Khaar · Modern North-East Indian Kitchen

California's home for modern Northeast Indian cuisine

A culinary journey

Assam to Nagaland, Meghalaya and beyond.

From the comforting flavors of Assam to the bold character of Nagaland and the mountain-inspired cooking traditions of Meghalaya, every dish carries a history.

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Our story

A region rarely explored,
now given a place at the table.

Inspired by the vibrant flavors of Assam and the Seven Sister States, KHAAR introduces guests to one of India's most extraordinary yet least explored culinary traditions.

We bring heritage, innovation, and warm hospitality together—honoring authentic regional recipes through a thoughtful modern expression.

Authentic roots. Modern expression.

Claypot curry served with fragrant rice and plantain

Dark green chicken curry with bok choy on a banana leaf

Pan-seared fish in a red curry sauce with broccolini

Savory tart with pomegranate and microgreens, served tableside

The Owner

Nandana Hazarika.

Born and raised in Assam, Chef Nandana grew up surrounded by recipes that celebrated family, tradition, and the natural abundance of Northeast India.

After a successful seventeen-year corporate career as an engineer and MBA professional, she chose purpose over comfort—pursuing culinary training and dedicating herself to preserving and reimagining the cuisine she grew up with.

To introduce the extraordinary flavors of Northeast India to the world while honoring the traditions that inspired them.

Chef Nandana Hazarika in her chef's coat, arms crossed, smiling in the Khaar kitchen

The executive chef

Executive Chef Biswajit Lahon.

A dream born in my mother's kitchen. I was born in a small, forgotten village in Assam, where dreams rarely travelled beyond the fields. Life was simple, and every day was a lesson in resilience. We didn't have much, but my mother always filled our home with warmth, love, and the comforting aroma of food.

Without even realising it, that little kitchen ignited a dream that would change my life forever—to become a professional chef. My first classroom wasn't a school—it was my mother's smoky kitchen. I watched her turn the simplest ingredients into meals filled with love, even when we had very little. That tiny kitchen became the place where my dream was born.

I left my village with nothing but hope. From five-star hotels to luxury cruise ships, I chased perfection, one plate at a time.

Today, I stand as a professional chef, proving that the greatest journeys often begin in the smallest kitchens.

The greatest journeys often begin in the smallest kitchens.