Manisha Bhasin is one of India's most distinguished culinary leaders, recognised nationally and internationally for her contribution to Indian cuisine, culinary innovation and sustainable gastronomy. As Corporate Chef at ITC Hotels, she has played a significant role in shaping the country's culinary landscape, championing indigenous ingredients and bringing India's diverse regional food traditions to a global audience. With a career defined by creativity, research and a deep-rooted understanding of Indian food heritage, Bhasin has consistently worked towards celebrating local produce and forgotten ingredients. A strong advocate of sustainable and seasonal cooking, she has collaborated closely with local farmers and growers to promote ingredients native to India's diverse terroirs, translating them into contemporary fine-dining experiences. Her culinary explorations extend to regional cuisines, particularly Dehlanavi cuisine, which reflects Delhi's rich culinary identity shaped by centuries of cultural influences. Her association with ITC Hotels' celebrated dining destinations, including Bukhara and Dum Pukht, has further contributed to the global recognition of Indian cuisine. She has also pioneered concepts such as Food Sherpa and INDIGenous Foods, reinforcing her commitment to local, seasonal and sustainable food systems. Among her notable international assignments was the development of an exclusive organic, locavore-inspired culinary experience for former US Secretary of State Hillary Clinton during her visit to India in 2011. She has also represented Indian cuisine internationally as part of the Government of India's Incredible India tourism campaign, taking the country's culinary heritage to audiences in New York and Los Angeles.
IRC PASS