THIS IS THE STORY OF A FARMER’S SON, THE STORY OF SILK. It all started in a small village in Punjab, India where a young boy helped his father in the fields and his mother in the kitchen. In the fields, he learnt the art of organic farming which was the traditional way the farmers grew their crops, and in the kitchen, he learnt all about spices, their combinations, and how to cook a healthy, tasty
and sumptuous meal. Even after Gary Sidhu moved to Canada the fire within him didn't fizzle out. The boy grew up but he didn’t let the hardships of life deter him from his lifelong mission - To cook and serve healthy food to his patrons without compromising on the taste. Several years and many jobs later he was able to bring his dream to fruition and SILK was born. Offering a variety of Indian fusion cuisines from vegan, vegetarian to different types of non vegetarian all holding within them a secret. A secret that he learned in his mother’s kitchen in India, a secret that he refuses to share and rightly so (every great chef has one.) It might be his mother’s love or some fancy combination of spices for that great Indian flavour, keep guessing!
