Chef and Co-founder of two most exciting modern Indian restaurant brands with six locations in the United States and New Delhi. He continues to explore, understand and re-imagine what future of Indian food can be by experimenting with new possibilities and stretching the boundary of traditional Indian cuisine.
His first USA restaurant ROOH, which opened in early 2017 in San Francisco is already one of the most critically acclaimed Indian restaurants, not only in San Francisco but in the entire country. A stunning three star review from SF chronicle and winner of best new restaurant, 2017 by GGRA. Soon after ROOH gained its popularity in west coast he recently opened first Indian gastro bar called BAAR BAAR in New York. Recently ROOH opened in New Delhi, Chicago, Columbus and Palo Alto.
Before crossing the Atlantic, he was Voted Times Chef of the Year in 2016 and International chef of the Year by Elite Magazine. In late 2014 his first chance to experiment with Indian cuisine outside the country came as an opportunity to conceive, create and launch a unique concept that is now famously known as TRESIND in Dubai. After working more than a decade with few big names and Michelin star restaurants in London things started to get exciting when he became Head Chef at Automat London in 2007, and in the shortest time after he opened gates to Almada in Mayfair, making it one of the most exclusive hideouts for celebrities. Temple & Shian Events at the Whistling Shop where he carried out his nitro experiments with food that rightfully lead him to few distinguished projects.
Working as the Chef de Cuisine at the flagship restaurants of the renowned Olive Bar and Kitchen in Delhi & Bombay for over three years, He opened India’s first Artisanal cocktail bar called EK BAR in 2015, which took the city by the storm and was voted as the best new Cocktail Bar in the world by CondeNast Traveller and many more.