Chef Chand Singh, who has cooked for King Charles, Bollywood stars, and a former president of India, now runs Rani Indian Restaurant on Newcastle Quayside with his son Rohit. The restaurant, specializing in Punjabi cuisine, is known for its unique dishes made with home-ground spices and homemade yoghurt.
A Culinary Journey from India to Newcastle
Chand, 52, grew up in a village in India that has since developed into a city. He worked as a chef for 35 years, starting in resort hotels in Goa and Mumbai before moving to the Punjab, where he fell in love with the local flavours. He decided to base his culinary journey on Punjabi cuisine, which he describes as using fresh spices that are "good for your health."
In 2008, he left his position as Master Chef at the Radisson in Jalandhar, Punjab, where he had cooked for special guests including the then Prince of Wales and Duchess of Cornwall in March 2006. He received a letter of thanks for his role in the success of the dinner. He also cooked for Bollywood stars and a former Indian president.
Family-Run Rani Restaurant
Chand moved to Newcastle after securing a work visa and worked at Spice Bollywood in the Metrocentre and later at Sachins on Forth Banks for over a decade. His family joined him from India during this time. In 2019, he took a loan on his house to buy Rani Indian Restaurant, which had been open since 2009. The restaurant was officially opened by former local MP Nick Brown.
The takeover happened just before the COVID-19 pandemic hit. Manager Rohit, 24, recalled: "It was very scary because you've got your house at stake. We weren't even getting paid. I said 'we need to get out of this, we need to work hard. I don't want wages - I want us to get this loan finished.'"
Learning the Business from Scratch
Rohit arrived from India at age 12-13, unable to speak English. He learned the language and confidence by working in a corner shop. To run Rani, he spent months with the previous team learning everything from pulling a pint to business basics. They promoted the restaurant by putting up posters and distributing leaflets, offering discounts to local businesses that referred customers.
Post-COVID, the restaurant trade was slow to recover, but even with only 100 covers a week, the family had no regrets. Chand's food spoke for itself, turning new customers into regulars. One regular diner comes just for the large onion bhaji, and Rohit packs him a free one to take home. Another customer with dietary needs brings his own oil, and Chand cooks his meal with it.
Unique Dishes and Personal Touches
Chand grinds his own spices for masala, using whole green and black cardamom, cloves, and star anise. He also makes yoghurt by hand, which changes the flavour of marinades. His signature dish is Lamb Belly Ram, which he created himself. Manager Rohit says: "When he goes in the kitchen, he owns the kitchen!"
The menu is not rigid; customers can request dishes not listed. Rani offers an early evening menu of two courses for £17.95, or three for an extra £2, as well as an a la carte menu. The restaurant will participate in Newcastle Restaurant Week in August.
Rani's Interior and Atmosphere
The restaurant occupies a prime corner site at the end of Queen Street. Inside, it is light and airy with mustard-coloured columns, vibrant purple and pink furnishings, artworks, and fresh flowers. Despite its prominent position, some people don't know it's there, as the building blends into the cityscape.
Rani is open daily from 5pm, until 11pm, and midnight on Fridays and Saturdays. When asked if he is happy with his culinary journey, chef Chand smiles and simply answers: "Yes!"
