Every morning at Ghar-E-Kabab, chefs Chandasar Ray and Chetnath Bhandari enact a delicate dance across the kitchen. Chef Ray pulls Indian and Nepalese spices from the spice rack for his simmering curry sauces. Meanwhile, Chef Bhandari alternates between fanning the flames of his earthen tandoor oven, and kneading batches of sweet naan dough, a traditional South Asian flat bread.
This daily ritual reflects the chefs’ mission to uphold traditional cooking methods they mastered in their native India and Nepal. Chef Bhandari originally arrived in DC to work as a chef for the Royal Nepalese Embassy, and he brings his revered attention to detail to his own restaurant. The duo crafts every entree from scratch, from the fluffy breads to the creamy yogurt sauces. But although they strive to follow traditional recipes, they tweak them for health: meats marinate in olive oil, and only local, organic produce simmers in the tandoor oven.