Our Story
As a family-run restaurant led and operated by Chef Ghanashyam Kandel ‘Sam,’ we strive to open the door to the hearts of our guests with a warm, unforgettable, welcoming, and courteous culture of hospitality. Our goal is to create a meaningful connection with every guest and build an everlasting bond.
We aim to bring delicious and affordable contemporary Indian cuisine to San Francisco. We take pride in sourcing the best ingredients from local California farmers and produce markets. To ensure the best quality, we also source authentic Indian and Himalayan herbs and spices.
We are equally environment conscious and use compostable containers in daily operation.
Always feel free to walk in, be greeted with a heartfelt smile and Namaste, and enjoy our food and hospitality culture.
Directing the Kitchen & Beyond
Chef Ghanashyam “Sam” Kandel
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Nepali (Himalayan) and Indian cuisine in the Richmond District of San Francisco, led by Chef Ghanashyam ‘Sam’ Kandel, whose work brings together Nepali roots, Indian training, Japanese precision and perfection, and San Francisco plates.
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Chef Ghanashyam “Sam” Kandel was born and raised in Baglung, Nepal, where the flavors of his homeland and the lessons of his mother first shaped the way he cooks. After many years of training and experience in Nepal and India, he spent over 18 years in Japan, sharpening his technique, leading kitchens, and launching restaurants.
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Now in San Francisco as Executive Chef at Ocean Indian Cuisine (SF), he brings Himalayan (Nepali) flavors together with Indian classics, guided by Japanese precision and seasonal California ingredients. His approach is simple: clean technique, balanced spice, and hospitality that feels personal. The plates are modern, and the heart is home.
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“Across all my years in Nepal, India, and Japan, I attribute my growth and success to honest feedback from my customers. I started at Ocean Indian Cuisine with a clear hypothesis: that we can deliver downtown-caliber excellence, sophistication, and consistency, while offering neighborhood warmth and excellent value.”
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Outside of the kitchen, Chef Sam enjoys mentoring the next generation of chefs through his book and his program Bhojanlipi, continuing the tradition of sharing knowledge, culture, and craft.
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Visit my website: https://chefghanashyam.com/
