|12 Aurangzeb Road, The Claridges New Delhi - 110011
|011 3955 5000 /9871294834
Dinner: 7:00 PM-11:45 PM
Named after Seville, the artistic and cultural capital of southern Spain, and inspired by the blue seas, azure skies and lucid landscape of the Mediterranean, Sevilla offers a dining experience that delights the senses. Sevilla's picturesque indoor-outdoor ambience, with the indoor and outdoor areas merging to provide a free flowing, casual dining experience has a style of its own, reflecting the enchanting Spanish Riviera.The restaurant features authentic and innovative gastronomic delights from southern coastal Europe as well as Casablanca, while also incorporating the rich culinary heritage of the Mediterranean. The signature specialties at Sevilla are done from Josper Oven which include the tapas selection, paella, wood fired pizza and the house special Sangrias. Sevilla is the only restaurant which has India’s first Josper Oven.
Rajiv Sinha, Executive Sous Chef at The Claridges New Delhi was always passionate about cooking and is an art lover. He has grown up seeing his mother prepare aromatic mutton curry. At a very tender age, he decided about his decision to be a chef and joined the “Men in White” gang in his early 17’s.He completed his hotel management graduation from IHM & CT Trivandrum Kerala in the year 2003.
Rajiv has been associated with renowned brands like ITC, Aman, Grand Hyatt, Taj group (Maldives and Goa) and The Imperial.
Before joining The Claridges New Delhi in the year 2011, Rajiv worked with The Imperial for 5 years and gained most of his experience with the team of able chefs. Rajiv was involved in getting India’s First Josper oven at Sevilla.
Rajiv started from Commie’s level and rose to level of executive sous chef in span of 9 years and was trained and worked with various celebrity and Michelin star chef like Enricco Crippa (2 star), Pierre Burgade.
His interest includes Gastronomic Travelling, Herb Gardening and Canvas Painting. Painting is his favourite hobby.