Sarvesh Jodan awarded best Chef in Wales, UK

The Indian chef, who heads the Bokhara Brasserie at Court Colman manor, has been awarded best chef of the year at Wales, UK, according to a report published by Walesonline.co.uk.

Chef Sarvesh Jodan is known for playing with foods and bringing the delicious Indian food at the table in UK. His mouthwatering masala or madras and pakoras are well known among the US customers.

He was awarded chef of the year Wales at the annual Asian Curry Award ceremony.

Not only this, The Indian chef has also made Bokhara Brasserie at Court Colman Manor won as the Best Curry Restaurant in Wales four times over.

“I have worked at Bokhara since 2003 and we have won several awards including Best Spice Restaurant at the British Curry Awards. I am very proud to now have been awarded Welsh chef of the year 2014 at the Asian Curry Awards. I would like to personally thank Vijay Bhagotra, who brought me here to Wales, my team of chefs who work tirelessly in our pursuit of perfection, and of course our loyal customers who give me the inspiration and drive to keep bringing them the real taste of India,” Sarvesh Jodan told Walesonline.co.uk.

Chef Sarvesh began his career as a chef apprentice at Muntaj Hotel in Agra. After his apprenticeship, he started work at the Hotel Clark Shiraz in Agra, where he was promoted to sous chef. He worked in Tokyo Bay Hilton, Japan, for five years, before returning to Agra to work at the Jaypee Palace, where he had a chance meeting with Vijay Bhagotra, the late owner of Court Colman Manor, who had recently set up Bokhara Brasserie and was looking for the right person to take the restaurant forward in UK.

“Sarvesh has given 11 years service to Bokhara and more importantly he has given 33 years service to the industry. His loyalty and endeavour in a tough industry deserves to be applauded. His cooking is true to where he comes from. It is traditional in every sense of the word. In a world where people are trying to be different, Sarvesh stands out because he doesn’t. No gimmicks, no nonsense. Food that people love and keep coming back for," Sanjeev Bhagotra told Walesonline.co.uk.