AI Generated Summary
- Thousands of kilometres from his native Hardo Pharala village near Jalandhar, entrepreneur Bhinda Singh has transformed a modest pizza restaurant into a culinary landmark, introducing rural America to the bold flavours of North Indian cuisine through an inventive fusion of pizza and Punjabi curries.
- Singh is currently experimenting with incorporating the sweet, tangy and spicy flavours of golgappa into a pizza — a tribute to one of Punjab’s most iconic street foods, which he still misses from his hometown.
- That curiosity became the foundation of Curry Pizza — a concept that blends the familiarity of American pizza with the robust spices and gravies of Punjab.
In the heart of Utah’s rugged red-rock landscape, where fewer than 500 people call the town of Bicknell home, a taste of Punjab has found an unlikely audience.
Thousands of kilometres from his native Hardo Pharala village near Jalandhar, entrepreneur Bhinda Singh has transformed a modest pizza restaurant into a culinary landmark, introducing rural America to the bold flavours of North Indian cuisine through an inventive fusion of pizza and Punjabi curries.
Nestled near Capitol Reef National Park, Bicknell is best known as a quiet stopover for travellers exploring Utah’s desert country. But over the past few years, another attraction has quietly emerged. Road-trippers now make deliberate detours to sample pizzas topped with butter chicken, tikka masala and other Punjabi favourites at Singh’s family-run restaurant, Curry Pizza.
The restaurant, established in 2017, was born out of Singh’s desire to merge two cultures that shaped his life. After his family moved to the United States in 2000, he spent years exploring different career options, including a stint in the automobile industry. Yet his lifelong connection with food eventually led him back to the kitchen.
“My family has always celebrated food,” Singh says. “Cooking was never just about preparing meals. It was about bringing people together.”
Despite having no formal culinary training, Singh credits his mother and maternal uncle for teaching him traditional Punjabi cooking. What he brought to the table himself was an eagerness to experiment.
That curiosity became the foundation of Curry Pizza — a concept that blends the familiarity of American pizza with the robust spices and gravies of Punjab.
Initially, Singh wasn’t certain whether residents of a predominantly white rural community would embrace such intense flavours. Instead of diluting the recipes, he carefully adapted them. A touch of cream softened the heat while preserving the authenticity of the spices, making the pizzas more approachable for local diners.
The gamble paid off.
Among the restaurant’s signature offerings is the Bhinda Singh Special, layered with curry sauce, chicken tikka, paneer or tofu, cauliflower, mushrooms, onions, jalapeños, basil, coriander and fenugreek. Over time, the menu has also evolved to focus on healthier cooking by eliminating excess butter, oils and unnecessary additives.
Today, Curry Pizza has become more than just another restaurant. In a town with limited commercial attractions, it has developed into a destination in its own right, drawing both local patrons and tourists passing through southern Utah.
The business remains a family affair. Singh’s wife, Vicky, and their children actively participate in developing new recipes, often serving as the first taste-testers before a dish earns a place on the menu.
Innovation continues to drive the restaurant’s evolution. Singh is currently experimenting with incorporating the sweet, tangy and spicy flavours of golgappa into a pizza — a tribute to one of Punjab’s most iconic street foods, which he still misses from his hometown. Another idea under development is a pizza-inspired samosa that combines two comfort foods from opposite sides of the world.
Looking back, Singh recalls arriving in Bicknell simply as a visitor. The town’s quiet atmosphere reminded him of the village where he grew up, and he felt an immediate sense of belonging. That instinct eventually convinced him to build his future there.
Today, every pizza emerging from his oven tells a story that stretches from the fields of Punjab to the deserts of Utah — proving that authentic flavours, when served with warmth and imagination, can transcend geography and culture.
