Darbar has stayed a family operation across two generations—opened originally by a father who cooked by himself in the back, now run by his son, Simar Singh, who still comes out to greet tables and give recommendations. The restaurant’s seasonal menu, which works in Punjabi tradition, emphasizes Singh’s use of fresh ingredients and his desire to form stronger relationships with new and returning customers through the natural dialogues that occur with a shifting menu and sometimes unfamiliar flavours. The room is small and modern, built around a personal touch as much as the food itself.