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What goes on behind the scenes of a restaurant, what inspired your favorite chef or owner to get into the restaurant business!  What’s their favorite tool and what do they LOVE for comfort food!

Turmeric House Restaurant Weymouth, Braintree & Plymouth locations

Today we meet Andy  Pokhrel, owner and executive chef of Turmeric House Restaurant, located at 428 Washington Street, Weymouth, Massachusetts since 2019.  They  also operate two additional locations — one inside South Shore Plaza in Braintree, and our newest restaurant at 39 Court Street in Plymouth, Massachusetts.

Turmeric House is led by four partners, all of whom were born and raised in Kathmandu Valley, the capital and cultural heart of Nepal. Growing up surrounded by ancient temples, bustling markets, and spice-filled kitchens, food was never just nourishment — it was heritage, celebration, and community. Kathmandu’s rich food culture blends Nepali, Indian, and Tibetan influences, where bold spices, slow-cooked curries, and handmade breads are part of daily life. That deep-rooted culinary tradition became the foundation of our vision when we entered the food business.

They  were childhood friends long before business partners. Over 24 years ago, we moved to the United States, working in different industries and helping other businesses grow. But they  always carried a shared dream — to build something of our own. That dream became reality in 2019, when we opened our first Turmeric House in Weymouth.

 

Each partner brings a unique strength to the table:

Andy Pokhrel – Executive Chef & Partner

Mahesh Shah – Accounting & Operations Partner

Suzan Magar – Beverage Manager & Partner

Pravin Thapa – Marketing Manager & Partner

Together, they   combine tradition, innovation, and hospitality to deliver a modern dining experience rooted in South Asian flavors.

Andy the Executive Chef and Partner took the time to answer questions about his favorite food, his cooking history

What was your first restaurant job?

My first restaurant job was in Kathmandu, Nepal. After completing a two-year kitchen apprenticeship, I joined the Holiday Inn Kathmandu as a Pastry Chef. That experience taught me discipline, precision, and the importance of mastering fundamentals — lessons I still carry into every kitchen today.

What culinary training do you have?

I completed professional kitchen management training across multiple cuisines, including pastry arts, Indian cuisine, Italian cooking, breakfast service, and cold pantry operations. This multi-cuisine background allows me to blend traditional South Asian flavors with modern presentation and global techniques.

How long have you been a chef and owner?

I began my culinary career at 19, right after college. I have now been a chef for 26 years, and a partner or restaurant owner for 17 years. Before Turmeric House, I served as Executive Chef and profit-sharing partner for the Shanti Restaurant Group in Boston. The Turmeric House brand itself has been growing successfully for the past seven years.

What ingredients could you not live without?

At Turmeric House, spices are the soul of our kitchen. We use over 40 different spices, and we grind many of our own spice blends in-house to preserve freshness and aroma.

Core ingredients include turmeric, cumin, coriander, and whole garam masala. These spices form the backbone of Indian and Nepali cuisine — providing depth, warmth, and balance to every dish. No authentic South Asian kitchen can truly operate without them. They are not just seasonings — they are identity.

What tool of the trade could you not live without (other than knives)?

In modern culinary terms, our kitchen stands on two essential pillars:

1. The Spice Grinder – for freshly ground masalas that deliver bold, layered flavor profiles.

2. The Tandoor Oven – a traditional clay oven that produces signature smoky aromas, perfectly blistered naan, and marinated meats with unmatched texture.

These tools define the heart of our cooking style — where tradition meets precision.

What is your current house specialty?

Every month, we introduce a Chef’s Special Menu, featuring creative, seasonal, and regionally inspired dishes. These specials have become a signature attraction — guests travel miles to experience new flavors and exclusive recipes that are not found on our regular menu.

What is your biggest-selling item?

Our most-loved dish is undoubtedly Butter Chicken.

We marinate chicken thighs in yogurt and house-made spice blends for 24 hours, slow-roast them in the tandoor clay oven, then finish them in a silky tomato-butter cream sauce, infused with dried fenugreek leaves. It’s rich, aromatic, and perfectly balanced — and most guests pair it with fresh garlic naan for the ultimate comfort meal.

Do you cook at home?

Absolutely! At home, I love experimenting with Italian, American, Asian, and Indian dishes. My wife is a computer engineer, and she’s also an excellent cook — together we enjoy creating diverse meals and sharing food as family time.

What is your personal favorite comfort food?

I truly love all kinds of food. But these days, as I approach 46, I focus on eating lighter and healthier. I could happily live on sushi and sashimi 24/7 — clean flavors, fresh ingredients, and simple elegance.

Turmeric House continues to grow with one mission:

To bring the warmth of Kathmandu’s kitchen, the depth of South Asian spices, and the hospitality of Nepalese culture to every guest who walks through our doors.

Check out the Swampie buzz

Absolutely wonderful date night with delicious Butter chicken and the house special spicy Briyani chicken, shrimp, lamb, veggies and rice at Turmeric House. Also, gobi cheese Naan bread and yogurt cucumber lime dip. The service was prompt and the staff so friendly!

Turmeric House – Weymouth
Last night I had a great Indian dinner at Turmeric House,  but I highly recommend this place.
Great service along with a delicious lamb dish, preceded by awesome papadum water bread and a Mango shake.
When my meal was delivered, the waiter also brought me some garlic Naan bread unexpectedly.
I told him that I would definitely be back with friend

Swampie stamp of approval right here   If you haven’t tried this spot yet, you’re missing out on a seriously delicious mix of Indian and Nepali cuisine. I ordered the Nepalese Chicken Momos and the Nepalese Chicken Chow Mein — both looked amazing and tasted even better. Fresh, flavorful, and a surprisingly healthy option too!  They also have a spicy Vindaloo Challenge if you’re feeling brave 🔥 plus a full bar to round out the experience.  Great food, great service, and absolutely worth a visit. This one’s a must-try!

Sun – Sat

Lunch11:30 AM – 3:00 PM

Dinner4:30 PM – 9:30 PM

Check out some of other chef series

• Chef Series with Angelo Rizzo Trattoria San Pietro Norwell
• Chef Series with Robert Caparella of La Scala Italian Restaurant Randolph
• Chef Series with James Parker of SunnySide Cafe Weymouth
• Chef Series with Chandra Gouldrup The Farmer’s Daughter North Easton
• Chef Series with June Somers of Mom  On The Go Food truck
• Chef Series with Mike Crooks of Sarcastic Swine BBQ in Abington MA
• Chef Series with Noy Geragosian  of Lime Leaf Thai Restaurant South Weymouth MA