House of Sagar is a hospitality group built on nearly three decades of experience – combining authentic Northern Indian cuisine with scalable dining solutions across multiple locations, brands, and event formats.
From a Small Shop Lot to a Hospitality Group
Founded in 1998 in Bangsar, House of Sagar began with a simple vision — to share the authentic flavours of Northern India with Malaysia.
At a time when Northern Indian cuisine was not widely represented, our founder, Gurdarshan Singh, introduced guests to slow-simmered gravies, fire-led tandoor cooking, and recipes rooted in heritage, patience, and care.
What started as a modest shop lot quickly grew through consistency, word of mouth, and genuine hospitality. Returning guests filled the restaurant, families lingered longer at their tables, and a strong sense of familiarity began to take shape.
As demand grew, the neighbouring space expanded – not just to accommodate more guests, but to continue building a place where people felt welcomed, recognised, and at home.
Sagar was never built as just a restaurant.
It was built as a space of warmth, connection, and belonging.
Nearly three decades later, that foundation has grown into House of Sagar – a multi-brand, multi-location hospitality group serving families, tourists, corporate clients, and large-scale events across Malaysia.
For nearly three decades, House of Sagar has had the privilege of serving:
Across our portfolio:
Serving millions with the same commitment to quality, consistency, and care.
House of Sagar operates across multiple hospitality formats, designed to serve different dining needs at scale:
From intimate meals to events of over 25,000 guests, we deliver seamless dining experiences across every setting.
At House of Sagar, our philosophy is shaped by heritage and guided by craft.
Our culinary foundation is rooted in:
These are not trends – they are traditions, preserved and perfected over time.
We honour the integrity of age-old techniques while refining every detail for a modern, elevated dining experience.
Each dish is created with intention – to evoke, to connect, and to endure.
House of Sagar – where meals become memories.
Our culinary foundation remains rooted in:
These methods are not trends for us — they are traditions passed down through generations.
We honour time-tested techniques while refining execution to meet modern hospitality standards.
Every dish reflects respect for tradition – without compromise.
Dining has never been only about food.
It is about how guests feel when they arrive.
The conversations shared across the table.
The comfort of familiar flavours.
And the memories that last long after the meal ends.
From ambience to service, every detail is designed to create not just a meal — but a lasting impression.
For Gurdarshan Singh, food has always meant more than recipes and ingredients.
Growing up around traditional Northern Indian cooking, he understood that the most memorable meals were never just about what was on the plate. They were about the people gathered around the table — the conversations, the laughter, and the sense of comfort that comes from sharing food together.
When he opened the first Sagar restaurant in 1998, his vision was simple: to create a place where guests would feel welcomed, recognised, and at home.
A place where flavours remained authentic, hospitality remained genuine, and every guest was treated like family.
That philosophy still guides House of Sagar today.
Across every restaurant, event, and experience we create, the goal remains unchanged — to serve food with heart, and hospitality with sincerity.
And as the journey continues, the vision grows with it: to share that same warmth, familiarity, and spirit of hospitality with guests around the world.
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