PHONE ORDERS

02 9953 7317

Founder Director Madhu Sarswat

Madhu Sarswat started Thar Indian Cuisine in 2011 in Dubbo. She started this business with a small Takeaway shop in a residential area and grown up quickly to turn into a Huge Restaurant in main street of Dubbo. She received “Excellence in Hospitality” Award in 2014 from Dubbo Chamber of commerce and became finalist in many events.

Her curiosity and desire to learn the Indian cooking skills has brought her to this situation today so she has another restaurant in Orange running successfully from last many years.

Chef Sanjay Kumar Paswan

Born in Mithila, Sanjay Paswan’s influences have been based on the traditions of Indian Life and family. His almost military style training at the Hotel Management collage in Bhopal mixed with that one unquestionable ingredient “passion” has created some of the most innovative and outstanding cuisine. His light and imaginative dishes display a clever balance between innovation and an immense respect for the Indian cooking.

Recognised by food critics, fellow chefs and devoted customers alike, Sanjay was awarded the “Times good food” for best kebabs in south Mumbai at ICMD. “Global chef “was awarded by Sodexo. Leaded the brigade for renown organisations like St. Regis, Intercontinental Hotels, Holiday Inn, Saudi Arabian Airlines, Alila Groups of Hotels, Grosvenor house and Sodexo.

In a supportive capacity Sanjay has been helping some of the world’s most exclusive hotels develop top class restaurants, and prominent figure of industry for their projects, most notably in Dubai, Abu Dhabi and Qatar.

“Rhodes 44” at St. Regis Abu Dhabi for Michelin star chef Gary Rhodes.

“Indigo “at Grosvenor House Dubai for Michelin star chef Vineet Bhatia.

“Saffron” at cultural village at Doha Qatar for Michelin star chef Vineet Bhatia.

Chef Sunil Kumar

Chef Sunil Kumar born in Agra India and after working in many 5 star hotels such as ITC Maurya Hotel, Taj Hotel and Basant Continental New Delhi he migrated to Australia in 2011.

He has great attention to details of cooking Business Sense. He belives that a good chef is also a good businessman so he always vares about his customers. He is well known for his creativity and culinary Expertise in this field in Australia.