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pickled onions, fresh green garbanzo beans, puffed rice and the chick pea noodles, the sev. john: oakland now in terms of like artists and chefs has, basically kids swoop in priced out of san francisco. it s still possible for a place like this, which is basically funded by preeti and her wife, to open up. i mean in san francisco i don t think it s really possible anymore to do that. you know, you need like big investors. you need lots of money. anthony: the food is both familiar and uniquely her own. preeti: chili paneer is one of my favorites. this here has bok choy, braising arugula and amaranth leaves. none of which would traditionally be in a chili paneer. anthony: does authenticity have any meaning or relevance anymore at all? preeti: i mean, like i would say our food is not traditional. is it authentic? hell yeah. it s a hundred percent

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