Executive Chef Agnimitra Sharma

Taj Yeshwantpur, Bengaluru

I am passionate about culinary arts and the delivery of professional hospitality. I excel in competitive, challenging and culturally diverse environments. My constant goal is to cultivate and maintain only the finest of culinary operations. I am hands on, result orientated, innovative, with a constant focus on maintaining costs. I am highly personable, with strong people management skills and talents in training and relationship building.

My goal is to continue in my career of working for world renowned hospitality organizations in food & beverage, further establishing and enhancing standards, increasing quality, productivity and ultimately guest satisfaction.

I have a multitude of experience in operational projects, pre-openings; I aim towards the highest of quality, driven by creativity as well as constantly following world trends and presentations. I am also focussed on hygiene and sanitation requirements. I am passionate about, guest relation, team building, creativity, and training development and finally always being ahead in the market.

After completing my Hotel management, I did my training with Oberoi Group of hotels.  With over 19 years of hospitality experience across various hotel chains, I joined the Taj as Executive Chef at Vivanta by Taj - Yeshwantpur, Bangalore.

My long term goal in life is to achieve the highest level of recognition in the culinary world and finally become a General Manager within the Taj group of Hotels.

Executive Chef Agnimitra Sharma
Vivanta by Taj –Yeshwantpur, Bangalore
No. 2275, Tumkur Road
Yeshwantpur, Bangalore 560022, India
Tel +91 80 66903636  I   Email:  agnimitra.sharma@tajhotels.com


Q & AAAAA with Executive Chef Agnimitra Sharma


1. The main influences that made me interested in food and cooking as a career...
While growing up, I imagined myself becoming a chef. I was influenced by my mother who would always cook tasty food. My father also took a keen interest in food and their liking made it easy for me to enter into this field.

2. My earliest memory in the kitchen and my favourite dish from childhood..
My earliest memories are of my mother making fish fry with homemade ground spices and yellow mustard and my father who used to make mutton with whole spices in homemade style. Both the dishes were my favourite during my childhood.

3. My favourite dish to cook..
There are many dishes but some of the them are baked chillian sea bass, karare khumb, aloo curry patta, red curry with roasted chicken and lychees.

4. A cuisine that I want to learn ...
Spanish cuisine. It is heavily influenced by regional cuisines and the particular historical processes that shaped the culture and society in those territories, like in Indian cuisine.

5. My secret to great food...
My innovative ideas and passion for food.

6. The last cookbook I bought....
The Food Encyclopaedia by Jacques L. Rolland and Carol Sherman.

7. A culinary show or movie that I love to watch..
Highway on my plate by NDTV Good Times.

8. In my free time, I would like to....
Spend some good family time with my wife Priyanka and both sons Agnivesh and Aditya.

9. The kind of adaptations I have had to make while combining two cuisines / palates / guest taste – for e.g. Indian and InterContinental..
While preparing dishes for high net worth individuals’ weddings we had to come up with innovative dishes like Paneer Shawrama, Mexican Pav bhaji, Paneer pita roll etc. This would help us to adopt best practices from both the cuisines.

10. My guilty pleasure...
Mushroom risotto with truffle and Gai tom khamin (Turmeric chicken soup)

11. I will describe my restaurant/hotel to a first time customer...
As a place laden with authentic food and personalised service providing that WOW experience.

12. My menu design....(what kind of research goes into its preparation, can you walk us through the process?)
As part of the research a full market survey of all the top hotels in the same city is conducted. Then we carry out a Chefs Special Dishes tasting session. Before introducing a new dish or cuisine constructive feedback from the customers is taken into account. Also as part of preparation, proper planning is done, standard recipe is decided, plate presentation is worked upon and finally the training is imparted to the staff to execute our menu design successfully.

13. My recommendations in your restaurant(s) ...
Succulent Syrian lamb dumplings with pine nut rice, Malfati, warm chocolate fallen cake at Azure,Bhutte ke kebab, lahsooni jheenga at Paranda, Viennese chicken and water chestnut black pepper at Palette, Chicken karage and karare khumb at Shimmer

14. 4-5 personal tips that I would like to share with our guests...
- After boiling vegetables refresh them in running water or ice water to retain the colour and to prevent excessive cooking.
- Make raw papaya paste with skin to tenderise mutton.
- To avoid food spoilage, after cooking, allow it to cool and then keep it in a freezer.
- After boiling potatoes immediately strain them to prevent potatoes from soaking in water.
- To reduce bitterness of bitter guard first peel it and then apply turmeric and salt. After this, keep it for 20 minutes and clean it under running water.
- Soak lentils for 15 minutes to reduce cooking time and cook them properly.