"It's probably better than any other chain," she said, "but it's not real or authentic. I'd rather eat from a street vendor in Sicily." Wouldn't we all, Alice. Anyways, she runs a good restaurant and I'd love to eat there. So if Ajanta is good enough for Alice...besides, they had no problem fitting us in at 5:30.

We showed up early to closed doors, so took a short stroll up and down the North Berkeley streets lined with restaurants, coffee shops, small book stores, taverns and just enough vacuum cleaner and shoe repair shops to make it "authentic." Back at 5:30 for our scheduled reservation, we found the "Open" sign lit and entered to an empty, slightly formal room with thirty or so two-tops covered with white linen. An empty restaurant is enough to give even the most resolute diner the hebbie jebbies but we cowboyed on, sat down, and ordered: tandoori scallops and vegetable pakoras as appetizers, tandoori chicken and tandoori lamb chops as entrees. As each course arrived, the empty tables filled with a diverse group of distinguished seniors, snappy hipsters, friends and families until all tables were full and the room hummed with energy. The service was exceptional, the food perfectly cooked, with plenty left over for another meal in our kitchenless Holiday Inn room.

Just for the record, here's my recipe for vegetable samosas—similar to pakoras.

Potato Pea Samosas

Makes eight samosas

1/2 lb. Yukon Gold potatoes, small dice
1 Tbs. oil
1/2 large onion, small dice
1/4 tsp. salt
1 Tbs. minced garlic
1 Tbs. minced fresh ginger
1/2 tsp. coriander
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. turmeric
1/8 tsp. cayenne
1/2 cup chicken broth
1/2 cup frozen peas
1 Tbs. fresh lime or lemon juice
1 package purchased pie dough, the rolled out type not the one that's already formed into a pie shell

Preheat oven to 450 degrees; line a baking sheet with parchment paper. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside. Saute onion and garlic in oil over medium heat until onion begins to soften, about 3 minutes. Stir in spices and cook for 3 more minutes. De-glaze pan with chicken broth, then add peas and potatoes, bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.

Unroll pie dough rounds and cut into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Seal samosas with fingers, crimp with a fork, and transfer to baking sheet. Bake until golden, 15 minutes. Serve with chutney and yogurt.

View at the entrance of Golden Gate Fields

Bettor in a furry, brown suit

He'd done this a time or two.

He's in for the long haul.

Hipsters abound.

"Jah Love"

Sweetie's winning trifecta

Front door of Ajanta

Neighborhood mural