Ajay Thakur – the visionary Corporate Chef at two of Mumbai’s most iconic dining destinations, Hitchki and Bayroute.

With a culinary artistry that effortlessly blends innovation with tradition, Chef Thakur is renowned for crafting unforgettable gastronomic experiences. Whether it’s elevating nostalgic Indian flavors at Hitchki with a modern twist or curating opulent Middle Eastern delicacies at Bayroute, his culinary prowess knows no bounds.

A connoisseur of global cuisine, Chef Ajay Thakur‘s journey is nothing short of inspiring. His approach to cooking transcends borders, fusing diverse ingredients and techniques with finesse. Under his leadership, both Hitchki and Bayroute have become synonymous with luxury dining, where every dish tells a story of passion, culture, and unmatched craftsmanship.

In an exclusive interview with Sumita Chakraborty, Editor-in-chief, TheGlitz, Chef Ajay Thakur talks about pushing boundaries and setting new standards in the art of fine dining. TheGlitz says: Indeed, his culinary creations are more than just food – they are masterpieces that appeal to all senses, making him a true game-changer in the culinary world.

Over To Chef Ajay Thakur

Global flavours often take on a new identity when introduced to local palates. How do you strike the perfect balance between global culinary influences and Indian tastes in your dishes at Hitchki and Bayroute?

Ajay Thakur: At Hitchki, global flavours take on a vibrant twist by blending international techniques with locally sourced spices and ingredients. This fusion approach ensures we retain authenticity while tailoring dishes to suit Indian palates. The key lies in maintaining the original taste while being playful with innovative ideas and modern techniques. For instance, our Hitchki Dosa Poppers transform the traditional masala dosa into marble-shaped potato bites dunked in dosa batter and golden-fried. While the flavours remain true to masala dosa, the unique shape and preparation make it stand out.

Bayroute: Arabic cuisine shares profound similarities with Indian spices and herbs, making it relatable to Indian palates. The distinction in Arabic cuisine lies in the application of spices and cooking techniques, which create distinct tastes and fragrances. Since Indians are already accustomed to bold flavours, experimenting with Middle Eastern and Arabic cuisine has been seamless. With time, these flavours are becoming increasingly familiar and appreciated in India.

Your decade-long experience in the Cayman Islands must have been a fascinating journey. How has your time there, in terms of Caribbean flavours and community engagement, shaped your approach to cooking in India?

Ajay Thakur: My decade-long experience in the Cayman Islands profoundly influenced my culinary approach in India. The Caribbean lifestyle, defined by its easy-going vibe and picturesque surroundings, provided abundant access to fresh seafood, coconut, and root vegetables – ingredients that resonate deeply with coastal Indian cuisine.

Exposure to Caribbean spices and vibrant flavours introduced me to bold and adventurous culinary styles, which I continue to incorporate into my menus. This influence allows me to create dishes that are distinctive yet relatable to Indian diners.

The emphasis on community engagement in the Cayman Islands also taught me the importance of creating emotionally resonant dishes. It’s about more than just flavour – it’s about crafting experiences that connect with people on a deeper level. The Caribbean culture’s love for hearty, colourful dishes inspired me to experiment with bold, innovative adaptations within Indian cuisine.

Hitchki’s Bollywood-themed menu is such a hit! Could you walk us through the creative process of how you curate dishes that not only taste delicious but also evoke cinematic memories for your guests?

Ajay Thakur: Curating dishes for Hitchki’s Bollywood-themed menu is a playful and creative process. It begins with identifying iconic Bollywood moments – be it memorable scenes or songs that have left a lasting impact on audiences. These moments are then translated into dishes that evoke similar emotions through their flavours and presentations.

For example, a romantic scene might inspire a dish with sweet and delicate flavour profiles. Quirky dish names like Mai Tera “Bun” Jaunga (Grilled Chicken Burger) and Loha Garam Hai… Maar Do Pakoda (Prawn Pakoda) further amplify the cinematic experience.

The process involves brainstorming with the team to ensure the dishes not only taste amazing but also tell a nostalgic story. The goal is to create a dining journey that’s as visually engaging as it is delicious.

With Hitchki being a favourite among Gen Z and millennials, what is your strategy for keeping the menu fresh, exciting, and relevant to a younger generation that craves both nostalgia and innovation?

Ajay Thakur: To keep Hitchki’s menu appealing to Gen Z and millennials, we focus on constant innovation. Seasonal dishes are rotated regularly, incorporating trending ingredients and flavours that resonate with the younger demographic.

Drawing inspiration from pop culture, Bollywood, and nostalgia, we create dishes that feel both familiar and fresh. By merging past influences with modern twists, we strike a balance that excites their evolving tastes.

Interactive elements, like Instagrammable presentations and food challenges, are key to engaging this audience. The goal is to craft an experience that appeals to their senses and inspires them to share it on social media.

As a chef deeply connected to global culinary trends, how do you incorporate international techniques and flavours into your dishes while ensuring they resonate with the ever-evolving tastes of modern Indian diners?

Ajay Thakur: Incorporating global culinary trends requires striking a thoughtful balance. Advanced techniques like sous vide and fermentation are adapted to enhance traditional Indian dishes, adding new textures and flavours while staying authentic.

International ingredients like truffle, quinoa, and gochujang are introduced in ways that complement Indian flavours rather than overpowering them. For instance, using these ingredients in fusion dishes allows for innovative adaptations that feel fresh yet familiar.

Staying updated on global trends enables me to bring a unique perspective to Indian cuisine, crafting dishes that appeal to modern diners while respecting their cultural preferences.

Hitchki has become known for its Instagram-worthy food presentations. How do you craft dishes that appeal not just to the palate but also to the senses of sight, sound, and even nostalgia, creating a multi-sensory dining experience?

Ajay Thakur: At Hitchki, we believe a great dining experience goes beyond taste. Each dish is crafted to be visually stunning, with thoughtful plating techniques that ensure it’s Instagram-worthy.

Interactive elements like table-side presentations and dramatic smoke effects add excitement and captivate diners, creating a sensory experience that’s as enjoyable to watch as it is to taste.