Rijul Gulati

Indian Accent’s kitchen language under Rijul Gulati has been shaped through continuity rather than reset: the work in Mumbai from 2024 to the present followed the discipline of Contemporary Indian cuisine already being built in New Delhi. In this kind of role, the craft sits in service rhythm, menu coherence, and the ability to keep a team aligned while tightening the food’s point of view. Gulati’s move from Head Chef in New Delhi to the Mumbai cluster role reads as a handover of the same technical vocabulary across locations.

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Gulati’s signature dishes span sweet, spice-led, and textural work: meetha aachar pork ribs, green apple, ghee roast soya boti, roomali roti pancake, daulat ki chaat, rose petal chikki, roast almond, gunpowder prawns, red rice, smoked chilli & raw mango curry, and guchhi matar, asparagus, kashmiri morel pulao. The range shows a kitchen comfortable with contrast, where sweetness can carry acidity, and heat is used with control rather than volume.

The list also moves between crisp, airy forms and denser, winter-leaning plates, with roomali roti pancake on one end and daulat ki chaat, rose petal chikki, and roast almond on the other. Gunpowder prawns and smoked chilli & raw mango curry point to a sharp, measured use of spice, while guchhi matar, asparagus, kashmiri morel pulao sits in a more aromatic register built on fragrance and texture.

No named awards accompany this career arc.