The story
Garhwal restaurant in Zürich honors a multi generational line of Indian cuisine. Brothers Rajender and Narendra Singh run the service together, carrying forward the methods of their late father, Chattar Singh. Rajender holds over thirty years of professional practice, having spent sixteen years at the former Kerala establishment. Narendra adds two decades of complementary technique. Their combined background shapes a kitchen that respects both northern heat and southern coconut traditions.
The menu traces its origins to the Garhwal Himalayas while preserving beloved Kerala preparations alongside traditional Indian cooking standards. Independent reviewers frequently single out the Chicken Makhni as one of Zürich’s finest examples of butter chicken. The lamb Rogan Josh arrives deeply colored with Kashmiri masala, while vegetarian guests choose Malai Kofta balls resting in cashew gravy. Every plate pairs with fresh naan baked in the clay oven and lightly scented basmati rice.
Situated along Winterthurerstrasse near Schwamendingerplatz, the dining room operates without pretense but with steady attention. Ujla Devi Rawat manages the floor alongside sons Vikash and Akash, keeping service organized and unhurried. The layout comfortably handles large parties booking pre arranged thalis or private groups requesting custom buffets. Regulars appreciate the straightforward environment and the reliable pacing that keeps focus firmly on the food.
Recognition
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Details
