Chef Vikramjit Roy

What a year 2022 has been!!!

I know I’m a bit late to the party, but if you know me, you’ll know it.
Our rock ballad to India finally came to being - .sg you gorgeous gorgeous baby. It would not have been possible without the trust, dedication and effort put together by everyone associated with it.

I would want to express my deepest regards and appreciation to all the people associated with Ahāra for making it come into existence and already creating quite an impact in the one of the most active gastronomic place - Singapore! Thank you.

The journey has just started… many miles to go!
Bring it on 2023!

Ahāra

Our gorgeous baby is rocking it away!

Located in the buzzing Keong Saik Road dining enclave in Singapore, it is our rock ballad to India. Reflecting a great love for our roots and origins, it is composed from a deeply personal perspective having spent over two decades cooking professionally at various kitchens — a time that has shaped my inward journey to my roots & its culinary philosophy.

The name, Ahāra, is derived from the Sanskrit word used in ancient Ayurvedic philosophy to define food as the root of all well-being. The food is nuanced and layered approach marks a return to the purity of cooking as an act of genuine hospitality. At its core, it is a form of expression that wr believe binds people and communities together.
At Ahāra, we draw from India’s rich diverse history, culture, traditions and creative arts while keeping it relevant to a cosmopolitan new audience. We offer up a luxe, unpretentious, yet studied experience of India’s overlapping regionalities and communities while blending the legacy of many lifetimes. The result is a space that immerses guests in the comfort, ease and privacy of a home, built without the baggage of needing to do things the way they have always been done.

Guests may choose from the 9-course, Explore ($248++) and 16-course Expedition ($338++) menus. Both are carefully paced to lead diners towards our intended crescendo of comfort and soulful satiation.

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LAST 2 DAYS LEFT…..
which is a pop up of our beloved restaurant at the fabulous is ending tomorrow, Sunday, April 17th, 2022.
This is your last chance to come experience the celebration of inclusivity that upholds with our take on various local ingredients cooked with the highest level of techniques in a fun & festive environment.
For reservations, pls call - +91 8047092574

We are in Calcutta!!!
Ecstatic to announce that we are showcasing our beloved restaurant at the fabulous as part of our Pop-up series across the country.
is an ode to celebrate the inclusivity of food & culture that Calcutta upholds and we are thrilled to be back to our roots here.
A lot of extensive research has gone into creating an all new ensemble of dishes featuring both as Tasting menus & a la carte. I can assure you you have not had familiar flavours like this! After all, one needs to step up many levels when you are in the land where Food is perhaps the biggest religion!
The super folks of & our team look forward to seeing you here.
April 14th - 17th.
Open for Lunch & Dinner.
To book do call - +918047092574

Was extremely satisfied to do this for a very special guest & friend (you know who you are 😊).
A meal where we only worked with very specific winter vegetables, fruits & herbs. There are very few instances where as creators, are absolutely in love with the outcome as most times when you revisit dishes after some time, the feeling of things that could have been better always comes in. With this particular Tasting menu, which we did almost a week ago, I feel very satisfied even till date & don’t see doing anything differently!
Pic 1 - winter oranges : juice & segments cooked with duck fat, fresh pea pods prepped & stuffed with savoury makkhan malai, yuzu zest.
Pic 2 - winter carrots shami in the texture of a pate on crispy corn flatbread, pickled radish, dehydrated lotus chips, curry leaf oil emulsion.
Pic 3 - winter turnips nimono : turnips poached in chicken fat, braised chicken neck, orange oil.
Pic 4 - Indian banana prawns poached in its own head oil, spices, fresh coconut, karashi (Japanese mustard), homemade Buratta with Tiwari Ji’s buffalo milk, wasabi oil emulsion.
Pic 5 - runner beans taco : sem (runner beans, a winter speciality) as a taco shell, stuffed with Anglo style bhetki fish casserole, fresh herbs, Bengali dolma sauce.

Very happy to announce that in both Delhi & Gurgaon have an all new menu featuring some of the most exciting dishes which not just are delicious, but also are very deeply connected to my home & growing up days! This is an addition to the Calcutta Rolls & Biryani that we currently do.
Right from Chops like Channa Koraishuti (fresh Chenna stuffed with green peas), Ghoogni (simmered white peas with spices, with an addition of Mutton 😉), Cabin style Chicken Cutlet, Kancha Lonka Murgi (braised chicken with green chili & fresh herbs), the Rezala’s that I grew up eating in Sealdah area, The most amazing Robibarer Mutton that is immensely popular at our restaurant (mutton & potatoes cooked with love & lots of it 😊), Aloo Phulkopir dalna (Fresh winter cauliflower & potato in delicate hing & ginger sauce), Aam Aada Sorshe Bhindi (fresh ladyfinger in Mango ginger & homemade fermented mustard sauce), apart from great sides like Jhuri Aloo Bhaja (potato threads with peanuts & fried curry leaves), Tomato Khejurer Chatney (tomato & dates chutney).
We have spent a lot of time perfecting the recipes working closely both with families & cooks working in these iconic stalls to bring the huge tradition of Calcutta to your doorsteps safely by our own fully vaccinated employees & delivery associates, apart from aggregators like Zomato & Swiggy!
Do order away (link in bio)!!!
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As always very late to the party… but here’s wishing the fam here a safe & happy times ahead!!! From the family of context.eat to yours!!! ❤️
Be safe people! See you !!!
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Very happy to announce that we are offering experience to the wonderful people from the city of Hyderabad!!!

Our Hyderabad edition starts from the 10th of December until the 18th of December, at Cayenne, in Banjara Hills.

Celebrating the inclusivity of Calcutta with its food & drinks, which includes Calcutta Chaats & Cold Plates, Smalls, Chops & Cutlets, Kathi Rolls, Anglo Indian, Mughlai and much more!

Serving A la Carte & Tasting Menus for both Lunch & Dinner on all days with a fabulous cocktail selection by the uber talented

For reservations, pls call - +91 91000 19070

Look forward to seeing all here.

Elated to have been featured in the section by Mr. and the happiness doubles because our baby also gets a mention here!
and me are extremely thrilled & humbled to have Mr. Sanghvi eat with us and like it, and being mentioned on such a respectable platform.
Thank you Sir!
Look forward to share The Tangra Project - a story about the forgotten culture of the magnanimous city of Calcutta and celebrating its inclusiveness!
See you there!fernandes .khurana3 .nidhi

WE ARE OPEN!!!
Come show us your love!
Introducing our Logo to you -
These are the 4 Pillars on which our flagship restaurant stands on -
1. The first motif describes Our focus to what grows under the soil & around it along with our consciousness towards global warming & carbon footprints - hence the reference for he Sun, Potato & Greens.
2. This showcases our responsibility to sustainable fishing. Knowing where our seafood is coming from, to ensuring we use nothing overfished from a particular region - hence the reference of the Fish, Snails & Sea vegetables.
3. Land - Showcases our commitment to using Cage-free poultry and sustainably sourced meats. Hence the reference of Chicken with the red communicating the dangers associated with consuming caged & steroid injected poultry and the Green denoting the Green movement of trying to make it sustainable.
4. The last motif describes the importance of the Kitchen and the two most important aspects we ensure is looked with all the great product that comes in - the first is using the right utensils/Equipments to cook which is interpreted through the Wok. And the second one is using the right method of cooking projected through the Fire. All of this when done correctly creates something called Flavour referred through the spiral on the right leading to Magic building one after the other (left hand side).
Logo designed by the fabulous

“THE TANGRA PROJECT”
The forgotten culture!
After nearly 2 decades of working in the industry, multiple openings for Hotels/Individuals, persevering for the day to come when I would be able to open my own space, which looks the way we relate to, cook the food we are proud to present, which pushes boundaries positively - both architecturally & in the kitchen. Starting with a 500 sq feet kitchen in Gurgaon to here…
, and me are proud to present our flagship restaurant at the Commons in in Saket.
Celebrating the Inclusiveness that Calcutta has been & continues to be, we bring to you our restaurant that shows Calcutta’s unique cosmopolitanism- a convergence of conflicting ideas, impulses & tastes, that spread across modern India, and continues until today to inspire artists, intellectuals, spiritualists, adda-enthusiasts, and yes, cooks & chefs.
Architects (much more than just that) - led by our friend
Creative Design - the hugely talented Prateeq Kumar
Restaurant led by the talented & most hospitable .fernandes ably supported by the dynamic .khurana3
Kitchen orchestrated by with doing some mind blowing bakes & desserts!
A fantastic cocktail program that captures the journey Calcutta has gone through by the maverick
PR & Marketing by the much loved with her own company
Digital media wonders by the masters led by my friend that is going to start a lot of firsts…
Restaurant & Food Picture courtesy the talented duo who flew in from Calcutta to capture the essence of the space & food.
Thank you Mr. .nidhi for putting this together painstakingly!
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Cooking is Spiritual for me… Serving Guests is therapeutic… and the entire process is like a maddening orchestra resulting in a beautiful symphony!!!
• FOCUS • CONCENTRATION • DEDICATION • PERSEVERANCE •
Been a tough week both physically & mentally with multiple events, launches, etc, but all worth the effort when you see exhilarating faces with near-orgasmic expressions whilst they finally eat…
What goes behind finally getting to see that is a different story altogether but my expressions kindda reveals it a bit!
Happy Sunday ya’ll!

Very happy & proud to present our youngest baby from the house of - … a brand dedicated to serving an extensive range of great quality Dum Sums & Meal Bowls at prices that are just unbelievable!
The intent is to extend quality & nutritious deliciousness to one & all. With the largest selection to choose from, we assure you of the best quality ingredients & terrific precision to craft each & every piece of these beauties.
With over 75 varieties of Meal bowls, we have made sure all your permutations & combinations are taken care of of!
Launching this Saturday in both Delhi & Gurgaon, do holler & try us out!
Logo courtesy our Co-Founder, the Multi-talented vir]
vir]

Ready to fire…
With all my ammunition in place…
No seriously ready!!!
Just kidding!!!
(Look closely at the what appears to be a gun, actually are all kitchen tools)

It is very rare in life that you build a stronger friendship with someone during the pandemic, when everyone obviously distressed, I for one have been blessed to have known this talented & extremely meticulous writer, & her delightful family, whom I also call my friends! She became my soundboard & someone who I rely on.
And when Anubhuti writes, you know no one can pen it better than her. After reading the article, our co-founder said “the brand narration sits so well in this article”, which is a testament to the fact that very few people have the talent to put words to feelings.. feelings that are very deep rooted & strong, and Anubhuti is blessed to have it!
Thank you Anubhuti for writing about in the prestigious and giving our youngest baby wings to fly! You know we all love you, Debashish & the kids!!!
Do read the full article (link in bio) if you are interested to know more about our process & detailing of one of the most popular dishes on earth - Pizza’s.

The first time I faced Mr. was way back in 2007 when he called the chef who had actually cooked the dish he was having (not the executive chef or head chef) in Wasabi at the Taj. Scared to death, I, with trembling legs showed up beside his table and he asked me looking straight into my eyes if I had actually cooked the dish. I replied with an affirmation and a week later I had my face on perhaps the most respected column on Food in our country with the dish I had prepared for him.
I had the same feeling today when I saw my face with our newest baby being mentioned in .
Serving food to Mr. Sanghvi is till date the most terrifying thing for me. Although I like it, but he knows his subject - knows it better than any of us - much more in depth that any of us - and also knows kitchens & chefs - which means that whatever effort you put in, he will know it - without even anyone telling him.
When he messaged after having the Pizzas, I was shocked by his 3 questions - 1. You have put a lot of research in choosing and customising the flour - what is the protein percentage? 2. Did you treat the water? 3. You must be using an oven with a specialised stone to have the kind of thin crust you are serving?
The reason for my shock was I had actually put on a lot of effort to develop the perfect flour for months with , got the water tested multiple times and eventually got a softener to maintain a precise PH value and had replaced the stone of my oven to what I wanted.
Thank you Mr. Sanghvi from all of us at for the love and trust you have ushered on us. We promise to take it upwards & onwards!

Continuing our bit to spread a little positivity amongst all the gloom that surrounds us now, here we are again trying our bit to slowly but surely get our industry back to its feet. And the way we know of doing it is to do it yourself first and lead by an example.
We opened almost a year ago (I know it’s been a year already 😊) and then added & in our portfolio. Here we are now introducing , for all the & out there…
No BS, No Pretentiousness, just some yummy Pies, Handmade Pastas, Thick Shakes & loads of Woke!!!
A big shoutout to our Co-Founder for handholding it throughout & beyond! What a gorgeous logo & evocative name!!! Thank you.. You! 😊😊😊
Let’s crush some pies now shall we?

Posted • You, what's your favourite crust? We hear handmade!
And you, are you woke yet?
From the kitchens of Chef V,
Ohh!! Yes, Pizza is eternal.

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The least we all can do during these torrid times is support those who need it and ask for it. No questions asked, no verifications required.
We at A Sirius Hospitality promise to send meals to you wherever you are in the NCR. These meals have been made keeping in mind the nutritious aspects and making sure that the food is delicious too! This is just a sample menu and we are happy to customise it basis your preferences.
All you have to do is call - 9654514141 and and me would be personally attending your calls to make sure everything is taken care of.