Today we’d like to introduce you to Saransh Oberoi.
Saransh, please share your story with us. How did you get to where you are today?
Being raised in a culinary family, I grew up learning and trying to understand food and the arts. My father, Chef Hemant Oberoi, is a legend in India and has cooked for and with the who’s who of India, dignities from across the world and many International personalities.
I started at the age of 16, my dream was to work and learn from the top Michelin starred chefs and restaurants across the globe (which I did, 6 of them) and then one-day open restaurants with my dad in every part of the world. I then landed in New York to get my degree at the CIA, after that, I saw myself working across New York under many a chef such as Jean Georges.etc. Thereafter my desire to learn and grow as a chef, took me from London, New York, DC, SF, Mumbai, Sydney (Australia) and then back as the sous chef of Campton Place SF.
This is where I had a spinal injury that led me to be bedridden for 2 years and that’s when we moved to San Diego. As my wife (Megha) was from San Diego we decided to move here and restart life. Thanks to my wife and our families love and support, I was back on my feet and so we decided to maybe give the dream a go. I asked my father and he said yes, and so was born MASALA STREET.
Has it been a smooth road?
Masala Street saw a few struggles, work delays, time wasted due to small things here and there, paperwork, etc. But then again, which one of us has never had that when you open your first restaurant, or sometimes even the next.
We’d love to hear more about your business.
Masala Street was a chance for us to show San Diego ( which is a growing culinary destination) what the other side of Indian Cuisine is. We wanted to showcase that every ethnic cuisine doesn’t have to be cheap and quick.
Presentation, history, ingredients and love that is what makes a true piece of art come alive and that is what we wanted to show the world. I wanted to change peoples perception of Indian food from just more than curries and steam tables. Masala Streets interiors are supposed to set us back in an old colonial cottage in India during the British Raj. Old patterns, brick, simple black and white backdrops with accents of red and gold. This makes the food stand out as that’s the star of the show.
We are questioned and often asked why we don’t serve what other Indian restaurants, I say cause its not me and what I do, we work with local fresh ingredients and are proud of our quality and our innovative menu with so much more to come. We help promote local brewers and work with them and have two of our own local brews. We are proud of what we are but even more to be a part of this community of great food love from farmers to chefs to restaurateurs to brewers etc.
Is our city a good place to do what you do?
San Diego is an amazing city. Great weather, great people, and even greater love for food. For any restaurateurs, chefs etc. Don’t hesitate and open soon as the market is still growing and we are a great supportive community.
Contact Info:
- Address: 915 Pearl St Suite b/c La Jolla CA 92037
- Website: www.masalastreetsd.com
- Phone: (858)4125897
- Email: masalastreetco@gmail.com
- Instagram: #masalastreetlajolla
- Facebook: masala street la jolla
Image Credit:
Martin Mann, Nick Stone Photography, Bhadri Kubendran
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