An Exclusive Interview with Chef Yugal Sharma, Assistant Indian Master Chef at The Royal Afghan, ITC Grand Bharat
In this exclusive interview, Chef Yugal Sharma, Assistant Indian Master Chef at The Royal Afghan, ITC Grand Bharat, shares his passion for authentic Indian cuisine.
He delves into the artistry of traditional flavors, grilling mastery, and the heritage-inspired culinary excellence that defines one of India’s most iconic fine-dining destinations.
What inspired you to pursue a career in culinary arts, and how did you begin your journey as a chef?
Chef Yugal Sharma: My inspiration to pursue a career in culinary arts came from my early memories in the family kitchen, where food was more than just nourishment — it was a way of bringing people together.
Growing up in Madhubani, I was surrounded by authentic flavours and traditional cooking techniques that sparked my curiosity about food.
Later, a close friend who had completed hotel management encouraged me to follow this path professionally. His guidance gave me the confidence to turn my passion into a career, and that’s how my culinary journey truly began.
How would you describe your cooking style, and what makes it distinctive?
Chef Yugal Sharma: I would describe my cooking style as rooted yet refined. My approach is to preserve the authenticity of traditional recipes while presenting them with balance, technique, and a touch of elegance.
I focus on the purity of ingredients, controlled use of spices, and the harmony of textures. What makes it distinctive is the intent — to let every dish tell a story, connecting the diner emotionally to the origin and soul of the cuisine.
How do you balance traditional recipes with modern presentation techniques?
Chef Yugal Sharma: For me, tradition forms the foundation, while presentation is the bridge that connects the past with the present. I respect the core flavours, cooking methods, and ingredients of traditional recipes but reimagine their form through thoughtful plating and modern culinary aesthetics.
The goal is to enhance the visual and sensory experience without compromising authenticity — because while the presentation evolves, the soul of the dish must remain intact.
Which dishes are most closely associated with your signature touch?
Chef Yugal Sharma: Barrah Kebab, Sikandari Raan, and Dal Bukhara are dishes where my signature touch comes through most clearly.
Each reflects the essence of North-West Frontier cuisine — slow cooking, smoky aromas, and robust marinades — but refined with meticulous technique and attention to detail.
My goal is always to highlight the depth of flavour while ensuring each dish carries an experience that lingers beyond the meal.
What are some of the biggest challenges you face in maintaining culinary excellence at a luxury resort setting?
Chef Yugal Sharma: Consistency is the greatest challenge and the most important responsibility in a luxury setting.
Every guest expects perfection, and maintaining that standard daily requires constant attention to detail, training, and teamwork.
Sourcing the finest ingredients, ensuring freshness, and preserving the authenticity of recipes across multiple service hours are ongoing challenges. However, I see these as opportunities — to innovate, mentor, and elevate the dining experience continuously.
How do you ensure every guest enjoys an authentic and memorable dining experience?
Chef Yugal Sharma: We focus on personalization and authenticity. Every dish is crafted with precision — from the marination process to the final flame — ensuring the flavours remain true to their origin.
We also engage with guests to understand their preferences and create moments that feel tailored and genuine. A memorable dining experience, in my view, is not just about great food; it’s about creating a connection — one that guests carry with them long after their meal.
What advice would you give to young aspiring chefs aiming to work in luxury hospitality?
Chef Yugal Sharma: My advice would be to stay patient, curious, and humble. Learn the fundamentals well before chasing trends. Respect every ingredient, every process, and every opportunity to learn — because mastery in the kitchen comes from repetition and reflection.
Luxury hospitality demands not just skill but also discipline, consistency, and empathy. Above all, cook with passion — when you love what you do, excellence naturally follows.
Chef Yugal Sharma’s culinary journey celebrates India’s rich gastronomic traditions while embracing innovation.
His dedication to flavor, technique, and authenticity continues to elevate The Royal Afghan’s legacy, inspiring food lovers to experience the soulful essence of Indian cuisine. Through his craft, he proves that cooking is not just art—it’s a way of preserving culture.
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