The great thing about our Indian dishes? They always evolve...
Where we began...
âMy brother and I both own and cook for Khan Baba. We were born in the famous Lahore, the food capital city of Pakistan and it was here that our father was known for his repertoire of exquisite Indian dishes. Our father was most fond of his DEGH & TAWA dishes , which he prepared and cooked on Eid and other festive days.
Our father's food had inspired us so much that my brother and I decided to cook ourselves.
When I came to England in 1980, I accepted a position in an Indian restaurant, pleased to be near my favourite food, but the food there was only fair - not nearly as good as my fathers. And as time passed I tasted Indian food at other restaurants and I was surprised to find that even the very best dishes around didnât approach the worst of those I had eaten in the old country.
So my brother and I opened our own restaurant specialising in our fathers most famous and admired dishes, and as a mark of respect and admiration we called it by his name, KHAN BABA and vowed only to use the freshest and authentic ingredients and spices.
We always strive to achieve and exceed expectations and as time passes we alter our dishes as the need arises. For example; our first dish had just the right amount of chillies for our taste but too much for majority of our valued customers; so cutting down the chillies was our first priority. Besides surveying our customers constantly, we regularly visit different Indian restaurants, in order to taste the competition.
The great thing about Indian dishes is that like everything good, it has to have an evolution.
To stay the same means to go backwards. It wasnât my father, my brother or myself who invented the curryâs we serve here at Khan Baba's. The recipe of our curryâs began with our great, great, great, great, great-grandfather.
You ask how long it took to develop the recipes? Iâd have to say 200 to 300 years - and itâs still evolving.â