The Heart of an Indian Restaurant
Running an Indian restaurant takes passion, precision, and teamwork. It’s a blend of tradition and innovation, keeping centuries-old recipes alive while serving modern customers.
6:00 AM – Preparation Begins
- The head chef and kitchen staff arrive early to start the day.
- Fresh vegetables, meats, and dairy products (like paneer and yogurt) are delivered and inspected.
- Spice mixes are prepared—garam masala, turmeric, cumin, coriander, and other essential blends are ground fresh.
- Dough for naan and roti is kneaded and left to rest.
- Large pots of chicken, lamb, or vegetable stock are set on the stove for curry bases.
10:00 AM – Tandoors Fired Up & Curry Bases Ready
- The massive tandoor oven is lit, reaching over 900°F (480°C) to cook naan, kebabs, and tikkas.
- Curry bases like makhani (butter sauce), korma (creamy sauce), and masala (spicy tomato sauce) are prepared in bulk.
- The restaurant is cleaned, and tables are set for the lunch rush.
11:30 AM – Lunch Rush Begins
- Orders start coming in—some diners want classic Chicken Biryani, others crave spicy Lamb Vindaloo.
- Cooks work in stations: one manages the tandoor, another the curry station, a third handles breads and side dishes.
- Servers rush between the kitchen and dining area, balancing trays with hot dishes.
- Indian tea (chai) is brewed in large pots, filling the air with the aroma of cardamom and ginger.
3:00 PM – Mid-Day Cleanup & Break
- The rush slows down. Chefs clean their stations and prep for the dinner crowd.
- More vegetables are chopped, and fresh ingredients are restocked.
- Some staff take a short break with masala chai and samosas before the evening shift.
5:30 PM – Dinner Prep & Evening Rush
- The second biggest rush begins! Families, couples, and groups arrive for a warm Indian dinner.
- Special dishes like Butter Chicken, Palak Paneer, and Tandoori Platters are in high demand.
- Orders pile up, but the kitchen staff moves like a well-oiled machine.
- The restaurant fills with the sounds of sizzling curries, the smell of garlic naan, and the chatter of happy customers.
9:30 PM – Last Orders & Kitchen Wind-Down
Servers reset tables, and the floors are swept and mopped for the next day.
The last orders are taken, and the chefs start cleaning their stations.
The tandoor oven cools down, and leftover food is stored properly.
