Our staff

Master Chef Nahim Aslam, has personally trained, developed and mentored his team for more than a decade. Twelve specialist chefs have been recruited from the UK as well as the Indian sub-continent, with all the experience and skills to produce the traditional authentic tastes of Indian, Kashmiri and Punjabi cuisine.

One takeaway and you will know why the British Curry Awards repeatedly named the Indian Ocean as the “Best Indian Restaurant in the North West” for three years running. Our team has created a delicious menu produced to a quality that is rarely matched even in India – keeping Tameside's relationship with Indian food fresh and exciting.

Nahim's commitment to local produce is well established and has also been recognised with awards and the Tameside Food Festival. His latest innovation is to bring meat preparation in house by creating a butcher's and fishmonger's in-house.

Prime local ingredients are used together with a unique blend of Indian Ocean spices and seasoning. The skill behind using Indian spices comes not only with knowing which spices to use, but also how to use them.

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