The CURRY KEBAB is a family owned business dedicated to bringing the fine flavors of Indian cuisine to Guam. The head of our family is also the head of our kitchen…Ashok Pandian, owner and executive chef.
Ashok is what many would call an artist, as each dish made in his kitchen is a result of knowledge, experience, and devotion. This is why the food tastes so good…Ashok puts his 110% in every dish, every time.
Ashok started in his youth, completing his culinary training in Nizam Catering Technical Institute in Hydrabad, India. In India, he worked in one of the finest hotels, the Taj. When he first came to Guam he worked at Maharani Indian Restaurant in 1990. Then, he joined the Onward Resort Guam in 1992. There, the management introduced the Indian food line-up, relying on Ashok's talent. Finally, in 2002, Ashok cut the ribbon to The CURRY KEBAB.
His philosophy has been simple: “provide great tasting food made from fine ingredients and supply a touch of India in every bite”. This is why he does not take short cuts when purchasing ingredients. He only uses fresh, natural vegetables (no canned foods) and his meats are selected, such as Angus Beef.
We plan to grow into other areas of Guam in the near future.
Ashok proudly introduces to Guam, three “bases”, or sauces for most of his dishes:
Curry Paste- no not from a packet, but freshly made, from secret ingredients, including sautéed onions.
Mahkani- exotic spice taste, made from tomatoes, ginger, garlic, fried onions, and surprisingly, yogurt
Mohgul- a white sauce (not at all like the Alfredo sauce in Italian food), made from almonds, boiled onions, yogurt, and other secret blends
