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Indian cuisine

Gulzar’s Indian Cuisine – Now Bigger and Better

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Deepika & Jay

After just 3 years in business Gulzer’s Indian Cuisine has moved.  The new space more than doubles the seating going from 73 seats to 168, which includes private space to reserve for meetings or events.  But don’t panic, they are literally moving just next door to the former Flyboy Deli spot at 219 N. Patterson Blvd, across from the Day Air Ballparkb downtown.

Deepika Singh, who owns the restaurant with her husband Jay, was kind enough to give me a tour, but was quick to point out that all the finishing touches were still in progress as I was taking pictures. She says they really weren’t looking for a new place, but when the space became available, it just seemed like the right thing to do.  She also hinted that they’ll hold on the space next door and that may become an American restaurant in the future.

The transformation of the space is impressive, bringing in the bright colors, wall accents and more to create an Indian flare in the eatery.   The Singh’s are proud to offer a sanctuary wher people can escape the stresses of daily and simply enjoy moments of good food and good company.

A bigger space means a bigger buffet and an addition of an ice cream cooler as well. The buffet is available for lunch, seven days a week and offers many vegetarian options.

You can now sit at the bar and enjoy a mango lassi, cocktail or a bottle of wine with your meal.

Or grab a table across from the bar.

One of two area’s that be reserved for private events:

Also with the new space, a new menu, with Owner Jay and his father, Paramjeet, are the  chefs. Tbey are best known for  recipes from the northern region of India, especially their Karai dishes – which blend three sauces cooked with ginger, garlic, onions, and pepper as a base. In Indian food its all about the curry and gravy’s are the foundation for each dish and then flavors are built from there. Here’s just a peek of the menu:

Monday – Friday, (Lunch Hours) 11:00 AM – 2:30 PM

Gulzer’s Indian Cuisine

219 North Patterson Blvd
Dayton, OH 45402

937-985-9420


Mon Thurs 11am  – 2:30pm and 5-9pm
Fri 11am  – 2:30pm and 5-10pm 
Sat 11am – 3:30pm and 5-10pm
Sun 12 – 3:30 and 5-9pm

Downtown Residents Petitioning For Indian Restaurant

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food_displayAs someone who has worked downtown for years,
I have to admit lunchtime options are somewhat limited. Sure you can get subs, pizza, burgers and Chinese food. Carmen’s Deli offers some Turkish and Mediterranean choices. The reopening of Agnes All Natural Grill fills the need for jerk seasonings.  But if you have a craving for Indian food you are totally out of luck.  And some downtown and South Park residents want to change that.

 
Last night South Park resident and longtime Downtown cheerleader Kate Ervin launched an online petition to recruit an Indian restaurant to the neighborhood, even going as far as prospecting a location for them:

 

Dear owners of Amar, Ajanta, Maharaja, Jeet, India Chaat,
or any other Indian culinary entrepreneur out there:

We the undersigned residents, workers, and/or frequent visitors of Greater Downtown Dayton, do hereby request that you open a new location in the center of town. We’re desperate for some saucy spicy goodness around here and we’re sick of driving out to the end of the earth to get it. We promise you’ll be the most popular thing around, especially if you include a lunch buffet, and maybe some of those little fennel candies at the register.

Here, we’ve already picked out a location for you! There’s a brand new building being built on Warren Street, and some of us in the South Park neighborhood really want to walk there. It’s right across from the hospital – think about all the doctors that will eat there! 50 luxury apartments upstairs. CoCo’s has a great thing going next door – you’re next! Just call Bill at 426.3577 and he’ll hook you up with the space.

Respectfully but hungrily,

Downtown people

Click here to sign the petition, and if you’d like to help them spread the word, just share this post!  And who knows, maybe we’ll all be enjoying some Vindaloo, Palak Paneer and Tandori Chicken downtown!

10 ?’s with Chef Narendar Thakkar of Namaste India

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main_logocleaneditcutupChef 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?581965_10151142402559305_1784576883_n_op_800x600

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?417378_10151142402459305_954301651_n_op_800x600

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