Spice of India

Our Chefs


When asked, Chef Adil always says that his love of cooking started at an early age in his moms’ kitchen in India.   Little did he know that his love of combining the freshest of ingredients, with his creative flair for presentation would take him to some upscale restaurants in India and abroad, and all the way to the Caribbean island of St. Lucia.  There he met his lovely wife and decided that this was the place to realise his dream of owning his first restaurant.  Chef Adil, as he is fondly called by many, has always been a chef with a difference in the sense of stressing the importance of communication in this industry.  He loves to go out amongst his diners sharing his vision, his love of food, getting their feedback and personalising scrumptious meals to suit the palate of his discerning clients.  He believes that this communication is the key to creating a better harmony between the expectation of the guest and the final product which reflects the passion and love of both parties.

Shortly after opening, Spice of India was rated number one restaurant on the island by independent reviewers on the very popular destination website http://www.tripadvisor.com; a placement it still enjoys to date.  This is largely due to his philosophy that Indian cuisine should be prepared using a very clean and fresh approach to ancient recipes where the taste and flavours become the most enjoyable authentic Indian cuisine one can ever consume. This approach mixed with a dynamic team of servers in the restaurant, trained personally by him, has become a formula for success. He is now looking towards the bigger picture and hopes to carry his vision of giving diners great food, excellent personalised service, at affordable prices, to other cuisines.




Recently appointed Executive Chef at Spice of India comes with experience derived from the luxurious Taj Group of Hotels.  He has been fortunate to work extensively under some India’s master chefs where he absorbed as much knowledge and skills, feeding his loving of cooking.  Chef Vikram was nominated as the best young chef in his former post by many of his colleagues.  He has been instrumental in providing the modern approach in the presentation of authentic Indian cuisine that Spice of India has become synonymous with.  He is very well experienced in Tandoori preparations of Indian cuisine and handles the daily operations of the kitchen along with executing new ideas of presentation and new menus designing.



Another young St. Lucian who is being trained in this art of Indian cuisine, one step at a time. In only a year when he was hired as the kitchen steward, he showed interest in learning cooking and was recently promoted to Cook level. He is being trained by the chefs in the kitchen and so far he is showing skills and willing to learn.