For Chef Kura, food has always been tied to family, balance, and everyday practicality. As the founder of Rice and Pie, a family-owned restaurant serving fusion pizza and rice dishes, his goal was simple: to create a place where everyone at the table could feel satisfied. Rather than choosing between pizza or biryani, Rice and Pie allows families to share a meal without compromise. “Whenever we dined out, my kids wanted pizza. We wanted biryani,” he explains. “So we wanted one place where we can accommodate both.”
Chef Kura is originally from South India, specifically Hyderabad, a city known for its biryani. When he moved to the United States, that flavor was one of the things he missed most. “Hyderabad, always biryani,” he says. After visiting many restaurants and noticing that the taste changed from place to place, he decided he wanted to create something consistent. In the early days, he and his family even brought biryani masala from home before eventually introducing the same recipe into the restaurant kitchen.
Family played a central role in the creation of Rice and Pie. Chef Kura explains that his wife is deeply involved in running the restaurant and excels in hospitality. “She’s very good at the hospitality,” he says, noting that the restaurant allowed her strengths to shine. Over time, the business became a shared family effort, with their children often helping on weekends and spending time in the restaurant after school.
Like many restaurant owners, Chef Kura faced unexpected challenges. One of the most difficult moments came during the COVID-19 pandemic. “That was the most challenging time,” he recalls. When staffing was limited and many restaurants were forced to close, his family relied on one another to keep the business running. “As a family of four, we supported each other in that difficult time,” he says, reflecting on the resilience required to survive.
As customer habits changed, the restaurant adapted. What began as a more traditional dine-in space gradually shifted toward takeout, which now makes up most of their orders. Despite these changes, consistency has remained a priority. Popular items like 65 chicken, tandoori chicken, and fusion pizzas continue to bring customers back, while spice levels are adjusted to suit a wide range of preferences.
When reflecting on what truly matters in running a restaurant, Chef Kura emphasizes hospitality as much as food. “People don’t just come for the food,” he explains. “They come for the experience.” Through family support, attentive service, and a thoughtful blend of Indian and Italian flavors, Rice and Pie has become more than a restaurant. It is a space where culture, comfort, and community meet around a shared table.
Chef Kura’s story reflects the heart of Restaurant Voices, showing how immigrant-owned restaurants grow out of family needs and everyday compromises, creating spaces where tradition and adaptability coexist.
