Chef Narendar Thakkar moved to the U.S. when he was young gentleman in his twenties. For approximately 24 years he worked and managed a Dunkin Donuts. The past 5 years he has been the master mind of Namaste India creating the cooking foundation needed for an authentic Indian cuisine. He reads the customers mind and listens to what he or she likes. With that information he will adapt the cuisine accordingly and make a tasty meal. He shared that his customers always ask for a to-go box because they want to enjoy every last bite.
Namaste India is a family owned restaurant looked over by both his son and himself. His son works in the medical field Monday thru Friday and he looks after the restaurant in his free time. The atmosphere of the restaurant is very clean and inviting.
Cool Fact: Thakkar influenced and created the logo of the restaurant.
Chef Narendar Thakkar is a character who will spoil each of his guests with hospitality. He loves spice and will vary his cooking spice level as well as his recipes to assure the customer is happy. Narendar perfects his food with cooking by sight and aroma. His restaurant is always busy 7 days a week. You can enjoy a lunch buffet Monday – Saturday from 11am – 3pm for just $7.99.
1. What is your favorite ingredient to cook with?
Too difficult to choose one ingredient. so probably, onion, tomato gravy, garam masala, garlic paste, coriander leaves.
The key to cooking with so many favorite ingredients is to observe the food while cooking and to know when to add extra of an ingredient.
2. What ingredient do you dread?
He doesn’t like cooking with butter or heavy cream. He shared that cream is not healthy and contains 36% fat. He also shared that crème takes away from an authentic Indian cuisine.
3. What’s your favorite dish to make?
Chicken Tikka Masala, Chicken Tikka Wraps
4. What’s your favorite pig out food?
I love Mexican food. Particularly burritos and my very own salsa
5. What restaurant, other than your own do you like to dine at in the Miami Valley?
I’m a fan of Bravo Italian and thinks it’s real quality.
I also like Mexican food. In particular, El Rancho Grande . Oh and Donatos Pizza
6. What’s your best advice for home chefs?
Don’t cook because you have to or because you are forced. Cook from the heart and with your interests in mind. Cook for enjoyment.
Oh… and always clean your hands before cooking
7. If you could invite any 4 guests to a dinner party who would they be and why?
A dinner is best when shared. It’s too hard to choose 4, so I would like to invite friends, family, and individuals who compliment and give thanks for good food.
8. Who do you look up to in the industry and why?
Anyone who has a restaurant with a good inviting environment that is clean.
9. What do you do in the Miami Valley on a day off?
I like to watch basketball and also loves to go to the casinos. I’ll take my employees every once in a while also so they can enjoy themselves.
10. Share a kitchen disaster, lucky break or other interesting story.
Kitchen Disaster: There was an extremely hot day a past summer. The restaurant was extremely busy and the environment around the kitchen area was hot. In all the combustion of the busy work environment an exhaust fire started. The fire was not a great experience and so I never has another experience like it happen again I continually checks equipment temperatures and keeps the equipment spotless.
This Chef 10?’s article was put together by UD students in Professor Rebecca P. Blust’s UD Engineering Project Management class. Our four member team , Gracelyn Key, Sushmitha Rayinadi, Emily Strobach and Daniel Williams spent the semester learning how to meet with a client (DMM) define the project, put a plan together and execute it. This is the second of 9 Chef interviews they presented to us as their class project. To read the first please see below
10 ?’s with Chef Trish Miles of C’est Cheese
A graduate of the prestigious 
Do not be afraid to relax and have fun with a recipe. Use it like a TRIP TIC from Triple A – experiment, try new things, eat what you like and don’t be afraid of ingredients and terminology….I say a recipe is like a road map….It’s fun to take a side trip and go some place off the beaten path. Same with a recipe – substitute ingredients, add your own flair and twists…..I think this is what makes cooking so much fun!
dream to become a Chef some day and I feel blessed to have achieved that dream. This life has given me much, taken away a lot, and taught me some tough lessons. I have been successful despite myself, and lost everything because of myself. I learned how to cook in the “Old School” tradition, got to go to the greatest culinary school – The CIA, and was blessed to have met many people who were giving and nurturing. This industry will reward hard work and perseverance, but you have to love it and hate it because you love it. You can’t be halfway in this industry. It consumes you and you become it. The industry shapes your entire life, affects your personal relationships and challenges one with its many rewards and devastating temptations….I never imagined achieving the things I have in this life, or failing like I have as well. Yet, I was able to recreate myself, try to mend some broken fences and become a better person because of everything. I have tried to give back and have many former employees who have gone on to successful careers in this industry. One secret many people don’t know is that I was blessed with three great kids – all boys – who love to cook, eat and are interested in the industry.(I owe their Mother more than I can ever repay for she has always been tasked with the burden of raising them as I worked and worked and worked….) I have tried to thwart that interest at every level. I don’t want my kids to sacrifice what I have. I want them to enjoy their lives and use cooking and dining out as great ways to relax and socialize. I am a Chef and I am proud of that and can’t imagine doing anything else in this life, but I do not wish this life on my children.
