Meet Chef Anuj Wadhawan, a seasoned chef known for his innovative culinary skills, who shot to success in 2016, after he joined Bird Group’s Roseate House, New Delhi as Executive Chef and in 2017 launched Kheer restaurant, which is known for its North Indian fare & cocktails.
Anuj is a graduate of Rai University and has completed his post-graduation from West London College. He is an internationally acclaimed chef who is known for his exemplary cooking and modern art of plating. The 37-year-old chef recalls, “I started my career in London and in 2009 returned to India and in April 2010 joined Olive Kitchen & Bar in Delhi and after serving for 4 years, I made a shift to Trèsind Dubai, where I exposed myself to Indian cuisine and fell in love with it. Later, I stepped into the world of Asian cuisine and trained myself under the mentorship of Chef André Chiang in Singapore.”
After becoming synonymous with Kheer at Roseate House for 4 years, he decided to step into the shoes of a chefpreneur in 2021 and became an integral part of Ah So Yum, a one-of-its-kind delivery kitchen that is serving Pan Asian food in Delhi/NCR since 2019.
Chef Anuj has expanded his dream of bringing the authentic flavours of Asia to the country with another delivery outlet of Ah So Yum in Greater Kailash in July 2021. The opening has brought the spirit of Pan Asian cuisine closer to the heart of the national capital and it offers Delhi’s first largest Dimsum and Sushi menu. As per the website of the delivery kitchen- At Ah so Yum, Pan Asian cuisine is delivered with panache. Chef Anuj affiliates, “With Ah So Yum, I aim at redefining the mindset that chefs can only create magic in the kitchen. As a chefpreneur, I am here to rule the kitchen and business world and make Delhi/NCR explore a wide array of flavours in Pan Asian cuisine with a personal touch.”
Ask him the change he feels after switching from being an employee to a chefpreneur, he confidently says, “The work-life balance has finally been acknowledged and now I get more time to spend with my family and friends.” “Also, now I get time to innovate and expand the menu as per my observation and demand by my patrons and in the last couple of months I have been able to understand much more than before,” adds Anuj, who loves interacting with customers on social media and understand their taste.
Talking about his early days, he explains, “Working with brands is very important to understand the nuances of the food industry. Also, working under pressure helps you perform better and prepare you to face any challenges. Today, when I have started my own business, those lessons learnt in big commercial kitchens are helping me find my place and are also helping me learn how to balance everything with confidence.”
Chef Anuj feels that learning is an ongoing process and when you decide to grow on your own, this learning becomes way more crucial. He informs, “Today when I met people at food events and interact with them, I get to know that now the consumers are much more aware than what they were 10 years back. As a chef, it is my responsibility to understand what they expect and at the same time it’s my duty to correct them about wrong information that is all over the social media.”
For chef Anuj, social media is a double-edged sword and he prefers to create a balance of its consumption. He states, “I do check my Instagram handle 3-5 times a day, but when I am in the kitchen, my tools are my companion and that balance keeps me sane. And once I am back home, most of my time is dedicated to my daughter, which also helps me avoid the not-so-positive side of social media.” He adds, “I follow fellow chefs and other iconic faces of the food world and try to learn the nuances of social media and then execute them for my own account with the help of my team.”
Explaining the menu of Ah So Yum, Chef Anuj informs, “At present, we have more than 60 varieties of Dimsum and Sushi and with the opening of the new delivery outlet we are planning to expand it further and in the coming months we will be serving Singaporean curries and Malaysian flavours as well.” He adds, “The idea is to make people experience authentic Asian flavours at the comfort of home with a personalized touch, and that’s the reason, we are ready to walk that extra mile to make every experience count.”
At Ah So Yum, the menu is divided into 13 categories and is known as ASY Special Combos, Dimsum, Sushi, Japanese Appetizers, Poke Bowls, Bao, Robata Grills and Rolls, Main Course, Thai Curries. Ramen Bowls, Rice & Noodles, Soup and Salads, and Desserts & Beverages.
Ah So Yum not only provides the widest range of flavours, but also focuses on sourcing the best quality ingredients in an ethical and sustainable way with a quest for contributing to conscious living and creating a delicious meal at the same time. Here, every ingredient is handpicked by the team of experienced chefs, who also assure that hygiene and sanitation remain the top priorities as the well being of their customers come before everything.
All the staff at Ah So Yum wear masks and after every two hours, sanitization and temperature check of employees is performed as a preventive measure. At Ah So Yum, chef Anuj and his team aim at providing an unforgettable experience with a pinch of modernity and creativity in terms of packaging and delivery, where every order comes with a welcome message and fortune cookie to bring that gentle smile on your face with the hope of having you back for more!
Chef Anuj, who is in a rush to prepare the next order for a house party of 30, concludes, “This is just the beginning; the ultimate objective is to provide an unforgettable experience with the right flavours because that is what makes you an accomplished chef!”
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