Prashant Kalra
Owner
A gastronome to the core, Prashant is the product of 3 generations of foodies and food excellence. He tried to resist the genetic pool and be a lawyer but all the instinct and training by his father and grandfather came through and pulled him right back. After 5 years of law school and 6 years of practicing law at India’s most prestigious law firm, Prashant gave up his career and began a new one, and Delhi Food Tours was born.
After experiencing the highs and lows of both careers, Prashant admits that there is nothing like the high of watching people experience good food. Delhi Food Tours has entered the market at a time when the perception of food is changing in India. People are moving away from the traditional recipes and are starting to play with unusual flavours and combinations. It makes for an interesting day when you spend the afternoon helping people new to India experience all the traditional food from around the country and the evening experimenting with new creations like wasabi martinis and cigar smoked salmon.
Prashants vision for DFT is to make it the answer to all your food questions. Whether it be about the local gems of Delhi or the high end stars of the Indian Culinary firmament, DFT will have all the answers.
His experience with international clientele and challenging situations has given him the tenacity to be able to deal with various kinds of people as well as the varied situations that the hospitality industry can throw at you. His natural born creativity takes care of the rest.
Growing up in a house full of chefs and hoteliers has given him a clear insight into what both roles entail. He grew up watching his dad catering large events and planning elaborate menus for his restaurant. Being a guinea pig for one of the best cooks in Delhi has given Prashant quite the palate.
In his free time, he plays his guitar, writes food reviews, enjoys having time to play Modern Warfare and cooks for his wife. Someday the two of them will take a food tour of the world and experience everything that he watches on the travel and living channel.
After experiencing the highs and lows of both careers, Prashant admits that there is nothing like the high of watching people experience good food. Delhi Food Tours has entered the market at a time when the perception of food is changing in India. People are moving away from the traditional recipes and are starting to play with unusual flavours and combinations. It makes for an interesting day when you spend the afternoon helping people new to India experience all the traditional food from around the country and the evening experimenting with new creations like wasabi martinis and cigar smoked salmon.
Prashants vision for DFT is to make it the answer to all your food questions. Whether it be about the local gems of Delhi or the high end stars of the Indian Culinary firmament, DFT will have all the answers.
His experience with international clientele and challenging situations has given him the tenacity to be able to deal with various kinds of people as well as the varied situations that the hospitality industry can throw at you. His natural born creativity takes care of the rest.
Growing up in a house full of chefs and hoteliers has given him a clear insight into what both roles entail. He grew up watching his dad catering large events and planning elaborate menus for his restaurant. Being a guinea pig for one of the best cooks in Delhi has given Prashant quite the palate.
In his free time, he plays his guitar, writes food reviews, enjoys having time to play Modern Warfare and cooks for his wife. Someday the two of them will take a food tour of the world and experience everything that he watches on the travel and living channel.
Ayesha Kalra
Operations
A foodie by birth, upbringing and marriage. The thing about being a foodie is that you will continue to hunt for gorgeous food, no matter where you are. Whether it’s Momo’s on a hilltop in the Himalyas or spicy crabs on the beaches of Goa, Ayesha wants to experience it all.
She grew up in a family of opposites. Her dad liked his Indian gravies and traditional flavours while her mother preferred the clean aromas of western food. Thanks to them, she has tried a wide variety of food that has whetted her appetite to go out there and find more. Marrying into a family of food fanatics has only cemented this craving.
Ayesha uses the skills her many fancy certifications and qualifications have earned her to create a fun and impactful customer interaction. In other words, she writes nice emails and speaks well.
Delhi Food Tours is a fun way to get the best of both her worlds. Amazing food, interesting people and a job that you don’t mind getting out of bed for.
When not working (read ‘eating’), she sings, plays her flute and reads incessantly. She loves seeing new places and experiencing new things.
Ayesha shares Prashant’s vision of making DFT the answer to people’s food dreams. Watching people taste the perfect combination of spices, eyes closing in ecstasy, that’s the dream.
She grew up in a family of opposites. Her dad liked his Indian gravies and traditional flavours while her mother preferred the clean aromas of western food. Thanks to them, she has tried a wide variety of food that has whetted her appetite to go out there and find more. Marrying into a family of food fanatics has only cemented this craving.
Ayesha uses the skills her many fancy certifications and qualifications have earned her to create a fun and impactful customer interaction. In other words, she writes nice emails and speaks well.
Delhi Food Tours is a fun way to get the best of both her worlds. Amazing food, interesting people and a job that you don’t mind getting out of bed for.
When not working (read ‘eating’), she sings, plays her flute and reads incessantly. She loves seeing new places and experiencing new things.
Ayesha shares Prashant’s vision of making DFT the answer to people’s food dreams. Watching people taste the perfect combination of spices, eyes closing in ecstasy, that’s the dream.
Dad's Grill
Mr. Kalra Dad epitomizes the saying “Jack of All Trades”. In his extremely varied life, he has been a political advisor and planner, a wild life enthusiast and camper, a travel agent and guide, a movie star, a biker, a caterer, washer-uper and chef. The only thing that remained steady in this long list is his indelible love for food.
From the time he was old enough to heft a dish, he helped out in the kitchens of his father’s restaurants and hotel. He started with odd jobs like washing and cleaning but took over the kitchens entirely after graduating from school. His main haunt, his father’s restaurant ‘The Ramble’, had many specialties on their menu that were created by dad’s creative and inquisitive mind. The Ramble Toast for example: minced meat on bread, washed in an egg yolk batter and fried. So simple, so sinful.
He studied Hotel Management at Portsmouth Highbury Tech University. Student by day, teacher by night, he learned how to create delicate French dishes during class and taught the teachers how to make sumptuous Indian Curries after. He had a similar experience in his part-time jobs and internships where he flambed and grilled for his guests & tandooried and curried for his chefs. Unfortunately, he was unable to complete his degree as, during a prestigious internship in Switzerland, he was forced to return home due to his father’s ill health. At home, besides looking after his family, he managed the outdoor kitchens and catering aspects of the business while also taking care of the training for the chefs and cooks.
He returned to the UK briefly in the 80’s to try his hand at running his own restaurant, The Armour, specializing in French cuisine. He gained great popularity with the tourists and local patrons when, after repetitive requests, he added a few Indian curries to the end of his menu. His most popular dish, maintained by some to be the reason for the increase in the popularity of curry in Surrey, was the Prawn Garlic Curry.
When he returned to India for the last time in 1989, he took over and expanded the catering and outdoor banqueting aspect of the family business. Feeding and catering to some of India’s biggest names of the time, dad has won the regard of prime ministers, movie stars and many people in between.
Dad’s belief and dedication to hospitality is so ingrained that even though he retired in 2011, he is still the locus of Delhi’s who’s who for food. Every Sunday morning, cars leave our farmhouse laden with the sweets and savories demanded by people for their day of luxury at home. Evenings are filled with the sound of folk music and sizzling kebabs on a grill. People leaning back in their chairs with their eyes closed, hearts and stomach’s sated.
Now, joining hands with his son, ‘Dad’s Grill’ is born. Decades of experience and a love of food that surpasses passion create barbecue recipes and grills that will make your mouth water. Join us for an outdoor feeding frenzy that will only leave you wanting more.
From the time he was old enough to heft a dish, he helped out in the kitchens of his father’s restaurants and hotel. He started with odd jobs like washing and cleaning but took over the kitchens entirely after graduating from school. His main haunt, his father’s restaurant ‘The Ramble’, had many specialties on their menu that were created by dad’s creative and inquisitive mind. The Ramble Toast for example: minced meat on bread, washed in an egg yolk batter and fried. So simple, so sinful.
He studied Hotel Management at Portsmouth Highbury Tech University. Student by day, teacher by night, he learned how to create delicate French dishes during class and taught the teachers how to make sumptuous Indian Curries after. He had a similar experience in his part-time jobs and internships where he flambed and grilled for his guests & tandooried and curried for his chefs. Unfortunately, he was unable to complete his degree as, during a prestigious internship in Switzerland, he was forced to return home due to his father’s ill health. At home, besides looking after his family, he managed the outdoor kitchens and catering aspects of the business while also taking care of the training for the chefs and cooks.
He returned to the UK briefly in the 80’s to try his hand at running his own restaurant, The Armour, specializing in French cuisine. He gained great popularity with the tourists and local patrons when, after repetitive requests, he added a few Indian curries to the end of his menu. His most popular dish, maintained by some to be the reason for the increase in the popularity of curry in Surrey, was the Prawn Garlic Curry.
When he returned to India for the last time in 1989, he took over and expanded the catering and outdoor banqueting aspect of the family business. Feeding and catering to some of India’s biggest names of the time, dad has won the regard of prime ministers, movie stars and many people in between.
Dad’s belief and dedication to hospitality is so ingrained that even though he retired in 2011, he is still the locus of Delhi’s who’s who for food. Every Sunday morning, cars leave our farmhouse laden with the sweets and savories demanded by people for their day of luxury at home. Evenings are filled with the sound of folk music and sizzling kebabs on a grill. People leaning back in their chairs with their eyes closed, hearts and stomach’s sated.
Now, joining hands with his son, ‘Dad’s Grill’ is born. Decades of experience and a love of food that surpasses passion create barbecue recipes and grills that will make your mouth water. Join us for an outdoor feeding frenzy that will only leave you wanting more.
Mum's Kitchen
Mrs. Kalra
Dad’s a chef, Prashant is a lawyer, his two sisters are an architect and an auditor respectively and Ayesha is a communications trainer. While turning us into the best versions of ourselves, mum became a little bit of everything.
Whether it be listening to us moan, helping us complete our projects or force feeding us during all nighters, she is always what we need her to be. In the DFT family, she’s the glue that holds everything together.
I’ve always thought it was ironic that the best home cook in the family wasn’t interested in food until after she was married. With a degree in Reception Management and Book-keeping, mum was working at The Oberoi, Delhi when she first met dad. A whirlwind romance followed and they were married.
It was only after her wedding, while watching her mother in law create sumptuous dishes from scratch, that a spark was lit. She began to enjoy her time in the kitchen. And then she never looked back.
Aside from learning from her mother in law, she experimented frequently with different kind of foods. Her focus was always on combining flavor with nutrition. After all, she had three children to look after. Keeping up with their extremely diverse tastes and requirements in food as they grew up, not to mention keeping a chef like dad happy, has made mum an expert in a wide variety of cuisines and flavours.
In 1984, the family moved to the UK to start their own restaurant, The Armour. Mum and dad ran the entire restaurant themselves. Dad ran the kitchen and mum ran the front of house. Between the two of them, they ran a successful restaurant for a number of years with a loyal customer base. With three growing kids and a maturing business, mum learned how to wear a number of hats. One thing that she never compromised on was the quality of food eaten by her family. All their meals were always made from scratch, no frozen foods at all. Even the juice they drank was fresh. This habit continues till today and is reflected in the recipes and materials provided to you in the cooking class.
Mum’s cooking is the best way to taste the tradition that makes an Indian family what it is.
Whether it be listening to us moan, helping us complete our projects or force feeding us during all nighters, she is always what we need her to be. In the DFT family, she’s the glue that holds everything together.
I’ve always thought it was ironic that the best home cook in the family wasn’t interested in food until after she was married. With a degree in Reception Management and Book-keeping, mum was working at The Oberoi, Delhi when she first met dad. A whirlwind romance followed and they were married.
It was only after her wedding, while watching her mother in law create sumptuous dishes from scratch, that a spark was lit. She began to enjoy her time in the kitchen. And then she never looked back.
Aside from learning from her mother in law, she experimented frequently with different kind of foods. Her focus was always on combining flavor with nutrition. After all, she had three children to look after. Keeping up with their extremely diverse tastes and requirements in food as they grew up, not to mention keeping a chef like dad happy, has made mum an expert in a wide variety of cuisines and flavours.
In 1984, the family moved to the UK to start their own restaurant, The Armour. Mum and dad ran the entire restaurant themselves. Dad ran the kitchen and mum ran the front of house. Between the two of them, they ran a successful restaurant for a number of years with a loyal customer base. With three growing kids and a maturing business, mum learned how to wear a number of hats. One thing that she never compromised on was the quality of food eaten by her family. All their meals were always made from scratch, no frozen foods at all. Even the juice they drank was fresh. This habit continues till today and is reflected in the recipes and materials provided to you in the cooking class.
Mum’s cooking is the best way to taste the tradition that makes an Indian family what it is.