Seared tuna is all over the place, but if you want to taste it Indian style, go to Tanzore on La Cienega Boulevard.
Executive chef Jayanta Paul coats ahi tuna steak with Indian spices such as coriander, cumin and red chiles, then sears it in extra virgin olive oil.
He serves the tuna on a bed of raita, not the usual cucumber, cumin and yogurt mixture, but raita that combines yogurt with cubed avocado, bell peppers, chives and a dash of ginger, green chiles and cumin powder.
To provide some crunch, he adds another fusion touch--tortilla chips. These are made in-house from tortillas cut fine and deep-fried.
And there's more--a pile of tuna tartare on top.
Eating this, it's hard to imagine you're on Restaurant Row in Beverly Hills and not in some chic place in Mumbai, Kolkata or Delhi.
Tanzore, 50 N La Cienega Blvd, Beverly Hills, CA 90211. Tel: (310) 652-3838.