Gha Re Kabab

About Gha Re Kabab

Lok Tiwari, the Nepalese co-owner of Ghar-E-Kabab, always harbored the dream of opening his own restaurant. While working in the kitchen of the Marriott (Renaissance in Down Town Washington DC) he was inspired by that company’s efforts to strip trans-fats from their foods. Tiwari began thinking of ways to make his native Nepalese and Indian food healthier. In his ideal restaurant classic vegetarian dishes would be made from locally grown organic produce effused with Indian and Nepalese spices. Meats would be cooked high over hot charcoal in a tandoor (a traditional clay oven) allowing fats to drain, thereby lowering their cholesterol content. He would cook with olive oil, make his own yogurt and bake bread as ordered. His restaurant would serve the simple fresh, organic, flavorfully spiced foods that a mother would cook if she came from New Delhi or Katmandu. It was a dream shared by, Chetnath Bhandari, and Chandasar Ray. The Ghar-E-Kabab (House of Kabab) was born from the mutual dreams of these three co-partners. Although small, the restaurant needs two chefs, a curry chef and a kebab chef, working simultaneously in an orchestrated dance of cooking and seasoning, to keep the luncheon buffet trays filled and the dinner service timely. The buffet menu is particularly challenging because it changes daily to encourage diners to come back frequently to experience a variety of offerings. At Ghar-E-Kabab it is executive Chef Ray who prepares the curries, skillfully blending in just the right mix of spices, while chef Bhandari tends the earthen oven, grilling the meats and baking the sweet naan, a round south Asian flatbread.