Situated on the crescent in the heart of Camana Bay, Pani Indian Kitchen brings the vibrancy and liveliness of an Indian street bazaar to Cayman, with its colourful ethnic décor and open-plan indoor/outdoor dining space.  

Since opening their doors over five years ago, Pani has become a fast favourite with Indian food lovers across Cayman.  Their open kitchen concept fills the restaurant with tantalising aromas that opens your appetite from the minute you enter, and gives diners a front seat view of the food preparation and artful use of the authentic Tandoor ovens that are prominently featured.

Pani boasts a talented team of chefs from all regions of India, which is reflected in their diverse menu. Head chef, Gaurav Kumar, who was born and raised in Himachal, the extreme north of India, close to the Himalayas told me; “when it comes to the different regions of India, they are all so diverse they could almost be considered separate countries, each with their own culture, dialect and, of course, cuisine!”  He went on to explain that some of the biggest differences in food selection is due to availability of ingredients, with food from the north being prepared with ghee (clarified butter) and mustard oil and typically served with a variety of breads whereas the south is known for its use of coconut oil where meals are mostly served with rice.  

Their newest innovation to look forward to later this year is taken from the traditional Indian style of eating where, on Tuesdays and Thursdays, customers will be treated to the option of Thali platters, which offer a sample selection of various dishes served together.  With so many diners always opting for their “go to” favourite, this will give customers a chance to enjoy a selection of dishes in one meal.

During my chat with chef Kumar, I could not resist sampling one of their staple street food menu items, onion bahji which did not disappoint. The mouthwatering combination of onion, chilli, turmeric, cilantro with grain and rice flour with a garlic, mint raita had me reaching for more!  I was also excited to get my first taste of a popular Indian dessert, Golab Jamun, these bite-sized deep fried balls are made from a combination of cashew paste, flour and dried condensed milk which are then fried and dipped in a saffron flavored sugar syrup… simply heavenly and a must try for any self-respecting dessert lover!! 

Photo by Juliette Heath

Pani will soon be offering an express lunch which will comprise of a select menu of small portions that can be quickly prepared, catering for those with a busy lifestyle and limited time.

Look out for the weekly featured “Market” street food nights, which will soon be re-introduced serving a selection of favorite street foods such as onion bhaji, samosas, chaats and pani puri.  

Pani Indian Kitchen is part of the Bite Club group of restaurants where you are rewarded points every time you eat.  They are open seven days a week from 11:30am for lunch and dinner.  Happy Hour is on Fridays.  

Look out for announcements on their yearly Diwali (Festival of Lights), a five day celebration held between mid Oct/Nov when the restaurant is traditionally decked out with candles creating a memorable dining experience.  


Tel:  +1 (345) 640 0007



By Juliette Heath

Juliette Heath is a Caymanian foodie, weddings and events planner, and author of kids’ books.