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<p><b>The Panel</b></p><p><b>Sourish Bhattacharya</b></p><p>He is a food columnist, blogger at Indian Restaurant Spy, co-founder Top Chef Awards and founder member of the Delhi Gourmet Club.</p><p><b>Zorawar Kalra</b></p><div class="itemcenter"><amp-iframe height="62" title="" width="320" sandbox="allow-forms allow-scripts allow-same-origin allow-popups allow-top-navigation allow-top-navigation-by-user-activation" allowfullscreen src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Findiatoday%2Fbanner%2Fpreferred-source-new.html%3Fv%3D1.014%5Cu0026native%3D1" class="mrBt15 preferred-source-banner"> </amp-iframe></div></p><p>He is the founder and managing director of Massive Restaurants and has over four decades of experience in the culinary and hospitality industry.</p><p><b>Priyam Chatterjee, 29, Head Chef, Qla</b></p><p>When he takes a break from cooking, he's busy playing drums or sketching. But that's only when he gets time from cooking up a storm in one of the city's most favourite modern European restaurants, Qla.</p><p>Chatterjee grew up in a Scottish boarding school in Kalimpong, where, according to him it all started. </p><p>"Exploring flavours, farming, gardening, coming closer to nature, all started there. As a lad I always wanted to join the army and when that didn't happen, I took to becoming a cook," says the young chef who studied hotel management at NIPS Kolkata and started his career with the pre-opening of Park Hyatt Hyderabad.</p><p><b>Inspiration </b>My ultimate mentor is Jean-Claude Fugier, my chef who taught me everything about cuisine. Marco Pierre White has also always been my mentor and should be for everyone. Massimo Bottura (Osteria Fracescana) and Andoni Luis (Mugaritz) have been the strongest influences when it comes to thinking about food and the thought process.</p><p><b>Highlight </b>That is yet to come.<b></b></p><p><b>Favourite </b>I don't really have a specific unique dish because if I have something special then I will get stuck and I don't want to do that. I believe every dish is unique and special. But I do like the works of 'a lamb by the pine forest', a dish done by us.<b></b></p><p><b>Someone else's dish you loved</b> Mutton Rezala by Chef Megha Kohli.</p><p><b>One person you would like to cook for </b>The Business magnate Elon Musk.</p><p><b>Anahita N Dhondy, 27<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-anahita_101117062452.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Chandradeep Kumar</div></b></p><p>Chef Manager, SodaBottleOpenerWala</p><p><b>Anahita N Dhondy's world has</b> revolved around food ever since childhood. Inspired by her mother, who has been cooking and catering Parsi food and baking cakes, Dhondy started helping in the kitchen since she was 10 years old, and knew from a young age that she would wear the chef's hat as a grown up. </p><p>After an honors degree in Culinary Arts from IHM-Aurangabad, she trained at the Taj properties and the BBC at JW Marriott, and then went on to acquire a Grande Diplome from Le Cordon Bleu, London. An expert at French pastries and cuisine, Dhondy joined SodaBottleOpenerWala as Chef Manager four years ago, when she was all of 23. </p><p>She cooks Parsi food from the heart and calls SodaBottleOpenerWala her second home where the spice mixes are supplied by her mother and the recipes she uses in the kitchen, belong to her grandmother.</p><p><b>Inspiration</b> My mother, Nilufer M Dhondy is and has been my inspiration. Food cooked at home and on the streets is where I get many ideas from. Old family recipes, traditions, using of local/seasonal vegetables are extremely important in forming new ideas. I also love Chef Heston Blumenthal.</p><p><b>Highlight </b>The day I joined SodaBottleOpenerWala, as this restaurant represents the community that I am from-a crazy, eccentric, foodie bunch who enjoy life as it comes.</p><p><b>Favourite</b> Doodh na puff (milk foam flavoured with rose and cardamom) because I never thought I'd be able to replicate a childhood memory of my mother's and grandmother's when they travelled to Udwada, Gujarat. It was such a happy feeling when I created it.</p><p><b>Someone else's dish you loved</b> The rich dark chocolate cake my mum used to make. I grew up licking the empty bowl.</p><p><b>One person you would like to cook for</b> I'd love to cook for my family and friends, as it brings me the most amount of joy.</p><p><b>Abhishek Gupta, 32<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-abhishek_101117062835.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Rajwant Rawat</div></b></p><p><b>Executive Sous Chef, The Leela Ambience Gurugram Hotel and Residences</b></p><p>It is Gupta's fascination for desi ingredients that makes him unique. And that's what you find in an exclusively curated menu at the hotel's restaurant Epic. "I want to focus my energies on what's available in India, to stick to the basics and evolve a cuisine out of it," says Gupta, who recently worked with two Michelin star restaurant Noma in Copenhagen. </p><p>This Old Delhi boy is a graduate from International Institute of Hotel Management, Kolkata and holds a hospitality management degree from QMUC College in Edinburg, UK. He is pursuing Pro Chef Certification from CIA-Culinary Institute of America, New York. Inspiration Chefs such as Thomas Keller for his classic technique, Michael Bras for brilliant concepts, Rene Redzepi for his flavour wisdom, Grant Achatz for his creative wisdom, Gordon Ramsay for his fearless personality, and Ferran Adria a legendary idol, and many more.</p><p><b>Highlight </b>While I feel the highlight of my career is yet to come, working in Noma last year contributed in grooming my mind's innovative and creative process.</p><p><b>Favourite </b>Yet to come. My best dish will be the last dish I create.</p><p><b>Someone else's dish you loved</b> A dish I had at a two Michelin star restuarant, Narisawa in Japan, called Grapes. It had eight varieties of Japanese grapes, yuzu sorbet, and a grape sauce--it was so delicate and flavourful that I almost cried.</p><p><b>One person you would like to cook for</b> Every person who comes to experience my cuisine makes me feel special.</p><p><b>Neha Lakhani, 33, Ashay Dhopatkar, 32 <div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-neha_101117063200.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img></div></b></p><p><b>Co-founders, Troublesome Duo Kitchens </b>Lakhani grew up wanting to be a chartered accountant but ended up going to Le Cordon Bleu, Ottawa in 2008 to "escape talks of marriage". Today, she along with her partner, Dhopatkar, is one of the culinary directors of the Constitution Club of India where they're soon going to open four restaurants. Also on cards is a European bar-cum-restaurant called Lit in GK-II. They form the dream team-a French trained pastry chef and a European cuisine trained chef. It was during their pop-ups that everyone told them to start something of their own. That's how their company Troublesome Duo formed in 2016.</p><p>While Lakhani briefly worked with ITC before opening her bakery, Dhopatkar, after pursuing his hotel management from IHM Goa, has worked with Michelin star restaurants including No. 1 Lombard Street, London and Gordon Ramsay's Savoy Grill.</p><p><b>Inspiration</b> "Chef Christian at Le Cordon Bleu-he's just perfect," says Lakhani. For Dhopatkar, the first inspiration came from the book The White Heat.</p><p><b>Highlight</b> For Lakhani, it was when she became the Le Cordon Bleu Ottawa Chef Ambassaor. For Dhopatkar, it was working with Michelin star chef Herbert Berger. Favourite For Lakhani, it is the French Opera cake and the veal jus made by Dhopatkar.</p><p><b>Someone else's dish you loved</b> Ceviche by Chef Jerry of Lima, Mumbai.<b>One person you would like to cook fo</b>r While Dhopatkar wants to cook for his childhood crush Lisa Ray, it is Prime Minister Narendra Modi Lakhani wants to bake for.</p><p><b>Tejas Sovani, 32, Executive Sous Chef, The Oberoi, Gurgaon<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-tejas_101117064520.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Yasir Iqbal</div></b></p><p>A graduate from the Oberoi Centre of Learning & Development, Chef Tejas started his career at The Oberoi Cecil, Shimla, where he worked as a Sous Chef and then moved to the award-winning Trident, Gurgaon, in 2012 as a Senior Sous Chef. In 2014, he joined The Oberoi, Gurgaon, as an Executive Sous Chef, and there has been no looking back for this talented chef. He has been actively involved in reviving regional Indian cuisine at Amaranta, which has ever since received a number of awards for its fabulous food. With focus on 'play-ted menu', Sovani constantly experiments with ingredients to bring change to the ever progressive menu at Amaranta, using techniques such as sous-vide, fermentation and dehydration. Lat year, he was felicitated with the Jury's Award For Young Chef Of The Year at the Top Chef Awards 2016.</p><p><b>Inspiration </b>I admire Chef Rene Redzepi of Noma, Copenhagen. He has a passion for experimentation and a love of local seasonal ingredients, along with a commitment to working closely with local suppliers like none other chef. Highlight I recently completed a three-month training at two Michelin star restaurant, Noma. While I was there, I learned the nuances of foraging, sustainability, detailing and techniques of ageing.</p><p><b>Favourite</b> A dish called Simplicity that presents a medley of seared scallops and roasted tomatoes cream sauce. <b></b></p><p><b>Someone else's dish you loved </b>Wagyu Sirloin, Ponzu sauce, white onion, garlic chips and Dijon mustard at Naoki by Chef Okumura. One person you would like to cook for Sachin Tendulkar.</p><p><b>Sahil Singh, 31, Executive Chef, PaPaYa<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-sahil_101117064520.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Chandradeep Kumar</div></b></p><p>A B.sc in Hotel Management from the Indian Institute of Hotel Management, Jodhpur, Chef Sahil Singh of PaPaYa has to his credit experience at some of the top-notch restaurants in the city such as Wasabi at the Taj and Tian at ITC Maurya. It's no wonder then that he has raised the bar of Japanese cuisine in the city with his innovative take on the cuisine. Inspiration Marco Pierre White. He's a genius.</p><p><b>Highligh</b>t I think every successful dish I put together is a highlight and a high point in my life. The biggest one though is the fact that I am an Indian, who leads a team of Indians, and we have together managed to create world-class international cuisine in the city. </p><p><b>Favourite</b> I love all my dishes and the process and research that goes into creating them.</p><p><b>Someone else's dish you loved</b> I love the kakori kebabs at Kakori House in Mumbai and the nihari at Dum-Pukht, ITC Maurya. It's food with soul and for the soul, and consistency of flavour is the key. </p><p><b>One person you would like to cook for</b> It's my grandmother and my mother, as I never get time to cook for them. I would love to do my bit to thank them for all their love and patience.</p><p><b>Yangdup Lama, 45<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-lama_101117064520.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Yasir Iqbal</div></b></p><p><b>Mixologist, Head, Cocktails & Dreams/Thirsty Three Hospitality</b></p><p>The genius who was adjudged Indian Bartender of the Year in 1996 and received the Asia-Pacific 30 under 30 award in 1997, began his career with Delhi's Hyatt Regency. This is where he learnt his basics while working at the Polo lounge and strengthened his skills at different places under varied circumstances. Lama quit Hyatt in July 1999 and started as a consultant and trainer for the beverage industry that included Pernod-Ricard, Bacardi, Diageo, Remy Cointreau, Beam Suntory, Brown Forman and Angostura. Originally from Darjeeling, he was featured as a "Young Turk" CNBC TV18 in January 2007 and is a consultant beverage trainer for the Taj Luxury Hotels since July 2006 till day.</p><p><b>Inspiration </b>Gary Regan is one of the top bar gurus in the world. His book the Joy of Mixology was life changing.</p><p><b>Highlight</b> When I set up Cocktails & Dreams, Speakeasy-India's only Bartender's Bar in December 2012. It was a dream come true. Favourite The "Ginger Baker" with bourbon whiskey, fresh ginger juice, orjeat syrup, lime and pineapple, garnished with dehydrated pineapple slice and roasted Almonds.</p><p><b>Someone else's cocktail you loved</b> All the signature cocktails at London's Nightjar are outstanding in every sense.<b>One person you would like to cook for</b> His Holiness the Dalai Lama for the simple reason that he does not drink, and I have quite a few things to discuss on alcohol and its spiritual connect in the Tantrayana practice of Vajryana Buddhism with him.</p><p><b>Megha Kohli, 27, Head Chef, Lavaash by Saby<div class="itg-mosimage"><amp-img src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-megha_101117064520.jpg" alt="" height="425" width="650" class="" layout="responsive"></amp-img>Picture courtesy: Vikram Sharma</div></b></p><p>Kohli 
completed her graduation and masters from the Oberoi group of hotels and
 started her career with the Oberoi Udaivilas. She then moved on to the 
The Oberoi New Delhi, followed by The Trident Bandra Kurla, and then 
joined the Olive group in New Delhi. Post Olive, she worked with Chef 
Saby at his consultancy, Fabrica by Chef Saby, where she headed all his 
projects.</p><p><b>Inspiration </b>I admire Chef Dominique Crenn who is
 working hard to break stereotypes about women chefs. Besides her, I 
look up to my mentor Chef Sabyasachi Gorai--a man who inspires me every 
single day.</p><p><b>Highlight</b> It has to be Lavaash and its journey
 for I've been with the restaurant since its inception. The phase when I
 was selected by the Embassy of the United States of America to go for a
 one month fully sponsored culinary tour all over the USA was equally 
important. </p><p><b>Favourite </b>The Pide. It is a Georgian bread boat that we make 
at Lavaash. It uses simple ingredients and yet has a complex comforting 
taste.</p><p><b>Someone else's dish you loved</b> Chef Saby's kokum 
risotto. He created it for a Goan restaurant and used kokum, curry 
leaves, coconut and maple glazed prawns. The day I ate it, I decided 
that it would be my last meal before I die. </p><p><b>One person you would like to cook for </b>Shah Rukh Khan. </p><div id="tab-link-wrapper-plugin"><div class="authors__container"><div class="authors__by"><div class="authlable">Published By: </div><div class="authdetaisl">AtMigration </div></div><div class="published__on"><div class="authlable">Published On: </div><div class="authdetaisl">Oct 13, 2017</div></div></div><div class="sendros">--- ENDS ---</div></div>

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Simply Delhi

<p><b>The Panel</b></p><p><b>Sourish Bhattacharya</b></p><p>He is a food columnist, blogger at Indian Restaurant Spy, co-founder Top Chef Awards and founder member of the Delhi Gourmet Club.</p><p><b>Zorawar Kalra</b></p><div class="itemcenter"><iframe scrolling="no" allowfullscreen="" frameborder="0" width="100%" height="62" awidth="320" aheight="62" amplayout="fixed" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Findiatoday%2Fbanner%2Fpreferred-source-new.html%3Fv%3D1.014" class="preferred-source-banner" loading="lazy"></iframe></div><style>.preferred-source-banner{  margin-top: 10px; margin-bottom:10px;}</style></p><p>He is the founder and managing director of Massive Restaurants and has over four decades of experience in the culinary and hospitality industry.</p><p><b>Priyam Chatterjee, 29, Head Chef, Qla</b></p><p>When he takes a break from cooking, he's busy playing drums or sketching. But that's only when he gets time from cooking up a storm in one of the city's most favourite modern European restaurants, Qla.</p><p>Chatterjee grew up in a Scottish boarding school in Kalimpong, where, according to him it all started. </p><p>"Exploring flavours, farming, gardening, coming closer to nature, all started there. As a lad I always wanted to join the army and when that didn't happen, I took to becoming a cook," says the young chef who studied hotel management at NIPS Kolkata and started his career with the pre-opening of Park Hyatt Hyderabad.</p><p><b>Inspiration </b>My ultimate mentor is Jean-Claude Fugier, my chef who taught me everything about cuisine. Marco Pierre White has also always been my mentor and should be for everyone. Massimo Bottura (Osteria Fracescana) and Andoni Luis (Mugaritz) have been the strongest influences when it comes to thinking about food and the thought process.</p><p><b>Highlight </b>That is yet to come.<b></b></p><p><b>Favourite </b>I don't really have a specific unique dish because if I have something special then I will get stuck and I don't want to do that. I believe every dish is unique and special. But I do like the works of 'a lamb by the pine forest', a dish done by us.<b></b></p><p><b>Someone else's dish you loved</b> Mutton Rezala by Chef Megha Kohli.</p><p><b>One person you would like to cook for </b>The Business magnate Elon Musk.</p><p><b>Anahita N Dhondy, 27<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-anahita_101117062452.jpg" loading="lazy" /></div>Picture courtesy: Chandradeep Kumar</div></b></p><p>Chef Manager, SodaBottleOpenerWala</p><p><b>Anahita N Dhondy's world has</b> revolved around food ever since childhood. Inspired by her mother, who has been cooking and catering Parsi food and baking cakes, Dhondy started helping in the kitchen since she was 10 years old, and knew from a young age that she would wear the chef's hat as a grown up. </p><p>After an honors degree in Culinary Arts from IHM-Aurangabad, she trained at the Taj properties and the BBC at JW Marriott, and then went on to acquire a Grande Diplome from Le Cordon Bleu, London. An expert at French pastries and cuisine, Dhondy joined SodaBottleOpenerWala as Chef Manager four years ago, when she was all of 23. </p><p>She cooks Parsi food from the heart and calls SodaBottleOpenerWala her second home where the spice mixes are supplied by her mother and the recipes she uses in the kitchen, belong to her grandmother.</p><p><b>Inspiration</b> My mother, Nilufer M Dhondy is and has been my inspiration. Food cooked at home and on the streets is where I get many ideas from. Old family recipes, traditions, using of local/seasonal vegetables are extremely important in forming new ideas. I also love Chef Heston Blumenthal.</p><p><b>Highlight </b>The day I joined SodaBottleOpenerWala, as this restaurant represents the community that I am from-a crazy, eccentric, foodie bunch who enjoy life as it comes.</p><p><b>Favourite</b> Doodh na puff (milk foam flavoured with rose and cardamom) because I never thought I'd be able to replicate a childhood memory of my mother's and grandmother's when they travelled to Udwada, Gujarat. It was such a happy feeling when I created it.</p><p><b>Someone else's dish you loved</b> The rich dark chocolate cake my mum used to make. I grew up licking the empty bowl.</p><p><b>One person you would like to cook for</b> I'd love to cook for my family and friends, as it brings me the most amount of joy.</p><p><b>Abhishek Gupta, 32<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-abhishek_101117062835.jpg" loading="lazy" /></div>Picture courtesy: Rajwant Rawat</div></b></p><p><b>Executive Sous Chef, The Leela Ambience Gurugram Hotel and Residences</b></p><p>It is Gupta's fascination for desi ingredients that makes him unique. And that's what you find in an exclusively curated menu at the hotel's restaurant Epic. "I want to focus my energies on what's available in India, to stick to the basics and evolve a cuisine out of it," says Gupta, who recently worked with two Michelin star restaurant Noma in Copenhagen. </p><p>This Old Delhi boy is a graduate from International Institute of Hotel Management, Kolkata and holds a hospitality management degree from QMUC College in Edinburg, UK. He is pursuing Pro Chef Certification from CIA-Culinary Institute of America, New York. Inspiration Chefs such as Thomas Keller for his classic technique, Michael Bras for brilliant concepts, Rene Redzepi for his flavour wisdom, Grant Achatz for his creative wisdom, Gordon Ramsay for his fearless personality, and Ferran Adria a legendary idol, and many more.</p><p><b>Highlight </b>While I feel the highlight of my career is yet to come, working in Noma last year contributed in grooming my mind's innovative and creative process.</p><p><b>Favourite </b>Yet to come. My best dish will be the last dish I create.</p><p><b>Someone else's dish you loved</b> A dish I had at a two Michelin star restuarant, Narisawa in Japan, called Grapes. It had eight varieties of Japanese grapes, yuzu sorbet, and a grape sauce--it was so delicate and flavourful that I almost cried.</p><p><b>One person you would like to cook for</b> Every person who comes to experience my cuisine makes me feel special.</p><p><b>Neha Lakhani, 33, Ashay Dhopatkar, 32 <div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-neha_101117063200.jpg" loading="lazy" /></div></div></b></p><p><b>Co-founders, Troublesome Duo Kitchens </b>Lakhani grew up wanting to be a chartered accountant but ended up going to Le Cordon Bleu, Ottawa in 2008 to "escape talks of marriage". Today, she along with her partner, Dhopatkar, is one of the culinary directors of the Constitution Club of India where they're soon going to open four restaurants. Also on cards is a European bar-cum-restaurant called Lit in GK-II. They form the dream team-a French trained pastry chef and a European cuisine trained chef. It was during their pop-ups that everyone told them to start something of their own. That's how their company Troublesome Duo formed in 2016.</p><p>While Lakhani briefly worked with ITC before opening her bakery, Dhopatkar, after pursuing his hotel management from IHM Goa, has worked with Michelin star restaurants including No. 1 Lombard Street, London and Gordon Ramsay's Savoy Grill.</p><p><b>Inspiration</b> "Chef Christian at Le Cordon Bleu-he's just perfect," says Lakhani. For Dhopatkar, the first inspiration came from the book The White Heat.</p><p><b>Highlight</b> For Lakhani, it was when she became the Le Cordon Bleu Ottawa Chef Ambassaor. For Dhopatkar, it was working with Michelin star chef Herbert Berger. Favourite For Lakhani, it is the French Opera cake and the veal jus made by Dhopatkar.</p><p><b>Someone else's dish you loved</b> Ceviche by Chef Jerry of Lima, Mumbai.<b>One person you would like to cook fo</b>r While Dhopatkar wants to cook for his childhood crush Lisa Ray, it is Prime Minister Narendra Modi Lakhani wants to bake for.</p><p><b>Tejas Sovani, 32, Executive Sous Chef, The Oberoi, Gurgaon<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-tejas_101117064520.jpg" loading="lazy" /></div>Picture courtesy: Yasir Iqbal</div></b></p><p>A graduate from the Oberoi Centre of Learning & Development, Chef Tejas started his career at The Oberoi Cecil, Shimla, where he worked as a Sous Chef and then moved to the award-winning Trident, Gurgaon, in 2012 as a Senior Sous Chef. In 2014, he joined The Oberoi, Gurgaon, as an Executive Sous Chef, and there has been no looking back for this talented chef. He has been actively involved in reviving regional Indian cuisine at Amaranta, which has ever since received a number of awards for its fabulous food. With focus on 'play-ted menu', Sovani constantly experiments with ingredients to bring change to the ever progressive menu at Amaranta, using techniques such as sous-vide, fermentation and dehydration. Lat year, he was felicitated with the Jury's Award For Young Chef Of The Year at the Top Chef Awards 2016.</p><p><b>Inspiration </b>I admire Chef Rene Redzepi of Noma, Copenhagen. He has a passion for experimentation and a love of local seasonal ingredients, along with a commitment to working closely with local suppliers like none other chef. Highlight I recently completed a three-month training at two Michelin star restaurant, Noma. While I was there, I learned the nuances of foraging, sustainability, detailing and techniques of ageing.</p><p><b>Favourite</b> A dish called Simplicity that presents a medley of seared scallops and roasted tomatoes cream sauce. <b></b></p><p><b>Someone else's dish you loved </b>Wagyu Sirloin, Ponzu sauce, white onion, garlic chips and Dijon mustard at Naoki by Chef Okumura. One person you would like to cook for Sachin Tendulkar.</p><p><b>Sahil Singh, 31, Executive Chef, PaPaYa<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-sahil_101117064520.jpg" loading="lazy" /></div>Picture courtesy: Chandradeep Kumar</div></b></p><p>A B.sc in Hotel Management from the Indian Institute of Hotel Management, Jodhpur, Chef Sahil Singh of PaPaYa has to his credit experience at some of the top-notch restaurants in the city such as Wasabi at the Taj and Tian at ITC Maurya. It's no wonder then that he has raised the bar of Japanese cuisine in the city with his innovative take on the cuisine. Inspiration Marco Pierre White. He's a genius.</p><p><b>Highligh</b>t I think every successful dish I put together is a highlight and a high point in my life. The biggest one though is the fact that I am an Indian, who leads a team of Indians, and we have together managed to create world-class international cuisine in the city. </p><p><b>Favourite</b> I love all my dishes and the process and research that goes into creating them.</p><p><b>Someone else's dish you loved</b> I love the kakori kebabs at Kakori House in Mumbai and the nihari at Dum-Pukht, ITC Maurya. It's food with soul and for the soul, and consistency of flavour is the key. </p><p><b>One person you would like to cook for</b> It's my grandmother and my mother, as I never get time to cook for them. I would love to do my bit to thank them for all their love and patience.</p><p><b>Yangdup Lama, 45<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-lama_101117064520.jpg" loading="lazy" /></div>Picture courtesy: Yasir Iqbal</div></b></p><p><b>Mixologist, Head, Cocktails & Dreams/Thirsty Three Hospitality</b></p><p>The genius who was adjudged Indian Bartender of the Year in 1996 and received the Asia-Pacific 30 under 30 award in 1997, began his career with Delhi's Hyatt Regency. This is where he learnt his basics while working at the Polo lounge and strengthened his skills at different places under varied circumstances. Lama quit Hyatt in July 1999 and started as a consultant and trainer for the beverage industry that included Pernod-Ricard, Bacardi, Diageo, Remy Cointreau, Beam Suntory, Brown Forman and Angostura. Originally from Darjeeling, he was featured as a "Young Turk" CNBC TV18 in January 2007 and is a consultant beverage trainer for the Taj Luxury Hotels since July 2006 till day.</p><p><b>Inspiration </b>Gary Regan is one of the top bar gurus in the world. His book the Joy of Mixology was life changing.</p><p><b>Highlight</b> When I set up Cocktails & Dreams, Speakeasy-India's only Bartender's Bar in December 2012. It was a dream come true. Favourite The "Ginger Baker" with bourbon whiskey, fresh ginger juice, orjeat syrup, lime and pineapple, garnished with dehydrated pineapple slice and roasted Almonds.</p><p><b>Someone else's cocktail you loved</b> All the signature cocktails at London's Nightjar are outstanding in every sense.<b>One person you would like to cook for</b> His Holiness the Dalai Lama for the simple reason that he does not drink, and I have quite a few things to discuss on alcohol and its spiritual connect in the Tantrayana practice of Vajryana Buddhism with him.</p><p><b>Megha Kohli, 27, Head Chef, Lavaash by Saby<div class="itg-mosimage"><div class="itgimage"><img  title=""  class="" alt="" src="https://ancillary-proxy.atarimworker.dev?url=https%3A%2F%2Fakm-img-a-in.tosshub.com%2Fsites%2Fmedia2%2Findiatoday%2Fimages%2Fstories%2F2017October%2Fsd-cover-story-megha_101117064520.jpg" loading="lazy" /></div>Picture courtesy: Vikram Sharma</div></b></p><p>Kohli 
completed her graduation and masters from the Oberoi group of hotels and
 started her career with the Oberoi Udaivilas. She then moved on to the 
The Oberoi New Delhi, followed by The Trident Bandra Kurla, and then 
joined the Olive group in New Delhi. Post Olive, she worked with Chef 
Saby at his consultancy, Fabrica by Chef Saby, where she headed all his 
projects.</p><p><b>Inspiration </b>I admire Chef Dominique Crenn who is
 working hard to break stereotypes about women chefs. Besides her, I 
look up to my mentor Chef Sabyasachi Gorai--a man who inspires me every 
single day.</p><p><b>Highlight</b> It has to be Lavaash and its journey
 for I've been with the restaurant since its inception. The phase when I
 was selected by the Embassy of the United States of America to go for a
 one month fully sponsored culinary tour all over the USA was equally 
important. </p><p><b>Favourite </b>The Pide. It is a Georgian bread boat that we make 
at Lavaash. It uses simple ingredients and yet has a complex comforting 
taste.</p><p><b>Someone else's dish you loved</b> Chef Saby's kokum 
risotto. He created it for a Goan restaurant and used kokum, curry 
leaves, coconut and maple glazed prawns. The day I ate it, I decided 
that it would be my last meal before I die. </p><p><b>One person you would like to cook for </b>Shah Rukh Khan. </p><div id="tab-link-wrapper-plugin"><div class="authors__container"><div class="authors__by"><div class="authlable">Published By: </div><div class="authdetaisl">AtMigration </div></div><div class="published__on"><div class="authlable">Published On: </div><div class="authdetaisl">Oct 13, 2017</div></div></div><div class="sendros">--- ENDS ---</div></div>

They're cooking up a storm, creating desserts that look like plated art, crafting stunning dishes from humble ingredients and mixing heady concoctions like never before. These culinary artists are changing Delhi's foodscape.

Priyam Chatterjee. Picture courtesy: Rajwant Rawat

India Today

Millenial chefs - India Today

Millenial chefs

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Millenial chefs

They're cooking up a storm, creating desserts that look like plated art, crafting stunning dishes from humble ingredients and mixing heady concoctions like never before. These culinary artists are changing Delhi's foodscape.

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