Chef’s Journal: A Day in My Kitchen

Every morning, before the doors open and the first customer arrives, I walk into the kitchen and take a deep breath. The air smells of cardamom, cloves, and cumin – warm, comforting, and familiar.

Cooking, to me, is a form of devotion. My earliest memories are from my mother’s kitchen in Uttarakhand in India, where food was always at the center of life. She never measured anything – it was all by instinct, by taste, and by heart. That’s how I learned: not just to cook, but to care.

Today, I’m preparing a north india chana masala  that reminds me of Sunday mornings back home – spicy chickpeas simmered for hours, paired with puffed bread, fresh from the fryer. I also test at least one new dish each week, exploring lesser-known regional recipes like Goan xacuti or Kashmiri nadru yakhni. My goal? To keep our menu rooted in tradition, while always offering something new for the curious palate.

Q&A with Chef Satye Singh 

Q1: What inspired you to become a chef?
A: Growing up in India, food was always the heartbeat of our home. My inspiration came from my family – especially my mother and grandmother. Cooking became my passion when I realized how powerful it is: it connects people, tells stories, and bridges cultures.

Q2: What makes Indian cuisine so special?
A: It's incredibly diverse. Each region has its own spices, styles, and secrets. No two curries are ever the same! Indian food is a blend of tradition, technique, and creativity – it's soulful, not just flavorful.

Q3: What’s your signature dish at the restaurant?
A: That would be our Darjeeling chef special Lamb curry . It’s slow-cooked in a rich Kashmiri-style gravy until it’s melt-in-your-mouth tender. But I also love our vegetarian thali – it showcases multiple dishes and flavors on one plate.

Q4: How do you develop new recipes?
A: I start with a memory or a region. Then I build the dish from the ground up – choosing the right spice blend, protein, cooking method, and texture. I often test it several times, adjusting based on taste and customer feedback. It’s a creative, delicious process.

Q5: What’s your philosophy in the kitchen?
A: Cook with respect – for the ingredients, the culture, and the people you’re feeding. Whether I’m making a five-hour biryani or a simple daal, the goal is the same: to make someone feel at home.

Q6: What’s next for your culinary journey?
A: I would like to share my most loved dishes recipes and plan to write a book in near future. I also want to host Indian cooking classes right here in the restaurant – to teach, share, and inspire the next generation of food lovers.

Final Thoughts from Chef Satye Singh 

“Every plate is a memory. Every spice has a reason. And every meal is a chance to bring someone closer to India’s heart.”