About Cassia
Spices ground here, bread from the tandoor
Our story
Why Cassia exists
At Cassia the spices are whole until the morning they are used. We roast and grind every masala in the kitchen, which sounds like a small thing and changes everything about how the food tastes. The tandoor runs all service, the dals go on before we open, and the recipes came from home rather than from a book. Come hungry.
Read moreWhat we care about
How we do things here
Ground that morning
Whole spices, roasted and ground in the kitchen every day. It is the single biggest difference you will taste.
A real tandoor
Clay, charcoal, and hot enough to cook a naan in a minute. Nothing else does this to bread.
Cooked long
The dal goes on before we open and the lamb comes off the bone. Neither can be hurried.
Regional, not generic
Dishes from particular places, cooked the way they are cooked there.
The kitchen
Who cooks your food
The team at Cassia works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
Gallery
From the kitchen
The tandoor, the pans and the plates they fill.
