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Chefs

Owner & Chef

Priti Hingarh

Priti Hingarh is a food enthusiast who loves trying new dishes and incorporating new flavors into her cooking. While she believes in traditional cooking with a focus on good quality ingredients and homey flavors, she also likes to experiment with new tastes. Priti inherited her love for hospitality and cooking from her mother, Savita Khajanchi, whose food has always been appreciated by many. For Priti, cooking is a relaxing and joyful experience that reminds her of her mother's love. As an entrepreneur, she wants to extend this love to her community by serving them delicious food from the home table to the community table.

Restaurant management specialist

Jagdish Punjabi

Jagdish Punjabi is a highly respected figure in the hospitality industry, having dedicated over three decades of his career to the Maharaja chain of Indian restaurants in Tokyo. During his time with the company, he played a pivotal role in its growth and success, contributing to the development of new restaurant concepts, menu planning, and staff training programs that ensured exceptional customer service. Beyond his contributions to the company's success, Mr. Punjabi also actively engaged in its corporate social responsibility initiatives, which involved supporting local communities and charitable organizations. His valuable insights into the hospitality industry are what make him the rightful selection as the manager of Oh Bhaiya.

Indian Chef

Sanjay Negi

Sanjay's passion for cooking started at a young age, and his interest in sweet and savory street foods led him to begin his culinary career working in local sweet shops and food stalls. With a particular talent for creating traditional Indian sweets like gulab jamun, rasgulla, and barfi, Sanjay also developed his own unique style of cooking popular Indian street foods such as chaat, vada pav, and pav bhaji, which are beloved by people throughout India. In addition to his expertise in street food, Sanjay is also highly skilled in making Indian curries and tandoori dishes, and is well-versed in the cuisine of North India. Hailing from Uttarkhand in the northern part of the country, Sanjay brings a wealth of regional flavors and culinary techniques to his cooking.

South Indian Chef

Muthaia Ramakrishnan

Ramakrishnan is a highly skilled cook hailing from South India, who possesses an unwavering passion for creating mouthwatering and authentic dishes. Growing up in the region, he has an innate understanding of the rich culinary traditions and techniques that go into creating the perfect balance of flavors. Over the years, Ramakrishnan has honed his craft by working in various restaurants alongside experienced chefs, further developing his skills and perfecting his signature dishes. His specialties include a wide range of South Indian delicacies, from aromatic curries and stews to crispy dosas and fluffy idlis. Ramakrishnan's dedication to his craft, combined with his warm and friendly demeanor, has made him a beloved figure in the world of South Indian cuisine, and his dishes are sure to leave a lasting impression on anyone lucky enough to try them.