Sandeep Biswas Appointed Executive Chef of Ananda in the Himalayas

CHEF SANDEEP Biswas has recently been appointed as the Executive Chef at Ananda in the Himalayas. From humble beginnings, as an associate in the culinary department of Ananda in the Himalayas in 1999, Chef Biswas moved to the Four Seasons in Maldives, after five years at the property.

He has also worked with London’s Renaissance Chancery Court, Ista Bangalore and Novotel Kolkata, as an Executive Sous Chef.

Completing his 17-year journey as a chef, Chef Biswas has returned to the foothills of the Himalayas, after his last sojourn at the Atmantan wellness resort in Mumbai as an Executive Chef and in charge of the complete F&B function at the property.

Nourishment, straight from nature, has always been the diet of man since the ancient times. Hence, the seasonal produce of the land, water and air have always played a key role in the growth and evolution of humans…

This has been Chef Biswas’s guiding mantra since the beginning of his culinary journey more than 17 years ago; while his spa cuisine career started in India, he has imbibed and perfected a cuisine that is traditional, guided by the seasons, creating food that is healthy & wholesome to the body, mind and soul.

Pioneering Ayurvedic, Macrobiotic, Detoxification and Spa cuisines at a luxury destination spa in India, Chef Biswas works with the ideology that healthy spa cuisine can be both scrumptious and curative in nature.

While having worked with some of the top restaurants, hotels and spas of the world including a Michelin star restaurant in London, Chef Biswas has a multi-disciplinary and renewed approach to the spa cuisine at Ananda.

Chef Biswas’s cuisine style involves reviving of the food traditions laid down by the ancient texts of Ayurveda- the science of life. The Combination of modern food knowledge, when combined with the appropriate skill and precision, brings in a sense of wellbeing and health leads rejuvenation and an ailment free lifestyle.

“I love creating unique dining experiences and surprising people with new ways to spin familiar favourites. My inherent style is to create true dining bliss for the guests with food that excites, where one can taste the real flavors of the ingredients, and food that nourishes the soul and the body. I enjoy delving into traditional Indian cooking and pairing them up with myriad textures involving purees and sauces from pan-India to serve up a unique experience which is a treat to all the five senses-sight, smell, sound, touch and taste,” Chef Biswas said.