Saurabh Udinia
Saurabh Udinia, Executive Chef at Farzi Cafe

Regarded as one of the youngest and most acclaimed chefs in India, the multi award-winning Saurabh Udinia was born in New Delhi.

Having grown up savouring chaats from the streets of Karol Bagh - and sharing the regional food brought into school by his classmates - Saurabh decided that hospitality was where he wanted to make his career.

After graduating from the Institute of Hotel Management, CateringTechnology and Nutrition in Pusa, New Delhi, he joined the city’s Le Meridien Hotel for his internship and formal training. Here his love of food continued to grow as his creative abilities were pushed to the extreme.

Having worked with some of the best restaurants and most renowned chefs in the world, Saurabh returned to India in June 2013 to join Massive Restaurants. He was just 26 years old. Over the following years he helped conceptualise, develop and execute the Massive Restaurants brands, such as Masala Library by Jiggs Kalra, Farzi Café, KODE and MasalaBar.

Saurabh combines an in-depth understanding of traditional Indian cuisine with cutting edge techniques to offer diners unique dining experiences. Saurabh has twice won Young Chef of the Year at both the Top Chef and EazyDiner awards and represented Indian cuisine at the prestigious chefs’ congress, Gastronomika in San Sebastian Spain in 2017.

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Saurabh Udinia, Executive Chef at Farzi Cafe

Regarded as one of the youngest and most acclaimed chefs in India, the multi award-winning Saurabh Udinia was born in New Delhi.

Having grown up savouring chaats from the streets of Karol Bagh - and sharing the regional food brought into school by his classmates - Saurabh decided that hospitality was where he wanted to make his career.

After graduating from the Institute of Hotel Management, CateringTechnology and Nutrition in Pusa, New Delhi, he joined the city’s Le Meridien Hotel for his internship and formal training. Here his love of food continued to grow as his creative abilities were pushed to the extreme.

Having worked with some of the best restaurants and most renowned chefs in the world, Saurabh returned to India in June 2013 to join Massive Restaurants. He was just 26 years old. Over the following years he helped conceptualise, develop and execute the Massive Restaurants brands, such as Masala Library by Jiggs Kalra, Farzi Café, KODE and MasalaBar.

Saurabh combines an in-depth understanding of traditional Indian cuisine with cutting edge techniques to offer diners unique dining experiences. Saurabh has twice won Young Chef of the Year at both the Top Chef and EazyDiner awards and represented Indian cuisine at the prestigious chefs’ congress, Gastronomika in San Sebastian Spain in 2017.

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Appearing at taste

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