Press

07/2008

American Curry Scene Is No Longer Second Class
Mood Food

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About Tuhin Dutta

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About the Chef

Chef Tuhin Dutta / Ted, began his culinary career at 17 in his family catering business. After his basic training in food business, he went to the prestigious Institute of Hotel Management in Pusa, New Delhi for a degree in Hotel Management.

On completion of his education he worked for the TAJ Group of Hotels in Chef Capacity. From the kitchens of a five star hotel he moved to Salaam Bombay restaurant in New York City.

Realizing his desire to do more with his cuisine art, he further attended The French Culinary Institute and The Sommelier Society of America for the Sommelier Certificate.

Chef Dutta was the Consultant and Opening Chef at Banjara, Cardamomm and Yuva restaurants in downtown Manhattan and consultant to several others. His efforts with his pioneering Unorthodox Indian Cuisine and state-of-the-art presentation was appreciated in the New York Times, New York Magazine, Time Out New York, Food & Wine, Village Voice, CNBC Channel 4, Research Chefs Association Magazine, Zagat 2003 Top Indian Downtown, Top Indian Zagat 2003 NYC and Top Indian New York Magazine 2003.

Tuhin Dutta has taught and held demonstrations at the French Culinary Institute, New York City Technical Collage, New York University, Food Emporium, New York Women Chefs Association, Wine Associations, etc. He has also won several Gold and Silver medals in culinary competitions in the tri-state area.