Amninder Sandhu
About
Labeled as ‘the girl with gold in her fingers’, by Marco Pierre White, Aminder Sandhu is a celebrated Indian chef and a renowned restaurateur revered for her signature Indian food. With an illustrious career spanning nearly two decades, Chef Amninder is well-known for setting up the first gas-free kitchen in the country and using traditional and other forms like wood and charcoal to cook.
Raised amidst the kitchens of Delhi's iconic Taj Mahal Hotel, she embarked on a journey that would redefine contemporary Indian cuisine. Through her ventures like ‘Arth’, the first gas-free kitchen in India, and ‘Nora’, a terrace bar and kitchen in Pune, Chef Sandhu has consistently demonstrated a commitment to culinary excellence.
Noteworthy among her achievements is the establishment of Palaash, a dinner-only restaurant, nestled amidst a forest. The restaurant’s menu reflects her commitment to reviving lost recipes within regional Indian cuisine with sustainably sourced ingredients.
Amninder’s passion for open-fire cooking, now a global phenomenon, has further positioned her as a culinary trendsetter. Taking her passion to the next level is her venture ‘Bawri’, a restaurant in Goa, that is all about reviving age-old recipes and traditional cooking techniques.
Amninder found global acclaim when she showcased her culinary skills on the Netflix global food competition, ‘The Final Table’, in 2018.
Awards and accomplishments
Awards and accomplishments
Amninder has received the Best Chef (Lady) award at the National Tourism Awards in 2016 and the Chef Of The Year title at the Times Food Awards 2019, for her remarkable contributions in the culinary space.
Aminder also received the Restaurant of the Year Award by World on a Plate for Arth, with the accolade presented by her idol Marco Pierre White, which is proof of the impact she has had on the global culinary stage.
Why Amninder Sandhu?
In Aminder’s accomplishments, the cuisine takes center stage, and her culinary creations speak volumes, allowing her to emerge not only as a chef but as a custodian of culinary heritage. She continues to be a source of inspiration, blending tradition with innovation, and cementing her position as a leading female chef in India.
