By Mewati Sitaram
Chef Sanjay Kumar Ujjainwal is a highly skilled and versatile chef currently working at The Biryani Lounge in Swindon, England. With a deep-rooted culinary heritage and vast experience, Chef Sanjay’s journey in the kitchen began under the mentorship of his father, Late Chef Roshan Lal Ujjainwal, a master chef who worked at Mohan Meakin under Brigadier Kapil Mohan. His father later held key positions at several prestigious hotels across India, Like The Ashok Hotel, Taj Mahal Hotel and so on including Mohan Meakin in Ghaziabad. Cooking runs deep in Chef Sanjay’s veins, as his entire family has been involved in the culinary profession for over seven decades. This rich family tradition continues to inspire him on his successful culinary path.
Fondness for the Culinary World
Chef Sanjay’s passion for cooking began at an early age. Growing up, he would accompany his father to Mohan Meakin, where his father worked as a master chef. By the time he was in the tenth standard, Chef Sanjay was fascinated by the art of cooking, eagerly observing his father’s culinary techniques. This curiosity soon grew into a hands-on passion, and he began assisting his father in the kitchen. Inspired by his father’s skill and dedication, he pursued formal training at ITDC’s Learning Centre at Qutab Hotel in Delhi, marking the beginning of his illustrious culinary journey.
Culinary Development and Early Career Milestones
Chef Sanjay’s formal culinary education provided the foundation for his future success. Under his father’s guidance, he honed his skills in the art of cooking. His career took off as he worked in some of India’s most esteemed kitchens, including Ashok Hotel in Delhi under Chef J M Choudhary, and Le Meridien New Delhi with Chef Davinder Kumar (DK). Sanjay also gained invaluable experience at prestigious establishments such as Hotel Green Valley in Shipra Noida, Hotel Mela Plaza in Ghaziabad, the Gaylord Restaurant (an international chain), and Parikrama Revolving Restaurant in New Delhi. These formative years helped him perfect his craft and paved the way for his international career.
Cross-Cultural Culinary Experience
Chef Sanjay expanded his culinary expertise internationally, beginning with a move to Riyadh, Saudi Arabia, where he worked at the renowned Saffron Indian Restaurant. His journey took a significant leap when he moved to England in 2003, joining Michelin Star Chef Atul Kochhar at Benares Restaurant. Chef Sanjay also had the opportunity to collaborate with distinguished chefs such as Chef Rohit Ghai at Jamavar, and Chef Vivek Singh at Cinnamon Kitchen in Oxford, further refining his culinary skills in fine dining and innovation.
Entrepreneurship
After gaining invaluable experience with Michelin-starred chefs, Sanjay decided to embark on an entrepreneurial venture. He founded Rangoli Indian Restaurant in Swindon, England, where he successfully ran the business for nearly eight years. During this period, Chef Sanjay’s culinary expertise flourished, focusing on creating authentic Indian dishes that seamlessly blended traditional flavours with modern techniques. The restaurant became a true reflection of his dedication to preserving the essence of Indian cuisine while embracing innovation. Despite his success in business, Chef Sanjay ultimately returned to his true passion for cooking, choosing to continue honing his craft in the culinary world.
A Legacy of Excellence
Chef Sanjay’s father, Late Chef Roshan Lal Ujjainwal, a highly respected figure in Indian culinary circles, has been a constant source of inspiration in his pursuit of excellence in the kitchen. Chef Sanjay continues to honour his father’s legacy while making his own mark as a culinary artist both in India and internationally.
Chef Sanjay’s distinguished career, which has taken him through diverse culinary landscapes in India, Saudi Arabia, and London, is a testament to his passion for blending innovation with tradition. Driven by a strong commitment to excellence, he has refined his skills across various cultural settings, embracing the unique qualities of each while remaining deeply connected to India’s rich culinary heritage. Throughout his career, Chef Sanjay has remained dedicated to crafting exceptional dining experiences. His passion extends beyond creating remarkable dishes; he is committed to preserving the timeless flavours and techniques passed down through generations, ensuring that India’s culinary traditions continue to flourish and inspire future generations of chefs and food enthusiasts around the world.
Editor in Chief : Mewati SItaram
