COVER STORY

CHEF VIKRAM GANPULE

Executive Chef, Andaz Delhi

ikram Ganpule was well aware of the importance of growing and cultivating fresh ingredients since childhood since both sets of his grandparents were farmers. Thus, the concept of how food is grown and its journey to the plate was an intrinsic part of his growing up years and DNA now. His tryst with organic food started in the year 2007. It was during his first stint as Executive chef at Hyatt Regency Kathmandu, where he had a large, 5000 sq. ft.kitchen garden. “I was intrigued by the methods at first and gradually started to understand the importance of organic farming. The wheel turned full