• How the newest Indian restaurant in Colombo redefines Indian cuisine 

India’s flavors tell a story of their own – from the dosas of South India to the Dhal Makhni of the Punjab region, people across the world are obsessed with the flavours and diversity of Indian food. Colombo will soon see a new entrant into its Indian food scene with Charcoal Tandoor Fire Grill. The new restaurant, which already has a branch in Bangkok,is set to open in April with a host of Indian dishes. 

“We try to bring the best of Mughal cuisine to our kitchen,” Abhay Pardeshi, chef at the soon to open Indian restaurant, Charcoal Tandoor Fire Grill, told The Daily Morning Brunch. 

A love for Punjabi cuisine 

For Pardeshi, his love for cooking didn’t come from his job but from a generational love for food. “My father and my grandfather used to be in the culinary industry,” he said. “My grandfather used to be a chef in Saudi Arabia and my father used to feed the Indian army. I used to help in the kitchen and that is how I learned how to make dishes. My love for food comes from my family. It is something I was raised to do.” 

He then trained in the Indian city of Pune before gaining experience as a chef in countries like Indonesia and Singapore. “After that I travelled to Bangkok where I worked at Charcoal Tandor Grill and Mixology and gained nine years of experience there,” he said. 

Pardeshi said he now hopes to cater to the Sri Lankan market and those of us with an interest in Punjabi food. “We hope to bring what we have been doing in Bangkok to Sri Lanka and to the Sri Lankan customers,” he said. 

Serving in Sri Lanka 

Sri Lanka has long been a haven for tandoori cuisine. Whether it is our favorite biryanis or the well known tandoori chicken, tandoor food has long been a favorite. “We are like a modern Indian steakhouse," Pardeshi said. “We carry the old flavors but add a modern feel.” 

Pardesh presented Brunch with a platter of plantain and cassava chips featuring three authentic Indian chutneys including a tomato chutney and a mint chutney. The flavors were mild and a nod to Indian cuisine and reminded us of authentic Indian food we have had when traveling. 

We were also treated to a creative variation of a samosa with potato filling and ketchup, which would appeal to people who are fond of mild flavors. “We plan to use a lot of flavors when catering to our customers,” he said. 

Catering to customers 

Most of us have varying tastes and requirements when it comes to food. Whether it stems from religious beliefs, ethical considerations or personal preferences, all of us want to see the food we love catered to us. 

“While we are not halal as of now we do not serve pork and beef,” Pardeshi said. “We do have vegetarian dishes and some of our dishes are vegan as well.”

Pardeshi highlighted the importance of catering to different consumers and highlighting the regional variations of India. 

“With every fifty kilometer distance, we see food preparation change,” he said,highlighting the diverse nature of Indian food. “I want to bring out the flavors that make it so delicious.” 

Future hopes

With the restaurant preparing to open its doors in April, Pardeshi said he hopes to introduce Sri Lankans to the depth and diversity of Punjabi cuisine while staying true to the techniques he grew up with. “Our goal is to bring the real flavors of Punjab to Colombo,” he said. “We want people to experience traditional cooking but presented in a modern way.”

He also expressed interest in working with local ingredients, particularly Sri Lanka’s seafood and exploring how it could be incorporated into dishes prepared using tandoor techniques and flavors.

For Pardeshi, cooking remains something deeply personal. He described it as a craft he feels strongly connected to, shaped by the time he spent learning from his family and years working in kitchens abroad.

As Colombo’s dining scene continues to evolve, he said he hopes diners will be open to exploring the variety of Indian food and the stories behind the dishes he prepares.