Our Story
Tradition meets innovation
The Philosophy of Spice
"Indian cuisine is not just about heat; it is about the complex symphony of aromatics, textures, and history."
The Golden Naan began with a simple question: How do we honor the centuries-old traditions of Indian cooking while embracing the modern palate? The answer lay in the details. It meant sourcing whole spices from Kerala and grinding them fresh daily in our kitchen. It meant using local, organic produce to create curries that feel lighter, yet deeper in flavor.
Our Chef, Rohan Das, brings 20 years of experience from the grand hotels of New Delhi to the vibrant dining scene of this city. His approach is one of respect—respect for the ingredient, respect for the technique, and respect for the guest.
Chef Das begins his journey in New Delhi
The Golden Naan opens its doors
Michelin recommendations in first year
Conscious Culinary
We believe fine dining should not come at the cost of the planet. We strive for zero waste in our kitchen, compost our organic scraps, and source our meats from ethical, local farms that prioritize animal welfare.
Local Sourcing
Farm to table, whenever possible.
Authenticity
No shortcuts, just patience.