ANANTARA Restaurant

I've been to Anantara twice in 4 weeks, and both times were fabulous. Ganesh and Sandy offered excellent, friendly service amd great food recommendations. The food itself was delicious and halal! Must-try dishes include The Vanjaram Fish Varuval, Potlum Biryani, and Malabar Parotta with Goat Chukka or Grandma's Goat Curry. The atmosphere is pretty cool, too. Weekdays are more chill, while weekends are busier. I'd recommend making a reservation for parties of 3 or more, regardless. The bathrooms are always spotless, and the vibe is pretty upscale. Parking's also a breeze, with plenty of spots across the street or behind the restaurant. I observed at least 2 ramps on the streets leading to the restaurant, for accesibility. To ensure it is easily accessible on the inside, I would recommend calling the restaurant once. All in all, Anantara's a top-notch spot that I'd definitely recommend.

A friend took us here for a Sunday lunch, and we were not disappointed with food, ambiance, and service. One drawback is that the amount of vegetarian options is very limited. We loved the non-veg items typical south Indian style with mild to medium spice level. Additionally, this restaurant has a sip menu consisting of wine, a few cocktails & mock-tail collections. Little pricey menu items, but worth it.

Good authentic coastal south Indian restaurant in the Fremont area. The ambiance was pleasant, and the staff was welcoming. We loved Karuveppilai shrimp and Thattukada chicken fry from appetizers. From the main course, we ordered black cod Pollichathu, and fish preparation was outstanding. Alleppey Shrimp Curry and Karaikodi chicken Curry were tasty too.

Favorites were the fried okra appetizer, vegetable biryani, the goat curry, and the black cod. Flavors on the first three were great. Texture of the black cod was perfect. Good atmosphere. Clean and friendly. Kinda pricey but expected for higher fine dining ish.

Anantara is one of the best restaurants in the area, especially if you’re craving authentic South Indian cuisine with a focus on Kerala-style dishes. The food is rich in flavor and beautifully presented, offering a true taste of traditional spices and cooking techniques. The ambience is elegant and inviting, making it a great choice for both casual outings and special occasions. While the prices are slightly on the higher side, the quality of the food and overall dining experience make it well worth the cost. It tends to get quite busy on weekends, so making a reservation in advance is highly recommended—especially if you’re planning a date night

The same location which hosted Rangoli, now is Anantara a typical Kerala Cuisine restaurant. The decor is totally changed and is now more functional and welcoming. The vibe is upscale and clearly is of high end restaurant. We ordered Trumpet Pollichathu - A spiced Trumpet Mushroom wrapped in Banana Leaf. This is an amazing mushroom starter and some other restaurants may serve an equivalent dish, but am pretty sure that this is the only one (or one of the rare ones) which serves in Banana Leaf. The flavor retention due to covered leaf causes tremendous enhancement in taste. This one is a must try if you like mushrooms. Next starter was Truffle Okra Kurkure. This is typical Okra pieces dipped in batter and deep fried and sprinkled with (probably) chat masala or something similar tangy. The dip given appeared to be Thousand Island - modified with little masala. Both Okra and dip were very tasty. Main course consisted of Guthi Vankaya, Hyderabadi Paneer Korma, Angamaly Mango Curry, Malabar Parotta, Appam. Paneer and Appam were good. Parottas were exemplary. Angamaly Mango Curry is made from Raw Mango and has a tangy, sweet and sour taste. This dish is not for everyone and only a few will like it. But those few will relish and will come to Anantara just for this dish. Guthi vankaya is made with baby eggplants and is a very thick tasty gravy. This does includes an accompaniment of coconut rice, which is just awesome. Overall this dish is a must try, specially if you like eggplant. The service is very good and you must come here if you enjoy Good Indian Food. Parking is plenty, but on weekdays and evenings you may have to search for it.

Anantar Restaurant, Fremont – Creative Cuisine with Room to Refine the Experience Anantar brings a refreshing modern lens to South Indian cuisine, offering inventive dishes in a vibrant setting. While the food shows moments of excellence, the overall dining experience has a few rough edges that, if addressed, could make this spot truly exceptional. Ambience The décor features thoughtful touches, but the atmosphere suffers from a lack of acoustic treatment. The dining room is open and reflective, creating an echo chamber effect that makes intimate conversation nearly impossible without raising your voice. The chairs could also be more comfortable for a relaxed evening out. Drinks We started with the Coconut Elixir, and the name truly fits. It was a refreshing, well-balanced drink—rich in coconut flavor with a cooling finish. A touch on the sweeter side, but still a pleasant beginning. Small Plates & Appetizers The Gunpowder Idly was well-prepared, soft, and flavorful. However, it leaned milder than expected—dialing up the spice would make it stand out more. The accompanying chutney was dry and lacked flavor, which hindered its ability to bind well with the idly. A looser, more vibrant chutney would elevate the dish. The Trumpet Mushroom Steamed in Banana Leaf was a highlight in terms of concept. The mushrooms remained succulent, and the banana leaf imparted a subtle aroma that worked well with the sauce. However, the chutney served alongside felt mismatched and detracted from the dish—rethinking that component could create better harmony. Entrées The Hyderabadi Paneer Korma was a standout. A welcome departure from the ubiquitous tomato-cream gravies, this dish had depth, complexity, and a beautiful layer of rogan on top. It’s rich, flavorful, and thoughtfully executed. Pepper Ghee Rice was another win. The use of short-grain fragrant rice instead of the usual long-grain variety added authenticity and complemented the entrees beautifully. Subtle and satisfying. Malabar Porotta was textbook perfection. Crisp on the outside, soft and layered inside—authentic and addictive. Dessert We ended with the Elaneer Fruit Payasam, a creative and refreshing finish. The pistachio-cardamom crumble added a lovely texture and warmth. The dessert could be taken a step further with more tender coconut or jelly, reduced tart fruit, and by serving it extra chilled for a truly indulgent experience. Final Thoughts: Rating 7/10 Anantar has a bold, modern culinary vision and delivers on many fronts. With improvements in acoustics, a few tweaks to dish accompaniments, and better chutney execution, it could evolve from a promising newcomer into a must-visit destination for South Indian cuisine in the Bay Area.