|Olive Bar & Kitchen, One style mile, Mehrauli, New Delhi
|011 2957 4444
Lunch: 12:00 PM-3:30 AM
Dinner: 8:00 PM-1:00 AM
|Smart casuals (No shorts and floaters)
|We entertain children above the age of 12years.
Where good things happen
From the age of 5, I always tried to poke my nose in my mum’s kitchen, and was really furious about her passion for cooking. As I grow, started preparing meals and the best was masala tea for maa with my own tricky recipe which she started loving. This was the phase when I decided to be a great cook and got formal training by attending Gastronomic College from a small but bold city Chandigarh.
I see cooking as a way of expression which makes every human being happy, and after college I started my culinary journey in 2006, when I moved to Delhi and joined the famous Olive bar and kitchen under the shade of Qutab Minar where i met Chef Saby as my mentor. At olive I won various awards as individual and as well as team leader in different national and international competitions from “culinary art india” to “Bocouse D Or” and “hans buschkens” .
The next stop was Ai, sleek modern Japanese restaurant where while learning and practicing completely opposite cuisine, I discovered that I had a knack for cooking when I was exposed to this part of world. This is when I realised that I wanted a professional chef career.
Then, my passion took me to Spain, where I met my culinary god and discovered and learnt the secrets from this master “Chef Ferran Adria” who was evolving the culinary world with many interesting concepts in the form of “world tapas on the plate”.
After completing the culinary scholarship from spain now I am back to india with Olive Qutab where I am cooking with my young talented team of chefs. Our cuisine at Olive is inspired by Mediterranean flavours and food culture, which is more traditional and authentic. I like to incorporate menus which is an example here for a cutting edge style with twist by using various techniques from “techno emotional cuisine” well known as molecular gastronomy to up lift the textures and presentations.