Paddy Rawal

Paddy Rawal


Paddy Rawal, a native of Mumbai, India, who migrated to the U.S. in 2001, has been in the Hospitality, Restaurant, Quick Service, and Food Service Management business for more than three decades. A qualified and experienced Manager and Chef with knowledge of six international cuisines. He started Bombay Grill and Mumbai in Michigan, before venturing into Raaga-Go in Santa Fe, and OM in Los Ranchos, New Mexico, in 2011. The current Takeaway concept, Raaga-Go is up and running.

They received positive reviews in local and national publications and online sites, and they were a regular participant in community events and local fundraisers such as Dining with the Masters, Santa Fe Wine & Chile Fiesta, the ARTfeast, the Santa Fe Film Festival, Edible Art Tour which benefits art programs in Santa Fe Public Schools, The Santa Fe Conservation Trust and the Souper Bowl soup competition which raises funds for The Food Depot.

In 2014 Paddy released his first cookbook, The Raaga Cookbook: Modern Indian Cuisine. A year later, he wrote another internationally acclaimed cookbook, “Curry Korma & Kebab”: A Culinary Journey of India.

Paddy appeared as a contestant on the Food Network show, “Chopped”. He received a shout out on live TV by daytime talk-show host Kelly Ripa, who vacationed in Santa Fe with her husband Mark Consuelos and enjoyed a meal at Raaga. The following week, Kelly Ripa raved about Paddy, his cookbook, and their experience at Raaga.

Raaga-Go opened in winter 2018. One of his favorite aspects of the culinary scene in Santa Fe Rawal said in an interview with The New Mexican is “the diversity of the diners and the awareness the locals have about various ethnic cuisines. Because patrons are so well-traveled, Paddy is able to be more experimental with his menu, adding a contemporary flair to traditional Indian cuisine.

Recently last year, he competed on “Beat Bobby flay” show and beat the king of flavors.
His recent venture, Raaga Go is the talk of the town and looking to open satellite units in and around New Mexico. In addition, he is looking to branch out into packaging his own brand of sauces.