Destination India Opens Second Location In Hampton

HAMPTON, NH — A popular Indian restaurant in Derry has opened a new location in Hampton.

Destination India opened its second location on 320 Lafayette Road earlier this month. The restaurant, which is owned and operated by Navi Avhad, its head chef, opened the Derry location on East Broadway in February 2021. He has been a chef for about 20 years in restaurants across the United States and has developed his own recipes and style. Avhad came to the United States in 2013.

After working for others, Avhad decided it was time to open his own establishment, but he was admittedly “not good with the financials” and “unable to find a stable partner.” He also wanted to be more than just a chef.

Avhad said in India, there were thousands of dishes, but at Destination India, the focus is on ones where he can show his talents as a chef.

“When I cook any dish, I try to cook that from my heart,” he said. “I bring all my experience in the cooking. It’s not something that is a specific dish I can cook. I just use my skills, my spices; I’ve tried to make each dish top-notch … it has to be perfect.”

Avhad conveyed to the staff at both locations his focus on consistency, balancing spicing, how the food looks, and its texture. Many recipes developed over time after attending culinary and hospitality studies, earning a bachelor’s degree, and studying with others, too. Avhad’s journey to America started in California and then moved to Bloomington, Indiana, and Miami, Florida, where he opened a couple of restaurants. He moved later to New Hampshire.

Avhad said, too, he enjoyed interacting with other chefs and also helped a friend open a restaurant in Louisiana. While most of his work has been with Indian food, he was also a pastry and bakery chef in India.

Destination India

Address: 320 Lafayette Road in Hampton

Phone: 603-910-5192

Online: https://dineatdestinationindia.com/

Hours: 11:30 a.m. to 9 p.m., Sunday to Thursday; noon to 9:30 p.m. on Friday and Saturday; closed Monday.

Lara Paré, who is a founder and handles the restaurant’s public relations and social media, came up with the name while trying to find something catchy. She wanted to give customers the feeling they were not just going to any standard, generic Indian restaurant but somewhere special.

Ram Bodke, an entrepreneur, is another owner of the business.

There was also the risk of finding success: The spot in Derry, Paré said, was small. Most said they could not survive due to other businesses failing at the location. But the eatery thrived, and it was enough to find another location.

“We have a very, very strong following of loyal followers in Derry,” Paré said. “We are hoping we are going to find that here, too.”

Avhad said much of the first location’s success was word of mouth, with customers returning repeatedly. Since opening in Derry and succeeding, Paré said the team began searching for communities to open a second location. They were not necessarily looking for a place without competition as much as a community “where we were needed.” Hampton became that place at the former Pizza Hut, not far from the Route 101 and Route 1 interchange.

Paré said the staff at the new location had spent time learning Avhad’s recipes to ensure consistency. She said one of the worst experiences a customer can have at a restaurant is ordering their favorite meal and having it taste different each time. There was also a camaraderie in the kitchen and throughout the operation, she said.

“Our staff care about their jobs,” she said, “they are family here, we’re family here … and it is really what it comes down to. You cannot have a successful business if your staff is not on board, and they are not just as into making the business is successful as you are.”

Destination India offers Tandoori and Biryani dishes as well as a dozen different bread flavors. The menu also has letter warnings marking dishes that contain nuts and dairy or are gluten-free or vegan, one of the big things Paré wanted to ensure for customers.

“We take great care for any of our allergen customers to make sure that their allergens are taken seriously and that they know which one of their meals, as soon as they get in, to know which one is safe for them to enjoy,” she said.

Last week, I played it safe for lunch with an order of chicken vindaloo. It was delicious, reasonably priced, and on par with the quality you would get at an Indian restaurant in a metropolitan city. It went perfectly with the chili garlic naan, which was so filling I skipped dessert (although they looked tempting).

A grand opening party will be held in the next few weeks.

Avhad said he would consider opening more locations after the Hampton location became as successful as Derry. That success was not based on one person but on the entire team. Expansion will also be based on research and finding the right places to open more restaurants.

“It might take a year to find the right (next) location,” he said. “Once we are set here, then we will be taking a look.”

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