Our Story
Born in the lanes of the Golden City
Feast of Amritsar is not just a restaurant. It is a love letter to the city that gave the world its most celebrated cuisine.
The Beginning
A city that feeds the world
Amritsar has always been a city of abundance. Pilgrims, traders, and travellers have passed through its golden gates for centuries — and every one of them left fed. The langar at the Golden Temple feeds over 100,000 people every single day, without charge, without condition. That spirit of generous, joyful feeding is in the city's DNA.
Feast of Amritsar was founded on that same principle: that great food, cooked with honesty and pride, has the power to bring people together. Our founders grew up eating in the dhabas and family kitchens of Punjab — places where recipes were never written down because they were simply known, passed from hand to hand across generations.
We opened our doors with one obsession: to cook Punjabi food the way it has always been cooked in Amritsar. Not simplified, not modernised, not adapted for a nervous palate. Bold, unapologetic, and deeply, deeply flavourful.
What We Stand For
The values that guide every dish
Honest Ingredients
We source our spices directly from the markets of Amritsar and Punjab. No shortcuts, no substitutes. The flavour is in the provenance.
Generosity at the Table
Inspired by the langar tradition, we believe every guest deserves to leave full, satisfied, and cared for. Hospitality is not a service — it is a value.
Tradition, Uncompromised
Our recipes are not fusion. They are not reinvented. They are the real thing — cooked the way they have been cooked in Punjabi homes and dhabas for generations.
Fire & Patience
Great Punjabi cooking cannot be rushed. Dal Makhani simmers overnight. Tandoori chicken marinates for 24 hours. We respect the time that flavour requires.
The People Behind the Food
Our kitchen, our family
Every dish that leaves our kitchen carries the fingerprints of people who grew up eating this food, who trained in the dhabas of Amritsar, and who cook with the kind of pride that cannot be taught.
Chef Harpreet Singh
Head Chef & Co-Founder
Harpreet trained under his grandmother in Amritsar before spending a decade cooking in the finest Punjabi restaurants across India. He returned home with one mission: to cook the food he grew up eating, exactly as it should be.
Gurpreet Kaur
Co-Founder & Host
Gurpreet is the warmth behind every table. A graduate of the Institute of Hotel Management, she has spent her career studying what makes a guest feel truly welcomed — and she brings that knowledge to every service.
Chef Mandeep Bhatia
Tandoor Specialist
Mandeep has spent 15 years mastering the art of the clay oven. His kulcha is the reason guests come back. His tandoori chicken is the reason they tell their friends.
Come and eat with us.
The table is set. The tandoor is lit. All that is missing is you.