TAVA Fine Indian Cuisine is a family-owned fine Indian dining restaurant based in New York. Originated from the Persian word tāve, in Punjabi, Hindi, and Urdu, “Tava/Tawaa” means cooking pan. It is a large, convex, disc-shaped pan used primarily for cooking traditional Indian dishes such as roti, chapati, paratha, dosa, and many other types of flatbreads. Our passion for serving fresh Indian food straight from the tava inspired the concept of TAVA Fine Indian Cuisine.
Chef Anahita Dhondy got her start at age 10 by helping her mother, herself a chef and caterer, in the family kitchen. In 2013, she opened her first restaurant, SodaBottleOpenerWala, a casual and trendy café dedicated to bringing Parsi cuisine to new audiences. Dhondy is internationally recognized for her advocacy work regarding Parsi culinary heritage. She was featured in Forbes’s 30 Under 30 Asia 2019 list, and in 2018, she represented SodaBottleOpenerWala at the EAT Forum and was honoured as a Condé Nast Traveler’s Innovator of the Year. In 2017, she was awarded “Indian of the Year” in the hospitality sector.
The first Pakistani Halal Steak House in New Jersey. Home of authentic Pakistani food. Pioneers of Fine Dining in New Jersey
Pooja Dhingra is an Indian pastry chef and businessman. She opened India’s first Macaron store and is the owner of bakery chain Le15 Patisserie that specializes in macarons and a host of French desserts. She has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to women – she was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list. She has published two books, a best seller (in India) on baking. and The Wholesome Kitchen.
Over the last fifty years, East India Company restaurants have established themselves as providing exceptional fine-dining experiences. It is our commitment to providing outstanding North Indian dishes, the careful selection of antique artwork that adorns our walls, and our family’s dedication to creating an open and friendly atmosphere that sets our restaurants apart.
Bani Nanda is a pastry chef, she’s the owner and founder of Miam, a Delhi-based Patisserie. Her love affair with pâtisserie goes back to when she first experienced a taste of her mother’s delectable home made cakes. Armed with a degree in Physics, this rush eventually led her to Le Cordon Bleu, Paris. A tryst at Dalloyau, one of Paris’ oldest pâtisserie dating back over 400 years, brought out her passion in French pastry and desserts.
Bringing the authentic taste of Pakistani cuisine to Houston, offering BBQ & Grill | South Asian Cuisine | Curries | Desserts.
Saransh Goila is an Indian chef and a winner of the Food Food Maha Challenge. He founded a Mumbai-based restaurant ‘Goila Butter Chicken’ and is the author of the food travelogue ‘India on my Platter’. In 2018 he was invited to be a guest judge from India on Masterchef Australia where contestants had to cook his version of Butter Chicken.
We offer variety of Traditional Pakistani Cuisine includes Famous Lahori Chicken Karahi (Taste of Lahore) and Lamb Karahi Namak Mandi (Taste of Peshawar). All our Karahi are made up from scratch and we are the only one in entire BC who serves these special dishes.
A highly skilled and innovative culinary artist, Chef Adwait Anantwar is best known for revolutionizing Indian cuisine in the United Arab Emirates. Adwait began his culinary journey in India, but his career truly took off when he moved to the UAE in 2014. He spent considerable time working under the guidance of Chef Himanshu Saini, honing his skills, and developing a deep understanding of the importance of innovation and hard work in the culinary arts. Atelier House Hospitality recognized his talent and offered him to curate Mohalla, an Indian restaurant that aimed to break the mold of traditional Indian eateries. With a focus on authenticity, fresh ingredients, and seasonal produce, Adwait introduced street food from various parts of India, quickly making Mohalla a standout success in the region.