@brittneyau • The Broad - DTLA
Life's too short to waste on a bad meal
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"Singh masterfully crafted each recipe using his expertise in North Indian cuisine. His love of fine spices and fresh ingredients originated from learning classic Indian cookery from his mother as a young man. Parlaying that hobby into a profession, Singh spent his formitive years honing his craft in many acclaimed Indian restaurants in New York City before he uprooted and moved to Cambridge to open India Pavilion."































































