The Way Indians Eat
at Home

Syed's journey began in Sylhet, Bangladesh — a region famous for its tea gardens, rolling hills, and intensely flavourful cuisine. Growing up, food was the centre of family life. His grandmother's kitchen was where spices were ground by hand, where recipes were passed down through generations, and where Syed first learned that cooking is an act of love.

Arriving in the UK in the 1980s, Syed started at the bottom of the restaurant industry — working as a waiter in Kingston upon Thames. But he wasn't just serving tables. He was learning. Every shift, he studied the kitchen, the flavours, the management, the relationships between staff and guests. Within a decade, he was leading family-run restaurant teams across South West London.

Syed always had a vision: his own restaurant. One where the food honoured his Sylheti roots. Where every guest was treated like family. Where the community wasn't just a customer base — but a partner.

In 2008, that vision became Jaflong Tandoori — named after the breathtaking Jaflong waterfall region in Sylhet. And 18 years later, it's still a family affair. Syed's two sons now work alongside him, ensuring the next generation carries the Jaflong legacy forward.

The recently renovated dining room (2025/26) represents the next chapter — a space worthy of the food and the community Jaflong serves. Private dining, celebrations, events — all under one roof, all prepared with the same care that started in Syed's grandmother's kitchen in Sylhet.