Chef Ankit Gaurav: Leading a Culinary Revolution with Millets, Sustainability, and Purpose

In an age where culinary artistry is rapidly evolving beyond taste and presentation to embrace sustainability, nutrition, and cultural heritage, Chef Ankit Gaurav stands tall as a trailblazer. Currently the Executive Sous Chef at Country Inn & Suites by Radisson, Sahibabad, NCR, Chef Ankit is not only known for his exquisite gastronomic talents but also for pioneering a movement that places millets and plant-based cuisine at the center of modern dining.

From being awarded “Chef of the Year – Plant-Based Cuisine” to becoming an acclaimed author, Chef Ankit has successfully positioned himself as a celebrity chef who blends tradition with innovation, sustainability with sophistication, and nutrition with nostalgia.

A Culinary Journey with Purpose

Chef Ankit Gaurav’s career spans over a decade of mastery in hotel kitchens, culinary curation, and food innovation. His expertise is grounded in classical techniques, yet his vision has always been futuristic — tapping into the need for sustainable food practices that respect both the earth and the eater.

His passion for millets—once considered humble grains—is redefining their place in the culinary world. What began as a personal exploration has grown into a mission: to reintroduce India’s ancient grains into modern kitchens with global appeal. His dishes are as much about storytelling as they are about sustenance—each plate echoing centuries of tradition while also championing ecological responsibility.

Author, Innovator, and Storyteller

In 2023, Chef Ankit released his first book, “Millet Mania”, a widely celebrated work that explores the versatility and vibrancy of millet-based dishes. The book quickly became a reference for chefs, home cooks, and food professionals eager to learn about sustainable eating without compromising flavor or presentation.

Building on the success of Millet Mania, Chef Ankit is now gearing up to launch his much-anticipated second book titled “KIRAN – A Hope of Millet & Plant-Based Sustainable Food.” The book is more than a culinary guide — it is a manifesto for the future of food. KIRAN (meaning “ray of hope”) brings to light Chef Ankit’s vision of how food can become a bridge between environmental responsibility and delicious, nourishing experiences.

“KIRAN is my most personal project to date,” shares Chef Ankit. “It is inspired by the hope I see in traditional grains like ragi, bajra, and kodo — the hope they offer in tackling climate change, hunger, and lifestyle diseases, all while reconnecting us to our roots.”

Recognition Rooted in Responsibility

Chef Ankit’s influence extends far beyond the kitchen. His dedication to plant-forward cuisine has earned him numerous accolades, including the prestigious Lal Bahadur Shastri Samman for promoting Indian culinary heritage through sustainable choices. He is widely regarded in industry not only as a chef but also as a thought leader, educator, and mentor.

As the Executive Sous Chef at a leading hotel under the Radisson brand, he leads kitchen operations while also mentoring young chefs to embrace innovative, yet conscious cooking. His menus often feature modern renditions of traditional Indian dishes using millets, legumes, local vegetables, and cold-pressed oils — bringing health and heritage together in a compelling narrative.

A Voice for the Food Industry’s Future

As the global culinary community leans into climate-resilient crops, plant-based diets, and zero-waste kitchens, Chef Ankit’s work is more relevant than ever. He advocates for menus that are locally sourced, seasonally driven, and nutritionally dense, making him a key voice in India’s green gastronomy movement.

He is often invited to speak at culinary conferences, food expos, and hotel management institutes, where he discusses the importance of rethinking food beyond trends — treating it as a tool for change, culture, and care.

Global Relevance, Local Roots

While his current base is in NCR, Chef Ankit Gaurav’s impact resonates globally. From digital collaborations to international culinary platforms, his recipes have reached audiences in Europe, the Middle East, and North America, making millets a talking point in kitchens far beyond India.

With the release of KIRAN, Chef Ankit aims to expand this global dialogue — making millet and plant-based cuisine accessible, beautiful, and desirable for chefs and consumers alike.

What’s Next?

The official launch of “KIRAN – A Hope of Millet & Plant-Based Sustainable Food” is set for later this year, and the excitement is already brewing across culinary circles. Early glimpses of the book promise over 60 original recipes, personal stories from Chef Ankit’s journey, sustainability tips, and insights into how to cook consciously at home or in professional kitchens.

This second book is expected to solidify Chef Ankit’s position as India’s face of sustainable gourmet food, an innovator who isn’t just following the future — but actively shaping it.

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