Born in 1993 he grew up in Delhi the vibrant capital of India. He now heads up the kitchen at Ananda and has won many fans for his bold, ingredient-driven and contemporary cooking style.
Karan’s food philosophy is inspired by the rich culinary traditions of the sub-continent, reworked in an enticingly modern style. The very best local, fresh ingredients, the world’s finest spices, and the talent of the Ananda team combine to meet the challenge of creating wonderful food, beautifully presented.
In 2011, his passion for food made him quit a degree in economics and take up a training program at the Oberoi Hotels. Topping the selection process in highly competitive and the most sought-after programme for aspiring young Indian chefs, Karan remained there for three years covering all aspects and regions of Indian cuisine.
In July 2014, Chef Manish Mehrotra of Indian Accent, New Delhi, the only restaurant in India on the San Pellegrino World’s 100 Best Restaurant List and Asia’s 50 Best Restaurants asked him to join his team. During that time, inspired by chef Thomas Keller, he went to San Francisco to stage and learn Californian cuisine. He ended up working in a two-star Michelin -Coi, A chef Daniel Patterson restaurant French Laundry’s finest protégée, here he learned modern Californian cuisine with Japanese influences and was exposed to different exotic ingredients and learnt new techniques and new flavour profiles. Karan was then sent on as the pre-opening chef for the Indian Accent Restaurant New York in January 2016 where his focus was on managing the sections of the kitchen.
Before heading to Dublin in March 2017, he was instrumental in opening of Aroqa in a hip young new wave Indian restaurant in New York, where he created an innovative Indian tapas menu.
His long-term mentor Dublin restaurateur Asheesh Dewan asked Karan to join the team in Ananda in 2017. “I came to Ireland not knowing what to expect but it has inspired me with its amazing produce, fresh ingredients and the wonderful food network. The opportunity to work at Ananda and its beautiful legacy excites me and spurs me on each day. Being at the helm has only been possible with the support and nurturing by the most fantastic team in the world. They have made it so easy to for not just fit in but build on the foundation laid on by the chefs before me. May be Ireland is where I was always meant to be.” Says Karan. Since arriving to Dublin, Karan has been working with Jaipur Chefs Dinesh, Saneesh and Anil.
His style of cooking is very ingredient based as he strives to make the ingredients shine in such a way that there is harmony of flavours and textures. His culinary principles are to balance vibrancy with subtlety, taste with texture and consistency with contrasts. Ananda’s Seasonal Tasting Menu, which changes every few weeks is an essence of all these mantras.
“Many of my influences in the creation of my dishes come from my Grandmother. Her immense patience to follow process for each dish and her mantra of using simplest, freshest and the finest ingredients from the land have had lasting impact on how I approach food. It’s in her kitchen I found the answers to all my curiosities. I tend to combine our heritage with my love for local ingredients to evolve innovative modern Indian food.” says Karan. Inspired from the festival of Holi, he completely changed the 7 course tasting menu to vegetarian for the month of March and received great response.
He won “The Rising Star of the Year 2018” by the Food & Wine Awards, Ireland. He won “Best Young Chef Of The Year 2018” by the Irish Curry Awards. Ananda was awarded ‘Best Restaurant in 2018’ by Good Eating Guide and Karan’s tasting menu was featured in “The 7 Top Tasting Menus in Dublin” by Image Magazine.