Two friends Jaskaran Ghag and Punit Chotaliya opened a restaurant in Richmond, BC, that offers a unique blend of Indian and North American cuisine. The focus is on high-quality food with diverse tastes and an authentic hospitality experience. We spent a day with Sector 7 and documented every aspect of their business, including food preparation, ingredient acquisition, and the dining experience for guests.
#food #restaurnat #streetfood #localrestaurant #india #streetfoodindia #indiansincanada
everything we make it’s like all in house we don’t Outsource anything that’s how we keep up our quality of the food at the restaurant you know the best thing when a dish goes out we always peeping out and then see okay how they react they take the first bite and the reaction is you know it’s like fire of motivation for us okay you know we did it [Music] okay what is sector 7 uh you know what we’re all [Music] about you know sector 7 is more than just a restaurant for us it’s a dream bought to [Music] life [Music] n [Music] he is very passionate about the cooking and he comes from The Culinary background and I come from the business background I did my masters and we both had the same dream and goal to open something of our own I had nothing no scope of opening like a full scale restaurant we we W ready he’s he’s 22 and I I was 20 23 24 that time um but then um I I I asked my dad I called him like Hey this is the opportunity and he said go for [Music] it I think the success is just three pillars that is consistency sustainability and then your [Music] quality I love cooking because back home my father he owns a restaurant so I started cooking when I was almost you know at the age of 10 or 11 I used to help my father and that’s where all [Music] developed all right so we’re going to go get got some groceries and just down the road to a farmers’s market and we have our favorite singer car just dropped a new song we actually wanted to open a uh takeout uh or a ghost kitchen concept together and we almost had opened it we were uh you know the last day we were looking for places we had the menu we had everything set up and then one of one of our friend called us and then he said hey you know uh we have a restaurant opportunity in Richmond and I was like okay let’s check it out and we took a look at this place and then um it was it was it was mind-blowing so usually the previous places where we worked we used to get you know groceries from wers you know big cases uh you and then there’s no way to control quality on that because sometimes you know the fruits are over rpe sometimes it’s under rpe you don’t have a constant product um so that’s why I want we thought when we open our own restaurant we want to do the groceries ourselves why because you know you’re paying for the product and you pick the best product there is and it’s you save money and then you get better quality and then we try to support local so there’s a farma market down the road where we usually get our groceries fresh produce I think the day we were about to give the deposit for the ghost kitchen that’s where our friend yeah same day yeah it was it was a funny incident but anyways we we came here and then you know we decided okay you know we know the kitchen and then we have a lot of friends okay you do that you do that you do that trust me nothing went according to the plan we were just we just going to open the restaurant in like 2 days and then we still didn’t have a bartender but we had the cocktail menu so uh yeah it’s like hey you know what guys I I’ll give it a go how how bad could it go I’ll spill some drinks uh on me and then it’s like yeah sure it’s it’s worth it’s worth to try and uh and the day came and we opened up the restaurant I I still remember I just wearing this Aon like this great mixologist who didn’t know any anything about bartending anything about mixing of cocktails and stuff for cocktails you know Kabir did an amazing job um so we had a basic cocktail menu and I remember that guy used to be here from morning to evening when the renovation was going on he would have his Shaker and then he would be practicing and he really grew his knowledge and you know built the cocktails that we have today he used to drink like what 10 to 12 cocktails oh man I thought that’ be fun but it it was not it was not get a hammered every all right so this is the local farmers market we get produce some of the things they grow right in the backyard uh which is you know literally Farm to Fresh So we use a lot of those produce and we have weekly specials so we try to use whatever fresh produce that they have and then uh we try to incorporate that in the menu all right let’s see what they have today fresh Okanagan peaches this one will do so you got to look for firmness number one and then any blemishes like these things are not apparently bad um you know the the blemishes but these these uh indicate that you know there’s been warms in there so you don’t want to get that so you want something which doesn’t have any prominent holes look at that how perfect can it get and then it’s nice and firm so that means it still has some life it’s not fully ripe and uh we use it in you know one two 2 days 3 days so it’s going to stand up I mean we grow mint at home but we use a lot of mint so I really can’t keep up I got 10 plants well so we try to grow as much as we can um you know fresh for the restaurant so you know we got some Uh I that lettuce uh some kale cabbage cauliflower some green chilies it’s already growing these ones are really spicy yeah look at that squash we got to let it grow a little bit more maybe we could use it in a special or something all right let’s head back to the restaurant I remember we were sitting here with a glass of beer and then struggling to find a name I was we were casually talking about oh you know how chandigar the city in India PAB it’s divided into sectors you know 1 to 76 and then sector 7 is where all these like you know high-profile people like judges and all these people living and number seven is usually associated with perfection whatever we do we if even if we have a small menu we got to do it the best in the city Kabir behind the bar never disappoints I love sector 7 cuz the staff are super friendly Wings amazing drinks even better great place and it’s a place for the community it’s awesome consistency the food is always spot on honestly this staff make this place you know sector 7 is more than just a restaurant for us it’s a dream brought to life it’s a place where passion ignites it’s where every bite carries the weight of tradition and Innovation but most importantly for every one of us sector 7 is not only about what goes on the plate it’s about the stories shared at the table the connections made and the moments that became cherish [Music] memories