Abhijit Saha is an Indian chef who is the Founding Director and Chef of ‘Avant Garde Hospitality Pvt Ltd’ that currently owns and operates 2 critically acclaimed premium restaurants in Bengaluru, "Caperberry" and "Fava". Caperberry, Chef Saha’s first restaurant provokes multiple senses and was named the ‘Best Independent Restaurant in India’ at the Time Out Food Awards 2011 -12. As an Entrepreneur his aim is to create the finest Hospitality and Restaurant Company based on innovation, knowledge and service excellence.
Abhijit Saha is a chef who has always let his work, and his accomplishments speak for themselves. His unwavering focus on innovation, quality and his attention to detail has catapulted both his restaurants to national acclaim and success. An expert in classical and modern European cuisine as well as regional Indian cuisine, he is rated amongst the top chefs in the country.
Career of Abhijit Saha
Before turning entrepreneur, Abhijit worked as the ‘Director of Food and Services’ and ‘Executive Chef’ with "The Park Hotels"; as ‘Executive Chef’ with "The Manor", New Delhi and with the "Taj Group of Hotels", New Delhi, where he started his career in 1990.
Chef Abhijit Saha has been invited by the Culinary Institute of America as a Guest Chef and Speaker at ‘The World of Flavours Conference’ in 2004, 2005 and 2007. He has been a regular speaker at other forums like Ted-X, IFCA National Culinary Congress and Times Literary Festival.
He has studied Oenology at Johnson and Wales University and has served as the President of the ‘Bengaluru Wine Club’ and is a founding member of ‘The Wine Society of India’. He is fond of art and design and enjoys F1 racing. Abhijit Saha also spends a fair chunk of every year travelling around the world seeking culinary adventure and inspiration.
Achievements of Abhijit Saha
Awarded as the ‘Best Chef of India’ at the Indian Restaurant Congress and Awards 2013, Delhi NCR.
Winner of the ‘UpperCrust National Celebrity Chefs Cooking Challenge’ 2012-2013.
Won the ‘Jury Special Chef of the Year Award’ at the Hotelier India Awards in 2011-12.
Winner of Indian Federation of Culinary Association’s ‘Entrepreneur Chef of the Year’ 2008.
History of Indian Food
Indian Regional Cuisines
(Last Updated on : 22-06-2016)
Recently Updated Articles in Indian Food
|• ||Bel Sherbet|
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
|• ||Sajana Phula Rai|
Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
|• ||Sev Tameta Nu Shaak|
Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
|• ||Kongunadu Cuisine|
Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.