Pankaj Kumar grew up on a farm in India, growing spices, grains, and fresh vegetables. By the time he was 18 he’d graduated from culinary school and was working as a kitchen apprentice with ITC Sheraton Hotel in India. For the next 15 years he worked in various positions and a number of their hotels, culminating as Chef at the world-famous Bukhara at ITC Maurya Sheraton Hotel in New Delhi.

 

At this multi-award winning restaurant, Pankaj prepared meals for global luminaries including, Hollywood and Bollywood stars, the Indian cricket team, and international politicians. His most memorable moment was cooking for former President, Bill Clinton and his family during his presidential visit to India in 2000.

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That same year he transferred to the Singapore Bukhara where he worked until 2005. From there he was invited to become senior Chef for the oldest and most well-recognized Indian restaurant in Niagara Falls. Over the next 9 years his love for the community grew, and Panjak decided to plant his roots by opening his own restaurant, Chef of India, in December 2015. After 7 years of great success, in November 2022, Chef Kumar opened his second restaurant, Jal Mahal.

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Pankaj’s reputation for fine Indian cuisine is well-established in the area. “I know my guests personally and prepare the food mostly as per individual taste - nut free, gluten-free, vegan, without onion, without garlic, without peppers, without tomatoes, even without salt at all,” says Pankaj. “As a Chef whatever food goes out of the kitchen to the guest has to have a quality I define as 100% guest satisfaction and 0 % defect.”

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Chef of India and Jal Mahal restaurants specialize in North Indian food, a variety that’s rich in vibrant spices for strong, zesty dishes with multi-layered flavours. Butter chicken is a perennial favourite and when Pankaj makes it the tomato butter sauce must simmer for 8 hours, ensuring the flavours and nutrients are seared in.

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Biryani, Lamb Vindaloo, Baigan Patiala, and Paneer Butter Masala are always popular with guests, as is Paneer Jhalfarezi made with fresh cottage cheese, green peppers, onions, and tomatoes and flavoured with the Chef’s special masala.

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Chicken Khurchan, a barbeque chicken dish tossed with shredded onion, tomato, and pepper is another of Pankaj’s specialities. The onion gravy is loaded with a blend of no less than 25 ground spices —a dish he says no one else prepares in the area.

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Pankaj’s own personal favourite is the vegetarian dish Dal Makhani. This harmonious combination of black lentils is simmered on a slow charcoal fire, finished with fresh cream and takes 15 hours to prepare. For dessert, Zauk-E-Shahi, fried dry milk balls served in sweetened evaporated milk comes highly recommended. In Hindi Shahi means royalty and Pankaj says all of his regular guests never leave the table without having it.

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“My faith in my culinary skills and myself got me here. I am doing something which I love everyday and that is cooking for the community and the satisfied visitors who come to the world famous Niagara Falls.”