Culinary maverick taking the industry by storm
" Indrajit's achievements are numerous "
Maître Rôtisseur Indrajit Chowdhury, Head of Production at SriLankan Catering Limited, has made a name for himself in the culinary industry with innovative creations. His vast experience, spanning two decades, comes from working with internationally prestigious establishments, including Taj Hotels and Resorts, Norwegian Cruise Lines, and Emirates Flight Catering.
Indrajit's passion for cooking began as a youngster. Aged 18, he met Chef Arvind Saraswat and becoming a chef became his dream. Immersed in culinary arts, he graduated from Edinburgh’s Queen Margaret University before embarking on his culinary journey.
Indrajit's achievements are numerous. He’s particularly proud of restructuring Ethiopian Airlines’ entire menu and the ongoing process of launching an in-house Kosher kitchen at SriLankan Catering. Both are examples of his dedication and innovation in the culinary arts.
Inspired by providing opportunities for success, serving others first, believing in his people, and thinking bigger for others are key elements in Indrajit's modus operandi.
Favourite local ingredients are cinnamon, lemongrass, kaffir lime, silver tips tea. These are incorporated into his dishes, especially his favourite menu items: Rooibos tea cured salmon and Kaffir lime buttered shrimps.
Indrajit's favourite worldwide restaurants: Chinoiserie & Sonar Gaon at the Taj Bengal and Peshawari & Dum Pukht at ITC Sonar in Kolkata, India. In the UAE he enjoys dining at Spice Island at the Crowne Plaza Deira, Chhappan Bhog in Karama, Mahec at Le Meridian, and Garhoud.
His best meal ever? Oyster Rockefeller at Cagneys Steak House onboard the Norwegian Epic cruise ship.
Indrajit Chowdhury is a culinary maverick. Taking the industry by storm with his vast experience, dedication, and innovative creations. He continues to pursue his passion. The industry eagerly awaits his next move.
Adapted from a detailed article prepared by Frederik Haentjens, Chargé de Presse