For Jamshedpur-born, Britain-based chef Atul Kochhar, making flavours mate on the plate avant-garde style comes naturally. The award-winning chef brings in his signature edgy spin to Indian and diaspora food—carefully crafted, served with aplomb. Regional Indian cuisine reimagined with Kochhar panache!

“My food has evolved over the years and will keep evolving,” says Kochhar. “The flavours of India, the ingredients and techniques of the world, all come together in my goal to change the way people perceive and experience Indian cuisine. I like to combine my Indian heritage with my love of local ingredients to create something unique and modern,” he exudes, as we catch up during his stopover in Mumbai, in between a new menu launch at his restaurant Rang Mahal at JW Marriott Dubai, and curating the Indian menu for the first commercial expedition to Antarctica exclusively for Indians, which kicks off in December, aboard the French ship Le Soleal.

Kochhar is busier than the proverbial bee creating carefully curated recipes for the voyage, with special preparations for vegans and Jains. “I have even crafted culinary masterclasses for budding cooks in the ship’s kitchens,” he shares.

Shilpi Madan for New Indian Express

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