In the fast-paced world of the restaurant industry, longevity is the ultimate seal of approval. Trends come and go, but true flavor lasts forever. This is the story of Baba Chicken—a brand that started as a humble roadside eatery in India and transformed into an international franchise without losing its soul.
If you have heard the name “Baba Chicken” whispered in foodie circles or seen the bold signage in Surrey, you might wonder: What is the hype about? This blog explores the history, the values, and the future of this iconic brand.
1962: Where It All Began
The story of Baba Chicken starts in 1962 in Ludhiana, Punjab. It was founded by S. Himmat Singh, a man with a passion for cooking and a heart for hospitality. He was affectionately called “Baba Ji” by his patrons—a term of respect for an elder.
Baba Ji didn’t start with a fancy restaurant. He started with a “Dhaba”—a roadside stall designed to feed hungry travelers and truck drivers. The menu was simple, but the flavors were explosive. His secret? A blend of homemade masalas that he ground himself. He refused to use commercial spice mixes, insisting that the magic lay in the freshness of the ingredients.
His Tandoori Chicken became legendary. People would travel from neighboring cities just to taste the smoky, succulent meat that fell off the bone.
The Second Generation: Expansion and Innovation
As the years passed, the reins were handed over to Kanwaljit Singh. He understood that while the traditional recipes were sacred, the brand needed to evolve to survive.
Kanwaljit Singh introduced items that would become staples of the Baba Chicken brand, such as the Spinach Corn Roll and the Fish Fry. He transformed the humble dhaba into a proper sit-down restaurant, “Baba’s Restaurant,” in Model Town, Ludhiana, in 1991. This was the turning point. Baba Chicken was no longer just a pit stop; it was a destination.
Crossing Oceans: Baba Chicken in Canada
Bringing a heritage brand to a new country is risky. Would the Canadians appreciate the robust spice levels? Would the diaspora feel it lived up to their memories?
When Baba Chicken opened its doors in Canada (with locations in Surrey and beyond), the response was overwhelming. The Indian community flocked to it, seeking a taste of home. But soon, the local Canadian population joined in, drawn by the authenticity.
The Canadian locations maintain the same rigorous standards as the original spots in India. The chefs are trained in the specific art of tandoor cooking. The spices are sourced carefully to ensure the flavor profile remains identical to the 1962 original.
What Makes “Baba Chicken” Unique?
In a market flooded with generic “Curry Houses,” Baba Chicken stands out for three reasons:
1. The “Baba” Butter Chicken We’ve mentioned it before, but it bears repeating. The recipe for their butter chicken has remained virtually unchanged for decades. It is the anchor of their menu and the benchmark by which other restaurants are judged.
2. The Tandoor Mastery Many restaurants use gas ovens or electric grills. Baba Chicken sticks to the traditional clay tandoor. The high heat (reaching 900°F) sears the meat instantly, locking in juices and creating that signature charcoal flavor that liquid smoke just can’t replicate.
3. Family Values Despite being a franchise, every location feels family-run. The service is warm, the portions are generous (Punjabi hospitality, after all), and the atmosphere is unpretentious. “Baba” implies a grandfatherly figure, and the restaurant embodies that vibe—caring, feeding, and welcoming.
The Future of the Brand
Baba Chicken is currently in an expansion phase. With the success of the Surrey and Calgary locations, the demand for “The Real Taste of Punjab” is growing across North America. The brand is exploring new territories, aiming to bring their specific style of comfort food to more cities.
However, they have vowed never to compromise quality for speed. You won’t find Baba Chicken turning into a fast-food assembly line. Each curry is still cooked to order, and each naan is freshly slapped against the clay walls of the oven.
Join the Legacy
When you dine at Baba Chicken, you aren’t just eating dinner. You are participating in a 60-year-old tradition. You are tasting the legacy of Baba Ji, the innovation of Kanwaljit Singh, and the hard work of the teams keeping the flame alive in Canada.
Whether you are a regular who orders the same thing every Friday or a newcomer curious about the buzz, Baba Chicken welcomes you. Come for the name, stay for the flavor.