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Indonesia's largest and most established chain of Indian family restaurants.
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About Queens
The Queen's Bali story began in 2004 when Queen's of India Jakarta extended its operation to Bali, under the ownership of Mr. Ramesh & Mrs. Sarita with family members Mr Puneet and Ms Neeta. The new restaurant, 'Queen's Tandoor' in central Seminyak also took care of the demand for Indian wedding catering on the island. With authentic Indian cuisine prepared by Indian chefs, and a superb team of efficient staff, Queen's Tandoor flourished from day one, proving to be so popular and successful that in 2008, They opened a second branch in Kuta – Queen's of India at the Bali Dynasty Resort. This was followed in 2011 with Queen's of India at Tanjung Benoa, and in September 2012 with Queen's of India, Ubud, ensuring that Queen's is represented in strategic locations in all of the major tourist hubs of Bali.
Common services and facilities at all four branches of Queen's Bali include: home delivery and take away; an extensive menu of authentic Indian cuisine; live music once a week; car parking facilities at all of the branches except Ubud; free pick-up and drop-back service for guests in the Nusa Dua and Ubud areas; and the facility for outside catering. Each branch of Queen's Bali has a bar, an indoor air-conditioned dining area, an alfresco terrace and a private air-conditioned function room, yet each presents different characteristics in keeping with its location.
At Queen's Bali, guests are invited to participate in a sensory journey into the taste, spirit and culture of Indian cuisine. From the mild flavours of Kashmir to the hot and spicy specialties of the south, the exciting menu offers vegetarian, meat and seafood dishes galore, followed by wonderful Indian desserts. Every palate is considered with an extensive choice of Indian curries, tandoor dishes, biryanis, thalis and breads, all of which retain the authentic characteristics of regional Indian home-cooking.
Queen's Tandoor is centrally located on the main road in the heart of hip 'n happening Seminyak. Queen's of India Kuta is situated at the Bali Dynasty Resort in family-friendly Tuban, conveniently accessible from the main street. Queen's of India Tanjung Benoa sits on the slender, 5-kilometre-long peninsula, which juts into the bay north of Nusa Dua, pointing like a finger towards Benoa Harbour. Queen's of India Ubud is in the centre of Bali's cultural hub, prestigiously located right opposite Puri Saren Agung, the Royal Palace.
The Queen's Bali story began at the end of 2004 when the first branch opened in Bali, but the story actually goes back a lot further than that to Jakarta in 1986 when Mr Ramesh and Mrs Sarita created Queen's of India, Jakarta. Mr Ramesh had come to Jakarta from the Province of Sindh in the late 1940s during the partition of India. His wife, Mrs Sarita, was a graduate of the arts who was – and still is – passionate about cooking. So they decided to go into the restaurant business together and in 1986 they opened Queen's of India at the Sunlake Hotel in North Jakarta.
During early 2000, a lot of Jakarta-based Indian couples were choosing Bali as their wedding destination and requesting Indian catering from Queen's of India, Jakarta. Queens would have to fly all of the cooking equipment, chefs and staff over from Jakarta in order to accommodate these requests. Queens already decided that they wanted to expand in Bali so Rmesh & Sarita joined force with Puneet & Neeta and open a Queen's Indian Restaurant in Bali, which would also be able to take care of the demand for Indian wedding catering on the island. They looked around and chose a prime location in central Seminyak for their first restaurant.
And so, on 8th November 2004, Queen's Bali was born. They named their new restaurant 'Queen's Tandoor.'
With authentic Indian cuisine prepared by Indian chefs, and a superb team of efficient staff, Queen's Tandoor flourished from day one, proving to be so popular and successful that on 9th October 2008, Puneet and Neeta opened a second branch in Kuta – Queen's of India at the Bali Dynasty Hotel. This was followed on 14th November 2011 with a third branch – Queen's of India at Tanjung Benoa, and on 19th September 2012 with a fourth branch – Queen's of India, Ubud, ensuring that Queen's is represented in strategic locations in all of the major tourist hubs of Bali.
Neeta Malhotra is Director-owner of Queens Chain of restaurant in Bali & founder President of BIFA i.e. Balinese Indian Friendship Association, an organization that has been formed to strengthen the ties between the two cultures and allow them a chance to understand and celebrate each other's rich culture together.
She is a 5th generation Indonesian citizen of Indian origin born and brought up in Bali and since 2008 been actively taking part in promoting BIFA and one of the key driving forces behind the organization's growth over the years. She is also the owner of Bali's number one, Indian chain of restaurants, Queen's Tandoor which has its branches spread in 4 corners of Bali and offers a rich palate of several authentic Indian as well as international cuisines.
The restaurant has won several awards and recognitions due to the sheer efforts of Mrs. Neeta Malhotra.
Balbeer Singh
Chef Curry
Chef Balbeer is from Uttarakhand in the North of India. He decided to become a chef at the age of 17 because he loved cooking and his family encouraged him to follow his dream. He [ . . . ]
Chef Balbeer is from Uttarakhand in the North of India. He decided to become a chef at the age of 17 because he loved cooking and his family encouraged him to follow his dream. He learnt most of his formal skills in Mumbai, where he had hands-on training with the help of a friend, but it was his mother who taught him how to make dishes such as the traditional Punjabi dish of 'Gajar Halwa', made with carrots and milk, and 'Sooji Halwa', which is a very popular sweet dish all over India. She also taught him to make the stuffed Indian flatbread known as 'Masala Paratha', and he still uses her technique in his kitchen today. His favourite utensil is the 'Handi', a vessel that has a spherical bottom with a broad rimmed opening at the top, and is used for boiling liquids such as milk, and for preparing dishes such as 'Kheer', 'Sambhar', 'Rasam' and 'Dhal'. Chef Balbeer's delectable signature dishes are 'Raan' and 'Prawn Tava'; this modest man says "It took practice to become an expert."
N. Muthu Kumaran
Chef South Indian
Chef Muthu comes from South India, which is well known for dishes such as 'Idlis', 'Dosas', 'Vadas', 'Sambaar', [ . . . ]
Chef Muthu comes from South India, which is well known for dishes such as 'Idlis', 'Dosas', 'Vadas', 'Sambaar', 'Uttapams', 'Rasam' and 'Payasam', using spices such as mustard, asafetida, peppercorns, tamarind, chillies, fenugreek seeds and, in particular, curry leaves – the ingredient that Chef Muthu likes to work with the most. He decided to become a chef at the age of 23. His mother had already taught him the South Indian cooking technique of creating dishes while using a minimum flame and a minimum amount of oil, and he pursued his career in the Chettinad region of the South Indian state of Tamilnadu. It's not surprising, therefore, that he is passionate about Chettinad cuisine, which is one of the hottest, spiciest and the most aromatic cuisines in all of India. When he is working at a live cooking station he will often make 'Appam', a famous South Indian dish from Kerala. This fermented pancake-like flatbread is made out of rice and coconut. Chef Muthu's dream is to make South Indian food famous in Bali.
Mahajan Singh
Chef Tandoor
Chef Mahajan Singh has always believed in making an honest living. That is the reason that he decided to pursue his childhood passion for cooking right after finishing school. It [ . . . ]
Chef Mahajan Singh has always believed in making an honest living. That is the reason that he decided to pursue his childhood passion for cooking right after finishing school. It was at the mere age of 18 years that he started assisting chef sunder who taught him the basics of culinary arts. It was his first dish Tandoori chicken which paved his way towards his future as Tandoor curry chef at Queens' Tandoor. It has been 3 years and 2 months now since Mahajan Singh joined the curry team at our restaurant and not a day has gone by when his efforts have not been appreciated by our staff as well as our revered guests. Chef Mahajan Singh's chicken curry which happens to be his signature dish is an appropriate example of what this man could do when given a freehold of Indian spices and herbs. Be it chopped garlic or tomato paste, he could blend it all into a delicious curry dishes which are a favorite of crowd at queens tandoor! Singh has a zest for learning new things even at this stage when he has an experience of 18 years behind him. Perhaps this is the secret behind his success which also reflects in his food! Chef Mahajan Singh wishes to whip up several tandoor curry dishes at queens tandoor for a long time and we are game for it!
Chef Narendra Singh had one thing in his mind always very clear that he wants to become a cook and specialize in tandoori cuisine. That is the reason for him taking up cooking as [ . . . ]
Chef Narendra Singh had one thing in his mind always very clear that he wants to become a cook and specialize in tandoori cuisine. That is the reason for him taking up cooking as a profession when he was just 20 years old and got himself enrolled for professional training in Mumbai. Mentored by Gulab Singh, Narendra Singh showed his prowess in cooking tandoori dishes quite early in his career. In fact, the first ever dish that he made was indeed chicken tandoori! He makes sure that the chicken remains tender and juicy and doesn't become too dry in tandoor. As a matter of fact chef singh has succeeded in finding the just the right combination of tender and crispy tandoori dishes which has made his signature dishes quite famous amongst our guests. With an experience of 14 years behind him, Chef Narendra Singh joined our band wagon exactly 3 years and 8 months back. He is famous for his mouth watering kebab platter. In fact guests swear by his finger licking murgh cheese kebab so much that it's always on the wish list of every guest almost every night at queen's tandoor! Singh believes himself to be a thorough professional who is dedicated to his craft. He loves to play with his favorite ingredients i.e. javitri and coriander along with his special secret Indian masala to create amazing tandoori cuisines. His special Indian masala is the chief reason behind the success of his signature dish murgh cheese kebab. He likes to toil hard for creating the perfect dish for his guests and that is what makes him just perfect for queen's tandoor. We hope to see Chef Narendra Singh continue playing with his favorite ingredients and in the process whip out mouth watering tandoori delicacies for our guests. Bon appetit!