When all six of Azla’s children transitioned to a vegetarian lifestyle over a decade ago-she began modifying traditional recipes to accomodate their growing health consciousness-without sacrificing flavor and heartiness. Azla's Sunday dinners became a focal point for friends and extended family, and she dreamed of one day extending her love for cooking beyond her family's dinner table.
In the summer of 2013, head chef Azla joined forces with her youngest daughter, Nesanet to open the first Ethiopian restaurant in South Los Angeles. Azla's culinary expertise and commitment to traditional wisdom is complemented by Nesanet's extensive studies and work in the education, wellness, and marketing industries. Nesanet's training in Biological Sciences at Stanford University and UCLA, her studies at the Institute for Integrative Nutrition, and yoga instructor certification greatly inform ingredient choices and food preparation techniques at Azla.
Azla vegan offers inventive interpretations of traditional Ethiopian fare, drawing upon the best of California vegan cuisine with an emphasis on local, organic produce. In addition to serving delicious, nutrient-dense food to Angelenos, Azla’s mission is to inspire a return to the ceremonious nature of breaking bread with friends and family, while offering convenience and easy access.