Brick Lane Brings East London Indian Food to the Arts District — Resy | Right This Way

Brick Lane

4.2 · Indian · $

Los Angeles

Published: July 9, 2026

Sanjay Rawat’s reputation as a major player in Indian fine dining began when he took over as executive sous chef for catering at the Ritz-Carlton Laguna Niguel, a property known for hosting Indian weddings and other lavish celebrations. Word of his cultural expertise paired with modern technique spread quickly, and diners from all over Southern California flocked to Dana Point to marvel at his pitch-perfect twists on traditional Indian cuisine at events and the on-site restaurant, Kahani.

Now, the drive will be shorter, at least for Angelenos, who can dig into plenty of chaat and tandoori classics at Rawat’s first restaurant in Los Angeles, Brick Lane.

Brick Lane opened in May in the Arts District, the name a nod to a stretch of East London that houses some of the best Indian restaurants in the world. Along with co-founders Rishma Shariff and Sachin Nayyar, Rawat launched with a formidable menu; he also brought in longtime Rustic Canyon wine director Kathryn Coker to design a thoughtful wine list, and newcomer Horacio Cortez to create a slew of South Asian-inspired cocktails. This chef is eager to showcase his contemporary take on an often flattened and sometimes misunderstood cuisine as Los Angeles enters a new era of diasporic kitchens.

Here are five things to know about Brick Lane.

1. The team searched for the perfect space for almost four years

Rawat and his team chose to open in the former Brera Ristorante space, a beautifully revamped 1920s-era warehouse in the Arts District. The elements that led the chef to choose this location reflect an understanding of what matters in this city—logistics and lighting.

“High ceilings, exposed brick walls, vintage glass-paned windows, and worn-in wood floors create an atmosphere that’s immediately relaxed and inviting. The oversized space offers plenty of room for all, from family-friendly booths to groups of suits hammering out their next deal, and couples enjoying an incandescent golden hour on date night. A spacious bar in the front of the room is perfect for solo dining or happy hour snacks, and an outdoor area complete with fire pits offers an al fresco option that can host diners well past sundown.”

2. Though technique-driven, the menu mimics the home-cooked Indian food experience

Rawat wants to be clear that his dishes are not designed to be comically large portions like often seen in American Indian food. Instead, a multi-faceted, four-part menu allows guests to select a few items from each section, building out a dining experience that’s more indicative of how true Indian meals unfold.

“When enjoying a cuisine in which the sauces are among the most flavorful components of the plate, bread is a necessity to soak it all up. The bread section is loaded with options, from sourdough and garlic naan to several kinds of roti and the layered North Indian flatbread laccha paratha, ideal for scooping sauces.”

3. The menu reflects a diaspora of Indian flavors, but expect a modern Californian approach

Rawat’s take on classic Indian fare is informed by the produce, seafood, and other ingredients that define this city’s culinary scene. Brick Lane’s ethos—summed up in their tagline “Los Angeles Soul. Indian Roots”—balances Rawat’s indigenous cooking style with modern Californian techniques.

“Indian food needs to evolve without losing the authenticity of the ingredients,” he says. “We’re keeping the integrity of the fish, but using a garam masala spice mix with a turmeric curry leaf sauce under it.”

4. The tandoori prawn and smoked applewood butter chicken are must-orders

The two standout dishes on the menu are prime examples of traditional Indian flavors presented in a refined way. “We cold-smoke our chicken with applewood, then marinate it and cook it in a wood-fire tandoor,” he says.

“Tandoori is both a style of cooking and a particular type of marinade, both elements are part of Rawat’s tandoori prawns. Instead of a single prawn, he uses an oversized prawn, making the protein itself the star.”

5. The cocktail menu is packed with drinks anchored by Indian ingredients

Kick off any order at Brick Lane with a cocktail—standard and spirit-free drinks will open up your palate and get you a head start on the Indian spices that await. Try the Kaffir Drop, a take on a Lemon Drop that swaps in lime leaf, ginger, and lemongrass for traditional lemon juice and orange liqueur.

“Several thoughtfully designed NA drinks are similarly infused with Indian touches, with a low-intervention wine list from California winemakers rounding it all out.”

Caitlin White is a food, wine, and travel reporter who splits her time between Los Angeles, Toronto, and Cannes. She is a contributing editor to Santa Barbara Magazine and has written for various publications.