By Sitaram Mewati
Indian chef Jhupa Singh Rijal is carving a niche for himself on the global culinary map, backed by over 19 years of experience in authentic and innovative Indian cuisine. Currently serving as Sous Chef at Tamarind of Mayfair, London—among the first Indian restaurants in the world to earn a Michelin star—Rijal leads the Indian and Tandoor section, managing a team of 19 chefs. Since June 2023, he has consistently maintained 100% positive guest feedback while curating menus that blend modern creativity with traditional Indian flavours.
“Working with legendary chefs like Vikas Khanna and Chef Atul Kochhar has been a lifetime experience. They are a walking encyclopaedia of culinary knowledge, with an extraordinary depth of understanding of flavours, techniques and global gastronomy. It has shaped my approach to Indian cuisine, pushing me to innovate while staying rooted in tradition,” Rijal said.
He added, “Indian cuisine is like a rich tapestry of regional stories and traditions. Every dish tells a story—from the spices we use to the cooking techniques we inherit. My goal is to honour these traditions while presenting them in a way that resonates with a global audience.”
Chef Jhupa Singh Rijal preparing a sheek kebab.
Prior to his current role, Rijal served as Brand Head Chef at Kingfisher Country Club in the UK, where he redefined the culinary direction by introducing bistro-style dining and small plates, while also training teams in authentic Indian cooking techniques. Known for his expertise in regional cuisines, spice blending and traditional methods, he has built a reputation for delivering refined dining experiences.
In India, he has held key positions at leading luxury hotels. At Grand Hyatt Mumbai, he worked as Indian Master Chef at SOMA, specialising in North West Frontier cuisine. At Taj Lands End, he served as Chef de Partie, crafting menus that highlighted lesser-known aspects of Indian gastronomy.
Rijal was also part of ITC Maratha’s iconic Peshawri restaurant, known for its robust flavours and tandoor-based cooking, where he recreated rustic frontier dishes such as dal bukhara, kebabs and sikandari raan. His culinary journey also includes Caravan Serai in Mumbai, where he refined his skills in North Indian and fine-dining presentations.
On the international stage, Rijal represented Indian cuisine during the Azadi Mahotsav celebrations in Cambodia in collaboration with Hyatt Regency Phnom Penh, showcasing North Indian specialties to global dignitaries and local audiences.
With a career spanning India, the UK and international platforms, Chef Rijal continues to blend tradition with innovation, mentoring teams and elevating Indian cuisine on a global scale.
Editor in Chief : Mewati SItaram
