Born in Jamshedpur, eastern India, Atul was trained and worked under the Oberoi Hotel Group in New Delhi where he established himself as one of the leading chefs of his generation.

His reputation brought him to London in 1994 where he was appointed head chef at Tamarind restaurant, also in Mayfair. By the age of 31, he had become the first Indian chef to be awarded the coveted Michelin star.

Benares represents Atul's most ambitious venture to date, with a menu that reflects his passion for food from all areas of India and a setting to rival the most elegant of restaurants in London.

Never complacent with the quality of his work, he returns to his homeland whenever possible to research new recipes and ingredients.

Renowned for the vibrancy of his food and the subtlety of his spice mixes, Atul is scrupulously faithful to the origins of each recipe. The presentation may be lean towards modern European, but the heart of each dish can be traced to individual households across India.

The acclaimed cookbook Indian Essence, a collection of strikingly original and beautifully presented recipes, is the product of one such trip and he is currently working on a second book on Indian vegetarian food.

His recipes have appeared widely in magazines and newspapers, and he demonstrates regularly on food shows in the UK and abroad. He lives in west London with his wife, daughter and new-born son.

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