San Francisco Chefs Bring Diwali To The Table With ‘Indian Restaurant Week’

Indian Resturant Week

India-West News Desk

SAN FRANCISCO, CA – Diwali is arriving early in San Francisco this year—on the menus of some of the city’s top Indian restaurants. From October 5 to 11, six celebrated chefs will serve up special Diwali-inspired tasting menus as part of the inaugural ‘Indian Restaurant Week,’ a culinary celebration that blends fine dining with cultural heritage.

Participating restaurants include Bombay Brasserie, Amber India, Rooh, Tiya, Copra, and New Delhi Restaurant. Each will offer prix fixe menus priced at $75 or $95, depending on the restaurant, with reservations available online. Organizers say the event is not just a showcase of food but a way to honor heritage and spark the cultural revival of downtown San Francisco.

“These chefs are our city’s gastro-diplomats—who are not only elevating Indian fine dining but also helping spark the cultural and economic revival of San Francisco’s downtown,” said Vas Kiniris, public figure and small business advocate who has partnered with the participating restaurants.

The chefs have taken inspiration from their home regions and festival traditions to create menus that capture the spirit of Diwali:

• At Rooh, Chef Ashish Tiwari draws on street-food memories and bold urban flavors to craft playful modern courses.
• Chef Pujan Sarkar of Tiya revisits coastal family meals, offering progressive interpretations of seaside comfort dishes.
• Chef Thomas George at Bombay Brasserie celebrates North Indian culinary traditions with rich, slow-cooked heritage recipes.
• Amber India’s Chef Shibiraj Saha refines heirloom classics into polished, celebratory plates.
• Chef Ranjan Dey at New Delhi Restaurant honors the city’s legacy of Indian dining with ceremonial dishes reimagined for a contemporary audience.
• Copra’s Chef Srijith Gopinath highlights the brightness of South Indian coastal cuisine, from coconut-rich textures to seaside spice combinations.

The announcement of Indian Restaurant Week was made on September 24 at Taj Campton Place, where dignitaries, city officials, and media gathered to preview the initiative. The week-long event will also return in the spring to mark Holi.

Consul General of India in San Francisco, Dr. K. Srikar Reddy, joined the launch, praising the effort as a cultural bridge. He noted that the event highlights not just the flavors of India but the ability of food to foster connection, community, and cultural diplomacy.