PERSONAL INFORMATION
Full name: Anahita Dhondy Bhandari
Profession: Chef
Date of Birth: 23 May 1991 (Thursday)
Age (as of 2022): 31 Years
Birthplace: Delhi, India
Zodiac sign: Gemini
Nationality: Indian
Hometown: Delhi
Ethnicity: Parsi
Food Habit: Non-vegetarian
Marriage Date: 17 November 2017
Age: 31 Years
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EDUCATION
School: Springdales School, Delhi
College/University: • 2008-2012: Institute of Hotel Management in Aurangabad and The University of Huddersfield in England (B.A. Hons.) • 2013: Le Cordon Bleu in London (Le Grande Diplome in Culinary Arts)
Educational Qualification: • B.A. Hons. • Le Grande Diplome in Culinary Arts
PHYSICAL STATISTICS
Height (approx.): in centimeters – 170 cm in meters – 1.70 m in feet & inches – 5’ 7”
Eye Colour: Black
Hair Colour: Black
FAMILY & RELATIONSHIPS
Marital Status: Married
Husband/Spouse: Arush Bhandari (Lawyer)
Parents: Father- Navroze Dhondy (Entrepreneur) Mother- Nilufer Dhondy (Home chef and baker)
Siblings: Brother – Kurush Dhondy (Image in the Parents’ section) Sister – None
Husband: Arush Bhandari
CAREER HIGHLIGHTS
Awards, Honours, Achievements: • 2019: Featured on the Forbes Asia 30 Under 30 list for her contribution towards food sustainability and for popularising Parsi cuisine • 2018: Condé Nast Traveller’s Innovator of the Year • 2017: ‘Indian of the Year’ in the hospitality sector as Chef Manager at SodaBottleOpenerWala • 2013: Times Food Guide & Nightlife Award for Noteworthy Newcomer
OTHER INFORMATION
Hobbies: Dancing, reading girly novels, listening to music
Food Market: Borough Market in London, United Kingdom
Restaurant(s): Kaizu (Japanese), COYA (Latin-American) (Both restaurants are in Abu Dhabi, Arab Emirates)
INTERESTING BACKGROUND INFORMATION
Anahita Dhondy is a distinguished Indian chef who has made significant contributions to the culinary landscape, particularly in the realm of Parsi cuisine. Beginning her culinary journey at a young age, Anahita was immersed in the rich traditions and flavors of her Parsi heritage, which ignited her passion for cooking. Her early experiences with various Parsi dishes inspired her to delve deeper into this unique cuisine, shaping her professional aspirations. Her talent and dedication were recognized when she was named in the prestigious Forbes Asia 30 Under 30 list in 2019, solidifying her status as a rising star in the culinary world.
After completing the esteemed Cordon Bleu Grand Diplome in London, Anahita returned to India and collaborated with restaurateur A.D. Singh to launch SodaBottleOpenerWala in 2013. At just 23 years old, she took on the role of chef manager at the Gurgaon outlet, quickly proving her mettle as she transitioned to chef-partner. This early hands-on experience allowed Anahita to learn the intricacies of restaurant operations, gaining invaluable insights into not only menu creation but also the business side of the culinary industry. Her expertise later extended to managing seven outlets of Bombay Irani Café across three cities, showcasing her remarkable ability to scale and sustain successful dining establishments.
Anahita’s culinary journey has been diverse, beginning with her internship in 2009 at Taj Hotels Resorts and Palaces, followed by a stint at Marriott International in 2010. Her commitment to honing her skills continued as she undertook a kitchen management trainee role at Taj Hotels from May 2011 to May 2012. During the challenging lockdown in 2020, Anahita leveraged her culinary talents at home, collaborating with her mother to establish a Parsi kitchen service that delivered authentic home-cooked meals in Gurugram. The overwhelming appreciation for their offerings led to an expansion into the broader Delhi NCR region, further amplifying her mission of promoting Parsi cuisine.
In 2022, Anahita teamed up with entrepreneur Vishal Anand to launch Glasshouse, a 150-seat restaurant in Gurugram, where she serves as head chef. This venture marked another significant milestone in her career, reflecting her entrepreneurial spirit and dedication to her craft. Additionally, she authored her first book, “Parsi Kitchen: A Memoir of Food and Family,” which was released on June 25, 2021. This beautifully crafted memoir features a collection of recipes gathered from her travels, celebrating the diversity of Parsi flavors from a restaurant in Hong Kong to the coastal delights of Gujarat. Anahita’s commitment to sharing her culinary heritage extended to appearances on competitive cooking shows, including MasterChef India, where she showcased her expertise as both a contestant and a guest chef in subsequent seasons.
Anahita’s influence goes beyond the kitchen as she actively promotes Parsi cuisine on global platforms. In 2018, she represented India at the EAT Stockholm Food Forum and spoke at the United Nations in New York, emphasizing the importance of food culture. Through social media, pop-up events, and cooking classes, she passionately advocates for the popularity of Parsi dishes, aiming to inspire home cooks around the world to incorporate traditional recipes into their culinary repertoire. With her unique vision and commitment to her roots, Anahita Dhondy continues to pave the way for Parsi cuisine on both national and international stages, ensuring that its flavors and traditions endure for generations to come.
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Note: All biographical information compiled from publicly available sources.
