The seasonally driven menu is influenced by the flavors of India and Asia, with locally sourced ingredients reinvented with a distinctly Southern flare. Its extensive menu of approachable creations features innovative and delicately prepared dishes that are truly unique. Garland continues to wow the culinary scene in Downtown Raleigh, North Carolina offering a casual dining experience in a comfortable yet funky space, with great food, delicious seasonal cocktails and an adventurous wine menu.
Her family held strongly to their culinary heritage, thoughtfully passing on generations-old technique and authentic preparation. At the age of 8, her family settled in the Bronx, NY. Immersed in a world of various ethnicities, Cheetie was exposed to new cultures, flavors and, food.
Cheetie is a self-taught cook who studied recipes while pursuing a career as a guitarist in The Cherry Valence and more recently Birds of Avalon, alongside her husband and business partner, Paul Siler. Time on tour and as the owner of the music venue Kings and adjoining cocktail bar, Neptunes Parlour, taught her the value of the independent, artistic spirit that is the backbone of the downtown Raleigh community which she considers home.
Upon moving to North Carolina, she embraced the area's culture of readily available renowned agriculture and incorporated these seasonally evolving foods to fit her multi-cultural menus at Garland. Cheetie’s cooking is created in a refined and thoughtful way, filled with imagination and rebellion. It is unassumingly delicious. Her food may seem “foreign” but is rather an interpretation of local ingredients made through the eyes of someone who grew up in India, New York City, and the South.
An active supporter of various charities such as No Kid Hungry, ACLU, Share our Strength, Frankie Lemmon Foundation, InterAct and many more, Cheetie is highly devoted to contributing to the community that has given her so much. Recently she has cooked at the prestigious Southern Foodways Alliance Symposium, Terra Vita Festival, Farm to Fork, Atlanta Food & Wine just to name a few.
Cheetie’s been profiled in a number of regional and national publications including the New York Times in October 2018 and Southern Living in September 2019. She has been a semifinalist for the James Beard Foundations “Best Chef: Southeast” award in 2017, 2018 and 2019.