The Green Temple

Buddhas and South Asian instruments fill a small dining room, and a patio out back runs a fountain past potted plants while soft Indian music plays. Half the produce comes straight from local farms, and the kitchen makes everything from scratch except the tortillas, pita and buns. Despite the decor, the menu skips Indian cooking in favor of a nut loaf, steamed vegetables over brown rice and salads, with a few Mexican and Italian dishes worked in. The restaurant has held the same Redondo Beach address for more than two decades.