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Ajit Bangera is one of India’s most senior, most experienced chefs. He started his career with the Taj group before leaving to join ITC hotels in 1982. He occupied several positions in ITC before leaving for Australia to pursue new career opportunities.
When he returned to India he rejoined ITC, opening the massive ITC Grand Chola in Chennai. While he made the Grand Chola the culinary success of the South, his crowning achievement was the creation of Avartana the first and most influential modern South Indian restaurant in the country.
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[post_date] => 2022-03-23 05:48:29
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Thomas Zacharias transformed the way Mumbai eats at restaurants as the founding chef of the Bombay Canteen group. Not only was the menu unlike anything the city had seen before, Thomas also reinvented local favourites. For instance, he turned Eggs Kejriwal, an old club standby into a national craze by adding a new chutney to the dish.
At present, Thomas is travelling across India and rediscovering the food of our streets for a new audience on the internet where his videos are extremely popular.
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[post_date] => 2022-03-23 05:56:17
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Gulam Qureshi is the seventh generation of his family to work in a kitchen, keeping alive the cuisine that is part of his heritage. At the original Dum Pukht restaurant at Delhi’s ITC Maurya, he makes some of India’s greatest representations of the legendary cooking of the Avadh region.
Though Gulam is a classic Avadhi chef, he adapts and tweaks traditional recipes for modern day gastronomy, while preserving their original flavours.
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[post_date] => 2022-03-23 05:59:55
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Purushotham Naidu is an Andhraite who is most famous for his Kerala food. He was trained by Mrs Leela Nair, wife of the founder of the hotel chain that bears her name and a legendary home chef.
Among chefs, he is a legend, not just for his own cooking but for his encyclopedic knowledge of the cuisines of all of South India.
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[post_modified] => 2024-10-28 14:36:49
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Julia Carmen Desa started her career in her native Goa at the Taj Aguada cooking Italian food. Then she chose to specialise in Goan cuisine. In no time at all, she became one of the country’s top Goan chefs travelling to foreign capitals with the Prime Minister. She then returned to European food, opening Zest in Delhi before launching her own Tres.
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[post_date] => 2022-03-23 06:05:20
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Vikramjit Roy began his career as an Oriental chef, cooking Chinese food at Delhi’s Park Royal hotel and modern Japanese at Wasabi at the Taj Mahal Hotel Delhi. He was poached by ITC hotels which put him in charge of the Pan Asian in Chennai and created Tian for him in Delhi. Both restaurants were successful but Roy left for a series of ill-advised ventures. His peripatetic phase ended when he opened Hello Panda as an oriental delivery service in Delhi.
Since then he has built on the success of Hello Panda by exploring the food of his native Kolkata and opening the acclaimed Tangra Project restaurant in Delhi.
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[post_date] => 2022-03-23 07:13:39
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Satbir Bakshi juggles two roles. He is Corporate Chef for the Oberoi group but, he is also the hands-on Executive Chef at The Oberoi in Mumbai. Both jobs require different skills but Satbir handles the two responsibilities with ease because, over the years, he has mastered many different cuisines. He is as much at home perfecting Pasta Cacio e Pepe at Vetro, as he is trading recipes with Vineet Bhatia who runs Ziya at the Oberoi Mumbai.
He has made a difference to standards across the Oberoi group because of his constant search for the best local ingredients. Whether it is a Kadaknath Chicken or the best fish from the Indian Ocean, it will be in Satbir’s kitchen before it reaches any other hotel.
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[post_date] => 2022-03-23 07:53:23
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Rohit Sangwan is a pastry wizard. Probably the best-read pastry chef in the country, he knows every global trend and has mastered every single recipe. It helps that he is also brilliant with his hands. Even a simple vanilla ice-cream becomes a classic dessert in his hands. His soufflés are so light that you wonder if they will float away from the table. His cakes are unmatched.
Rohit is now Executive Chef at the Taj Lands End Mumbai where he runs many successful outlets across cuisines. But his pastry skills will always be his claim to fame.
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[post_date] => 2022-03-23 08:27:22
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Doma Wang is a Tibetan who grew up in Kalimpong. As the chef-owner of several restaurants in Kolkata, Wang has tried to popularise what she calls Himalayan cuisine. This is the food of the people who live around the famous mountain range, including its foothills. Many of her influences come from her Tibetan heritage. For instance, she is known as the Momo Queen of Kolkata because she has tried to reclaim the momo from the mediocrity its national popularity has led to and return it to its Tibetan origins.
She is well known and well respected in the East and the North East but, has only a fraction of the popularity she would have earned had she cooked in Delhi or Mumbai.
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[post_date] => 2022-03-23 08:35:54
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Avinash Martins was trained by the Oberoi group where he had a successful career as a chef before leaving and returning to his native Goa in an effort to work with Goan ingredients and cook Goan food.
Cavatina, his flagship restaurant in Goa, has received enormous acclaim because of Avinash’s ability to reinterpret Goan flavours and create new dishes from old favourites. A second restaurant, located in the open on a farm, is close to Avinash’s heart because it embodies all his passions: slow food, sustainability and farm to table.
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