You walk into a place expecting another standard Mediterranean spot with hummus and kebabs, but then you see the floor cushions. You see the massive carved stone bowls bubbling with fenugreek-topped stew. This is House of Mandi Los Angeles, and honestly, it’s nothing like the "fusion" spots taking over the Westside lately. Tucked away on Gayley Avenue in Westwood, it’s basically a portal to Sana’a, located right under the noses of UCLA students who are probably too busy studying to realize they have some of the most authentic Hadhrami cooking in California next door.
Most people think of Middle Eastern food as a monolith. Big mistake. Yemeni cuisine is its own beast—earthy, smoky, and built for people who actually like to share their food. At House of Mandi Los Angeles, the experience isn't about individual entrees. It’s about the "tray."
The Underground Science of Real Mandi
The restaurant's namesake, mandi, isn't just a recipe; it’s a process. Traditionally, this stuff is cooked in a tannour (an underground pit). The meat—usually young lamb or chicken—hangs over the rice, and as it slow-cooks, the fat and juices drip down, seasoning every single grain of basmati.
Owner Faris Alkabass is pretty serious about this. He’s been known to head to the farm at 4:00 AM to pick out the meat himself. You can taste that effort. The lamb mandi at the Los Angeles location is notoriously tender. We're talking "don't-need-a-knife" tender. It literally slides off the bone. The rice isn't just a side dish here; it’s infused with saffron, cardamom, and cloves, often garnished with raisins and fried onions that give you these little pops of sweetness against the savory fat.
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Beyond the Rice: The Hrada Experience
If you only order the mandi, you’re missing the soul of the menu. Look for anything labeled Hrada. These are traditional Yemeni stews served in hand-carved stone bowls.
- Fahsah: A shredded lamb and beef stew that arrives at your table still boiling.
- Seltah: This is often called the national dish of Yemen. It’s a vegetable-based stew (usually with okra and potatoes) topped with hulba—a whipped fenugreek froth that has this slightly bitter, savory, and incredibly unique flavor.
- Bread the size of a steering wheel: You’ll need the tandoor bread or chapati to scoop this up. Forget forks.
The Westwood Vibe vs. The Anaheim Original
A lot of regulars know the "sibling" location in Anaheim, which has been a staple for over a decade. The Los Angeles spot, which opened its doors in early 2024, brings that same DNA to a more collegiate, fast-paced environment. But don't let the location fool you. The interior is decked out with red-patterned carpets and traditional floor seating in the back.
It's a "shoes off" situation if you want the full experience. Sitting on the floor cushions changes the dynamic of the meal. It’s less "dinner" and more "gathering."
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Pro Tip: Parking in Westwood is a nightmare. Honestly, just use a rideshare or prepare to circle the block for twenty minutes. The restaurant stays open late—until 1:00 AM every single day—making it a prime spot for late-night cravings that aren't just a greasy burger.
What to Actually Order (The Insider List)
Don't just point at the first thing you see. If you're with a group, get the Mixed Combo Platter. It usually runs around $90 to $110, but it feeds four people easily. It comes with lamb mandi, chicken, and haneeth—which is lamb slow-roasted in foil until it’s basically butter.
If you’re feeling adventurous, try the Mandi Lamb Half Head. It’s a traditional delicacy that most Western-leaning spots won't touch, but here, it's a testament to the "no-waste" heritage of Yemeni cooking.
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For dessert, skip the standard baklava and go for the Sabaya. It’s a multi-layered pastry drizzled with honey and topped with black seeds (nigella). It’s flaky, buttery, and goes perfectly with a pot of Adeni tea (spiced milk tea).
A Few Realities to Consider
Service can be slow. Kinda. If the place is packed, the staff—which sometimes feels a bit small for the room—might take a minute to get to you. This isn't a "fast-casual" joint despite the student-heavy neighborhood. It’s a "sit and talk for two hours" kind of place.
Also, it's not cheap. While you can get individual lunch plates for $25-$35, the real value is in the shared trays. If you go alone, you’re going to have a mountain of leftovers.
How to Do House of Mandi Right
- Bring a squad. This food is designed for 3+ people.
- Order the Sahawiq. It’s the Yemeni hot sauce (often served with cheese). It’s bright, spicy, and cuts through the richness of the lamb.
- Check the Hrada. If it’s not bubbling when it hits the table, send it back (though it almost always is).
- Drink the broth. Many meals start with a complimentary bowl of clear lamb broth. It’s basically liquid gold.
House of Mandi Los Angeles isn't trying to be trendy. It’s a loud, fragrant, and deeply traditional space that prioritizes flavor over "Instagrammable" plating—though the sight of a massive tray of rice and lamb usually ends up on social media anyway. It’s a reminder that even in a city as saturated as LA, you can still find a corner that feels like a genuine escape.
Your Next Steps
- Check the hours: They are open 11:00 AM to 1:00 AM daily at 1083 Gayley Ave.
- Call ahead: If you have a group larger than six, call (424) 273-1198 to snag the floor seating area.
- Pre-order the Fish Mova: If you want the traditional Adeni-style fish, sometimes it sells out early, so ask when you arrive.