Nestled between Los Angeles and Orange County, SHOR Bazaar will transport you to an upscale interpretation of a traditional Middle Eastern market. Chef Imran “Ali” Mookhi–known for his Michelin-recognized restaurant in Fullerton, Khan Saab Desi Craft Kitchen–packs flavor and ambiance into the newly opened SHOR Bazaar in Hawaiian Gardens.
Inspired by Mumbai’s famous Chor Bazaar, you can expect all of the delicious flavors, intoxicating aromas and vibrant energy of the alley markets found in Afghanistan, India and Pakistan at the newly opened eatery. The decor inside SHOR Bazaar has been meticulously and thoughtfully chosen to bring you on the other side of the world in just a short car ride.
In following halal tradition, SHOR Bazaar offers a 100-percent alcohol-free beverage program, and the mocktails are full of flavor and intriguing combinations. The Cozy Blanket is crafted with non-alcoholic tequila, cinnamon, lime, pomegranate and santos bitters, resulting in a spiced and subtly sweet drink that is like a comforting hug. The Manhattan, a traditionally alcohol-heavy drink, is made with non-alcoholic whiskey, bitters, orange juice and garnished with an Amarena cherry. It’s incredible how the zero-proof whiskey is able to mimic the flavor of its counterpart, allowing you to enjoy the flavor of the spirit without the unappealing side effects.
Additionally, SHOR Bazaar boasts one of the most luxurious water menus you may ever experience. The restaurant offers an opportunity to sip on limited-production handcrafted bottles of Fillico Jewelry Water sourced from Japan’s renowned pure and natural spring in Kobe. At $1,000 per bottle, it might be the fountain of youth in disguise.
SHOR Bazaar’s appetizer offerings are absolutely superb. The dahi puri is a crispy, hollow puff filled with sweetened yogurt, tamarind, chutney and roasted cumin seeds. When you bite into it, there is a delightful crunch before you’re rewarded with the flavorful sauces inside. The goat cheese kulcha is like Middle Eastern pizza; a piece of naan is stuffed with goat cheese and topped with parmesan and truffle oil. Another must-have is the mantu, Afghan beef dumplings complemented by seasoned yogurt. With a wide variety of meat and vegetable options, you truly cannot go wrong.
The entrees will truly immerse you into the indulgent Desi flavors. The take on the classic chicken tikka masala is absolutely fantastic and right on the money. The lemon-chili shrimp curry offers large shrimp swimming in an exquisite roasted pepper tomato, lemongrass and coconut milk sauce. We suggest ordering a side of garlic naan for dipping; you will be glad you did. Another special item on the menu is the paper dosa, which is a South Indian “pancake” that is made with fermented rice and lentils and served with a variety of chutneys for dipping. This fun item is very different from anything we’ve tried before and enhanced our experience overall.
Executive Pastry Chef Mark Medina has a stellar dessert menu, with two items that stood out for us in particular. An impactful twist on an American favorite, the Karachi [NY] Cheesecake is made with goat milk and seated upon toasted pistachio-graham crust. The cheesecake is creamy and a flavorful standout, thanks to the goat milk. The Akwadu banana crème brûlée is served as a free-form banana custard made with caramelized bananas and sea salt-almond dacquoise and topped with sugar that is torched with care. The crunch of the sugar and the brilliant taste of banana makes this something you can’t live without.
SHOR Bazaar is open Monday to Friday, from 4 to 10 p.m., and Saturday to Sunday, from 2 to 10 p.m. For more information, visit shorbazaarla.com.
12155 E. Carson St.
Hawaiian Gardens, CA 90716
Photo credit: Andrew Bui