Indian Super Chef   

Ajoy Joshi founded Nilgiri’s Restaurant in Sydney in the late Nineties and has turned it into more than just a restaurant. Ajoy loves to share his enthusiasm and knowledge about Indian food, its correct preparation and sourcing the best ingredients with those who are keen to learn.

 

Ajoy was trained in Madras (now Chennai), India and started his career at the prestigious Taj Group of Hotels where he was soon promoted to Executive Chef of the Taj Hotel, Bangalore. During this time he was also involved in setting up Karavali Restaurant, renowned for its Coastal South Indian cuisine. Ajoy’s training included the gruelling culinary education he received from 6 Indian Master Chefs, expert in their own regional cuisine. This has given him great versatility which is evident in Restaurant’s rolling monthly menu.

 

Ajoy has appeared as a guest chef on numerous TV, web-clip and radio programmes and is respected as one of Australia’s top Indian chefs.Ajoy is supported by his wife Meera, son Aniruddh, and a highly competent culinary team.

 

Ajoy is regarded as an authority on Indian food in Australia. He has kidly consented to join the Indian Super Chef Judging Panel this year also.