Sitar

Running a proper Indian kitchen in Soweto means managing spices that need to be balanced just so, sourcing ingredients that have to arrive fresh, and timing dishes so that multiple orders leave the kitchen hot and right. Sitar manages this daily: coordinating tandoor temperatures, preparing curries that require hours of slow cooking, and keeping rice perfectly separated while managing the dinner rush. The work involves understanding how Gauteng's dry climate affects your spice blends, sourcing quality proteins, and training staff to plate dishes that taste as good as they look. Every service is a choreography of prep work, precise timing, and the kind of knowledge that only comes from doing this consistently. It's the unsexy backbone that makes each plate work.