Today we’d like to introduce you to Senthil.
Hi Senthil, thanks for joining us today. We’d love for you to start by introducing yourself.
I began my culinary journey 28 years ago with a deep respect for traditional Indian cooking and a strong desire to understand food at its roots. I trained in classical techniques, learning not just recipes but the discipline, balance of spices, and patience that authentic cuisine requires. Early in my career, I worked in a variety of kitchens, each one shaping my understanding of flavor, consistency, and the importance of hospitality.
Over the years, I continued to refine my craft, focusing on North Indian and tandoori cooking—mastering marinades, live-fire techniques, and spice blending. I have always believed that great food comes from honoring tradition while adapting thoughtfully to modern tastes. That philosophy guided me as I moved into leadership roles, mentoring younger chefs and building menus that are both authentic and approachable.
Tandoori Table is the culmination of those 28 years of experience. It represents my journey, my culture, and my commitment to quality. Every dish reflects time-tested techniques, carefully sourced ingredients, and a passion for delivering food that is honest, flavorful, and memorable. My goal has always been simple: to serve food I am proud of, and to give every guest a genuine taste of Indian cuisine made with care and integrity.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has definitely not been a smooth road. Like many chefs, my early years were physically and mentally demanding. As a young chef, I worked extremely long hours, often on my feet all day, doing hard physical work. At that time, I believed that with experience it would get easier, but the reality is that the challenges simply change as you grow in the profession.
I have worked across very different environments—five-star hotels, cruise lines, and hospitals. Each setting came with its own pressures, standards, and expectations. While these experiences strengthened my skills and discipline, they also required constant adaptability and sacrifice, especially in terms of time away from family and personal life.
The most difficult period came during COVID, when the hospitality industry was hit hard worldwide. Like many others, I faced uncertainty, financial strain, and tough decisions just to stay afloat. It was a stark reminder of how vulnerable this industry can be, even after decades of experience.
Starting my own business brought a new set of challenges. Passion and focus are essential, but they are not enough on their own. Building a restaurant requires significant financial investment, careful planning, and resilience. There were moments of doubt and setbacks along the way, but each struggle reinforced my commitment to the craft and to Tandoori Table. Every challenge has shaped who I am today as a chef and as a business owner.
Thanks – so what else should our readers know about Tandoori Table?
Tandoori Table is a chef-driven restaurant built on nearly three decades of hands-on culinary experience. At its core, the brand is about authenticity, consistency, and respect for Indian cuisine. We focus on traditional North Indian and tandoori cooking, using time-tested techniques such as long marinades, freshly ground spices, and live-fire tandoor cooking. Every dish is prepared with intention, not shortcuts.
What sets us apart is that our food is rooted in classical methods rather than commercial adaptations. Many restaurants rely heavily on premade bases or generic spice mixes. At Tandoori Table, our spice blends, marinades, and sauces are developed in-house, based on regional traditions and years of refinement. We prioritize balance—bold flavors without being overpowering—so both experienced diners and those new to Indian cuisine can enjoy the food.
We are known for consistency and quality. Whether it is a tandoori dish, a curry, or a vegetarian offering, our goal is for every plate to reflect the same standard every time. We also take pride in offering a menu that respects dietary preferences, including well-thought-out vegetarian options, without compromising flavor or authenticity.
Brand-wise, I am most proud that Tandoori Table reflects integrity. It is not just a restaurant; it is the result of 28 years of learning, discipline, and resilience. From working in five-star hotels and cruise lines to navigating the challenges of the pandemic and launching a business, the brand represents perseverance and craftsmanship.
What I want readers to know is that when they dine with us, they are experiencing food made with care, experience, and respect for tradition. Tandoori Table is about honest cooking, genuine hospitality, and delivering an experience that keeps guests coming back because they trust the food and the people behind it.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I do not see myself as a reckless risk-taker, but I do believe that calculated risk is unavoidable if you want to grow—especially in this industry. For me, risk has always been about preparation, experience, and timing rather than impulse. Every major step in my career came after careful thought, even when the outcome was uncertain.
One of the biggest risks I took was leaving the stability of established institution (My last job as a chef at hospital) to start my own restaurant. The roles offered steady income and structure. Opening Tandoori Table meant putting personal savings on the line, accepting financial uncertainty, and taking on full responsibility not just for food, but for staff, operations, and long-term sustainability. That was not an easy decision, especially after seeing how hard the hospitality industry was hit during COVID.
Another risk has been staying true to authentic cooking in a market where shortcuts are common. Choosing not to rely on premade sauces or commercial spice mixes requires more labor, higher costs, and constant training. However, I believe that compromising on quality is a bigger risk in the long run. Consistency and trust are what build a lasting brand.
My approach to risk is grounded in discipline. I assess what I can control—skill, systems, quality, and finances—and accept that some factors will always be unpredictable. Experience has taught me that avoiding all risk leads to stagnation, while thoughtful risk, backed by hard work and integrity, creates opportunity. For me, the goal has never been fast growth; it has been sustainable growth built on craftsmanship and credibility.
Contact Info:
- Website: https://www.tandooritable.net
- Instagram: https://www.instagram.com/tandooritable_cartersville
- Facebook: https://www.facebook.com/share/1LwVFoyokE/
Image Credits
Credit to DoorDash for capturing our dishes so beautifully.
