Karan is a chef whose culinary journey spans Bangalore, New York, and London, reflecting a deep commitment to sustainability and innovation. A graduate of the Culinary Institute of America, Karan honed his skills at renowned establishments like Tertulia and WD-50 in New York, Pali Hill and Fallow in London, and Bangalore’s iconic Toast & Tonic.
Under the mentorship of acclaimed chefs Will Murray and Jack Croft, Karan embraced a holistic, zero-waste cooking philosophy, focusing on reducing food miles and celebrating local ingredients. His menus are thoughtfully curated to highlight seasonal produce, blending global techniques with a profound respect for regional flavours.
Chef Karan’s culinary approach is as much about purpose as it is about taste—crafting dishes that honour sustainability, creativity, and a deep connection to the land.
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