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Grama owner describes menu, name origin and the challenge of brick-and-mortar in Carmel
Summary
In a brief interview in Carmel, the owner of Grama explained the restaurant name and walked through signature dishes, and the conversation included thanks for local support and a note on the difficulty of opening a physical restaurant.
The restaurant owner of Grama described the restaurant’s name and menu in a brief interview in Carmel. "So it came from my imagination," the owner said when asked where the name came from.
The owner walked through several menu items and flavors, beginning with appetizers: "So this is samosa," followed by tandoori chicken tikka kebab, malai kebab and a green marinated item the owner identified as "hariari," which the owner described as a Hindi word for green. The owner also listed a lamb shank, "very juicy," a coconut curried salmon, and the restaurant’s traditional butter chicken. On breads, the owner highlighted a garlic naan and a signature rosemary garlic naan: "it has got rosemary and some other herbs too." The owner said the marination for one dish "is made with mint, cilantro, different kind of herbs," and said dishes are served with a savory coleslaw and mint chutney.
The interviewer noted the difficulty of moving from other formats to a physical location, praising the owner’s decision to open in Carmel: "It's very hard for a restaurant tour or any small business to make the leap into owning, especially a brick and mortar place. It's a big jump. Thanks for trusting Carmel with your dream and with your passion." The owner responded with thanks for the support.
No formal dates, pricing, seating capacity or opening timeline were discussed in the excerpt provided.
