Sensitive to proximity, to tradition, to the values ​​of
terroir, the masters of the place are inventing a new
generation of Contemporary Brasserie. Living with
times, and welcoming customers as in a family

Chef Guru, on the other hand, was a rebel in the kitchen. A Goan by birth but a global citizen at heart, Bull had spent years traveling the world, working in kitchens from India to the United States. His style was bold and experimental, blending Indian spices with international techniques. His signature dish, “Tandoori Paella”, had won him accolades at a food festival in Miami.

Chef Anil was a master of traditional Indian cooking. Born in Hyderabad, Anil had grown up in a family where food was the center of every gathering. His mother’s Biryani and his father’s Goat Curry had left an indelible mark on his palate. After training at culinary schools in India and France and working in five-star hotels, Anil had moved to the U.S. to explore new horizons. He was known for his meticulous attention to detail and his ability to bring out the soul of Indian cuisine.

Sree, the business brain behind the operation, was a seasoned restaurateur with a passion for Indian culture. Originally from Andhra, Sree had moved to Tampa a decade ago and successfully launched two popular South Indian cafes. He had always dreamed of opening a high-end Indian restaurant that would showcase the diversity and richness of Indian cuisine. When he met Anil and Guru at a food conference, he knew he had found the perfect partners.