GHAR- E- KABAB

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..
History

Established in 2008

The Ghar-E-Kabab (House of Kabab) was born from the mutual dreams of these three co-partners. The buffet menu is particularly challenging because it changes daily to encourage diners to come back frequently to experience a variety of offerings. At Ghar-E-Kabab it is executive Chef Ray who prepares the curries, skillfully blending in just the right mix of spices, while chef Bhandari tends the earthen oven, grilling the meats and baking the sweet naan, a round south Asian flatbread.

Shanti Sharma, who is Tiwari's wife, manages the restaurant. As hostess she graciously welcomes diners as if they were guests in her home while overseeing a serving staff who keep the fresh naan coming and the water glasses filled.

The Ghar-E-Kabab is more than just a sit-down restaurant. Its catering service can deliver to large weddings as well as smaller home parties and can even provide the family dinner through free delivery to homes within a five miles radius.