I opened the doors of Jaipur on June 1999. Our food is based on the cuisine of northern India where I grew up. I have taken culinary license with some dishes however, taking into consideration the taste preferences of our patrons.

Our menu has a variety of entrees from which to choose. Tantalizing dishes from the chicken, seafood and lamb menu sections are delicious. For lighter fare, there are tandoori specialities and vegetarian dishes. We can do spicy on request, but generally our food is lightly seasoned with flavors that appeal to all. We use only the best ingredients in our food, and I do all the shopping myself. Desserts are homemade; one speciality is our ice cream, mango or pistachio flavors.

The name and décor was inspired by one of my favorite cities, "the pink city", Jaipur, located in the Indian state of Rajastan.

Before opening Jaipur, I was a chef and managed restaurants in Germany and Los Angeles for 15 years.