Chef Raamanuj first fell in love with food growing up in India. The tantalizing smells of kebabs roasting in tandoor ovens, the bright colors and curious flavors of exotic spices — Chef Raamanuj was fascinated with each little ingredient that gave food life.
With more than 35 years of experience, Chef Raamanuj is embarking on another culinary adventure with his new, Indian-inspired restaurant, Zaika New York. Celebrated for his exquisite plates and dishes, the award-winning Chef Raamanuj has learned from masters of cooking such as Chef Madan Lal and Chef Imtiaz Kureshi. He has also worked with Mr. Jiggs Kalra — the Czar of Indian cuisine.
Starting his career overseas in New Delhi, Chef Raamanuj worked at the Maurya Sheraton, which was listed one of the 50 Best Restaurants in the World and Best in Asia. Serving more than 5,000 customers in his time there, Chef Raamanuj catered prestigious events like the Wills Trophy cricket series, and cooked for prominent guests like Bill Clinton and Rajeev Gandhi.
Chef Raamanuj moved to New York in 1996 and to Los Angeles in 2004, where he went on to open the renowned Indian restaurant Nirvana in Beverly Hills. He also organized regional festivals in countries across the world, and has been featured in magazines and newspapers in Santiago and New York, and on television shows like StarTV and Good Day L.A. - Fox 11.
Teaching cooking classes at the prestigious in Los Angeles and Santa Monica, Chef Raamanuj was also the winner of the 2006 Los Angeles Cultural Dining Tour Cook-off Competition. One of few chefs from Bukhara, Chef Raamanuj has brought his passions and talents to five-star hotels, high-class in-flight catering services and acclaimed Indian restaurants like Tamarind Tribeca in New York, which won Michelin stars three years in a row.
Now executive chef and partner at Zaika New York, the award-winning Chef Raamanuj brings his culinary craftsmanship and diverse menu to the most diverse city in the world.