About Us
Chef Rana's story begins in the mountains of Garhwal, in the Himalayan region revered as the "Abode of God"—a place where food is woven into daily life, ritual, and identity.
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His formal training started at Moti Mahal in Delhi, the legendary establishment where butter chicken and dal makhani were perfected. There, he learned not just recipes, but the logic behind them—how spice layers complexity, how heat transforms texture, how tradition becomes technique when respected deeply enough.
His career took him around the world, including time cooking at the Burj Khalifa and other world-class establishments. Each experience refined his understanding of what fine dining demands: precision, consistency, and the ability to honor tradition while making it relevant.
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When he brought that experience to the Hudson Valley, his goal was to create a menu that reflects the full spectrum of Indian cuisine—regional diversity, technical depth, and the kind of flavor that only comes from years of mastering the fundamentals.
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Chef Rana's work has been honored with Hudson Valley Magazine's Best Indian Cuisine and Best Vegetarian Menu awards. Beyond Tamarind, he brings his craft to private catering for weddings, celebrations, poojas, and cultural gatherings—ensuring that every occasion is marked by food that's been thoughtfully prepared and executed with care.
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For Chef Rana, cooking is more than a profession—it's a commitment to preserving and evolving the traditions that shaped him.
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