Kashmir Stories

Two weeks into our Bel Air Dry Run, and the feedback has been incredible. Not all of it easy to hear — but all of it valuable. Some things we nailed from day one: the biryani, the naan, the warmth of the team. Some things needed fixing: timing on appetizers, communication between kitchen and floor, the right playlist volume for an intimate space. That's exactly why we do Dry Runs. A real restaurant isn't built on opening night — it's built in the weeks of honest learning that

Our Dry Run is underway, and we've learned more in a few days than we expected. Every service teaches us something new — from how the kitchen flows in this space, to exactly how long our garlic naan takes in the new tandoor. Thank you for your patience. These are good problems to have. If it weren't for the Dry Run, we wouldn't know what to fix before going full throttle. The good news: Friday slots are now open. If you've been wanting to try Kashmir Bel Air, this is your cha

After months of preparation, Kashmir Bel Air is officially open — starting with our Dry Run. What's a Dry Run? It's our way of perfecting everything before going full speed. Limited capacity, reservation-only, so our team can learn the new space and make sure every dish comes out exactly right. We're not cutting corners just to open faster. Bel Air finally has a friendly neighborhood Indian restaurant. A place to walk to for butter chicken on a Tuesday night, or biryani on a

At Kashmir, we make everything from scratch. Our naan, our samosa shells, our chapati — all hand-rolled, fresh-baked in our tandoor oven daily at our Forbes Park kitchen. But running an authentic Indian restaurant in Makati means depending on imported ingredients. When our atta flour shipment got delayed near the Strait of Hormuz, we had a problem: no flour, no naan. Luckily, Chef Omar had three emergency sacks stashed in his car trunk (originally there as weight to smooth ou

After fifteen years of nonstop service, the 4-burner high-pressure stove at Casa Maria has finally earned its retirement. This stove has been the heart of the kitchen, cooking thousands of biryanis, simmering pots of dal, and powering through countless dinner rushes. At Kashmir restaurant in Makati, this burner was more than just equipment — it was part of the family. A Lifetime of Service in an Indian Restaurant Kitchen Philippines Running an Indian restaurant kitchen in the