Gunjan’s unique contribution to the culinary world is her remarkable ability to combine the ancient secrets of traditional Indian cuisines with modern-day gastronomic insights so that food-lovers are able to enjoy an unforgettable dining experience, whether in restaurants or in more private settings.
She has been able to carve out a niche for herself in the face of intense competition from domestic and global rivals – and in the backdrop of an increasing array of gastronomic choices.
Gunjan has distinguished herself in her field of expertise for over a quarter of a century and is a familiar face on numerous cookery shows across television channels such as the BBC, TLC, The History Channel, NDTV, Good Times, Star TV, ETV and Doordarshan.
Having occupied the top slot at ITC Hotels for decades, she also developed a special expertise in Indian vegetarian dishes. She was responsible not only for developing exciting new menus but also to guide and train a whole new generation of chefs at ITC properties throughout the country.
A particularly glorious moment in her professional journey came when she was invited to cook for the Honourable Prime Minister of India, Mr Narendra Modi, and a galaxy of leading national as well as international guests, for the prestigious Make In India event held in Mumbai in …..
Gunjan pioneered, and was the soul behind, the ‘Delhi ka Khana’ concept at Delhi Haat, a popular tourist venue in the national capital, in 2002-2009. This became a huge success, attracting a clientele of over 50,000 people. The benefits to Delhi Tourism were as immense as they were unprecedented.
Gunjan enjoys an immense standing in the Gastronomic World, as is reflected by the numerous positions that she has occupied over the years. She is currently Vice President, Slow Food Chef’s Alliance India, and a member of a wide range of boards and governing bodies of food-related organisations. She has been invited as a Guest of Honour, Chief Guest, or Chief Judge at various functions and events held across the length and breadth of India. Her dedication and passion for her craft earned her a scholarship to study South American cooking at the John Folse Culinary Institute in New Orleans, USA.
During her decades-long tryst with culinary matters, she has been invited to participate in various conferences and workshops. In … she was a keynote speaker at the Turin Slow Food Conference in Italy. Another honour that came her way was to be a chief judge at a culinary competition organised by the Sri Lankan Chefs Association in Colombo.
Gunjan’s pre-eminence in the food industry has also led to her being invited to deliver a Ted Talk.
Gunjan believes strongly in Foods leading to Sustainability, and has, over the years, translated her belief into an acclaimed expertise in Slow Foods & Sustainability.
Her sincerity, passion and impressive diversity of interests has resulted in being invited to serve as a Consultant for Glaxo Smith Kline, in which role she has assisted in that company’s development of multiple flavours of its flagship Horlicks brand of health drink, including mocha, raspberry, mint and many more.
International Food and Fragrance (IFF), another well-known company, often uses her services for developing various flavours and aromas for their essences in India. These products have acquired huge popularity in India under the brand name of BUSH.
Food fortifications with taste have been another of
Gunjan’s areas of expertise. She intends to tackle under-nourishment among primary school students through her vast experience of food-nutrients & tasty cooking.
Beside writing regular columns in some of the daily news paper like Times of India and Hindustan Times her latest contribution is
the book “Baniya Legacy of Delhi” which highlights this particular society and the contribution it has given to the city.
In other words its an anthropology of our traditions and culture.
