The idea came to her one day in London, while people-watching in Hyde Park. Singh wanted a taste of indulgence. She questioned why champagne and caviar were always linked to Michelin-star restaurants and exclusive velvet-rope access. 

Her background in luxury brand management took her around the world, and everywhere she went, she kept an eye out for standout caviar. That curiosity became the backbone of Gourmet Chariot’s menu. Guests now get to try Beluga Hybrid, Sevruga, Ossetra, Kaluga, and other premium selections, each paired with sparkling wines and champagnes hand-picked by Singh herself.

But it’s not just icy tins and mother-of-pearl spoons. Singh wanted to change how people felt about caviar, from pretentious to playful. That’s why she introduced caviar flights and quirky bites that mix luxury with levity. Mornings might feature Kaluga caviar perched atop petite waffles with Creme Fraiche, while another favorite pairs Sevruga with garlic-herb baked potatoes. Their Build Your Own Bite Bar is always a hit: stack your caviar with whatever you like: powdered egg yolk, chives, capers, red onion, or classic Creme Fraiche. And yes, charcuterie holds a starring role too.

The name, Gourmet Chariot, nods to the grand tradition of aristocratic feasting, but Singh’s real mission focuses on breaking down barriers. 

For more information about Gourmet Chariot, check out their website.

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