Our story
Few words about us
Inspired by the flavours and cooking styles of the northwestern regions of India, Northwest is an exploratory culinary adventure through what was once the Gandhāra Province.
A contemporary space with tantalising views of the grill kitchen, Northwest dishes out kababs and karahis the likes of which have seldom graced Indian tables. Expect a meal from Chef partners Sanjay and Shyam that’s at once familiar yet distinctive; packed with spices and flavours you’d find in Kashmiri, Pashtooni and Punjabi cuisine, and in the Middle East. We promise you there no ‘base curry’ in sight.
Explore Our Menu
Our food & drinks philosophy
Simple, Delicious food, straight from the Heart
OUR FRESHNESS COMMITMENT
Nothing in the kitchen is processed or canned
We are extremely particular about the ingredients that go into our food and we have a serious commitment to avoiding any food produce that is processed, canned or frozen. You would not find a huge store room and freezers in our kitchen. Fresh raw materials make a huge difference to the taste of the food
GRILLED TO PERFEECTION
Luxurious crust & Smokey aroma
We love Open Fire BBQ grills- these can reach temperatures of upto 700F sealing all the natural juices of the meat, giving it a luxurious bronze caramelized-crust, tender taste and a smoked aroma. So..we have kept the cooking as rustic as it can get
CELEBRATED CHEFS
Michelin Awarded, Signature Cooking
Our signature karahi’s are cooked in wrought iron pots and guess what…we serve them in the same karahi that it was cooked in! Every korma and curry on the menu is made from scratch and every dish has a unique flavor profile.... We don’t use base curry sauces.. We have done that, and we hated it!!
UNCOMPROMISED HYGIENE
Following the highest global standards of Food Safety
We bring all our experience working at 5 star hotels, flight catering kitchens and restaurants in India, Middle East and Europe by practicing Global Hygiene standards. Our staff is trained on critical aspects of Cross Contamination, Personal Hygiene, Cleanliness, Chilling and Safe Cooking practices to ensure that our Food is not just cooked to perfection but safe to consume.
Meet Our Founders
SANJAY TYAGI
CHEF & CO-FOUNDER
SANJAY TYAGI
Born in Budhela, a beautiful village at the outskirt of Delhi, Sanjay started his culinary journey in the hotel school in Jaipur, Rajasthan. Sanjay has worked with famous Hotel brands like Taj Hotels, The Hyatt Regency, The Leela Palaces and has worked with the legendary food experts to open Iconic Indian Restaurants across the globe. “The food which I cook is from the heart and has been influenced by the old time hotel cooks of Royal families, Australian chefs, Chef’s in Ireland, Swiss chefs and loads of other people who intentionally or otherwise gave ideas or inspiration to me. My cuisine is personalized and reflects places I have been to, people I have interacted with.” Chef Sanjay has been a successful restaurateur and entrepreneur having owned and managed the Multi-award winning restaurant concepts-Umerkot,
SHYAM SUNDAR BHASKARAN
FOUNDER
SHYAM SUNDAR BHASKARAN
With a Head-start to career as a Fine-Dining Chef with prominent 5 Star Hotel chains including the Taj Group of Hotels and then Leela Palaces and Resorts (Kempinski) in India. Later, had the opportunity to get involved in F&B Facilities Development including concept design review, master planning and pre-opening project management for multiple outlets at Dubai Sports City, UAE. Having conceptualized and executed these facilities, one assumed the role as the business head for the F&B operating division for the Master Developers. Over the last two decades Shyam has conceptualized, opened and managed over 20 unique F&B Dining concepts including Fine Dining brands, Golf Clubs, Sports Bars, Casual Diners, Concessions in Stadiums, Central Kitchen Projects
