L'Homme Derrière le Feu

Chef Surender Kumar Thakur

Propriétaire & Chef · Formé à l'Oberoi · Apporte la cuisine nord-indienne authentique au Maroc depuis 2004.

Portrait of Chef Surender Kumar Thakur, owner and head chef of Bombay Restaurant Morocco
Chef Surender Kumar Thakur, Owner & Head Chef

“Deepen, Don’t Dilute”

For over two decades, Chef Surender has refused to compromise on spices, ingredients, or methods. While others adapted their recipes for convenience, he kept the clay pots, the charcoal tandoors, and the slow overnight cooking that defines true Punjabi home-style food.

His signature clay-pot chicken biryani is still layered, sealed, and slow-cooked in individual clay handis — opened only at your table, releasing saffron steam exactly as it would have in Punjab.

Chef Surender Kumar ThakurOwner & Head Chef, Bombay Restaurant Morocco

The Journey

  1. 1998

    The Oberoi Years

    Begins his journey with the prestigious Oberoi group at Trident Udaipur and the legendary Oberoi Udaivilas — mastering the discipline and precision of luxury Indian hospitality.

  2. 2002

    Hong Kong

    A defining tenure at Bombay Dreams, Hong Kong — refining Mughlai techniques and serving India's royal recipes to an international clientele.

  3. 2004

    Morocco

    Arrives in Marrakech and introduces traditional clay-oven tandoor cooking and authentic home-style Punjabi cuisine to the kingdom for the very first time.

  4. 2010s

    Expansion

    From one venue to three: the Art Deco Gueliz flagship, a rooftop above the Medina near Jemaa el-Fnaa, and a modern dining room in Casablanca's Maârif.

  5. Today

    The Living Tradition

    Still at the tandoor every service. The sealed clay-pot biryani is still slow-cooked exactly as it was in Punjab generations ago.

Taste the Journey Yourself

Dine at any of our three locations and experience two decades of mastery in every dish.

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