Chef Sandeep Basrur shines new light at the Ritz-Carlton, Laguna Niguel for Diwali
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The Ritz-Carlton, Laguna Niguel in 2023 opened modern Indian restaurant Kahani, inspired in part by the culinary program dedicated to Indian weddings at the Dana Point Resort. Chef Sanjay Rawat headed up the opening of Kahani, which translates to “story” in Hindi, and the next chapter for the development of Indian cuisine at the resort began.
Now, a new story begins as chef Sandeep Basrur takes over the acclaimed restaurant.
“When I look at Kahani, I see a restaurant with an incredible platform that is ready for its next culinary evolution,” Basrur said.
Along with catering culturally specific nuptials, Kahani has become a touchstone for the resort, hosting special events tied to Indian culture like a reimagined afternoon tea service in honor of Holi and an annual Diwali celebration that commemorates the five-day Hindu festival of lights.
Basrur brings nearly 30 years of experience to his new role as chef de cuisine. He began his culinary training in India, and started his career in hotel kitchens. He eventually moved to U.S. to pursue a degree in hotel and restaurant management. In 2003 he moved to California.
“I have been with Indian restaurants in the Bay Area, San Jose and San Fransisco for a long time,” Basrur said. “We were pioneers there in San Jose, getting up the first fine dining Indian restaurant called Amber India.”
At Kahani, Basrur intends to keep the heart of the restaurant, while updating the menu with his own personal touch.
“When you are taking over an existing kitchen, it requires a deep respect for the past of that kitchen,” he said. “You also need a clear vision of what you want to do in the future.”
Basrur feels confident there are still new flavors to explore.
“Indian cuisine can never be summarized with a single statement,” Basrur said. “It is really vast with a diverse mosaic of different regional flavors.”
Diners shouldn’t be too worried that their favorite dishes might disappear, either. Basrur said he intends to keep favorites, but may be updating their preparation.
The rack of lamb, for instance, isn’t going anywhere, but he is excited about the idea of changing up the format, perhaps doing a tandoori-spiced lamb with a saffron korma sauce.
“My philosophy is ingredient-led menus, with spices used to accentuate a dish, but not mask its primary flavors,” he said.
Guests will get their first opportunity to try Basrur’s cooking this month when the resort hosts its annual Diwali dinner on Nov. 7. Basrur plans to serve a four-course menu with dishes like spinach and paneer tian, a Diwali harvest chaat with season roasted vegetables and a Kerala-style lobster moilee.
The special event will also feature entertainment throughout the resort with a sitar player, a special Bollywood dance lesson and a DJ spinning Desi hits to encourage dancing. Basrur’s big debut will be during one the resort’s biggest nights, but he said he isn’t nervous.
“So far it has been a wonderful journey and I am positive about the future for our guests,” Basrur said.
Kahani is located at One Ritz Carlton Drive, Dana Point, inside The Ritz‑Carlton, Laguna Niguel resort. The restaurant is open Tuesday to Thursday from 5 p.m. to 9 p.m. and on Friday and Saturday: from 5 p.m. to 9:30 p.m. For reservations, go to kahaniritzcarlton.com.
