During the high winds last week, it was a relief to visit NAYA in Silver Lake to get out of the harsh elements. For those of you who remember the Indian restaurant Tantra Sunset, it’s closed. In its space is a newly transformed Indian restaurant, brilliantly designed by Spacecraft. The interiors are worth a visit with its dark, gothic sculpted arches and Moroccan lighting in the bar/lounge. Across the reception area is an ethereal light dining room with white lace curtains flowing down from the ceiling and red accent colors.

Dusted in cumin, the rare ahi tuna rests atop creamy avocado raita. (photo by Jill Weinlein)

We entered the lounge for one of their exotic cocktails before indulging in modern California-style Indian food. The Spa in Goa libation made with Don Julio Blanco, lime juice, agave nectar, jalapeno and sliced cucumbers is a pretty cocktail that isn’t too sweet. The Dancing Lotus with Belvedere, Cointreau, lychee and pomegranate juice tasted too much like saccharine for my liking. Most of the specialty cocktails are $12. The lounge offers sparkling, white and red wines by the glass and bottle, and two of the most popular Indian beers: Kingfisher and Taj Mahal.

While sipping our aperitifs, we nibbled on spiced peanuts that are roasted and sprinkled with chili paste and a squirt of lemon juice. Next, we tried a variety of triangular shaped samosas filled with spinach and tofu and delicately drizzled with tamarind sauce. Tamarind is a fruit that is also called an Indian date. As it ripens, it becomes sweet and is used in syrups, jams, chutneys and ice creams. We also enjoyed the potato and pea samosas and the feta cheese, arugula and walnut with a pomegranate chutney. My favorite appetizer was the dusted seared tuna with roasted cumin-coriander resting nicely on a bed of creamy avocado raita. A lavender colored flower adorned the dish. It tasted as good as it looked.

Fully satisfied, we ventured into the dining room with white leather banquettes lining the walls to indulge in more of Chef Imram Ali Mookhi’s Indian cuisine.

The large, one-page menu arrives rolled into a cylinder with a sparkly Indian bangle holding its shape. It’s filled with Indian delights.

We devoured the butter chicken masala made with Cornish game hen in a flash. The Patagonian sea bass with apricot curry and vibrant black rice was a little toothsome for my taste buds, however the sprout street salad with chickpeas, potato, sprouts and crunchy tortilla chips bathed in a sweetened yogurt sauce was superb. I applauded the jumbo cognac prawns and Everest lamb cooked osso bucco style with a rich onion-tomato demi glaze. Don’t miss any of the a la carte dishes. The roasted eggplant and the yellow lentil stew are true winners. Of course, one must order garlic and regular Naan bread to scoop up the flavors of each dish.

Crispy samosas filled with spinach and tofu make a delightful appetizer at Naya in Silver Lake. (photo by Jill Weinlein)

Dr. Michael Everest opened Naya about a month ago. He came over to our table to introduce himself. “Naya in Hindi means new,” Everest explained. “We have created an Indian restaurant with different nuances. This is not a spice fest. It’s food one can eat every day,” Everest said. When not managing the restaurant, Dr. Everest runs the Dr. Edwin Everest Foundation, to help the advancement of medicine.

Next time you crave a culinary journey to taste the exotic flavors from India, drive to Silver Lake to experience NAYA.

For Christmas Eve, Naya will celebrate with a five-course menu for $30 per person. Start with an Angel’s Delight cocktail, assorted samosas, green salad with pomegranate vinaigrette, black lentil stew, ginger curry and a lamb carving station with tandoor ginger cornbread and Naya rice. For dessert, Naya is offering a peppermint mousse and Wassail (mulled cider drink) to toast the holidays. Naya Lounge is open from 4 p.m. to 2 a.m. nightly and Naya Sunset serves dinner from 6 p.m. to midnight every evening. $$ 3705 W. Sunset Blvd. (323)663-8268.