Let’s just get this out of the way. In most Ethiopian restaurants, diners are not given knives and forks. You’re meant to tear off pieces of the spongy flatbread, injera, to scoop little mouthfuls ...

We finally got to experience authentic Ethiopian food for the very first time ,and it was unlike anything we’ve ever tasted.

Fiona Chandra is an Indonesian-born freelance writer but she has called Los Angeles home for the past two decades. She has covered the Los Angeles dining scene for over a decade. In a small strip mall ...