Blending tradition with modern tastes
Visit us in Stockholm, Sweden or in Oslo, Norway.
Welcome to a genuine Indian experience out of the ordinary.
Blending tradition with a freshness that can only be found in contemporary gastronomy of India.
Our idea is based on food trucks & catering as the first step in our business. Being mobile is an exciting way to reach our customers, but we are constantly looking for new ways to provide our food.
Behind the food in Indian Street Food & Co is Dheeraj Singh. He has a long and established background as an Indian master chef with restaurants both in Sweden and India, and great food projects such as Hurry Curry, Dheeraj creates new, exciting and tasty recipes that integrates classical Indian cooking tradition with modern tastes. He is the gastronomic innovator for India’s street food.
At his side is the co-founder, his friend and entrepreneur Johan Parmar who has a background in the IT world and with a wide involvement in food but also in social issues and projects in India.
2022 Oslo, Norway
New place in Sørengkaia 7, Oslo, Norway
2022 Chef during Indian prime minister visit
Copenhagen visit by Indian prime minister Narendra Modi
2021 New place in Solna
Trubadurvägen 12, Solna
2020 Teatern, Ringen C
New place in Teatern, Ringen Centrum, Stockholm
2018 Head chef during Indian prime minister visit
State visit by Indian prime minister Narendra Modi
2015 Head chef during Indian president visit
State visit by Indian president Pranab Mukherjee
2022 Nordic Masters in Foodtruck
Award “Best Creative Dish”
Award “Best Dessert”
Award “Best Meat Dish”
2019 Nordic Foodtruck Championship
Award “Creative Dish”
2018 Nordic Foodtruck Championship
Award “Bästa Veg”
2018 Grilled cheese Festival
Award “Best in Show Grilled Cheese”
2017 Foodtruck SM
Award “Winner all categories”
2017 Nordic Foodtruck Championship
Award “Bästa Veg”
2015 Fast Food Awards
Award ”Årets Street Food”
2015 Arla Guldko
Award ”Årets snabbmål”
For us, sustainability is obviously important and this means that not only do we use locally sourced ingredients but also about the way we want to develop this further. Our traditional starting point is in a large part from the vegetarian cuisine which uses good locally sourced ingredients.
We also strive for sustainability in our personnel work where we like to invite staff from India and give them good opportunities to develop their work in the Nordics. We also work with social projects in India to get the country to grow.