Dr. Chef Manjit Gill is a living legend and needs no introduction. As the former Corporate Chef of ITC, he is the force behind Bukhara – the north-west frontier tandoori cuisine, Dum Pukht – a grand cuisine from Avadh, Dakshin – the specialized cuisine of the four southern states of India, Kabab & Kurry – the best of pan-Indian kebabs and curry dishes, and the most recent Royal Vega – ‘honestly’ vegetarian cuisine based on the philosophy, principles and guidelines of Indian gastronomy (Ayurveda) served in royal style. Chef Manjit Gill has authored books titled ‘Eating Wisely & Well’ published by Penguin India, Indian Spa Cuisine published by Roli Books and Fire/Water/Earth/Air/Ether – Secrets of Indian Gastronomy.
He has put Indian food on the global map and on the most prestigious dinner tables. His food has been served to American Presidents Barack Obama, Bill Clinton, George Bush, and the French, Canadian, British and German premiers, Prince Charles and Lady Diana and hundreds of global leaders at state banquets, held at ITC properties. Chef Manjit Gill was the first Indian bestowed with the exclusive honorary membership of WorldChefs. He has recently been appointed the Chairman of the WorldChefs Committee on Cultural Heritage and Ethnic Cuisine.
He received the Lifetime Achievement Award from India’s Ministry of Tourism in January 2007. He is the recipient of the prestigious “Escoffier Medal – for culinary commitment and high standards of the culinary arts & hospitality by the World Chefs 2018”. He is the Board Member of Institute of Hotel Management, PUSA, Delhi and the Indian Culinary Institute Noida and Tirupati. He is the Co-Curator of The Chef’s Manifesto, UN SDG2 and Worldchefs Ambassador Cultural Culinary Heritage Committee.
