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    Millenial chefs

    They're cooking up a storm, creating desserts that look like plated art, crafting stunning dishes from humble ingredients and mixing heady concoctions like never before. These culinary artists are changing Delhi's foodscape.
    by Rewati Rau Oct 11, 2017 8 minutes

    The Panel

    Sourish Bhattacharya

    He is a food columnist, blogger at Indian Restaurant Spy, co founder Top Chef Awards and founder member of the Delhi Gourmet Club.

    Zorawar Kalra

    He is the founder and managing director of Massive Restaurants and has over four decades of experience in the culinary and hospitality industry.

    Priyam Chatterjee, 29, Head Chef, Qla

    When he takes a break from cooking, he's busy playing drums or sketching. But that's only when he gets time from cooking up a storm in one of the city's most favourite modern European restaurants, Qla.

    Chatterjee grew up in a Scottish boarding school in Kalimpong, where, according to him it all started.

    "Exploring flavours, farming, gardening, coming closer to nature, all started there. As a lad I always wanted to join the army and when that didn't happen, I took to becoming a cook," says the young chef who studied hotel management at NIPS Kolkata and started his career with the pre opening of Park Hyatt Hyderabad.

    My ultimate mentor is Jean Claude Fugier, my chef who taught me everything about cuisine. Marco Pierre White has also always been my mentor and should be for everyone. Massimo Bottura (Osteria Fracescana) and Andoni Luis (Mugaritz) have been the strongest influences

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