From Bukhara to Chutney Mary: Chef Siddharth Krishna’s amazing culinary journey

Gliding into Cooking

Chef Siddharth Krishna, currently the Executive Head Chef at Fairmont Windsor Park, a luxury hotel in Egham, an hour away from London, candidly starts the interview with Global Indian by saying, “I never had an aha moment regarding cooking. Since joining the Army didn’t work out, I took the entrance exam, passed and joined the Institute of Hotel Management in Goa. It was at my internship at the Taj Holiday Village when I realised I enjoyed cooking. Till Class 12, I had never wanted to enter the kitchen or been curious about cooking.”

Chef Siddharth during an invitation to cook at the prestigious James Beard House in New York City

Chef Siddharth Krishna joined the ITC Maurya in Delhi after graduation. He recalls, “I worked at Dum Pukht, Bukhara and Peshawri, the three globally known restaurants of the brand. Bukhara was also featured in Patricia Schultz’s book 1,000 Places to See Before You Die. At Peshawri, known for its robust tandoor-cooked dishes, I refined my ability to prepare bold, flavourful meals that celebrated the culinary traditions of the Indian Northwest Frontier. Meanwhile, at Dum Pukht, famous for its luxurious Awadhi cuisine, I mastered slow-cooking techniques and the delicate use of spices, further broadening my culinary repertoire. These experiences laid the foundation for my later success, as I blended traditional techniques with modern innovation—a philosophy that would define my global culinary journey.”

Namastey London

While he was the Sous Chef at ITC Chola Sheraton in Chennai, in 2004, he got an opportunity to work with Camellia and Namita Punjabi, the sisters who have established Chutney Mary, one of the UK’s best-known restaurants serving Indian food. “I had participated in a cooking competition, and my dish was ranked the best. I met Camellia Punjabi because Jiggs Kalra, the legendary chef, had suggested she meet me and she asked me to join them. It was a no-brainer and I said yes given that it was one of the top ten restaurants in the world at that time.”

Chef Siddharth worked with Chutney Mary as Head Chef till 2012. His time there was a learning curve at several levels, he reveals. “We shared a great rapport, and through them, I learnt the know-how and tricks of the trade. Vision, strategy, flavour profiles, cooking techniques for all kinds of meat and more. Some of the processes we used there were unheard of at the Indian restaurants then. If we served three curries, none of them were anything like each other. I am still in touch with them!”

Chef Siddharth Krishna at a fish farm and market

During his tenure there, Chutney Mary became known for its ability to blend traditional Indian flavours with contemporary presentations. The restaurant received multiple awards and recognitions during this period, including being ranked No. 5 in Time Out’s Guide to London’s Top 50 Restaurants. Additionally, it frequently featured in top food guides, such as the Square Meal Guide, which awarded it the Best Modern Indian Restaurant title for two consecutive years.

More milestones 

Chef Siddharth Krishna left Chutney Mary to join Rosewood Abu Dhabi as the Chef de Cuisine and was part of the launch and subsequent success of Sambusek, (a lifestyle Lebanese cuisine restaurant), and instrumental in the launch of Dai Pai Dong (the Chinese restaurant at the Rosewood); and Aqua. Chef Siddharth says about his stint in the UAE, “One of my most significant achievements was my tenure at Spice Mela in Abu Dhabi, where I served as Chef de Cuisine. Under my leadership, Spice Mela became one of the premier destinations for contemporary Indian cuisine in the region, earning numerous prestigious awards.”

Due to his impactful journey in Abu Dhabi, the Rosewood group offered him a plum position to lead the culinary operations in the Bahamas at their property the Rosewood Baha Mar. He was responsible for the launch of their F&B operations here as well. Says Chef Siddharth about working on the island that is the haunt of the rich and the famous, “Since May 2018, I have led the culinary operations here. As the Executive Chef and a member of the Baha Mar F&B advisory committee, I was instrumental in the successful opening of the resort’s food and beverage operations. This included the critically acclaimed Café Boulud by Daniel Boulud and Costa, a coastal Mexican cuisine concept. Under my direction, the resort served over 35000 a la carte covers per month.”

Chef Siddharth at work at Rosewood Baha Mar

To further his knowledge, he went on a road trip to coastal Mexico to learn about their food as he didn’t want the cuisine to be limited to the ubiquitous Tex Mex variety. Some of his innovative approaches curating unique dining experiences included a ‘Dinner Under the Stars,’ featuring a menu inspired by Zodiac flavours, and collaborating with celebrity chefs Marcus Samuelsson, Daniel Boulud, and Margarita Carillo during the Baha Mar Culinary Festival. 

Another achievement in this long list includes the invitation he received to cook at the prestigious James Beard House in New York City. “Being invited to this esteemed institution is one of the highest honours for a chef, and the opportunity to highlight my culinary artistry was a testament to my standing in the culinary community. My menu at the James Beard House featured a collage of Indian spices with modern cooking techniques, reflecting my vision of contemporary gastronomy.”  

 Life in the UK

Chef Siddharth Krishna decided to move back to the UK again because he wanted his 13-year-old son to have more exposure than was available on the island. In January this year, he joined the Fairmont Windsor Park, a luxury property in Egham, an hour away from London. About his role here as Executive Head Chef he says, “We change the menu every season and it is a lovely property where we grow our own vegetables in the garden.”

Chef Siddhartha Krishna at the Fairmont Windsor Park

Chef Siddharth Krishna has a strong belief system which has perhaps played a key role in his success. He says, “I believe that whatever you do, you have to be true to yourself. There have been challenges where acquiring the knowledge and skill was important. Now it is about cooking with passion and authenticity.”

On the personal front, Chef Siddharth has a cookbook ready in the wings, complete with a foreword written too. He says it is one with an out-of-the-box concept but has not gotten around to sending it to publishers yet. If it is as colourful as his career trajectory, we are sure the book will be as successful when it hits the shelves.

While travelling, Chef Siddharth likes to eat at:

• Black Pepper Crab at Long Beach UDMC, Singapore  
• Crispy pork belly at Mott 32, Hong Kong
• Lasagna at Don Angie, New York
• Tacos, gorditas, churros, al pastor on the streets of Mexico City 
• Prawn Al Ajillo at Casa Lucio, Madrid

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