Chef Ajay Chauhan, a renowned hospitality professional and Banquet Senior Chef de Cuisine at JW Marriott Kolkata, has yet again treated his culinary heritage by introducing another fine vegetarian dish to the list of his signature creations, the Achari Mushroom Tikka. Famous for its fusion of Indian traditional tastes and five-star restaurant sophistication, this latest recipe by Chef Chauhan demonstrates his profound knowledge of Indian cuisine and expertise in banquet-scale operations.
Achari Mushroom Tikka is based on traditional achari (pickle-style) tastes and has been crafted to suit upscale hospitality establishments. The dish is prepared using tender mushrooms marinated in a mouth-watering aromatic mix of thick curd, roasted gram flour, lemon juice, kasuri methi, ginger-garlic paste, and a well-balanced blend of Indian spices such as coriander, cumin, garam masala, and ajwain. The marinade is designed to be creamy yet robust, ensuring it does not overpower the original flavour of the mushrooms.
Once marinated, the mushrooms are skewered along with onion petals and bell peppers and grilled on a hot tawa, in an oven, or in a tandoor. The result is a delicately roasted tikka with a smoky aroma, crisp edges, and a soft, flavour-packed interior. The dish is finished with a light brushing of oil and a gentle sprinkle of chaat masala, and is served hot, making it ideal for luxury banquets, curated menus, and modern Indian dining experiences.
Chef Ajay Chauhan is currently serving as the Banquet Senior Chef de Cuisine at JW Marriott Kolkata, a position he has held since July 2024. He has built a distinguished career over the years with leading hospitality brands such as Shangri-La Colombo, Shangri-La Bengaluru, JW Marriott New Delhi Aerocity, Pullman and Novotel Aerocity, ITC Hotel The Maurya, ITC Welcome Hotel Dwarka, and Country Inn & Suites. With nearly 20 years of experience, he is widely respected for his leadership in kitchen operations, recipe development, hygiene standards, and staff training.
A specialist in Indian cuisine, Chef Chauhan is renowned for his ability to translate traditional flavours into scalable, consistent, and visually appealing dishes suitable for high-end hotels and international guests. His Achari Mushroom Tikka perfectly reflects this philosophy—rooted in authenticity, yet refined to align with modern luxury dining.
Through creations such as this, Chef Ajay Chauhan continues to strengthen his reputation as a chef who understands not only food, but also the ever-evolving demands of modern hospitality.
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