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Harangad Singh

@angad693

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TimesChef of the year 2021Delhi
TimesChef of the year 2020 Chandigarh
BIG F YoungChef 2019

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I did not know that Malayalis take their Christmas cake so seriously, they begin working on pitting it together from August-end, pouring serious quantities of alcohol into the dry fruit mix before packing it away to let it ferment and become a boozy ingredient in the cakes that get baked.

I got to experience this fervour at @sahilsambhi's Nadoo, Greater Kailash-III, yesteryear's Masjid Moth (@nadooindia), where Chef Shri Bala i(@chef_shri_bala) invited us to get our gloved hands dirty at a festive cake mixing ceremony, where lots of dry fruits went into a long, rectangular box along with generous pours of dark rum, red and white wine, and vodka - a heady cocktail in the best of times - along with a starter that is eight years old and plenty of diced ginger to give it that spicy Keralan touch.

As Shri Bala explained to me, at least 250 ml of alcohol had gone into the 2.5-kg cake that she had baked some time back. Then why do Punjabis claim to be champions at imbibing alcohol, when the honour should justifiably go to Malayalis! To this, image guru Dilip Cherian (@dilipthecherian) commented that Punjabis are just loud, whereas Malayalis just drink without making any noise about it!

We got mulled wine to drink- that's the first sign of an early onset of the festive season! - and plenty of finger food to gorge on. I especially loved the baby egg puffs, baby Malabar parottas with mutton sukka, banana fritters, and mini honey sponge cakes made in the style of Bangalore's famous Iyengar bakeries. So, as the dry fruits soak up the alcohol, we hope the cakes that come loaded with them give us a sweet high! taken in Nadoo by @angad693

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16 days ago

Nadoo pleasantly surprised me.

@chef_shri_bala 's menu celebrates regional South Indian flavours. But what truly made this experience special was Chef Angad @angad693. Before every course, he came to our table, discussed my gluten allergy, suggested safer alternatives and even tweaked dishes so I could enjoy them without missing out. They also have separate pans for guests with food allergies, a small detail that makes a huge difference.

Our gluten-free meal included:
✨ Charred Broccoli
✨ Green Chilli Chicken with a hopper instead of the bao
✨ Grilled Pomfret (specially grilled instead of fried)
✨ Pineapple Gassi
✨ Kuttanadan Fish Curry
✨ Bird's Eye Chilli Chocolate… aka gluten-free churros! 🥹

Those churros deserve a special mention. It had been over five years since I'd eaten one, and that first bite was pure happiness.

It's always refreshing to see owners like @sahilsambhi empower their team to go the extra mile.

If you have gluten allergies, always let the restaurant know in advance and speak with the chef or team before ordering. Every kitchen is different and it's always best to double-check.

GF Verdict: ✅ Safe for me on this visit, thanks to the team's care and willingness to accommodate.

📍Nadoo, The Kitchens Gurgoan

#gurgaonfood #southindianfood #gurgaonrestaurants #cocktailculture

[nadoo gurgaon, south indian restaurant gurgaon, best food in gurgaon, regional south indian food, handcrafted cocktails, gurgaon dining, restaurant review] by @angad693

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2 months ago

As we present the 58th edition of 0 KM Magazine, I am reminded that hospitality is never defined merely by what is poured into a glass, but by the experiences it creates. The most memorable evenings are seldom about the drink alone; they are about the conversations it inspires, the friendships it deepens, and the sense of belonging that lingers long after the moment has passed. That enduring spirit of hospitality continues to inspire every edition of this magazine.

Allow me to highlight a few compelling stories. Discover the inspiring journey of Victòria Bryksa DipWSET, explore Ajay Jha’s thoughtfully curated "A Taste of the Himalaya, where Gambhar whispers and the Gamber Valley awakens" through the story of a newly launched Indian Single Malt from the house of Alcobrew Distilleries India Ltd.. Celebrate India’s evolving bar culture with Bar Maestro, a tribute to the country’s bar talent and creator community by ABD Maestro. Travel through heritage and craftsmanship with @bottegagold by Bottega S.p.A., Nine Generations of Bubbles - The Follador Story by Mohona Chowdhury (WSET Level 3 and Enotourism), and revisit the energy and insights from Vinexpo Asia Hong Kong 2026 by @vinexposium Experience where indulgence meets craft, and follow Olson Pereira’s @eye_of_a_bartender fascinating exploration of the journey from liqueurs to spirits. This edition also brings Bar Wild by Sailja Behera, presenting a culinary approach to cocktails and a closer look at The Hood by Olive.

And of course, no issue is complete without celebrating food. This time, Chef @chefrichajohri joins Chef Harangad Singh @angad693 to present a fresh and exciting interpretation of Indian cuisine that is both inspiring and mouthwatering. Last but certainly not least, we are proud to feature our Personality of the Month, Kamal Malik MS @mr.kamalmalik , India’s first Master Sommelier, whose journey continues to inspire professionals and enthusiasts across the industry.

Thank you for being part of the 0 KM journey. by @angad693

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3 months ago

Welcome to the Gaon, @nadooindia 😍🥳💖

// You've got to be living under a rock if you haven't experienced, or at least heard of, the little revolution that Nadoo has created in Delhi's dining scene with its GK flagship serving South Indian food unlike the city has ever seen! Just two months in, @sahilsambhi, @chef_shri_bala and chef @angad693 now bring that same magic to @thekitchens.gurgaon. An absolute treat if you ask me, for G Towners who want to relish all that Nadoo has to offer, without suffering the long commute to South Delhi 🤩

The new outpost stays true to the spirit of the OG, and is yet distinct. Inspired by Sahil's Bangalore home, the space is all exposed brick, a central aangan with brass swing-couches as the highlight, a live kitchen, and details that make it feel less like a restaurant and more like someone's warm, lived-in home ✨️🫶🏼

On the menu, Chef Bala continues her delicious exploration of all five southern states through dishes that go far beyond the usual dosa-idli stereotypes. Think Pushpa Chilli Chicken, Spicy Pepper Prawn Thokku, a Curry Leaf Lobster of your dreams, and Egg Puffs that have been selling hotter than hot cakes. There's Mysore Lamb Shanks that you chomp down with bun parotta, a spicy Donne Biryani, and Kuttanadan Fish Curry served with ghee rice that sing to you! And just when you think you've had the best of it all, out come the desserts — Chilled Payasam Pannacotta, Pol Rotti Tres Leces and that unforgettable Idli Churros with Bird's Eye Chilli Chocolate 🤌🏽🤌🏽🔥🔥

What's most heartwarming perhaps, is the fact that beneath all the excellent food and beautiful design lies a deeply personal story. A tribute to Sahil's late mother and Chef Bala's lifelong commitment to preserving Southern India's culinary heritage, every detail here feels rooted in memory, culture and genuine hospitality ❤️

And that is perhaps what I love most about Nadoo... the warmth it wraps you in throughout. Like visiting a favorite friend's home and being pampered by their doting mother, with generous laughter and joy sprinkled along the way 🥰🤗

// @nadooindia Gurgaon opens its doors today. Reserve your table now! ✨️ taken in Gurgaon, Delhi NCR by @angad693

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4 months ago

An unforgettable afternoon at Nadoo.

I had heard so much about Chef Shree Bala from Chef Bhasin that it almost felt like I already knew her. I was really hoping to meet her today..she wasn’t around but her soul, her touch, and her signature brilliance were present in every single bite.

And then there is Sahil Sambhi have known him since his Molecule days, and seeing the way he’s shaping concepts and pushing boundaries today is truly inspiring.

But the one person who stayed with us throughout the experience was Harangad,his warmth, that ever-smiling face, and infectious energy… it reflected in every corner of the restaurant.

Nadoo is not just about South Indian food…it’s about reinterpreting it. It goes far beyond the familiar idli-dosa narrative and presents the cuisine with finesse, storytelling, and a deep respect for ingredients.

Every course was thoughtfully curated…the drinks, the small plates, mains, and desserts… sab ek se badhkar ek.

Some standouts from the table:

* The Sandal Hummus with their signature bread…a complete showstopper. Modern in presentation, yet deeply rooted in traditional flavours.

* Rasam Shot / Broth—light, aromatic, and surprisingly layered.
* And the desserts—subtle, not overly sweet, and a perfect end to a well-paced meal.

What I truly appreciated was how nothing felt gimmicky. The modern plating never overpowered the authenticity of flavours.

A meal that stays with you not just for the food, but for the emotion, the intent, and the people behind it.

I am definitely going back! taken in Nadoo by @angad693

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5 months ago

#throwbackthursday

#kuttikatha - Little story

Mutta (pronounced as motta) Puffs (pronounced as papps)

Pure nostalgic memories from my CA days

Bank concurrent audit
Take a train from Chennai Central to God's own land
Sleepy towns no life after 6 pm
But little perks if posted in Thiruvananthapuram 😜- exploring the real hidden gems - the Kerala bakeries

Mutta puffs; Sharjah milkshake; Unniappam; Dil pasand the list goes on . . .

Little did I know these memories will be the talk of town when it features in @nadooindia

#goldenmemories #thursdaythoughts #mycadays by @angad693

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5 months ago

Nadoo brings freshness and nostalgia in a new avataar. If you like South Indian flavours, check it out at GK3, Delhi.

Don't forget to mention your favourite South Indian restaurant in Delhi NCR.

#nadoo #newindelhi @nadooindia by @angad693

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6 months ago

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6 months ago

#chefs #chefsofinstagram #cheflife #chef #chefsroll @chef_shri_bala @chefmahendrakhairiya @angad693 @nadooindia taken in INDIA : भारत by @angad693

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6 months ago

Happy New Year……
#cheflife🔪 #chefsroll #foodgasm #dubai #dubaiblogger taken in Dubai, United Arab Emirates by @angad693

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9 months ago

Happy new year all chef🥰🥰 by @angad693

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9 months ago

@imgworldstickets.ae and @angad693 perfect combo to get 🤪 crazy taken in IMG Worlds of Adventure Dubai by @angad693

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9 months ago