CHEF DAYASHANKAR SHARMA – THE CULINARY CUSTODIAN OF INDIAN HERITAGE

A Life Rooted in Tradition and Elevated to Global Excellence

Chef Dayashankar Sharma stands today as one of the most influential, respected, and refined Indian culinary masters in the United Kingdom. His name resonates across the hospitality world as a symbol of authenticity, consistency, refined craftsmanship, and a rare, intimate understanding of India’s culinary traditions. Over more than thirty-four years, he has emerged not just as a chef, but as a cultural ambassador, a storyteller, and a preserver of India’s timeless flavours. His artistry lies in transforming classical Indian recipes into contemporary, world-class dining experiences without sacrificing their soul, emotional depth, or historical integrity.

From a small village in Rajasthan to the sophisticated restaurant landscape of London, his journey reflects unwavering determination, deep passion, resilience, and respect for the culinary craft. It is a story of a young boy who watched spices crackle on his mother’s stove, only to grow into a chef whose dishes now appear in the world’s leading culinary guides and Michelin-recognized establishments. His rise is not accidental; it is a testament to patience, perseverance, and an unbroken bond with the flavours of his childhood.

Childhood in Rajasthan and the Birth of a Culinary Soul

Bhojpura Kalan, a quiet village in the culturally rich state of Rajasthan, gave birth to a chef whose creativity was shaped by tradition. In this rural setting—where life revolved around harvests, festivals, and family—the rhythm of cooking was central to daily existence. Homes were built around courtyards, community celebrations were constant, and the aroma of fresh rotis or simmering curries could be felt from one end of the village to the other.

In the Sharma household, food was more than survival; it was love, conversation, identity, and ritual. Family meals were events, each dish carrying memories passed through generations. Young Dayashankar’s earliest memories are not of toys or school, but of sitting near the chulha, watching his mother cook in her graceful, intuitive style. Her culinary skills were extraordinary—not because she had been taught in a formal setting, but because knowledge in Indian villages flows naturally from one generation to the next.

He recalls the sound of mustard seeds spluttering, the scent of freshly ground spices, and the sight of rotis puffing over open flame. These images became sensory imprints that shaped his understanding of flavour. His mother cooked without measurements, relying instead on instinct, balance, and years of inherited wisdom. Her ability to transform simple ingredients—lentils, vegetables, wheat, spices—into soulful dishes had a profound effect on him.

Rajasthan’s climate also influenced the cooking patterns he observed. Summers called for refreshing buttermilk, pickles, and light gravies, while winters invited robust slow-cooked dishes like daal-baati-choorma. Festivals such as Diwali, Holi, Teej, and Makar Sankranti introduced him to a wide palette of sweets, savouries, and ceremonial foods. These seasonal rhythms embedded in him an understanding that food was not static—it evolved with weather, mood, tradition, and need.

As he grew older, curiosity turned into passion. He began helping his mother at the stove, observing every movement, inhaling every aroma, and learning the unsaid principles of Indian cooking. He did not yet know he would become a chef, but he recognised early that food had the power to bring joy, connection, and comfort. This emotional connection would later define his culinary philosophy.

Culinary Education and Training in India’s Finest Hotels

Though deeply inspired by home cooking, Dayashankar understood that professional culinary excellence required formal training. He pursued a hotel management diploma, stepping into a structured environment where precision mattered and discipline was mandatory. His early performance in culinary training quickly marked him as a student of exceptional dedication and natural ability.

Upon graduation, he joined two of India’s most prestigious luxury hotel groups—The Oberoi Hotels and The Taj Group of Hotels. These institutions are known worldwide for shaping some of the finest culinary talent in India and abroad. Working in their kitchens was a privilege, and it was here that he encountered the rigor of professional cooking.

In the Oberoi and Taj kitchens, time was measured in seconds, ingredients were weighed with accuracy, and every movement had meaning. The kitchens demanded excellence: perfectly chopped vegetables, spotless counters, disciplined timing, and an unwavering respect for the craft. Here he learned classical Indian gravies, the precise cooking of biryanis, the art of tandoor, regional curries, handcrafted breads, kebabs, and the delicate balance of spices that Indian cuisine is known for.

He also learned the importance of teamwork. Large hotel kitchens required coordinated efforts between commis chefs, chefs de partie, sous chefs, and executive chefs. Every dish was a collective effort, and this helped him appreciate leadership, communication, and kitchen management long before he would hold senior positions.

His exposure to diverse Indian cuisines—Rajasthani, Awadhi, Bengali, South Indian, Gujarati, and more—helped him build a mental library of flavours that would later elevate his cooking. These early years taught him patience, precision, and the profound cultural depth behind Indian food. They also taught him humility; he realized that being a chef was not simply about cooking, but about honouring ingredients, respecting heritage, and serving with integrity.

Migration to England and Rise in London’s Culinary Scene

The year 2000 marked a pivotal turn in Chef Sharma’s life. With ambition simmering within him and a desire for international exposure, he migrated to England. The United Kingdom was a growing hub for Indian cuisine, with restaurants beginning to redefine how Indian food was perceived globally. The timing was ideal, and his arrival marked the beginning of a transformative chapter.

He joined the renowned Tamarind Group, an influential hospitality group behind some of London’s most iconic Indian restaurants, including Michelin-recognised establishments. The Tamarind Group was at the forefront of modern Indian cuisine in the UK, and its kitchens demanded innovation, finesse, and unwavering commitment.

Over the next fourteen years, Chef Sharma worked at some of the group’s flagship restaurants. As Head Chef, he led the culinary operations at Imli in Mayfair, Pinnacle, and later Zaika in Kensington, one of the pioneers of refined Indian dining in London. His mastery of spice alchemy and balanced flavours quickly distinguished him as a culinary force. Diners praised his ability to elevate traditional dishes into refined fine-dining experiences while keeping the soul of the flavours intact.

London was a multicultural city with diverse palates, and Chef Sharma learned to adapt without compromising authenticity. His dishes began gaining both critical acclaim and widespread appreciation. His finesse with presentation, ability to layer flavours, and knowledge of regional Indian cuisines positioned him as one of the strongest Indian culinary voices in the UK.

Beyond restaurants, he also served as an Indian food consultant for major airline catering companies. Designing menus for international airline passengers required precision and understanding of global flavour expectations, and he excelled in creating dishes that travelled well without losing depth, texture, or aroma.

Representing India on the Global Stage

Chef Dayashankar’s expertise soon led him to represent India internationally. He was invited to participate in food festivals across Geneva, Paris, Northern Ireland, and Sri Lanka, where he prepared signature dishes that introduced global audiences to authentic Indian cuisine.

These festivals were not merely cooking demonstrations—they were cultural showcases. Through his dishes, he narrated the stories of regions, spices, heritage, and culinary traditions. His deep understanding of India’s gastronomic landscape allowed him to present food not just as sustenance, but as a living history. Audiences admired his technique, passion, and the emotional resonance of each dish.

Representing India on such platforms strengthened his identity as a chef deeply rooted in tradition yet capable of innovative interpretation.

A Milestone in London Dining

In 2016, guided by vision, confidence, and experience, Chef Dayashankar embarked on his first independent venture—the fine-dining restaurant . This establishment was conceptualized as a tribute to the ancient trade route that connected the Indian subcontinent across borders, cultures, and centuries.

Grand Trunk Road introduced rare regional dishes from India, Pakistan, Afghanistan, and Bangladesh, capturing historical culinary narratives. The restaurant soon became a sensation. Critics praised its depth of flavour, artistic presentations, and authentic approach to forgotten recipes. Diners flocked to savour dishes crafted with emotional storytelling and meticulous technique.

The restaurant received prestigious recognitions from major guides, including the Michelin Guide, and quickly established itself as one of London’s standout Indian dining destinations. For Chef Sharma, the success of Grand Trunk Road was deeply personal—it was a reflection of his heritage, travels, and years of learning.

The Birth of Heritage Dulwich and Jhakaas

After the success of Grand Trunk Road, Chef Sharma ventured into two new culinary projects—Heritage Dulwich and Jhakaas, each representing a unique facet of his culinary identity.

Heritage Dulwich brought forward classical Indian dishes elevated with modern techniques. The restaurant soon earned recognition for its sophistication, elegance, and authenticity. Its inclusion in the Michelin Guide for 2022 and 2023 solidified its stature as one of London’s premier Indian dining establishments.

Jhakaas, in contrast, embraced youthful energy, bold flavours, regional vibrancy, and a more informal dining experience. It showcased India’s street-food culture and home-style dishes with elevated finesse.

Together, these restaurants demonstrated Chef Sharma’s versatility—his ability to excel in both fine dining and contemporary casual concepts.

Achievements and National Recognition

Chef Dayashankar’s journey has been adorned with numerous awards and honours. He has been recognised as:

• Best Chef at the Asian & Oriental Chef Awards 2020
• Asian Chef of the Year 2021
• Best Chef of the Year – National Winner 2020, awarded at the British Parliament, House of Lords
• Featured Chef on Great British Chefs
• Consistently listed in the Michelin Guide, receiving Michelin Plate distinctions from 2018 to 2023
• Recognised by the London Curry Awards, Asian Curry Awards, Squaremeal, Harden’s, and The Good Food Guide

These accolades do not merely reflect professional competence; they signify his influence on Indian cuisine in the UK, his leadership, and his contributions to elevating India’s gastronomic reputation globally.

Culinary Philosophy: The Heart Behind the Craft

At the core of Chef Dayashankar’s cooking lies a philosophy built on authenticity, emotion, and respect. He believes food is a form of storytelling—each dish carries cultural memory, familial history, and emotional resonance. His objective is not to reinvent Indian cuisine, but to reinterpret it with modern finesse while preserving authenticity.

His approach emphasizes fresh ingredients, seasonal produce, and mindful culinary practices. His spice combinations are precise, harmonious, and deeply thoughtful. Dishes are crafted to evoke nostalgia while surprising the palate with contemporary elegance.

To his teams, he is a guide, a mentor, and a source of inspiration. His kitchens run on discipline, teamwork, humility, and creativity.

Impact and Legacy: A Culinary Bridge Between India and the World

Chef Sharma’s impact extends far beyond the dishes he prepares. He has become a bridge between India’s culinary heritage and the world’s growing appetite for authentic Indian flavours. His work continues to redefine how Indian cuisine is experienced in global fine-dining spaces.

His legacy is not only the restaurants he has built, but the chefs he has mentored, the cuisines he has revived, and the cultural pride he has instilled in Indian food abroad. He carries the warmth of Rajasthan, the diversity of India, and the wisdom of his mother into every creation.

Legacy & Future Vision

As his current ventures continue to flourish, Chef Dayashankar Sharma is far from done. His vision includes expanding the reach of Indian cuisine, nurturing future culinary talent, preserving forgotten regional recipes, and showcasing India’s gastronomic brilliance to international audiences.

His story is ongoing—a journey defined by tradition, excellence, innovation, and an unwavering passion for food.

CHEF DAYASHANKAR SHARMA – KNOWN FOR TIME-HONOURED TRADITIONS

A Legacy Built on 32 Years of Culinary Mastery

Trained from the very beginning to honour an impeccable culinary reputation, Chef Dayashankar Sharma brings with him more than thirty-two years of experience rooted in discipline, dedication and a deep respect for India’s gastronomic heritage. He has become widely recognized for pairing time-honoured traditions with contemporary creativity, crafting dishes that reflect both authenticity and innovation. His cooking is defined by full commitment, emotional depth and passion — qualities that mark his presence in every kitchen he leads.

Roots in Rajasthan: A Journey Shaped by Culture

Born and brought up in the small village of Bhojpura Kalan in Rajasthan, Chef Sharma grew up in an environment rich in cultural and culinary traditions. These early influences helped shape his identity as a chef. He has earned widespread respect as a culinary expert who elevates classical Indian cooking to a new league, always pushing boundaries while remaining grounded in heritage.

A New Culinary Chapter in London

His second restaurant, Heritage Dulwich, opened its doors in West Dulwich at the beginning of 2021. Under his leadership, the restaurant has quickly gained recognition for its refined interpretation of Indian flavours. With more than 30 years of culinary experience, Chef Sharma continues to expand his horizons, offering dishes that honour both tradition and modernity.

Inspired Beginnings: The Foundation of a Chef

Reflecting on his early years, Chef Sharma says,
“My inspiration and love for cooking began when I was very young. My mother cooked every day, and I followed her everywhere she went. When I was sixteen, I was amazed by how she made things so effortlessly. Over time, her techniques began to interest me deeply, and I started to practice them whenever I could.”

He adds,
“Since Indian families make every meal from scratch, from breakfast to dinner, there was always plenty to see. Festive seasons were even more exciting — the food felt alive.”

A Chef Committed to Heritage, Innovation and Excellence

Today, Chef Dayashankar Sharma stands as one of the prominent faces of modern Indian cuisine in the UK. His cooking reflects his lifelong devotion to sustaining age-old traditions while embracing new ideas that appeal to global diners. Whether through his leadership, his menus or his passion for culinary excellence, he continues to shape the contemporary Indian dining scene with authenticity, discipline and creative brilliance.

TAKING RAJASTHANI CUISINE ABROAD

Chef Dayashankar Sharma’s Mission to Elevate India’s Heritage on Global Plates

With the flavours of Rajasthan at the heart of his culinary philosophy, Chef Dayashankar Sharma continues his journey of showcasing authentic Indian cuisine on the global stage. His second restaurant in the United Kingdom, Heritage Dulwich, opened its doors in West Dulwich in 2021 and quickly earned recognition in the Michelin Guide. Through this venture, he brings lip-smacking, heritage-inspired dishes crafted with contemporary finesse.

Reimagining Classical Indian Cooking for the World

Chef Dayashankar has spent decades refining classical Indian dishes and presenting them in a style that appeals to global diners while respecting traditional roots. His menus celebrate the spirit of Rajasthan—bold spices, earthy flavours and the warmth of home-style cooking—infused with modern techniques that elevate the dining experience.

With more than thirty-two years of culinary experience, Chef Sharma has built a reputation for staying true to his traditions while continuously innovating. His dishes reflect commitment, creativity and an emotional connection to his origins.

(Goa Times / Leisure Section)

This newspaper page is divided into multiple lifestyle, beauty, food, puzzle and entertainment segments. The key highlighted article related to Chef Dayashankar Sharma is titled:

“Taking Rajasthani Cuisine Abroad” – Featuring Chef Dayashankar

This feature highlights Chef Dayashankar’s contribution to bringing Rajasthan’s flavours to the international stage through his UK restaurants, especially Heritage Dulwich, which was listed in the Michelin Guide in 2021.

Key points from the article:

• Chef Dayashankar launched his second restaurant in the UK with a focus on local Rajasthani flavours.
• His restaurant Heritage Dulwich was selected in the Michelin Guide in West Dulwich in 2021.
• He is recognized for taking classical Indian cooking to new heights.
• With 32+ years of culinary experience, he is known for staying true to his roots.
• Born and raised in Bhojpura Kalan, Rajasthan, he draws his earliest inspiration from his mother.
• He shared how he followed his mother around the kitchen, observing her techniques and learning from everyday meals.
• The article emphasizes that Indian families make meals from scratch, creating an enriching culinary environment during childhood.
• Chef Sharma describes festive seasons as especially exciting because of the variety and abundance of food.

This article positions Chef Dayashankar as a culinary ambassador for Rajasthan, taking traditional flavours globally.

(Hindi Food Feature with Chef Dayashankar Sharma)

Topic: कटहल और गुलाब का श्रीखंड (Jackfruit & Rose Shrikhand)

This article presents a unique shrikhand recipe created or recommended by Chef Dayashankar Sharma, Michelin Plate award winner. It includes ingredients, preparation method, and special insights shared by the chef.

🍨 कटहल और गुलाब का श्रीखंड – A Modern Twist on Traditional Shrikhand

सामग्री (Ingredients)

• दही – 800 ग्राम
• पका हुआ कटहल – 200 ग्राम
• गुलाब की पंखुड़ियाँ – 1 फूल की
• गुलाब जल – 1 चम्मच
• चीनी – 75 ग्राम
• इलायची – 20 ग्राम
• गुलकंद सिरप – 30 ग्राम

👨‍🍳 बनाने का तरीका (Method of Preparation)

1. सबसे पहले दही को अच्छे से मटका दही जैसा टाइट स्ट्रेन कर लें, ताकि उसमें से पानी निकल जाए।
2. कटहल को छोटे टुकड़ों में काटकर अच्छी तरह ब्लेंड कर लें ताकि वह स्मूद पेस्ट बन जाए।
3. कटहल प्यूरी तैयार होने के बाद इसे फेंटे हुए दही में हल्के हाथों से मिलाएँ।
4. चीनी, इलायची पाउडर और गुलाब जल डालकर सबको अच्छी तरह मिक्स करें।
5. आख़िर में गुलकंद सिरप और गुलाब की पंखुड़ियाँ डालें और धीरे से मिलाएँ।
6. मिश्रण को लगभग 1 घंटे के लिए फ्रिज में सेट होने रखें।

इसके बाद कटहल और गुलाब का यह नया, सुगंधित और स्वादिष्ट श्रीखंड परोसने के लिए तैयार है।

👨‍🍳 शेफ की ज़ुबानी – Insights from Chef Dayashankar Sharma

Chef Dayashankar shares some expert comments:

✔ कटहल एक सुगंधित और पोषक फल है

वे बताते हैं कि कटहल हमेशा से उनका पसंदीदा फल रहा है।
इसका स्वाद अलग होता है और इससे बने डेज़र्ट बहुत अनोखे बनते हैं।

✔ कटहल को स्वास्थ्यवर्धक मानते हैं

इसमें फाइबर, विटामिन, और खनिज प्रचुर मात्रा में होते हैं।
इसी वजह से कटहल से बने व्यंजन पौष्टिक भी होते हैं।

✔ कटहल का इस्तेमाल बिरयानी से लेकर मिठाई तक

शेफ कहते हैं कि कटहल एक ऐसा फल है जिससे नमकीन और मीठे दोनों प्रकार के व्यंजन बनाए जा सकते हैं।

✔ कुपोषण दूर करने में उपयोगी

वे बताते हैं कि आयरन और पोषण की कमी वाले लोगों के लिए भी कटहल बहुत फायदेमंद है।

CHEF DAYASHANKAR SHARMA ON TOMATO PASTE SUBSTITUTES

#TheBurningQuestion – Expert Culinary Advice

This section features Chef Dayashankar Sharma, Michelin Plate Winner, answering a common kitchen query:
“What can be used as a substitute for tomato paste?”

Why Tomato Paste Matters

Chef Sharma explains that tomato paste:

• Adds colour
• Enhances thickness
• Provides tanginess
• Deepens the flavour of curries and gravies

Recommended Substitutes by Chef Dayashankar

If tomato paste is unavailable, the following alternatives work well:

Tomato Purée
Simmer until it thickens for a closer consistency.

Fresh Tomatoes
Grind them and reduce on low heat to achieve a paste-like texture.

Tomato Ketchup
Use sparingly—adds sweetness and colour.

Roasted Tomato Pulp
Offers a smoky, rich flavour.

Chef Sharma highlights that since tomato paste is a concentrated product, adjustments must be made in quantity and cooking time when using substitutes.

His appearance in the article emphasises his credibility as an authoritative, knowledgeable chef trusted by home cooks and professionals alike.

DAYASHANKAR’S DULWICH DREAM

Heritage Dulwich Comes to Life

The article opens by highlighting how Chef Dayashankar Sharma, after spending decades honing his craft in some of the world’s most respected kitchens, brought his culinary vision to Rosendale Road with the launch of Heritage Dulwich. The restaurant is portrayed as a tribute to India’s rich and diverse culinary culture, presented through a contemporary and innovative lens.

Within a short time, Heritage became a must-visit destination for food lovers in Dulwich. The writer emphasizes the excitement and curiosity the restaurant generated among locals.

A powerful quote from Chef Sharma sets the tone for the story:

“We wanted people in the area to have authentic Indian food on their doorstep.”

2. The Inspiration Behind the Concept

Chef Sharma’s vision for Heritage Dulwich was shaped by a deep desire to introduce diners to authentic, high-quality Indian cuisine. His concept for the restaurant draws from:

• The vibrant flavours of Northern India
• The bold, rustic dishes of Rajasthan
• His own childhood food memories

He wanted Heritage to offer something unique to the community—traditional flavours executed with refined presentation and modern finesse.

Before Heritage opened, diners often travelled from Dulwich to central London for premium Indian cuisine. Chef Sharma wanted to bridge that gap by bringing exceptional Indian food closer to home.

3. Early Life and Career Choice

Chef Sharma opens up about his personal background with touching honesty.

He grew up in the colourful and culturally rich state of Rajasthan. Interestingly, he initially wanted to become a doctor, but destiny had other plans. His growing passion for cooking slowly overtook his early ambitions.

He says:

“I never thought in the beginning I would do this for money; it was a hobby and a passion.”

His passion led him to pursue hotel management, after which he began his professional journey with two of India’s finest hospitality institutions:

• The Oberoi Group
• The Taj Group

These foundational years shaped his work ethic, discipline, and technical mastery.

4. Global Journey and Professional Growth

After a decade of working in India, Chef Sharma expanded his career internationally. His culinary journey took him to:

• London
• Malaysia
• Northern Ireland

London, in particular, played a defining role in shaping his culinary philosophy. He worked in some of the city’s most prestigious and Michelin-recognized Indian restaurants, including:

• Tamarind
• Zaika

These experiences deepened his belief in harmonizing traditional Indian flavours with contemporary techniques. They also prepared him for the leadership role he would someday take on through his own ventures.

5. The Food at Heritage Dulwich – A Menu Rooted in Tradition and Innovation

The article offers vivid descriptions of the menu at Heritage Dulwich, reflecting Chef Sharma’s commitment to authenticity and creativity.

Starters

Highlighted dishes include:

• Spiced fried fish fillet
• Venison kebabs
• Wild mushrooms sautéed with Indian aromatics

These starters reflect a modern interpretation of classic Indian flavours, executed with finesse.

Main Dishes

The mains cover a broad spectrum:

• Seafood specialities
• Chicken dishes
• Tender lamb preparations
• A variety of vegetarian options

Pricing ranges from £12.95 to £17.95, making fine Indian cuisine accessible without compromising quality.

Signature Mentions

Chocolate Brick

A standout dessert described as:

• A brownie-like indulgence
• Infused with cinnamon and cardamom
• Served with ice cream

The reviewer calls it “a must-try,” marking it as one of the restaurant’s signature sweet offerings.

Lamb Chops

Perhaps the most iconic dish at Heritage:

• Marinated for 48 hours
• Cooked over tandoor flames
• Paired with homemade chutneys

Chef Sharma shares that his lamb chops have always been one of the most loved dishes, appealing to diners across all backgrounds.

6. Pandemic Challenges and Triumph

Chef Sharma explains that Heritage Dulwich was originally scheduled to open in July 2020, but the global pandemic and lockdown restrictions caused significant delays.

Despite the uncertainty, the team remained committed and resilient. Finally, the restaurant opened on May 17, 2021, just as London began to emerge from restrictions.

The emotional significance of opening during this period is captured in his words:

“It was a tough year for everyone, but seeing people enjoying food again made it worth it.”

Guests returned to dining with enthusiasm, and Heritage quickly became a comforting, familiar place for many.

7. A Chef Driven by Passion and Purpose

Chef Sharma shares his guiding philosophy as a chef:

“I make the dishes I love.”

He expresses deep pride in several classics, including:

• Rogan Josh
• Lamb Madras
• Chicken Tikka
• Traditional breads like naan and kulcha

His culinary identity is rooted in tradition, yet elevated by decades of fine-dining experience and modern interpretation.

He also speaks warmly about his relationship with guests:

“I love it when customers come here to feel like they’re at home… They come again and again.”

For him, food is not just about flavours—it is about connection, comfort, and community.

Chef Dayashankar Sharma – A Journey of Passion, Precision and Heritage

Chef Dayashankar Sharma’s culinary journey began in the small village of Bhojpura Kalan in Rajasthan, where the aroma of home-cooked meals and the rhythmic sound of spices crackling on a traditional stove shaped his earliest memories. As a child, he followed his mother around the kitchen, absorbing her instinctive techniques and developing a deep love for food long before he realised cooking would become his life’s calling.

Although he initially planned to pursue medicine, destiny guided him toward the culinary world. He studied hotel management and soon began his professional journey with India’s prestigious Oberoi and Taj hotel groups. Here, he mastered the fundamentals of Indian gastronomy — from regional cuisines and classical gravies to tandoor artistry and fine-dining discipline. These years built the foundation of the chef he would one day become.

After a decade in India, he moved to the United Kingdom in 2000, joining the renowned Tamarind Group. Over the next fourteen years, he played key roles in celebrated Indian restaurants such as Imli, Zaika and others associated with Michelin recognition. His approach of blending time-honoured Indian traditions with modern techniques earned him respect from critics and diners alike.

In 2016, he launched his first independent restaurant, Grand Trunk Road, in London, which quickly became a culinary landmark. His dream expanded with the opening of Heritage Dulwich, a restaurant that reflects his philosophy of authenticity, innovation and emotional connection through food. The restaurant’s inclusion in the Michelin Guide stands as a testament to his craft.

Today, with more than 34 years of experience, Chef Dayashankar Sharma continues to inspire with his ability to honour India’s culinary heritage while elevating it for the modern world. His journey remains a celebration of passion, tradition and excellence.