All our kebabs are served with the delicate paper thin rumali roti, special chutneys that complement the marinades and lachha onion rings. For large gatherings, patrons also have the option to select from our bespoke menu which comprises of traditional entrée, mains and dessert. Most of the kebabs on our menu are complete meals by themselves, however, many of our customers are gourmands who enjoy the platters by adding optional biryani to complete a fully satisfying dining experience. While our kebab platters are the talk-of-the-town, we also cater to those who particularly enjoy curries, with four special curries that crown our menu.
SANJEEV SHARMA
FOUNDER
The Kebabiya dining experience is a fruition of the combined expertise of the husband-and-wife duo of Sanjeev Sharma and Sona Rawal who bring platters of talent ‘to the table’. With qualifications in hospitality and management, Sanjeev has three decades of restaurant industry experience garnered in India, Dubai, the UK and NZ. In Australia, Sanjeev revived the iconic Mother India restaurant and ran it for 6 years to rave reviews. Kebabiya burst on to the restaurant scene in 2016, and has since established itself as a restaurant of repute.
SONA RAWAL
CO-FOUNDER
Sona Rawal, from a finance and banking background, is passionate about food, what she serves, and how she serves it. An entertainer par excellence, she has backed up her love of food with fundamentals of cooking, the course specifically initiated by the world-class Le Cordon Bleu School of Hospitality to cater to quality service. She with her meticulous eye for detail, vison and creativity brings a sense of art to the Kebabiya Chain and has earned a commendable position as a Director.
