From the lively lanes of Delhi to the calm coasts of Townsville, Chef Ajay Sharma’s life is a spicy tale that crosses both borders and culinary styles, much like the aromatic mix of spices that fill the air in his restaurant, Indian Royal Flavours. At 35, Ajay carries a level of culinary wisdom that belies his years, shaped by a blend of flavours, techniques, and a lineage of Indian cooking that originates from his home in Himachal Pradesh. His father, once a chef at the famous Mumbai Taj, is not just his muse but the root of 90% of his cooking approach. Well-known chefs like Hemant Oberoi and Sateesh Arora fill in the remaining gap, marking Ajay as a culinary maestro of modern times.

The scent of his dishes shares the abundant experiences Ajay has amassed over his career. Initially entering the culinary scene as a trainee chef at Singapore’s Raffles Hotel, he sharpened his skills at landmarks like Marina Bay Sands and Hyatt, dedicating four years in Singapore. Another four years were spent in Melbourne, at the highly praised Calcutta Sweets and Curry in Dandenong, Victoria. From Melbourne, he set his eyes on Townsville, a place he’s now pleased to call home. Even though he’s only been in this serene Australian town for four short months, his culinary works have already earned local acclaim.

Ajay’s expansive menu is a tour of India’s rich food culture. Whether it’s the spicy Goat Curry or the irresistible Chicken Tikka Masala, each dish is a ticket to India’s vibrant culinary scene. And if you desire the genuine tastes of Kadai Kashmiri Pulao or the cheesy delight of Chilly Cheese Naan, Ajay has it all sorted. The range of savoury offerings doesn’t overshadow his sweet dishes; Indian desserts have a special place on his menu and in his heart.

What sets Ajay apart is not only his mastery of Indian cuisine but his skill in blending elements from both his Indian roots and his new Australian home. You can find Aussie-inspired dishes like Apple and Mango Pudding and irresistible homemade ice cream featuring Tooti Fruity and Mango and Pista. His commitment to authentic cooking is so strong, he even makes his own paneer.

Working closely with entrepreneurs Amandeep Singh, known fondly as Aman, and Taraspal Singh Randhawa, Ajay is a key figure in the vision of Indian Royal Flavours. Situated at 30-34 Palmer St in Townsville, the restaurant is more than just a dining spot; it’s a whole experience. The bold goal to unite India’s rich food traditions with Australia’s relaxed atmosphere has been successful, serving up delicious meals that have garnered local affection. With Ajay in the kitchen, the restaurant not only serves both vegetarians and meat-eaters but also encourages a sense of community and cultural unity.

Townsville, with its agreeable climate and welcoming residents, has embraced Ajay and his culinary offerings warmly. Customer reviews seem to have one common theme: “They love my food,” says Ajay, his face radiant with the kind of happiness that comes from a passion well-lived. It’s not just about the spices, the techniques, or the variety of choices; it’s about a young man from Himachal Pradesh, inspired by his father’s legacy and his own aspirations, journeying through the world of food one dish at a time.

So, the next time the scents from Indian Royal Flavours drift across Palmer Street, pulling you in like a magnet, remember you’re not just in for a meal. You’re in for an odyssey—a spicy, aromatic, memorable adventure captained by Chef Ajay Sharma. With a lunch special priced at AUD 14.99, this adventure is not just affordable; it’s irresistibly appealing. A piece of India, a sprinkle of Australia, and a great deal of love; that’s what awaits you at Indian Royal Flavours. With Ajay in charge, it promises to be a memorable encounter with genuine Indian flavours.

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Chef Ajay Sharma, a culinary maven blending Indian & Australian flavours, leads #Townsville's Indian Royal Flavours, crafting a diverse, aromatic menu inspired by his rich #culinary journey. #TheIndianSun #SpiceOut #Restauranthttps://t.co/Wp3F630Yyq

— The Indian Sun (@The_Indian_Sun) October 14, 2023

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