India's star chefs
The award-winning Michelin star chef boasts humble beginnings: he started his culinary journey in his grandmother's kitchen in Amritsar. Khanna has worked with some of the best chefs around the world, including Gordon Ramsey, and Bobby Flay. Based in New York where he runs his popular restaurant, Junoon, Khanna has also hosted a dinner for US President Barack Obama. In 2011, he was named 'Sexiest Man'
Sanjeev Kapoor is, perhaps, one of the best recognised faces (with or without his moustache) in the Indian culinary world. His show 'Khana Khazana' is one of the longest-running cookery shows in Asia. He recently broke the world record for the world's largest imarti and jalebi (Indian sweetmeats).
The first Indian chef to win a Michelin star, Atul Kochhar's modern take on Indian cuisine has curried a lot of favour in in England: he launched Benares in 2003 in London, followed by Ananda in Ireland and Vatika in Southhampton. An advocator of organic products, he always uses responsibly sourced fish in each of his restaurants.
In a rare honour, Indian chef Garima Arora has become the first Indian woman to get a Michelin star for her restaurant in Bangkok. Her restaurant, GAA, featured in the recently released Michelin’s guide to Bangkok, Phuket and Phang-nga for 2019.
He professes to be the first Indian chef restaurateur to receive the honour since the guide started. Cuisines made by the celebrated chef can be categorized as Awadhi and he was awarded for the London-located restaurant Zaika in 2001.
Another executive chef at Tamarind of Mayfair, Prasad is said to be the youngest Indian to have received this honour. He serves traditional regional cuisines. He was widely recognized and awarded for Tamarind of Mayfair in 2002.
Holds the honour of being an executive chef of the song of India restaurant in Singapore, Manjunath has won several awards as a chef for The Song of India. He has received the Michelin star for his Indian restaurant in Southeast Asia. He makes use of traditional Indian preparation methods and blends them with the flavours from the country he gets inspired by. He also keeps on sharing the stories and techniques behind the rich diversity of the regional cuisines in India.