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Chef revives traditional tandoor recipes at NY restaurant
The initiative comes weeks after Chaudhary’s appointment to the kitchen leadership team at Sahib and Dhaba Restaurant.
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Staff Reporter - Fri, 20, Mar 2026
- 15:30 EDT
- 19
Keshav Kumar Chaudhary/ traditional tandoor recipes / Handout
Keshav Kumar Chaudhary, an assistant chef at Sahib and Dhaba Restaurant, is working to reintroduce lesser-known traditional Indian tandoor recipes that have largely disappeared from contemporary restaurant menus.
While dishes such as tandoori chicken and naan remain widely available, several regional and traditional recipes are no longer commonly served.
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The effort focuses on reviving heritage preparations within tandoor cooking, a method that uses clay ovens fueled by charcoal or wood fire and is known for its smoky flavor, spice-based marinades, and distinct textures.
At the restaurant, Chaudhary has developed a menu centered on traditional tandoor techniques, including slow-marinated meats, regional kebabs, and breads prepared in the clay oven. The dishes are based on older recipes and rely on traditional spice blends and methods associated with North Indian and Mughal-era cooking traditions.
“Tandoor cooking represents centuries of culinary tradition,” Chaudhary said. “By reviving these forgotten recipes, we want guests to experience the authentic depth and heritage of Indian cuisine.”
Food historians trace tandoor cooking back thousands of years, with archaeological links to the Indus Valley civilization. The technique later spread across South Asia and became central to cooking breads, meats, and vegetables at high temperatures that produce a charred exterior and retain moisture.
The initiative comes weeks after Chaudhary’s appointment to the kitchen leadership team at Sahib and Dhaba, part of a broader effort to strengthen menu development and operational consistency. His role includes overseeing kitchen coordination, maintaining quality standards, and contributing to menu planning in a high-volume service environment.
The restaurant operates in a competitive New York dining market, where establishments often balance traditional cuisine with evolving consumer preferences. Industry trends indicate a growing interest in regional and heritage dishes, alongside consistent presentation and kitchen efficiency.
Chaudhary previously served as an executive chef with Compass Group, where he managed kitchen operations, staff training, and cost controls. His earlier experience includes roles at The Westin Gurgaon, The Leela Ambience Convention Hotel, Hilton Jaipur, and Kempinski Ambience Hotel.
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