Our Story
Built on craft, not shortcuts.
Shan-E-Punjab is driven by one simple belief: good food should be honest, fresh, and made with skill — whether it’s served in a five-star kitchen or a hawker stall.
Himachal Roots
Born and raised in Himachal Pradesh, a northern state in India, Suresh didn’t grow up wealthy or privileged — but he grew up surrounded by bold spices, warm hospitality, and the rhythm of home-cooked food.
Learning the Art
What started as curiosity became discipline. He studied hard, trained consistently, and fell in love with the craft of cooking — learning technique, timing, and flavour balance the proper way.
A Global Journey
Suresh travelled and worked across different kitchens — including the US, Bali and Sentosa — learning unique cuisines and sharpening his skills under pressure. Over time, he became a five-star sous chef and worked in a Michelin-star restaurant.
Back to the Real Thing
Today, that same experience comes to life in the hawker scene — where the fire is real, the naan is fresh, and the flavours speak for themselves. Shan-E-Punjab is tradition, technique, and heart — served daily.
What we’re known for: tandoori naans, butter chicken, chicken tikka, and comforting curries.