Garam Masala Chefs

Reshamlal is our main Chef for Indian Curry items. We call him Bobby. Born and brought up in Phagwara, Punjab, Bobby brought with him the traditional Punjabi culinary tastes. which he aquired from his father; who is also a well known cook in New Jersey. Bobby, who once owned his own restaurant in Columbus, Ohio, is an expert in numerous vegetarian and non-vegetarian dishes from North India. His specialties include lamb and chicken dishes such as Lamb Peshawari and Chicken Korma. Bobby likes experimenting and using his expertise in many veg and non-veg dishes from India. His personal favorites? Saag Paneer, Goan Fish Curry and Chicken Tikka Masala!

If you happen to hear someone singing loud Punjabi songs from the kitchen, assume Bobby is engrossed in cooking Curries.

Saran Singh is our main Chef who cooks all Tandoori items. We call him Chhanni. He is from Tohana, Haryana in India and has been cooking for more than 7 years. The soft Tandoori Naan cooked in the clay oven of many varieties such as Chilli Naan, Peshawari Naan and many others are his specialty. In addition, Chhanni prepares a delicious range of Kababs such as Boti kabab, Murg Tikka and tender Paneer Tikka, just to name a few. He also uses his culinary skills and experiments with many Tandoori items and has successfully introduced new dishes. We are not done yet! He also cooks scrumptious Indo-Chinese dishes. When asked about what he loves personally, Chhanni replied that he savors Tandoori Chicken and Tandoori Fish.