Chef Ajay Jana has always had a passion for Indian cuisine, and his journey into the world of cooking began during his hotel management school days. It was here that he laid the foundation for his career in the culinary arts. He had the incredible opportunity to train at the prestigious Maurya Sheraton in Delhi, working under the legendary Chef Late Imtiaz Qureshi. Chef Qureshi’s expertise and love for Indian food left a lasting impression and inspired Chef Ajay Jana to explore the richness of Indian flavors and traditions.
Next, Chef Ajay Jana trained at Rasoi, the Indian specialty restaurant at The Centaur Hotel, under the guidance of Chef Late H.P. Jana. At the time, Rasoi was known as one of the best Indian restaurants, and this experience helped Chef Ajay Jana gain a deeper understanding of traditional Indian dishes and sharpen his cooking skills.
The journey continued at Taj Krishna in Hyderabad, where Chef Ajay Jana learned the secrets of Hyderabadi and Awadhi cuisine. Working closely with expert chefs, he mastered techniques and recipes that are essential to these royal culinary traditions.
Another highlight of his career was working with Chef Vikram Simha at Tansen, a restaurant that was considered the best Indian dining spot in Hyderabad at the time. Under Chef Simha’s mentorship, Chef Ajay Jana further developed his skills and learned how to create exceptional dining experiences.
In addition to fine dining, Chef Ajay Jana gained valuable experience working with a popular group of cafés and restaurants, focusing on North Indian cuisine. During this time, he perfected classic dishes like butter chicken and tandoori chicken, which remain crowd favorites.
Looking ahead, Chef Ajay Jana is excited to explore the unique flavors and cooking techniques of India’s Northeast. He is eager to bring these rich culinary traditions to his repertoire and continue sharing the joy of Indian cuisine with the world.