Basic HTML Version
13
www.deltalivingmagazine.com
July – September 2013
northern parts of India. However,
its popularity brought the deli-
cacy into every part of India, in-
cluding the Western world. Their
fresh herbs and spices include
cinnamon, lemon juice, tamarind,
cumin seeds, cloves, and bay leaves
to name a few.
Walking into Tandoori Nites,
one instantly feels transported
to India with Indian music play-
ing softly overhead, lime green
walls with a deep red base sepa-
rated by white armchair molding.
Walls adorned with a painting of
the Taj Mahal, another picture
featuring the last ruler of Pun-
jab, Maharaja Dalip Singh, white
linen table cloths, silverware, cloth
napkins and glassware. Expansion
and renovations were made four
years ago.
Born and raised in New Del-
hi, India, which is the northern
capital of India, Simi explains the
meaning of their last name.
“Our God Gurugobind gave
us this name of Singh, because
he believed everyone is equal in
India. At that time, there was dis-
crimination between upper class,
middle class and lower class, but
he said ‘no,’ everyone is equal.
That’s why many of us have the
last name of Singh,” said Simi,
who came to the United States in
1985 when she was 20-years-old.
Her husband learned how to
cook from one of his cousins, and
the two carved out a life together
through food and service, even
though she went to school in In-
dia to become a beautician.
“I got my degree in India from
a famous woman Shanaaz Hus-
sin, the leading beauty expert in
India,” said Simi, whose parents
encouraged her to pursue a pro-
fessional life.“But when we came
to the U.S., there was only a small
community of Indian women.”
Simi and Jassi built their res-
taurant together while raising
two boys, their oldest 25 gradu-
ated from UOP in computer en-
gineering and works for HP, and
their youngest age 22, attends San
Jose State University, pursuing a
degree in business.
Of course running a successful
restaurant has its ups and downs.
“We work long hours and ba-
sically don’t have a social life.After
a while, people stop inviting you
to things.We hardly go to parties,
because we are committed to our
work. Our kids have helped us
through the years; it’s because of
them that we are here,” said Simi.
“But the joy is that we own
our own business, we are our own
boss, and during tough economic
times, we have our own thing,”
added Simi. “We’ve also grown
up with our customers; they are
family to us.”
From Chicken Tikka Masala,
served in a tomato-base sauce
with a flavor that sings in your
mouth, to Aloogobi, cauliflower
and sautéed potatoes, a dish I
would order for breakfast, lunch
or dinner, Tandoori Nites will
draw you in and keep you coming
back for life. Entrées are served
with King’s long grain white rice,
grown in the Himalayan foothills,
and spices range from mild, me-
dium to hot.
“I love my work because hon-
estly, it’s the only work I know,”
said Simi. “I think my husband
cooks great, and I feel happy
when our customers tell us so.”
Tandoori Nites
www.thetandoorinites.com
8102 Kelley Drive
Stockton, CA 95209
(off West Hammer Lane)
209.952.2200
- Reservations
Buffet style lunch
Wed - Mon,
11:30 a.m. - 2:30 p.m.
Dinners 5 p.m. - 9 p.m.
Closed Tuesdays.
Catering available for
weddings, birthdays,
graduations and special events.