Trained from honing an impeccable reputation right from the beginning across 32 years of culinary experience, chef Dayashankar Sharma has become recognised for his contemporary ideas and creating his food with full commitment and passion. He has earned his reputation as a chef who lifted classical Indian cooking to a new league and continues to push the boundary by being innovative in his approach.

During 2018, Michelin Guide recognised his creative cooking and Listed Grand Trunk Road as a recommended restaurant within the Michelin Guide 2019 and 2020. Sharma currently leads the kitchen at Grand Trunk Road in South Woodford. He believes in using lost recipes, especially the regional food of India.

ETHospitalityWorld (ETHW): Have you seen a gradual increase in awareness towards Indian cuisine globally?

Dayashankar Sharma:
 I have seen an increase in awareness globally to Indian food. The evidence of that is the abundance for Indian restaurants that are now open around the world that serve authentic Indian cuisine. There are also food festivals showcasing Indian food spreading knowledge and awareness of the cuisine worldwide. From my end to spread more awareness about Indian Food, I also take time to teach students here in the UK about Indian food.

ETHW: Do you think promoting Indian cuisine should be a part of Indian tourism campaign?

Dayashankar Sharma: 
Food is a huge part of the Indian culture and they say a way to any person’s heart is through food. So, It should definitely be a part of Indian tourism campaign so that people can see the differences in their culture to the Indian culture and more importantly they get a chance to enjoy some great food.

ETHW: What are the steps taken by you to take Indian food across the globe?

Dayashankar Sharma:
 I have worked in Indian restaurants and hotels around the globe including Sri Lanka, Dubai, France and the UK. As part of these, I had chances to go to Switzerland and other countries to spread awareness about Indian cuisine and culture. I make sure that wherever I go, I always use traditional and authentic recipes. I have done consultancies around the globe spreading awareness for Indian food in countries including Dubai. I always believe that our heritage recipes are known around the globe. I prefer to use lost recipes, especially the regional food of India. Cultural food recipes are also one of my favourites.

ETHW: Talking about Indian restaurants, how strong does it stand amongst the global competitors?

Dayashankar Sharma: 
Healthy competition is always great and there is a fair amount of competition with the different cuisines around the world. Indian food does stand strong and does well among global competitors. However, I believe all food is created to be enjoyed. Not part of some competition. Every culture is strong in their own rights.

For reservations at Grand trunk Road call 020 8505 1965.