Co-Owner & Executive Chef
Aravind Ale
The Journey
My journey with food began at the age of 11 or 12. One quiet afternoon, when my mother stepped out, curiosity pulled me into the kitchen. I decided to try making peanut brittle — or chikki — something I had only seen being made before. It was going well until the jaggery hardened and stuck to the vessel. I panicked. But then I had an idea: “What if I add water and heat it again?” It worked. That little success lit a spark in me. A cook was born.
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In college, that spark turned into something more soulful. No matter who you were, college life taught everyone humility — especially when it came to food. My friends and I would pool together loose coins to buy ingredients for a simple semolina upma. We cooked together and ate from a single plate. That one plate fed not just our hunger but our bond — filled with laughter, struggle, and warmth.​
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At 24, life took me to Gold Coast, Australia, for post-graduation. There, I met my guru in the kitchen — Mr. G.J. Singh. I began as a dishwasher at La Bamba, a vibrant Mexican seafood and steakhouse. Recognizing my passion and potential, Mr. Singh trained me for four weeks and then offered me the role of Head Chef. Those were some of the best and most formative days of my culinary life.
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As I grew in skill and confidence, I discovered how much I enjoyed experimenting. I loved fixing things, mixing unexpected flavors, and creating something new. One day, I bought pizza bases and topped them with spicy fried chicken curry — that simple experiment was a hit, and it became my first step into fusion cooking.
In 2001, I moved to Southwest Michigan to join my wife, a licensed physical therapist working in the region. Since then, this area has been home. Though I didn’t have a restaurant then, I never stopped cooking. I found joy in preparing meals for friends and coworkers — not for business, but for connection.
From grilling Malai Chicken in backyard gatherings to stir-frying fried rice on a griddle or rolling fresh Kati rolls, cooking became my way of building community. My friends in St. Joe and colleagues at Maytag Commercial Laundry still talk about those meals, and I still find joy in sharing them.
Mr. Charan Singh and Raman — my first friends in Michigan — are now also my partners at Intalia. I originally suggested that they buy this place and start a fusion restaurant. They liked the idea and invited me to join them, offering me equal partnership. That gesture meant a lot. It turned a dream into something real — something we could build together.
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Our motto is simple: to serve good and tasty food with a wonderful dining experience and a welcoming ambience. Every dish here carries a memory, a story, and a bit of heart — from the first chikki I made at 11 to the fusion pizzas and grilled favorites loved by friends.
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We invite you to be part of our story and to make your own memories at our table.