Recently, the Indian School of Hospitality hosted the prestigious Distinguished 2025 event, and one of the highlights was the participation of Chef Vikram Shokeen, Sous Chef, The Ashok Hotel, New Delhi, as a judge.
Reflecting on the experience, he said, "Without toying around with words, the experience was overwhelming. The talent among the students was extraordinary. Even after years in the trade, their innovation and skills were refreshing to witness. I only wish we had such mentorship and facilities during our academic days. Judging was tough, and while not everyone can win, the real victory lies in learning."
The chef, a celebrated figure in the Indian culinary world, has received numerous accolades over the years. He humbly shared, "It feels good when your work is recognized beyond your regular workplace. Awards boost confidence and help maintain focus. But at the core, it’s about being honest with your work and your team. Recognition is like an energy drink mid-match—but the real game is consistency and integrity."
As India is globally celebrated for its spices, we asked him about the top five that have played a major role in the Indian food market globally, he listed black pepper, turmeric, cardamom, cinnamon, and cumin. When asked which Indian state cuisine should be spotlighted in 2025, he passionately advocated for Jammu and Kashmir's Wazwan cuisine. "Wazwan is deeply rooted in tradition. Having lived in J&K for two years, I saw how food is not just prepared but presented with reverence. From the Trami (a large shared plate) to the samovar-served Kahwa, every element is rich in culture. Dishes like Rista and Goshtaba require painstaking preparation, showcasing dedication and craftsmanship."
Delving into his culinary philosophy, he shared, "It’s a mix of traditional values and modern trends. There’s nothing wrong with modernization as long as the authenticity of the dish remains intact. In our restaurants—Oudh for Hyderabadi cuisine and Frontier for Khyber cuisine—we’ve embraced modern tools like combi ovens and flat grills, often driven by necessity. Yet, we ensure the soul of the dish remains unchanged."
He believes that innovation should not dilute tradition. "Every dish tells a story. During R&D, I make sure the key ingredient is never left out, because it defines the dish. Too much fusion can make dining feel generic. Many small, authentic restaurants outlast flashy newcomers because they preserve the essence of food. Keep it simple and humble—we’re storytellers through food."
With a wealth of experience, he speaks about balancing mastery and innovation. "True innovation comes from understanding tradition. From dehydrated meals for armed forces to astronaut food, chefs innovate to meet modern demands. But this creativity must be rooted in culinary integrity. In our kitchens, we innovate to improve service and reduce waste—but never compromise on authenticity," he informed.
As dining habits evolve with AI-driven kitchens and food delivery, he reflects on the future of traditional restaurants. He states, "Convenience is rising, but nothing replaces the charm of personalized service. Dining out is an experience—something delivery can’t replicate. AI has opened doors for many to join the food business, making dining accessible. But it also raises concerns about food quality and cultural dilution."
He concluded with a powerful message, "The future of food lies in balancing technology, tradition, and technique. Chefs must lead with authenticity and purpose. Because in the end, we’re not just feeding people—we’re giving them a taste of culture, heritage, and emotion."
Share this post