Chef Ranjan Dey of New Delhi Restaurant has been serving up delicious Indian meals and his own unique style of hospitality for over 22 years. New Delhi Restaurant has been privileged to be operating in the same location in downtown San Francisco – with many of the same guests – since 1988. During that time, he has been visited by Chef Martin Yan, President Bill Clinton, the late Julia Child, Anthony Hopkins, Deepak Chopa and countless others. Ranjan’s daughter Sarah is the second generation of chefs to be part of New Delhi Restaurant. In honor of her vibrancy and energy, new dishes are being developed in a fusion of California and Indian cuisine.
“Cooking to me is about sharing the spice of life.”
– Chef Ranjan Dey, Owner of New Delhi Restaurant
New Delhi Restaurant has specialized in Indian weddings and catering. They are the preferred Indian caterer for many hotels in San Francisco and across the Bay Area. New Delhi Restaurant can provide menus for everyone ranging from Americans to Jains. New Delhi is the undisputed Indian wedding experts, with contacts ranging from mandap rentals to trained elephants.
In addition to catering, they also provide private dining at the restaurant itself. The dining room is available for corporate events and whole restaurant buy-outs. Free wi-fi and two flat-screen televisions make it ideal for meetings and presentations. The full bar can also be reserved for the entire evening or just a couple hours. New Delhi Restaurant is located one block from the Powell St. MUNI & BART station and within walking distance of the Moscone Center and most major hotels.
Chef Ranjan and New Delhi Restaurant are also involved in several other ventures. Ranjan can be seen starring in “My India With Ranjan Dey” on a documentary series, where he takes viewers on a cultural and culinary travel adventure of India.
If you would like a taste of New Delhi to take home with you, select from the New World Spices line of seasonings, developed by Ranjan in the New Delhi kitchens.
Because giving back to the community is important, Ranjan and the entire New Delhi staff is involved with Compassionate Chefs Cafe – a non-profit created to help children across the street at the Tenderloin After School Program and children across the ocean at the Gandhi Ashram in Ahmedabad, India. 100% of funds raised through Compassionate Chefs is given to the children, none is ever held back for expenses.
Chef Ranjan is a Chef with heart and a desire to give. He gives with every scrumptious dish he serves. As a young man living in England where Indian cuisine is king, few weeks passed without Chicken Tikka Massala to Lamb Korma ending up on my dining room table.
The menu at New Delhi is wide and varied and sharing plates is the way to go.
Chef Ranjan and I shared spicy conversation and some time in the kitchen at his Tenderloin (or Tandori Lane as referred to by Ranjan) restaurant for our Foodie Chap chat.
5 Tasty Questions with Chef Ranjan Dey
1. Cooking to me is about…
It’s about sharing the spice of life.
2. At midnight we go to your fridge to find your midnight snack, what is it?
Nothing! There is just nothing there.
3. In a second life you come back as something other than a chef, what would you be?
I’m a story teller. I love to tell stories.
4. What is your biggest joy outside of the kitchen?
It’s my family; my family meaning my blood family and my extended family. I love my family.
5. At your last supper you can have a couple of guests, who would they be and what would you eat?
I would love to have my mom and dad who have dearly departed and my wife’s grandparents, my kids, my grandkids and future grandkids who are not yet here and we’d have a potluck so everyone could bring a dish and we can all explore and enjoy. That’s what I would love to be my last supper.
Liam: Tasty answers, thank you Chef!
Easy Chicken Curry
4 bone-less skinless chicken breast cut in large cubes
1 tablespoon olive oil or vegetable oil
1 cup finely chopped onions
1 cup chopped fresh tomatoes
1 teaspoon ginger garlic paste
2 teaspoon coriander seed powder
1 teaspoon cumin seed powder
½ teaspoon cayenne powder
¼ teaspoon turmeric powder
4 whole cloves
4 pods cardamom
1 cinnamon stick
Salt to taste
1 teaspoon chopped cilantro – garnish
Rinse chicken and pat dry.
Heat oil in a large skillet over medium high heat. Sauté onions, cloves, cardamom and cinnamon stick, in skillet until starting to get golden brown; add ginger and garlic paste, coriander seed powder, cumin seed powder, cayenne powder and turmeric powder and sauté until fragrant.
Return chicken to skillet and add chopped tomatoes. Season with salt to taste and stir all together.
Reduce heat to low. Cover and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes. Garnish with chopped cilantro
Serve with steamed Basmati rice and mango chutney.
(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)