Chef Vikas hopes to popularise his favourite cuisine among diners in the Middle East.
His appreciation for the delicate art of blending spices, that is the hallmark of good Indian food, started young – observing and helping his mother cook the dishes he specialises in today. Chef Vikas firmly believes ‘quality begets quality,’ using only the best cuts of meat and fish, and freshest and most fragrant spices to prepare his beloved Bukhara and Mughlai delicacies, turning out succulent kebabs, creamy curries and biryanis bursting with flavour.
His culinary journey began in the halls of one of India’s most acclaimed and respected hotel management schools, the Institute of Hotel Management, Catering Technology and Applied Nutrition - Gwalior in 2000, from where he moved to training in the Indian Kitchen at the ITC Maurya Sheraton and Towers (now ITC Hotel, The Maurya) in New Delhi. Chef Vikas worked his way up from the position of Junior Sous Chef to Sous Chef, building a sound knowledge of the ingredients and preparatory techniques that make Mughlai and Bukhara cooking one of the most fascinating and delectable culinary traditions of the world. Chef Vikas will oversee the preparation of North-West Indian cuisine at Kempinski Hotel Ajman as Chef de Cuisine of the hotel’s Indian restaurant Bukhara.
According to Chef Vikas, “A good chef should always have his heart in the art”. His secret ingredient remains his reliance on the usage of seasonal produce, which he claims inspires his style of cooking. “I can trust them to impart the best flavour and quality which are the basic requirements to prepare a delicious dish.” Chef Vikas counts various heads of state, including the Prime Minister of India, Manmohan Singh, as his satisfied guests, and looks forward to taking many more guests on an exciting and exotic culinary journey at Kempinski Hotel Ajman.