About
Our Founder
In the bustling heart of Phnom Penh, a group of Indian expatriates embarked on a culinary quest for authentic Indian cuisine. They tried every restaurant, consulted TripAdvisor, and scoured Google, only to be met with disappointment. Despite the claims, the food lacked the true essence of India.
Through whispers and recommendations, the expatriates eventually discovered Swagath Indian Restaurant. Located on St 288, just 5 minute’s walk from Wat Langka, Swagath quickly became the cherished sanctuary for those yearning for the authentic flavors of North and South India.
Swagath, meaning “welcome” in Sanskrit, is a cozy haven with seating for just 46 people. Yet, its reputation far exceeds its size. Since opening its doors in February 2018, Swagath has captivated not only Indian expatriates but also a diverse array of patrons from around the globe, including French, German, Japanese, Korean, Malaysian, Singaporean, Indonesian, Mexican, Brazilian, and South African food enthusiasts. Many of these guests have become regulars, forging friendships that have given rise to the informal Swagath club. Every Saturday night, this club gathers for family-like feasts, celebrating their shared love for authentic Indian cuisine.
Ashok Kumar, a native of Bangalore in South India, is the visionary behind Swagath. Twenty years ago, Ashok moved to Cambodia to work for a pharmaceutical company. Despite his love for Cambodia, Ashok yearned for the flavors of home, and this longing inspired him to open Swagath.
“I started the restaurant because I missed good Indian food,” Ashok reminisces. “I tried many restaurants but always felt something was missing. I love food, and I wanted to make a difference in the quality and taste of Indian cuisines.”
With good team and family by his side, especially during the challenging early days, Swagath grew through the power of word-of-mouth. The restaurant never relied on advertising; its reputation spread organically, one satisfied customer at a time.
1990
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2000
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2019
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Our Philosophy
Ashok attributes Swagath’s success to his unwavering passion for food. “All our dishes are freshly cooked,” he explains. “We know we can sell about 20 plates of biryani a day, so that is all we cook. If a customer asks for biryani after it’s sold out, we apologize and explain that we don’t have it. Freshness is key.”
The ingredients at Swagath are delivered daily, ensuring that every meal is of the highest quality. This commitment extends to the carefully curated team, which includes chefs from both South and North India, as well as a breakfast specialist, each selected for their expertise in authentic Indian cuisine.