At Chutneys Cambridge, allow us to transport your senses with delicious aromas diffused from our tandoor ovens and live cooking stations as you indulge in your favourites. Right from inception, service with a smile has been our keyword! We serve a wide variety of mouth-watering dishes with a warm smile that adds to our charm. Some of our specialties are Chicken Tikka Masala, Butter Chicken, Chicken Korma, Malai Kofta, Saag Paneer and Chicken Curries and Garlic Naan.
Varun Totlani was born and brought up in Mumbai, where, as a child, he’d spend hours watching cooking shows and videos in the hopes of convincing his mother to whip up new recipes every day. Instead, his own interest in cooking grew, and—much to his mother’s relief—he began doing so himself. From then on, there was no turning back; the draw towards the kitchen was clear, and by the time he graduated high school, there was no alternative path to consider. After staging at a 5-star hotel in the city, he moved to Hyderabad to study at the Culinary Academy of India, and later graduated from the Culinary Institute of America in New York. On his return to Mumbai, Varun met with the Masque founders and joined the opening team in 2016 as a commis chef, steadily rising through the ranks and regularly running the pass until his appointment as Sous Chef in 2021, and Head Chef in 2022. An ace at the grill with a penchant for all things barbecue, Varun’s cooking meets at the intersection of technique and intuition. As a cook, he is focused on showcasing the diversity of India’s produce and culinary prowess and carrying them forward into the country’s ever-evolving contemporary foodscape.
Discover the authentic flavors of Nepal and India with Lumbini Restaurant. Indulge in a diverse menu featuring traditional Nepalese and Indian cuisine, prepared with fresh ingredients and aromatic spices.
Whether you’re craving momo dumplings , tandoori delicacies, or flavorful curries with a wide variety of vegan and vegetarian options, our restaurant offers an unforgettable culinary experience. Visit this Nepali, Indian restaurant near you today at 322 N. Charles Street, Baltimore, Maryland and immerse yourself in the exotic tastes of Himalayan cuisine.
Chef Dhruv Oberoi is a young and vibrant Executive Chef based in Delhi. Dhruv’s passion for cooking started at a young age after being influenced by his mother’s passion for cooking. He started his career in culinary management, followed by numerous internships in restaurants across India.
Dhruv has won various individual awards in different national and international competitions from culinary art. His passion for food and yearning to learn took him to Spain, where he met Chef Ferran Adria and learnt from the master himself.
In 2020, Dhruv was featured in Conde Nast Traveller India’s 40 Under 40: India’s Most Exciting Young Chefs, and was also featured in the World’s 50 Best: Discovery List.
Reema and her Husband, Pramod, started a small home based lunch box and catering venture, Karachibites in 2018 from her home in West Orange with the aim of providing fresh home cooked food for busy families. Reema’s experiments with her mother’s recipes and a generous helping of love in each dish enabled Karachibites to grow to a level where the next logical step was to expand into a dedicated space for her to fully realize her potential. An idea called Kathi Rolls was born to provide simple and tasty food with a focus on healthy and fresh ingredients
Chef Altamsh has established himself as a critically acclaimed chef and has been honoured with numerous awards and accolades. He was awarded the Young Chef Of The Year Award in 2018. He has been actively involved in initiating diverse food fiestas around the globe, conducts various cookery shows and judges culinary competitions across the country. Chef Altamsh is also a core committee member of the Western Indian Culinary Association (WICA), Member of Young Chefs Association of India (YCAI), Member of Indian Federation of Culinary Association (IFCA), World Association of Chefs Society (WACS), and is a Halal & HACCP certified chef .
Curry Up Now offers Indian street food, in a fast casual setting with restaurants, food trucks, catering services and Mortar & Pestle bar.
Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from working the line to executive chef at Junoon. Junoon was awarded one Michelin Star eight consecutive years from 2011, and held the title of the only Indian restaurant in New York City with a Michelin Star from 2018-2019. He was also selected as a Gohan Society Culinary Scholar — and traveled to Japan to study the delicate art of omakase — and became the first Indian chef to be selected for the Forbes “30 under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.
Established in 2003, we are proud to say we are the oldest Indian Restaurant here in Niagara Falls. With fresh flavours and authentic North Indian spices, we take pride in each and every dish served.
Come experience our food while visiting one of the wonders of the world! We are conveniently located at the corner of Victoria Avenue and Clifton Hill, across from Casino Niagara. Public parking is available on Ellen Avenue.
Chef Gautam Chaudhry represents the exclusive group of creative chefs who pioneered the trend of Progressive Indian Cuisine. Having started his career with the Radisson Group, Chef Gautam went on to work with The Oberoi’s. He was instrumental in launching Threesixty degrees at The Oberoi’s New Delhi, before heading to Tanzore Restaurant & Lounge in the very glamorous Beverly Hills, USA. He conceptualized the award-winning restaurant The Pink Poppodom wherein he reshaped the perception of Indian Cuisine with his bold & contemporary cooking. Chef Gautam had ventured into a Food & Hospitality company “Demiurgic Hospitality”, which is very well recognized.