Shubham Thakur has spent much of his career working at India’s best modern Japanese restaurants under the Taj and Leela Hotel groups. He took over the reins at Megu following a series of expatriate Japanese chefs. But to everyone’s surprise he has not only maintained the culinary standards, but enhanced the restaurant’s success by introducing a sought-after ‘omakase’ menu to Delhi’s discerning diners. Shubham was recently appointed head of Japanese Cuisine for the Leela group, where he continues to leverage his extensive training.
Grilled Lamb Chops
Mizo Glazed Seabass