All of you might have tried out the authentic Japanese food at Guppy by ai, Lodhi Road. What you don’t know is the genius behind these creations is Chef Vikram Khatri. After completing hotel management from Bangalore in 1999 chef Vikram Khatri joined the Japanese restaurant Sakura at the Metropolitan Hotel, New Delhi. He worked there for 7 years, and learnt the craft and nuances of Japanese cuisine from renowned Japanese chefs. In June 2007 he joined the Olive group, as a part of the core opening team at ai. In between in November 2007 he went to Sydney and worked at the Ocean Room, the finest modern Japanese restaurant of Australia and ever since has been holding fort at ai and then Guppy.
Chef Vikram is fiercely devoted to freshness, hygiene and technique. His offerings at Guppy are inspired by Japan with bold striking flavors. You can taste the spicy, the tangy, and the exotic all in one bite. Chef VK (as he’s known) and his talented young team has brought home many awards and accolades to the restaurant which include the best Japanese restaurant, best sushi chef, top 100 dishes of Delhi and international chef of the year for two consecutive years including one at the 7th International Chef’s Award in 2010.
He opened Guppy by ai in August 2013 to critical acclaim and packed houses and since has been a force to reckon, with an endearing personality and a charming demeanor. In an exclusive interview with Salt and Sandals, Chef Vikram Khatri answers a few rapid fire questions. In accordance with his style of cooking, his answers are crisp and to the point.
Salt and Sandals: What drives you to be in the food and beverage industry?
Vikram Khatri: Passion for cooking
SnS: Where do you draw you inspiration from?
VK: My Mother
SnS: What would be your advice to upcoming chefs?
VK: Get the basics right
SnS: What is the most essential item in your kitchen?
VK: My Masamoto (knife)
SnS: What do you cook at home that you never cook at your restaurant?
VK: Masala Chai
SnS: What are 3 tips for running a successful kitchen?
VK: My 3 tips for running a successful kitchen are
1) Passion ,
2) Recipe check ,
3) Equation with the team
SnS: What’s your regular comfort meal?
VK: Dal , roti and chawal
SnS: If you were to open a new restaurant, what style of food would you pick and where would you want it to be located?
VK: Modern Australian. But I haven’t given a thought on the location yet.
SnS: When you’re at home or someone else cooks for you, do people feel pressured to cook you something fancy because you’re a big a celebrity chef yourself?
VK: No such thing
SnS: Mention one project which is very close to your heart?
VK: Guppy by ai
