a balance between industrial grit and moody elegance. High open-truss ceilings, original steel windows, and exposed concrete form a backdrop for vibrant works by celebrated South Asian artists, including Ragini Prasad. Moreover, co-founder Rishma Shariff is also spearheading community programming inspired by seva (selfless service), launching a partnership with Impact Los Angeles to host culinary workshops and apprenticeships.

As Los Angeles continues to cement its reputation as one of the most dynamic dining capitals in the world, Brick Lane arrives at an essential moment for South Asian gastronomy in the city. “I’m honored to have Brick Lane be part of Los Angeles’ forward-thinking culinary landscape. It’s exciting to see a variety of perspectives on Indian cuisine across different generations and kitchens across the city,” concludes chef Sanjay Rawat.

The Final Verdict

Every single dish brings bold, elevated flavors that Los Angeles has been missing. If you haven’t booked a table yet, consider this your sign, the vibes inside are unmatched, with gorgeous, moody interiors, a killer ambiance, and an energy that makes you want to stay all night. Run, don’t walk, to Brick Lane before reservations become impossible to get.

Discover more at New India Abroad.