Across Karma Group’s global collection, four exceptional Indian chefs weave culinary narratives that span continents and generations. From Rajasthani royal kitchens to Kerala’s coastal waters, these culinary ambassadors carry India’s diverse flavours to destinations as varied as Bali’s Indian Ocean cliffs and the burnished hills of Tuscany.
Chef Jeevraj Singh, Karma Kandara
From his grandmother’s kitchen in Jaipur to Bali’s celebrated Karma Beach, Chef Jeevraj’s journey reads like a culinary odyssey. The 19-year-old who once cooked in Udaipur’s royal Devigarh Palace has traversed four continents, collecting techniques from Guyana to New York. Now settled at The Beach Shack, he transforms regional Indian cuisine using Indonesia’s familiar spices, creating dishes that bridge two cultures separated by the ocean but united by aromatic tradition.
Chef Nitin Seths, Karma Lake of Menteith
Delhi-born Nitin’s culinary education began in 2000, leading him through Scotland’s Highland kitchens and back to India’s regional specialities. His partnership with MasterChef UK winner Gary MacLean across Scotland, from Edinburgh’s Tantra to remote Stornoway, shaped his unique approach to Indian cuisine. His signature lamb rogan josh reflects this journey, while dried fenugreek leaves remain his treasured ingredient, adding earthy depth to every creation with unmistakable authenticity.
Chef Gaurav, Karma Borgo di Colleoli
Bangalore’s vibrant food culture flows through Gaurav’s cuisine, which has found a welcome home in Tuscany. His Kerala-style fish curry paired with ghee rice carries the essence of South India’s coastal traditions, where coconut milk meets aromatic spices in perfect harmony. Fresh coriander remains his favourite ingredient, a testament to his belief in vibrant, immediate flavours that celebrate India’s love affair with herbs and their transformative power in creating memorable culinary experiences.
Chef Jaswant Singh, Karma Bayon
Two decades of culinary mastery have carried Chef Jaswant from Uttarakhand’s serene landscapes to Cambodia’s steamy jungles and ancient temples. Beginning as Commis III in Mumbai’s Hotel Imperial Place, his journey through North Indian, South Indian, and Chinese cuisines culminated in his current role at Siem Reap’s stellar Karma Bayon. His philosophy that “food is story, culture, and emotion” transforms traditional recipes into contemporary presentations, bridging India’s heritage with global influences.
