Indian Food in L.A.

I recently ate a terrific vegetarian Indian meal on Washington Boulevard. The place is a grocery store for Indian food items and also has a cafeteria style area where you can order a tray of delicious Indian entrees and side dishes and then sit down and enjoy your meal.
Samosa House has been around for many years and only those in the know will be conscious of the place as it is not a restaurant or a place to sit unless you don't mind a casual scene with plastic cutlery, paper plates and no one to wait on you.
The store itself is amazing they carry everything you would want in the Indian food arena. The aroma when you walk in is redolent of curry, cumin and other spices. I have shopped there many times for things such as whole cumin seeds, Pappadum, curry paste, Basmati rice and mango chutney.
I recommend taking a look at the delectable offerings and just trying something new. Half the dishes are un-recognizable as they have a sauce covering up whatever vegetable is featured. The do have standard dishes such as Paneer and Curried Chick Peas with cilantro and every meal comes with Nan the lovely Indian flat bread that is a perfect way to soak up all the sauces.
The food is very inexpensive- dinner for two can be had for about $16 and of course if you would like a more intimate atmosphere you can take your meal to go.
In case you would like to try Indian cooking for yourself I teach the following recipe at private homes and culinary schools throughout Los Angeles.

Mango Chutney
Makes 1 quart

Ingredients
3 large unripe mangoes, peeled
1 cup water
1/2 tsp. turmeric
1 tsp. salt
2 Serrano chilies, julienne
1/2 cup dark brown sugar
2 tsp. cornstarch, dissolved in 1 Tb. water
1 Tb. canola oil
1 tsp. mustard seeds
2 dried red chili pods

Procedure
1. Slice the mango in thin slices.
2. Bring the water, turmeric and salt to a boil in a medium saucepan. Add the mango slices and green chilies and cook over med-hi heat 3 minutes. Add the sugar and bring to a boil. Boil for 5 minutes and then add the cornstarch mixture. Turn off the heat.
3. Heat the oil in a small skillet, add the mustard seeds, cover if the seeds fly around. After 20 seconds add the chili pods and cook another 20 seconds.
4. Add to the mango mixture and keep cold until ready to use. Can be kept for 5 days.