(THE GULLYHOUND)
A chef raised on Sunday gravy in an Italian-American kitchen. A cook who learned to grind spices before she could reach the stove, growing up in a family rooted in the culinary heritage of Lucknow. Two people, two continents, one obsession: feeding people food that matters.
Jason brought twenty years of professional kitchen experience — culinary school precision, the rhythm of high-volume service, and an instinct for bold, unfiltered flavour. Anshula brought a lifetime of cooking passed down through generations, an intuitive understanding of spice, and a trained palate sharpened by WSET wine studies. When they found each other, it was inevitable: they would cook together. The Gullyhound is what happened next.
We do not cut corners. Our lamb is slow-cooked for over four hours in Awadhi spices. Our green chutney is ground fresh. Our spice blends are roasted, toasted, and mixed by hand — every single batch. There is no shortcut to flavour, and we have never looked for one.
Every recipe we serve has been tested, argued over, adjusted, and tested again. Our kitchen is where family traditions from Lucknow meet techniques picked up in the diners of Chicago, the taquerías of New York, and the spice markets of Jaipur. We take the best of what we know and put it on a plate — no rules, no boundaries, just honest food with soul.
