Chef Manjit Gill Joins Kikkoman India as Industry Advisor to Expand Brand’s Presence in Indian Kitchens

Kikkoman India has appointed renowned Chef Manjit Gill as an industry advisor to bolster its presence in Indian kitchens and restaurants. Chef Gill, a veteran of the culinary industry, will support Kikkoman’s expansion by promoting Kikkoman Soy Sauce and collaborating closely with the restaurant sector.

Expressing his enthusiasm, Chef Manjit Gill remarked, “All the hotels and kitchens that have been managed by me have cooked with soy sauce for many years, and for every type of cuisine, I absolutely use Kikkoman. When the offer of Industry Advisor came from Kikkoman, I happily accepted. I want to cooperate in making Kikkoman Soy Sauce the definitive standard soy sauce in the Indian market. Kikkoman Soy Sauce is pure and natural, with umami and aroma that cannot be matched by other soy sauces. Chefs who are truly committed to taste will seek out Kikkoman.”

Jaspal Sabharwal, Co-Founder of TagTaste Foods said, “In our business where we conduct lots of research in the culinary space, we interact with many professional chefs. We have observed the steady increase in the number of chefs across India who are cooking a diverse variety of international cuisines. This is a big change in the Indian culinary market, and in fact, most definitely, Chinese and Pan-Asian restaurants will also keep on seeing accelerated growth.”

Osamu Mogi, Head of International Operations Division at Kikkoman Corporation, noted the growing demand for Kikkoman products in India. “Thanks to all the support we have received, our Indian business is performing well. I believe this is because people in India are beginning to recognize the difference between soy sauces and that soy sauce can enhance the flavor of every dish. We will continue to steadily fuse with Indian food culture to increase the number of Kikkoman users one at a time.”

Chef Gill, having recently observed Kikkoman’s widespread use in American cuisine added, “The other day I went to the United States and was once again surprised to see how the use of Kikkoman is not limited to Japanese cuisine and sushi, but that it is also regularly used in American Chinese food and a variety of meat, fish, and vegetarian dishes. Kikkoman Soy Sauce enhances the local food culture. Many people in India still associate Kikkoman with sushi and Japanese cuisine, and I want to change that. Once the all-purpose seasoning Kikkoman Soy Sauce is used more widely in dishes other than Japanese food, beginning with Indian Chinese cuisine, I believe that we will be able to further enhance Indian food culture.”

Through Chef Gill’s expertise and guidance, Kikkoman India aims to establish Kikkoman Soy Sauce as a staple seasoning, expanding its role beyond Japanese cuisine to enrich India’s diverse culinary landscape.