Expert guidance for inspired kitchens
Consultancy, online cooking classes and catering on demand, from a team of culinary professionals.
About us
We are a dynamic team of culinary professionals passionate about bringing exceptional food experiences to life. Our services include consultancy to help food businesses thrive, online professional cooking classes designed to inspire and empower culinary enthusiasts, and catering on demand for events that deserve nothing but the best. Whether you're looking to elevate your business, enhance your cooking skills, or create unforgettable dining moments, we are here to turn your vision into reality with creativity, expertise, and an unwavering commitment to quality.
35
years in the food industry
4
countries: India, Singapore, USA and Australia
300
staff trained in one outdoor catering engagement
+25%
sales at Blu Cheez, Chandigarh, after our targeted strategies
Services
We help food businesses thrive: from restaurant concept and menu to kitchen design, costing, training and food safety.
Professional cooking classes designed to inspire and empower culinary enthusiasts, taught live by a working chef.
Catering for events that deserve nothing but the best, from intimate dinners to outdoor catering at scale.
What we help with
Every project is shaped around your kitchen. These are the areas we work in.
How it works
Tell us what you are building: a new restaurant, a struggling kitchen, a class or an event.
We shape the right plan for your goals and your market, and agree scope and timing together.
Menu, kitchen and costing come together, then we run trials and train your team until it runs smoothly.
Projects
From a 20-seat takeaway pioneer to food trucks in San Francisco and Melbourne, across restaurants, hotels and catering.
IndiaPioneersSector 7, Panchkula
Among the first to pair takeaway with a small 20-seat dining area. Known for Indian seafood and Chinese cuisine, and first in the Chandigarh area to install a deep fat fryer. Self-styled coupon promotions drove a high volume of takeaway orders.
Pioneers of takeaway and small dining in Panchkula, 1984 to 2004
IndiaSector 47, Chandigarh
A multi-cuisine restaurant with an 80-item menu spanning Tandoori, Mughlai and Chinese-Thai fusion. Targeted strategies lifted sales, and centralizing operations while catering to the Air Force Club cut headcount.
25% increase in sales and 23% lower headcount
IndiaNagpur
Engaged by S.P. Singh Enterprise to bring together best practices and integrate employees from contrasting cultures. Built an outdoor catering kitchen to ISO standards, with hygiene, food development and training for 300 staff.
Full P&L and revenue growth accountability for the hotels and outdoor catering unit
IndiaShahbad, Kurukshetra
Redesigned the kitchen with integrated cold rooms, making it easier to move ingredients from storage to preparation. Ingredients stay fresher and staff work faster.
Faster production and better food quality
IndiaMohali
As consultant and chef, led the creation of the World Food Centre, handling staff recruitment and training, menu design and public relations. It became known for the best burger in town and a favorite meeting point in the city.
Known for the best burger in town and a favorite meeting point in the city
IndiaFirst in IndiaSector 35, Chandigarh
Hired by Amtee Foods as chefs and consultants to support the launch of Fatburger USA in India. A yearly contract supplied ingredients and menu items to the franchise on an inventory basis, keeping quality and standards consistent.
The first Fatburger franchisee in India
IndiaIndustrial Area Phase-1, Chandigarh
Founded in 2017 with the blessing of Dr. Bakshi of Global Excellence Group to open a new vertical of online food in Chandigarh, built on thirty-five years of industry experience. Recipes are tailored to each customer, for example less salt or no dairy.
Recipes tailored to each customer
InternationalSoutheast Asia (Singapore)
Took the rich heritage of Kashmiri and Awadhi cuisine to esteemed food festivals across Southeast Asia, connecting with global food lovers and blending traditional dishes with innovative presentation.
Kashmiri and Awadhi cuisine across Southeast Asia
InternationalSan Francisco, USA
Helped open a takeaway food truck, Anakoot, during the recession, bringing authentic Indian cuisine to the streets of San Francisco, with consultancy to streamline operations and keep the truck clean and inviting.
Positive feedback for its unique offerings
InternationalSydney, Australia
Set up an Indian restaurant in the Leichhardt Italian Forum, introducing Indian cuisine in a place known for Italian food, with events and interactive experiences that teach guests about Indian culinary culture.
Sales grew after introducing Norwegian salmon in the tandoor
International
Melbourne, Australia
Food consultancy for a food truck, creating a street-food-inspired menu that reflects the multicultural scene of the city, with global influences, fresh locally sourced ingredients and an optimized kitchen workflow.
Street-food menu for a multicultural city
Food festival, Singapore, 2008
The chef
Chef Sanjeev Pasricha has worked across the industry for thirty-five years, from pioneering takeaway dining in Panchkula to launching kitchens in San Francisco, Sydney and Melbourne.
In 2008 he took the royal flavors of Kashmiri and Awadhi cuisine to food festivals across Southeast Asia, bringing back new techniques and fresh ideas for presentation.
His work spans every kind of food business: a small takeaway and dining room, a multi-cuisine restaurant with an 80-item menu, a hotel with an outdoor catering kitchen serving 300 staff, food trucks on two continents, and the first Fatburger franchise in India. In 2017 he founded Gourmet Food Bowl, an online food vertical in Chandigarh, with the backing of Dr. Bakshi of Global Excellence Group.
Get in touch
Call or write, or send the form and it will open as an email to the chef.
