At Ganesha Elite, authentic Indian flavours are a celebration, presented in a sophisticated setting that would befit any special occasion, with dishes ‘fit for royalty.’
Shilpa Dave first opened Ganesha ek Sanskriti in 2003. It was a way to connect with home: food as her tangible link with India, bringing those familiar flavours, aromas and textures ever closer. Importantly, every recipe had to be just right, with the restaurateur ensuring that every ingredient was not only present, but matched exactly the tastes she knew so well – be it her personally crafted recipes or those inspired by her favourite Delhi street foods.
From the type of cumin seed crushed into a curry, to the variety of mango to make the perfect lassi, such details mattered. Going so far as to making their own paneer cheese from scratch and importing real, ceramic tandoori ovens.
These efforts did not go unnoticed and Ganesha ek Sanskriti quickly found popularity in Jakarta, where it first opened its doors. From Indian expatriates to local residents, this became the place to go for a true taste of India in the city. That dedication was a formula for success, which has seen that single venue grow into the biggest Indian restaurant group in Southeast Asia, with 23 outlets across Indonesia, including many here in Bali.
Ganesha ek Sanskriti has always been a family favourite. Where tables could be filled with a variety of dishes – succulent tandoori, aromatic lamb Rogan Josh, creamy Butter Chicken, steaming naan breads – to be passed around and savoured together. But Shilpa Dave envisioned a new dining experience, one where Indian food became an occasion. This was the birth of Ganesha Elite, a new brand inspired by the ancient tradition of serving food for kings and queens, in a royal style.
In September 2025, Ganesha Elite opened its doors at the five-star Westin Resort Nusa Dua, Bali. With its hanging gold chandeliers, vibrant Indian art and decor, plush lounge seating and warm lighting, guests are welcomed into a palpably sophisticated setting. The Ganesha ek Sanskriti DNA remains, of course, but Ganesha Elite makes space for a touch of luxury and grandeur.
At the far side of the restaurant, a suave bar awaits to serve wines, cocktails and top shelf spirits – complemented by a quality pool table, it is a venue in its own right. Meanwhile, tables are set across the classic, Athangudi-tiled dining room, with windows allowing a peek into the busying kitchen.
Of course, it is from the kitchen that Ganesha has built its reputation, with Indian chefs flown in to safeguard the authenticity of every dish. In fact, specific chefs for specific delicacies: a tandoori chef, a curry chef, dessert chef, South Indian cuisine chef – each an expert in their own field.
As such, it isn’t only the setting of Ganesha Elite that has received an upgrade, this all-star kitchen prepares a swathe of new delicacies and regional specialties not available at the regular Ganesha ek Sanskriti. These are dishes with more premium ingredients, requiring more finesse in their preparation.
This includes the Mutton Galouti Kebab with Ulta Tawa Ka Paratha, an elevated take on the traditional Seekh Kebab, using melt in mouth minced mutton, infused with royal Abdi spices – served sizzling to the table. The Malabar Prawn Curry is Indian seafood indulgence, with succulent prawns simmered in a rich, coconut gravy steeped in curry leaves, roasted spices and a hint of tamarind. A vegetarian specialty is the Kandhari Paneer Tika, where Ganesha’s homemade paneer cheese is marinated in ginger and garlic pasted, coated in a rich yoghurt, before being cooked on the skewer in the clay oven. Creamy and aromatic in every bite.
A rare, must-try delicacy is the Hyderabadi Kacchi Biryani, a dish from royal kitchens of Hyderadab, where marinated meat and fragrant rice are slow-steamed together in a sealed ceramic handi, where all flavours and aromas blend beautifully. The ‘Elite’ desserts are a must too, with Ganesha’s signature kulfi elevated with rich orange and pistachio flavours; or the Kesari Badam Halwa, an almost over-indulgent halwa made with almonds, saffron and pure ghee.
Many of Ganesha ek Sanskriti’s all-time favourites remain available, from their crispy Pani Puri, signature Yellow Daal Tadka, and of course authentic Rogan Josh. An expanded bread selection also tempts curious diners beyond the naan.
As per the restaurant’s ‘royal’ direction, the presentation of the food has also been elevated, with fine tableware and serving presentation adding an extra touch of elegance. This is all in an effort to show that Indian cuisine also has a place in upscale dining, where a rich curry is enjoyed alongside a premium wine.
What required no elevation is Ganesha’s known approach to service, going beyond the royal conduct and treating every guest ‘as if they were gods,’ following the Indian philosophy of “Atithi Devo Bhava.”
Ganesha Elite Bali is open daily for lunch and dinner: 12pm to 11pm.
Ganesha Elite at The Westin Resort Nusa Dua, Bali
Arjun: +628111713080
@ganeshaelite
ganeshaeksanskriti.com
