Welcome to Ghar-E-Kabab Indian Cuisine
In our ideal restaurant classic vegetarian dishes would be made from locally grown organic produce effused with Indian and Nepalese spices. Meats would be cooked high over hot charcoal in a tandoor (a traditional clay oven) allowing fats to drain, thereby lowering their cholesterol content. He would cook with olive oil, make his own yogurt and bake bread as ordered. Ghar-E-Khabab restaurant would serve the simple fresh, organic, flavorfully spiced foods that a mother would cook if she came from New Delhi or Katmandu..
The Ghar-E-Kabab (House of Kabab) was born from the mutual dreams of these three co-partners. Although small, the restaurant needs two chefs, a curry chef and a kebab chef, working simultaneously in an orchestrated dance of cooking and seasoning, to keep the luncheon buffet trays filled and the dinner service timely.