Cooking up dreams: Turning passion into a place called ‘Culinary Delight’

In the heart of St. Inez stands Culinary Delight, an eatery that has been serving wholesome meals to its loyal patrons since 2008. Behind this comforting space is Salim Sheikh, a man whose passion for cooking and dream of owning a restaurant turned into a reality against all odds.

A lifelong dream

For Salim, the inspiration to start Culinary Delight was rooted in a lifelong love for cooking. "I always wanted to be a chef. I wanted a place where I could serve people good food at fair prices, with the best quality and generous portions," he shares. Despite an academic background in philosophy, his heart always belonged in the kitchen. "I had to follow my childhood dream. Cooking wasn’t my career path at first, but I knew I had to make it happen."

Roots in the kitchen

Salim fondly recalls how his love for cooking began. "Being the eldest child, I would often help my mother in the kitchen. That’s where my journey started," he reminisces. His mother remains his strongest pillar of support, even today. "She takes care of the thali section, sorts out the fresh fish every morning, and ensures everything is cleaned and ready for the day. It’s a lot of work, but she does it with love."

Overcoming challenges

Running a restaurant, however, has not been without its struggles. "Retaining customers is always tough. Then came the pandemic, and on top of that, the Smart City project disrupted business," he explains. "It was financially, mentally, and physically exhausting. But I kept going because this is what I love."

Man behind the kitchen

Salim is not just the owner; he’s also the backbone of the kitchen. "I cook about 70% of the dishes myself—the thalis, the Goan specialities, everything," he says with pride. His day begins early. "I wake up at 6 a.m., head to the market to get the freshest ingredients, and by 11 a.m., we start preparing for the lunch service. We serve from 12:30 p.m. till 3 p.m., and then reopen at 7:30 p.m. with freshly prepared ingredients."

Menu shaped by customers

At Culinary Delight, the menu is shaped by the customers. "We introduce new dishes, take customer feedback, and tweak recipes until they are perfect. If a dish doesn’t work, we remove it," Salim explains. "There’s no fixed signature dish because everyone has different tastes. But our chicken masala, crispy chicken, dragon chicken, tandoori items, and thalis are all customer favourites. We make only 40 thalis a day to maintain quality."

An honest approach

Salim’s approach to dining is simple. "I want my customers to leave happy. I never wanted a fine dining setup; I wanted an honest, affordable place where people can enjoy good food without feeling overcharged." He believes in consistency. "My prices have remained the same for nearly four years because, for me, it’s not just about profit—it’s about the people who trust my food."

Plans for expansion

With growing demand, expansion is on Salim’s mind, but only if he finds the right place. "I won’t expand just for the sake of it. I need to ensure the same quality and service wherever I go. My customers keep asking me to open another outlet, and if I find the right spot, Inshallah, I will."

Food and Community

Culinary Delight has built a strong community of loyal customers over the years. "Office-goers, college students—they’ve all been a part of my journey. In fact, it was the college students who helped make this place popular," Salim says with gratitude.

More than a restaurant

At its core, Culinary Delight is the manifestation of a lifelong dream. It is a place where food becomes a bridge between strangers, where a mother’s love still lingers in every carefully prepared thali, and where happiness is measured not in sales, but in the smiles of those who dine there. It is a reminder that passion, when pursued with sincerity and heart, can indeed create something truly special.