March 20, 2012

Our Team


Shawn Nagpal, Founder – Shawn Nagpal has always been passionate about the restaurant and hospitality industry. He diligently worked his way from the kitchen, to the front of the house, eventually becoming the manager of his father’s critically acclaimed restaurant, “Rangoli Indian Cuisine” in New Rochelle, New York. After years of working within the restaurant and hospitality industry and obtaining an MBA in finance, Shawn delved into his passion and decided to open his own restaurant, thus began the materialization of Coriander-Modern Indian.

Consecutively invited to Forbes 30 under 30 Summit for Food and Wine in 2014 ,2015, & 2016 and winner of Best of Westchester in 2013 and 2015, Shawn continues to study the industry and enchant the world with his passion for providing the best quality and taste the Indian Subcontinent has to offer.  He was also recently awarded 914INC Magazine’s “Wunderkind Under 30” and “Face of Westchester Business, Next Gen of Hospitality.”

Shiva Thapa, Executive Chef  – Hailing from Nepal, Shiva has been working with the Nagpal family for over 15 years. His expertise in North Indian, Nepali and Indo-Chinese cuisine contributes to the undeniable authenticity of every dish. Shiva has worked around the globe from Nepal, Ecuador and Chicago to New York City, and has become a worldwide chef. Shiva’s culinary diversity is evident from his award winning “Shrimp Rangoli” to his unique Nepali chutney. His modern Indian cuisine will surely tantalize your taste buds.


Min Bahadur Lama, Chef de Cuisine – A long time co-worker and apprentice of Chef Shiva Thapa is Chef Lama.  He considered by many to be a genius behind the flame and fuel style cooking of India. Also a native of Nepal, Lama’s experience in Tandoori, Sigri and Open Grills derives from his culinary experience in India, the United Kingdom and New York.

Front of House Staff: Coriander employs a team of excellent servers, bartenders and hostesses who are passionate for quality cuisine and hospitality. Our Front of House staffs’ vast knowledge of Indian cuisine and spirits paired with their enthusiasm for the service industry produces the intimate dine-in experience.

Leave a Reply