When founder Gurlal Singh opened our doors in Tracy, the goal was simple: cook the regional recipes our families grew up eating back home, completely free of commercial pastes or watered-down spice blends.
Every morning begins by firing the clay tandoor and toasting whole spices in heavy iron pans. We cook for hardworking commuters, local agricultural families, and travelers seeking comforting, authentic regional sustenance.
Coriander, black cardamom, and cumin seeds are toasted dry and ground in-house every morning to protect essential oils, warmth, and depth.
Breads and marinades meet intense radiant heat inside traditional clay walls, yielding tender textures, blistered bubbles, and unmistakable char.
Karahi gravies and daal simmer patiently over low flames until onions caramelize fully and rich spiced gravies achieve natural richness.
Traditional diaspora hospitality means generous portions, hot chai, and homestyle cooking prepared without compromise for our neighbors.
Walk-ins are warmly received daily for lunch and dinner, with family seating and takeout ready upon arrival.
