Karan Kapoor
Modern European fine dining, course by course
4.7 · 3 reviews on ChefNetwork
About
Trained in classical French technique, I build seasonal tasting menus that nod to India — burrata with bhel, lamb with rogan jus, a deconstructed mishti doi. Precise, plated, and quietly theatrical.
Services & packages
Menu
Burrata & Bhel
Creamy burrata, puffed rice, tamarind, mint oil.
Scallop, Cauliflower, Brown Butter
Seared scallop, silky purée, capers.
Lamb, Rogan Jus, Turnip
Slow lamb with a clarified rogan reduction.
Wild Mushroom Risotto
Aged parmesan, truffle, thyme.
Deconstructed Mishti Doi
Caramelised yoghurt, jaggery tuile, berries.
Rates
Reviews
“Impeccable. The scallop course was the best thing I ate all year.”
“Worth every rupee. Theatrical without being pretentious.”
“Stunning food; menu ran a little long for a weeknight.”
What clients say
“Genuinely better than most restaurants we've been to. Every plate was a moment.”
Experience
- Commis → Chef de Partie · A Michelin-starred kitchen, London (sample)2013 – 2018
- Private chef · Independent2019 – Present
Education
- Grand Diplôme · Le Cordon Bleu (sample)2012
Gallery
Press & mentions
- Delhi's best at-home fine dining · GQ India (sample)2025
Availability
Most evenings and weekends; message me for your date.
Request a booking
Service areas
FAQ
Do you offer wine pairings?
Yes, I work with a sommelier partner for optional pairings, or cook to wines you already have.
Vegetarian tasting menu?
A full vegetarian tasting menu is always available and just as considered.
How much space do you need?
A clear kitchen counter and four power points. I bring everything else.
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