Chef Uday Kadam began writing the recipe for one of Central Florida’s top Indian restaurants more than 40 years ago. 

His decades of experience in the food industry now culminate in Clermont’s Guru Indian Restaurant, where he shares his love of Indian cuisine and builds lasting connections with his customers.

The Path to Success

Uday’s story begins in a small village south of Mumbai, India where he grew up under the guidance of his father, his role model, whom he considered a master. 

“My father was my first ‘Guru,’” Uday recalls. 

His path to the kitchen took a winding route through the world of hospitality and management.

Uday was only 16 when he was hired to cook at an airport canteen—aka a cafeteria—where he stayed for two years.

Fast forward to Uday’s time studying in Bombay, where he worked at the renowned Taj Mahal Hotel and was mentored by top chefs. He would later go on to work for Marriott Hotels, building a culinary career in Kuwait and Saudi Arabia. In 1982, Uday came to the United States, where his career took a pivotal turn.

“I was fortunate to work for and learn from the best of the best,” Uday says, crediting his mentors for his development as both a chef and a manager.

Uday honed his skills and developed a deep understanding of the business and creative sides of the restaurant world while working as a food and beverage manager at Disney’s Polynesian Resort.

Shifting Gears

After leaving Disney and Marriott, Chef Uday went on to found and run Passage to India, a chain of eight highly successful restaurants on International Drive and throughout Orlando, mainly serving business travelers, celebrities and tourists. He also owned and ran the 19th Hole Bar at Polo Park in the Four Corners area.

Each experience prepared him for creating his dream restaurant. 

“Out of 10, Guru is my best,” he says. 

The key difference? The clientele. 

“Tourists go home, but at Guru, it’s local people and those who have followed me through the years that we serve, and you develop relationships with them,” Uday adds.

Building relationships has been key to his restaurant’s success, and Chef Uday is always hands-on, positive and smiling. 

 “In the olden days, restaurant owners were visible, but today many of them manage from the office,” he says. “I still like to greet and talk to my customers as much as possible.”

This approach has paid off. Uday started his Clermont restaurant with two other chefs cooking alongside him and six employees. Today, he has eight cooks and 25 employees.

As for the food, Chef Uday only uses top-grade meats, vegetables and spices, crafting everything from scratch and serving very generous portions. 

“If people leave hungry, they will not come back,” the chef says. “I make sure they get enough so they leave very satisfied or have leftovers to take home for later.”

Dining in offers the full experience, but for those who prefer ordering ‘to-go,’ Guru has maintained a popular promotion introduced during the pandemic. Customers who place an order by phone or online for pick-up receive a free bottle of wine with their meal. 

“It was such a successful promotion, I decided to keep it,” Uday explains, adding that now, people dining out for their birthdays also receive a free entrée.

Authentic Flavors

Guru’s extensive menu features dozens of rich, yet light, northern Indian and Biryani specialties. Delicious appetizers include kabobs, tandoori chicken or shrimp and lentil soup. 

Entrees feature chicken, beef, lamb or seafood made in a variety of ways—masala, curry, vindaloo, Peshawari and more. Plenty of vegan and vegetarian dishes to choose from include palak sabja dal and palak paneer and sides range from steamed vegetables and assorted chutneys and achar (hot mixed pickles) to homemade yogurt that the menu explains is great for the gut and helps with digestion.

Entrees are available in mild, medium or hot (Indian food newbies may want to start with mild) and served with expertly cooked raita or basmati rice. 

Guru also offers naan and other Indian breads, all baked in Guru’s tandoor oven. 

Desserts include kulfi (Indian ice cream with pistachios), Gulab jamun (fried dough served in syrup), rice pudding and more, and the children’s menu consists of chicken fingers and fries, or cheese pizza made with naan bread.

If looking for a hybrid of bread and dessert, Chef Uday suggests the Peshawari Naan.

“The dough is made from self-rising flour, oil, milk, yogurt, and water. Stuffed with slivered almonds, dates, pistachio and golden raisins, it is one of our favorites,” he adds.

The cherry on top

Chef Uday complements his culinary expertise with special touches that elevate the dining experience and create a refined yet welcoming atmosphere. Each table is adorned with a fresh rose set against elegant white linen tablecloths.

His wife Pamela Carver has also taken great care to ensure that every element of the restaurant reflects the authenticity of his roots. The décor is a beautiful blend of rich colors, textures and designs reminiscent of Uday’s homeland. Traditional Indian artwork and tapestries adorn the walls, creating an inviting and warm space that transports guests to another world. The music, carefully selected to feature authentic Indian melodies, completes the ambiance. The result is a beautifully immersive setting that is as much a feast for the eyes and ears as the food is for the palate.

If that’s not enough, Uday and his entire staff are meticulous about ensuring that Guru is always clean, bright, and beautiful, a reflection of their commitment to excellence in both food and service. 

“Guru’s success goes to all my awesome employees who work hard every day,” he says.

Additionally, Uday believes in community involvement and going the extra mile.

He lives by those philosophies, regularly contributing to the local police and fire departments, as well as various organizations, causes and events. In addition, Uday frequently hosts special outdoor events for birthdays, holidays and other occasions at his restaurant, where he caters to families and strives to make a lasting impact.

Recently, Uday sponsored a huge business after hours alongside the South Lake Chamber, to celebrate his 10-year anniversary. 

“It leaves something nice with them,” he adds, explaining that staying involved helps foster goodwill and loyalty between the restaurant and the local community, especially since after 10 years, many patrons are more than regulars; they’re friends.

“People know me and my restaurant, and that connection is everything,” he adds.

Looking Ahead

As Uday looks to the future, his commitment to delivering quality food in a welcoming space remains strong.

For the people of Clermont and beyond, it’s clear that Uday is not just a chef, but a beloved member of their community, having proved that the best ingredient in any dish is a generous dash of heart. 

“Sometimes people don’t think they like Indian cooking until they try Guru,” he says. “That makes me feel good, but overall, I’m just happy to be here, to have a place where people can come and enjoy good food and feel like extended family. That brings me much joy.”  

Chicken Tikka Masala

Photos: Matthew Gaulin