ORINDA, CALIFORNIA – In less than a year, Atithi — the Bangladeshi Cal-fusion spot at 70 Moraga Way — has gone from pleasant surprise to breakout hit in downtown Orinda.
Now, the family-run restaurant says it’s taking over the space next door to add capacity and improve the guest experience — a rapid expansion that reflects how quickly locals have embraced its biryanis, tandoori platters, and creamy goat rezala.
Owners Shakura and Nur Zayed opened Atithi in fall 2024, taking over the former Anya’s Kitchen address and introducing a menu that leans into Bangladeshi flavors while using California-fresh ingredients and halal meats.
Their aim, they’ve said, is warm hospitality first — “Atithi” literally means “guest” — with a cleaner-oil cooking philosophy and from-scratch sauces. The approach resonated: Eater SF flagged the opening last October, and community coverage soon helped drive curious diners to try signature dishes like Beef Tehri (a biryani with braised beef) and that pistachio-tinged Goat Rezala.
Signs of growing pains — and growth — have been visible for months. Atithi’s reservations and online ordering filled up, catering spun up, and the team started hinting at more private-event capacity “coming soon.”
This fall, the restaurant advertised that it is expanding into the adjacent suite to create more room for guests. For a small, family-run kitchen in a suburban downtown better known for pizza and burgers, that’s a notable vote of confidence in Orinda’s appetite for South Asian cuisine.
What’s next for diners? Expect more seating and a bit more elbow room, but the same cozy, family-table vibe — along with the Cal-Bangla mash-ups and classics that put Atithi on the map in the first place. If you haven’t been (and Bay Area Telegraph hasn’t yet–but it’s definitely on our list!), we’re told the essentials are the Goat Rezala, Beef Tehri, and the tandoori platter. If you have, keep an eye on their site for updates as the build-out progresses.
