Shaurya’s journey into cooking began in high school, sparked by films and stories that ignited his curiosity. Unsure of his path, he started experimenting at home, which led him to pursue formal culinary training at IHM, Mumbai, one of India’s leading hospitality institutions.

Over three years, he balanced his learning with competitions, internships, and practical training. He gained hands-on experience at The Lalit in Delhi, Taj Santacruz in Mumbai, and O Pedro, where mentorship under Hussain Shehzad taught him discipline and the importance of fundamentals, from washing greens to learning culinary techniques.

After graduating, he joined Indian Accent in Delhi, one of Asia’s top restaurants. The pandemic paused his plans, but gave him time to revisit basics, explore pastry, and run a small home bakery. Lockdown also became a playground for fermentation, everything from vinegars to koji.

Post-COVID, he joined PLATS in Delhi, led by Jamsheed Bhote and Hanisha Singh. Later, he worked with Priyam Chatterjee at Bougie and Noche, gaining experience in French fine dining and restaurant management. These roles sharpened his skills in sauces, grills, seafood curing and pastries, while allowing him to travel and set up dessert programmes across cities.

In 2023, Shaurya moved to London to join Rosewood as a chef de partie. He has worked across multiple outlets and trained at Michelin-starred restaurant, Hide. Competitions with the Craft Guild of Chefs brought recognition and a prize trip to Italy. His current role continues to challenge him with new menus, teams, and perspectives.

Creative inspiration

For him, Indian food is a tapestry of flavours and emotions. Childhood staples like aloo ke parathe, chole bhature, and dal makhni formed the backbone of family meals, but what stayed with him most was the memory of smoky, charred aromas and the way Indian cuisine balances sweet, sour, spicy, and savoury elements.

Two dishes continue to inspire his cooking today: murgh makhni (butter chicken made from day-old tandoori chicken, marinated in mustard oil and cooked in a clay oven over charcoal) and pani puri, a street food classic that captures the joy of contrasts in a single bite.

These early experiences influence his approach even now. He constantly seeks ways to capture smoke, char, or fire in modern techniques, and to weave together unexpected flavour contrasts in ceviche’s, crudos, and plated desserts. Those flavours are a reminder that food is both nostalgic and trend led.

Shaurya draws inspiration from history, culture, art, and travel, often looking beyond the kitchen for ideas. Every team and chef he has trained under has shaped his perspective, and he remains motivated by stepping outside his comfort zone.

Growth through challenge

For Shaurya, NCOTY represents the highest standards in the culinary world. Entering gave him the chance to push beyond the day-to-day, test his skills against the best, and learn from the experience. It wasn’t just about recognition; it was about growth, exposure, and being part of a legacy that inspires chefs everywhere.

This year felt like the right time. He’s at a stage where he’s beginning to find his own voice as a chef, shaped by experiences in India and London. Entering was about taking a leap and challenging himself on the biggest stage.

He was in the middle of afternoon tea service, refreshing his emails with no luck, when his sous chef handed him a package. Inside was confirmation that he had made it to the finals. It was a surreal, unexpected, and proud moment in his career.

Early on, Shaurya’s biggest challenge was timing and organisation. He often overthought tasks and finished last in practical classes. Over time, he learned to plan, move faster, and trust himself. Composure was another hurdle as busy kitchens can overwhelm, but staying calm under pressure became a skill he built. Cleanliness, consistency, and discipline became non-negotiables. He continues to learn every day, embracing the beauty of the craft. If he could speak to his younger self, he’d say: “Don’t overcomplicate things. Don’t fear failure. Celebrate the process.”

Personal passions

As Bradley Cooper’s character said in Burnt: “Winning one star would be good. Two would be amazing. But three...three is like getting into heaven.” Winning NCOTY would feel exactly like that, a career-defining step towards excellence. Each course on his menu is rooted in personal memory, shaped through Korean culinary inspiration and elevated with seasonal British produce, sustainability, and refined technique.

Outside the kitchen, he recharges through movement, museums, music, and exploring local coffee and bakery culture. These are passions that fuel his creativity and energy.