Voice of the Diaspora
Dharam Chand, “Desi Tadka” restaurant owner
I’m Dharam, originally from Ajmer, Rajasthan, India, and moving to Mexico was really a mix of opportunity and curiosity. I came here, fell in love with the energy, the people, and how open everyone is to different cultures.
I used to work in an Indian restaurant here in Mexico, and that's where I learned everything about how to run a restaurant. Over time, I felt a strong urge to bring a piece of home here through food, and that’s really how I started Desi Tadka in January 2023
A strong sense of home
For me, the name is very personal. “Desi” reminds me of home, of our roots, and “tadka” is that special touch that makes food come alive. I want people to walk in and feel comfortable, welcomed, and maybe even a little nostalgic, like they’re experiencing something warm and real.
For me, the name is very personal. “Desi” reminds me of home, of our roots, and “tadka” is that special touch that makes food come alive. I want people to walk in and feel comfortable, welcomed, and maybe even a little nostalgic, like they’re experiencing something warm and real.
Diaspora shapes the vision
Being part of the diaspora definitely shaped the way I think about food and community. When you live away from home, you start appreciating your culture even more, and you want to share it with others too. That’s what I wanted Desi Tadka to be, not just a restaurant, but a place where people can feel connected to Indian culture.
Keeping the taste authentic
It’s definitely a challenge, but we’ve learned to work carefully with suppliers and plan ahead. Some ingredients we source locally when they meet our standards, and others we bring in because they’re essential for the right flavor. We pay a lot of attention to quality, because that’s what really keeps the food authentic.
I think food becomes even more interesting when cultures meet. We’ve experimented with local ingredients like fresh chilies, avocados, and different cheeses in ways that complement Indian spices rather than overpower them. Those experiments help us create dishes that feel respectful to tradition but also speak to the local palate.
Being part of the diaspora definitely shaped the way I think about food and community. When you live away from home, you start appreciating your culture even more, and you want to share it with others too. That’s what I wanted Desi Tadka to be, not just a restaurant, but a place where people can feel connected to Indian culture.
Keeping the taste authentic
It’s definitely a challenge, but we’ve learned to work carefully with suppliers and plan ahead. Some ingredients we source locally when they meet our standards, and others we bring in because they’re essential for the right flavor. We pay a lot of attention to quality, because that’s what really keeps the food authentic.
I think food becomes even more interesting when cultures meet. We’ve experimented with local ingredients like fresh chilies, avocados, and different cheeses in ways that complement Indian spices rather than overpower them. Those experiments help us create dishes that feel respectful to tradition but also speak to the local palate.
Locals do enjoy
Mexican customers usually start with dishes like butter chicken, samosas, or milder curries because they’re flavorful and easy to enjoy. Indian customers often look for dishes that remind them of home, like biryani, paneer dishes, or stronger regional flavors. It’s nice because both groups bring something different to the table.
One moment that always stays with me is when we saw guests from different backgrounds sharing food, asking each other questions, and just connecting naturally. At one point, people who had never met before were laughing together like old friends. That’s the kind of thing that makes all the hard work worth it.
A promising future
We definitely want to keep growing and doing more to bring people together. I’d love for Desi Tadka to become a space not only for food, but also for cultural events, collaborations, and shared experiences. At the end of the day, I hope we keep building a small bridge between India and Mexico through something as simple and powerful as a meal.
Mexican customers usually start with dishes like butter chicken, samosas, or milder curries because they’re flavorful and easy to enjoy. Indian customers often look for dishes that remind them of home, like biryani, paneer dishes, or stronger regional flavors. It’s nice because both groups bring something different to the table.
One moment that always stays with me is when we saw guests from different backgrounds sharing food, asking each other questions, and just connecting naturally. At one point, people who had never met before were laughing together like old friends. That’s the kind of thing that makes all the hard work worth it.
A promising future
We definitely want to keep growing and doing more to bring people together. I’d love for Desi Tadka to become a space not only for food, but also for cultural events, collaborations, and shared experiences. At the end of the day, I hope we keep building a small bridge between India and Mexico through something as simple and powerful as a meal.