Daawat: Rich heritage and authentic Indian flavours, in every bite

By Malin Norman | Photos: Daawat

Following in the footsteps of their late father, a pioneer who introduced Indian food in Sweden in the 1970s, brothers Jimmy and Ricky Singh Ahluwalia bring us on a journey to honour his legacy and showcase authentic Indian flavours in the restaurant concept Daawat. When Scan Magazine talks to the brothers, their passion and devotion becomes evident – every bite at Daawat tells their story.

Daawat is more than a restaurant serving delicious meals, it is an award-winning culinary concept, a colourful journey in flavours, if you will. With three busy venues in Gothenburg, and plans to expand in Sweden and beyond, Daawat offers Indian cuisine where every spice brings its own story to the dish.

But let us start from the beginning. The passionate restaurateur Surjit Singh Ahluwalia moved to Sweden in 1971 and set up the country’s first authentic Indian restaurant. In 1976, he married Meena Ahluwalia, who also moved to Sweden to support her husband in his restaurant business. Playing a fundamental role in introducing the rich Indian cuisine to a Swedish audience, over the years the relentlessly hardworking Surjit opened an impressive number of restaurants and became somewhat of a culinary celebrity.

Daawat: Rich heritage and authentic Indian flavours, in every bite

Generational shift, honouring a great legacy

When Surjit opened his first restaurant, he also introduced a world of spices and aromas, and culinary traditions that had never been seen before in Sweden. It was a challenge, no doubt, to capture the essence of Indian food, where recipes are passed down from generation to generation, in a country so far away. “Our father travelled to India to seek out top suppliers and to handcraft the best mixes of spices, to offer some of the best dishes from India,” says Ricky.

Opened in 2016, Daawat was Surjit’s 18th venue – where he once again showcased the diversity of Indian food. Their father sadly passed away five years ago, and Jimmy and Ricky now run Daawat, alongside their mother Meena, with proud devotion to their father’s legacy.

“Indian food and culture is a big part of our upbringing and deeply rooted in our lives. Growing up with Indian parents in Sweden, we’ve been building a bridge between the cultures, one dish at a time,” continues Jimmy. “They were both pioneers and we received a fantastic education in entrepreneurship. In our family, we have spent over 50 years honouring this heritage and the importance of serving exceptional food.”

Daawat: Rich heritage and authentic Indian flavours, in every bite

Daawat, a festive meal – mixing art and love

Daawat offers a fresh take on Indian food, with creative and respectful interpretations. In fact, the word Daawat means a festive meal – and guests will not be disappointed. In the buzzing kitchen, every dish is a piece of art, and amongst guests Surjit’s legacy is still evident.

“Our father was the heart and soul of his restaurants, always chatting to guests, making sure they were happy. Even though he’s no longer with us, his spirit and passion remain,” says Ricky. “We have such a great team, everyone is committed to bringing guests on a fantastic Indian culinary journey. Having a meal in one of our restaurants should be an experience!”

The menu includes classic dishes and regional favourites – with a focus on northern Indian cooking. Expect deep flavours and balanced spices. You will find for instance creamy butter chicken and smoky tandoori grills, as well as fragrant vegetarian curries and flavourful biryani. And each dish is prepared to order, with time-honoured techniques.

At Daawat, the colourful interior, the vibrant atmosphere, and the flavourful dishes create a sense of harmony. “It’s an art to bring everything together into one unit and we constantly strive to develop further,” says Jimmy. “What’s most important is that our dishes hit the balance between flavour and heat. Instead of following trends, we trust our own intuition and do it our way, and guests seem to appreciate what we do.”

Meena Ahluwalia and Surjit Singh Ahluwalia.

Carrying the torch for authentic flavours

The restaurant in Masthugget was the first in the Daawat concept, opened in 2016. In Sisjön, the brothers introduced the second venue in 2022. And last year, a third restaurant was added to the business, in Eriksberg. “We’re looking forward to seeing what this summer will bring, to all three of our Daawat restaurants,” smiles Jimmy.

Not surprisingly, the concept has received plenty of recognition, by experts and guests. For instance, Daawat has received TripAdvisor’s Travelers’ Choice Award consecutively from 2018 to 2026, praised for its authentic, flavourful cuisine and warm, attentive service. Daawat also received a White Guide recommendation in 2024, for flavours that hit the roof.

“At the end of the day, we never compromise on flavour, and we’re driven by a desire to constantly improve,” adds Ricky. “You should be able to smell, taste and feel the quality, the authenticity, and the service seen in authentic Indian cooking.”