For a city which is a potpourri of different cultures and food palates, authentic is fine, but authentic transformed is delectable. Foods that have travelled here from nooks and corners of the world undergo their share of transformations, like the people who bring them here. The plain, traditional grub takes on a newer meaning in life, a whole new perspective to its existence. While there may be hundreds in transition at this very moment, here are some transformed avatars from in and around the city, for the delight of the gastronomical senses.

The Mini Naan
Typically grilled in a tandoori oven, the Naan is a means to scoop the curry into the mouth. Traditional Indian Naan is simple dough with flour, water and sometimes a little fat. At Bite's Catering Couture you will find it in contrasting flavours and textures. "We have given more dimension to the simple Indian Naan. Our transformation includes adding yoghurt, goat cheese and butter for a rich taste," says Elizabeth Goel, Executive Chef and Owner, Bite Catering Couture. The Mini Naan comes with a topping of goat cheese, caramelised onion and is served with a fresh mango salsa. "The combination of the Naan with a soft interior and crisp, buttery exterior coupled with creamy sweet onions, tangy goat cheese and the honey-sweetness of the fresh mango salsa is amazing," offers Goel.
Where: Bite Catering Couture, (310) 4013397

Grilled Halibut Marsala with Morel Mushrooms
Chicken Marsala, generally breaded and fried sautéed chicken breast, is served with creamy Marsala sauce and mushrooms over pasta. At Dominick's, Chef Brandon Boudet updates it for the Southern California taste by using seasonal fish served with rich yet creamless Marsala reduction and morel mushrooms in season. "The dish is transformed to a more refined and lighter form for Southern California diners," Brandon says of this Italian-American favourite.
Where: Dominick's, 8715 Beverly Blvd., West Hollywood, CA 90048, 310.652.2335

Peking Duck
In its original form, China's famous dish, is glossed with a mixture of special spices, hung up to dry and then roasted perched in a cylindrical clay oven. Prized for its thin, crispy skin, traditionally it's mostly skin and less meat. For meat loves who have missed digging into a succulently spiced duck, Chef Guo Yu from Joss Cuisine, serves a tender, meatier Peking Duck roasted in a barbecue oven. "The skin remains crisp and the fat is removed," says Guo Yu. The dish is served with a delicate pancake dipped into a plum sauce with cucumber and scallions added.
Where: Joss Cuisine, 9919 Santa Monica Blvd., Beverly Hills, CA 90212, 310.277.3888

Linguini Pescatore
A form of Italian pasta, Linguini is flat, but narrow like the spaghetti. According to Chef Baptiste Davi of Vittorio’s restaurant, the traditional Pescatore dish consists of filleted fish like the sea bass, flounder and white fish. It is typically a soup type of dish that is not served with pasta. In most Italian cities, it appears as an appetizer on the menu and tastes mostly bland. At Vittorio, shellfish like shrimps, Manila clams and Calamari replace the filleted kinds. “We serve it as a main course and give it a more zesty flavour for the American palate,” says Davi.
Where: Vittorio's Restaurant, 16646 Marquez Ave, Pacific Palisades, 90272, (310) 4593755

Story by Ipsita Basu Dasgupta.