Chef Vikramjit Roy is synonymous with some of the best restaurants in India, like Wasabi by Morimoto at Taj Mahal Palace, Pan Asian at ITC Chola, Tian – Asian Cuisine Studio at ITC Maurya, and most recently, for The Tangra Project, Delhi’s newest pit-stop for Kolkata flavours. Now, he plans to take the flavours of Kolkata to Singapore. My Kolkata caught up with the chef to find out more…
My Kolkata: You’ve spent the last month in Singapore, and one of your projects includes a Japanese-Kolkata omakase. Tell us more…
Vikramjit Roy: We (A Sirius Hospitality) are expanding our restaurants in Singapore. The first concept is a Japanese-Kolkatan omakase, which translates into ‘tasting menu’ in Japanese. This concept will open in Orchard Plaza and will have around 18-20 seats and no a-la-carte menu. The tasting menu will have flavours of Kolkata cooked with Japanese techniques. It is expected to open by mid-July.
Next, we are doing a biodynamic wine bar with tapas-style street foods from India. This will open in Dempsey, Singapore.
Vikramjit was in Singapore for a month experiencing and experimenting with Asian flavours. Courtesy: Vikramjit Roy
Who is opening these projects?
The expansion is happening under the umbrella of our company, A Sirius Hospitality, where I am a partner along with industrialist Vir Kotak and Anurodh Samal (who has a rich history in operations including Speciality Restaurants and White Hat Hospitality).
(L-R) Anurodh Samal, Vikramjit Roy, Vir Kotak of A Sirius Hospitality
A Sirius Hospitality owns the brands The Tangra Project, Hello Panda, Park Street Rolls & Biryani (which pays homage to the Mughlai Cuisine of Kolkata), Woke Pizza, Sumdimsum and Ginger Garlic.
Your Japanese connection goes back to opening Wasabi by Morimoto in the Taj Mahal Hotel, New Delhi…
Having lived in Japan for five years and worked in ‘pure’ Japanese kitchens for 18 years, my cooking techniques are all Japanese. Ironically, I keep saying I have Japanese blood in me! Even if I fry a chicken chop, I don’t fry it the British way, I fry it the Japanese way.
This comes naturally to me because I’ve grown up in that environment right from The Okura hotel in Tokyo, where I spent five years, to working with Morimoto in his Napa Valley restaurant, and then coming back to open Wasabi by Morimoto at Taj Mahal Hotel.
Why did you pick Singapore?
The avenues and opportunities came by. Plus, running restaurants in India is not a joke, it can be rather painful. Ask any restaurateur and he/she will say the same. So if one has the choice and the opportunity, why not?
Kolkata is a city that’s close to your heart. Could you share some of your favourite memories?
For me, Kolkata is about these du-taka, teen-taka places. It is about going to markets to see, understand and learn. My memories aren’t associated with any Someplace Else-like places because I couldn’t afford them at the time. I went to those places much later when I started earning more.
I stayed in a hostel in Salt Lake and spent most of my time in Maulana Azad College on Rafi Ahmed Kidwai Road because I was doing a crash course. So I would travel from there to College Street and to New Market, which used to be my den. I used to assist the butchers at 4.30am and after three-four months, I got my first goat to work on from scratch to finish.
Finally, tell us about your recent award by Culinary Culture, where you ranked #16 on India’s Top 30 Chefs list…
I was absolutely overwhelmed to be featured on the list. It’s a great list and a privilege to share the stage with people of that stature. Any kind of encouragement is a big deal for us, especially after all the madness the industry has faced.
What stands out is that the awards were organic and non-commercial, which kind of gives us a lot more happiness. You’re not feeding anyone to get it and it was kept under wraps till the moment I was informed. It’s the kind of platform we want to be recognised by.