ABOUT US

Kesar is about telling a tale of India. In each restaurant there lies food for thought and a thought for food. 

With knowledge, creativity, generosity and atmosphere, we curate regions of India in our restaurants residing in Sydney’s North Shore.

The quiet inception of Kesar began over 25 years ago with the birth of the Grace of India Restaurant. Stationed in Milsons Point, Santokh Minhas cooked in the kitchen, and wife Mini Minhas attended tables for North Shore Australians and thus running their first collaborative venture. The offering of this restaurant to Australians was paired with the nostalgia, admiration and respect of their homeland – Punjab.

This restaurant became the foundation in which the couple’s son, Inderpreet Minhas, grew, laughed, got up to mischief and played – and not much has changed today.  Having now mastered the instincts of hospitality, cooking and management, Inderpreet aims to deepen the diners’ experience of Indian cuisine.  With Grace of India, Lavendra and Waazwaan – two fairly new restaurants in the North Shore – Inderpreet and his family embark on a voyage with Kesar.

Kesar is about telling a tale of India. In each restaurant there lies food for thought and a thought for food.  With knowledge, creativity, generosity and atmosphere, we curate regions of India in our restaurants residing in Sydney’s North Shore.

Each restaurant offers seasonal menus to embody fresh Australian produce and local ingredients.  Eat, drink and savour India’s vast languages, deep history, distinct seasons and diverse spirited culture.

More About Inderpreet Singh

Your host Inderpreet has lived Indian food culture all his life, and has enjoyed food from all across India. Now he has dedicated himself to presenting that food culture to Sydney’s discerning diners, translating traditional ingredients and techniques into modern tastes and innovative combinations.

Inderpreets parents, Santokh and Mini, began running ‘Grace of India’ when he was two years old and he has grown up in and around lovers of good Indian cuisine. This is where he learned the art of ‘traditional Indian cooking’ enriched by a passion for hospitality.

Inderpreet wants to bring a new face to Indian dining through ‘Lavendra’, with its personally crafted seasonal menus using locally sourced fresh ingredients. At Lavendra expect to find Inderpreet’s creations, stunning fusions of rare Indian dishes, modern influences and dishes Inderpreet knew as a boy. Inderpreets latest creation centres around Kashmiri cuisines and brings you the least known and rarest cuisines in India and overseas.

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