A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the globe. Tejas Sovani (pictured, left) who staged at Noma, Copenhagen is one of the growing tribe of young chefs who expand their experience at world-renowned restaurants and carry their learnings forward to develop a new way of looking at their own cuisines. Spice Lab Tokyo, conceived by Priya and Sunandan Kapur as a confluence of high-end seasonal Japanese ingredients, Indian cuisine and cooking techniques is a brand-new project, just a year old, located in the heart of the upscale Ginza district of Tokyo. A one-of-a-kind restaurant, the distinctive cuisine is the result of a collaboration between Executive Chef Tejas Sovani, Corporate Chef Ravitej Nath, Consulting Chef Hidemasa Yamamoto and Chef de Cuisine Akira Himukai. The menus at Spice Lab Tokyo are unusual compositions, curated around eleven themes: Temple – an offering; Season – dictated by seasonality; Street – referencing India’s vibrant and extensive range of street foods; Coastline – the long sweeps of Indian coastline that influence cuisine; Contemporary – modern Indian, a reflection of the chef’s travels; Preservation – ancient traditions of pickling and fermentation; Ayurveda – the principles of balance; Home – the comfort foods from home kitchens; Royal – inspired by princely states; Village – forgotten cooking techniques and Festival — referencing India’s many celebrations.
Subscriber Only Content
A paid subscription is required for access to all content other than the Grapevine section. Subscribe below for access to all Sommelier India articles online and to get the print magazine delivered to your doorstep.
Sign In here if you have already subscribed for access. You can request a password from your account page once you’ve entered your email address. If you are unable to access an article after signing in, it may mean your subscription has expired. For other sign in queries email firstname.lastname@example.org
Cheques should be in the name of Sommelier India and mailed to the following address:
C-320 Defence Colony,
New Delhi 110 024, India
Download our subscription form (PDF) to print and mail with your cheque.