Our Team
The people who make the taste
The kitchen and the bar work as one team. Rahul runs the tandoor, Rohan keeps the taps honest, and Arjun tastes every plate before it reaches your table. We cook Indian food the way homes cook it, and we pour Indian beer the way a neighbourhood bar should: cold, clear, and without fuss.
If you have a spice preference, an allergy, or a table for a birthday, tell us when you walk in or call +91 98765 43210. The team will look after the rest.
Rahul Mehta
Head Chef
Delhi-born chef who brings tandoor, spice and slow-cooked gravies to every plate that leaves our kitchen. Rahul trained in old Delhi kitchens before joining Cheers India, and still shops the morning bazaar himself for meat, greens, and masala. Butter chicken, seekh kebab, and biryani are his signatures.
Rohan Kapoor
Bar Chief
From Old Delhi lanes to our tap list, Rohan picks every brew and wine so the glass always matches the mood. He will pour a small taste first if you are unsure, talk you through the Indian craft list, and keep the growlers filled for takeaway. Ask him what is coldest today.
Arjun Singh
The Taste Bud
Our resident taster. If it is not good enough for a Sunday family dinner, it never makes it to the Cheers India menu. Arjun sits with both kitchen and bar, checks spice, salt, and pour quality, and is the reason regulars say the food tastes the same every visit.
Why we are the best?
Our kitchen cooks the way Indian homes do: slow marinades, fresh masalas, and recipes passed down from old Delhi kitchens. The tandoor is lit every evening. Gravies are finished to order, not held in a bain-marie all night.
From the first chai-time snack to the last round at midnight, everything is plated with the warmth of Indian hospitality. Tell us if you want it milder, hotter, or without onion and garlic. We will cook it your way.
Fresh and hygienic ingredients
Daily bazaar produce, FSSAI-certified kitchen, and spices ground in-house so every dish stays clean, fresh and flavourful. Vegetarian, vegan-friendly, and Jain plates can be prepared if you ask at the table.
A look at the history
What leaves the kitchen
The evening board is built around tandoor and gravy. Tandoori chicken tikka, mutton seekh kebab, butter chicken, palak paneer, chicken biryani and dal makhani are cooked to order. Honey chilli fry and chaat come out first if you want something with the opening pint. Jain, vegan-friendly, and milder spice levels are available if you tell the server.
Food is meant to sit with the beer list. Strong lager with kebabs, wheat beer with chaat, stout with monsoon evenings. If you are not sure, Rohan and Rahul will pair a plate and a pour together.