The story behind Samway
One chef.
A world of
flavour.
Sam has spent more than 25 years learning, cooking, and welcoming people to the table.
SamFounder · Chef · Host
From his kitchen to yours
Every plate has a story.
“Samway” is more than a name. It is how Sam has always cooked: his way, with patience, instinct, and generosity.
Shamsher Taya—known to everyone as Sam—built his cooking career across Thailand, Calgary, and Saskatoon. Every stop added something to his craft, but the heart of the food stayed the same: comforting Indian flavours, prepared carefully and served in portions made for sharing.
At Samway Grill, sauces are layered with spices, naan arrives hot from the clay oven, and hospitality is never treated like an extra.
25+ years · three cities
The road to Samway.
- 01ThailandLearning to layer flavour
Years in professional kitchens shaped Sam’s instinct for balance, aroma and timing.
- 02CalgaryBuilding a Canadian chapter
Sam brought his cooking west and learned what makes a diverse table feel welcome.
- 03SaskatoonFinally, a kitchen of his own
Samway became the name for what regulars already knew: food made Sam’s way.
The craft behind the flavour
Not one-note heat.
Layers.
Samway’s food is built around balance: whole-spice warmth, tandoor smoke, bright herbs and sauces finished for the dish—not one gravy asked to do everything.
- 01Spices with a purposeWarm, bright, smoky and savoury notes are layered for balance.
- 02Clay-oven characterHigh heat gives naan and tikka the charred edges people look for.
- 03A generous tableCurries, rice, breads and sides are made to be shared.
The Samway promise
Cooked with skill.
Served with heart.
Whether it is your first bite of butter chicken or your usual lamb karahi, Sam wants it to feel like it was made especially for you.
Taste Sam's cooking ↗