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10 Best Avant Garde Chefs 2015 ~
Taking food to another level

Chef  Vikramjit Roy

A product of IIHM, Calcutta, Chef Vikramjit holds a degree in International Hospitality and Tourism from Queen Margaret University College, UK. These formative years laid the foundation for Vikramjit to delve deeper into cuisine detailing and he found his calling in the realm of East Asian food.  The flavours from Japan, Korea, China, Thailand and other south east Asian regions come together under one roof. Vikramjit developed the art of blending one with the other, capturing their uniqueness and at the same time creating a sense of wonder for the guest. While working in South East Asia Vikramjit explored and innovated on various food formats and recipes using technology innovation. It is this skill of fine cooking technique and presentation that forms the cornerstone of Chef Vikramjit’s creativity.

Having earned his spurs under the creative guidance of the Legendary Chef Morimoto, Vikramjit ranks amongst the pioneers of the Progressive Asian cuisine movement in India. His début prometteur at New Delhi is still remembered. It was the Pan Asian Chennai which provided him a vast and cosmopolitan canvas, breaking away from the confines of Japan into an all Asian and perhaps National and International repertoire.

Currently, Tian-Asian Cuisine Studio is a result of this dedicated effort. New Delhi is set for an experience in diverse gastronomic delight as Chef Vikramjit Roy unleashes his magical burst of flavours at
Tian-Asian Cuisine Studio, ITC Maurya.

Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.

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December 3, 2022