India is a vast country where languages, religions, food, and culture intertwine to create a truly unique sensory experience. And among those who have understood the richness of this diversity is Manoj Sharma! Originally from Delhi, he quickly set out to explore the culinary arts, which he has continually perfected and enriched through his many prestigious experiences.

Today at the helm of Jugaad restaurant in Paris, Manoj breaks free from traditional conventions to reinvent modern Indian cuisine: a blend of flavors and an explosion of colors. A cuisine of sharing that brings us together.

A delectable encounter with this chef unlike any other, who shares his favorite recipe of the season with us!

Manoj, can you tell us about your background?

I was born in Delhi, India; rather quickly, I moved to London to pursue my passion and practice cooking. Over ten years, my various experiences allowed me to refine my culinary style, which I would describe as both fresh and spicy. I have always been drawn to French gastronomy and world cuisines, so naturally my next destination was France, in 2014. And I’ve never left!

Seven years later, after Shirvan Café Métisse (alongside Michelin-starred chef Akrame Benallal), Sir Winston, and later Séoul Mama launched with my wife, I finally opened my own restaurant: Jugaad.

What is the spirit of this restaurant, and how did you envision it?

I believe it represents the culmination of my life and what I have always wanted: to introduce the spirit of India and all facets of its gastronomy, which vary greatly by region, and to break away from typical neighborhood Indian restaurants. Today, I feel free to express my vision of modern Indian cuisine and to reinterpret my country’s culinary history in my restaurant, bringing the sensitivity and added value of my diverse influences—nourished by British culture and French gastronomic know-how—far from clichés. That’s why I wanted a décor that is a complete departure from the Indian restaurants you find on every corner. It’s meant to be sober and contemporary—colorful but not imposing. Through transparency, and as if offering a show to those who dare venture near it, the kitchen is fully open and reveals magnificent brass tandoor ovens, as well as every step of the preparation of the modern, appetizing dishes created there.

I want every visitor to have an experience centered on sharing and conviviality. I therefore did not want a traditional three-course menu: instead, you pick from the menu as you wish, with accompaniments for every taste.

© Jugaad

© Sandra Serpero for Plume Voyage

Where do you draw your inspirations?

I am a child of Delhi. My wife is Korean. Our son was born in England and our daughter in France. Diversity is the story of my life and what makes me strong! My inspirations therefore come from my personal story and journey.

To delight my guests, I draw inspiration from both authentic family specialties and street food as well as restaurant cuisine. Curry, tikka masala, tandoori chicken… While these dishes are emblematic of this immense country, Indian cuisine is not limited to them. That is what I strive to show through a cuisine that pays tribute to the richness of its multiple regional specialties—an ongoing challenge I embrace every day!

If you had to choose

A food

Root vegetables, sautéed and served over rice with Angus beef. Perfect for cold weather.

A flavor pairing

Scallops in ceviche with a salad of vegetables cooked in the tandoor and tahini. A journey in itself.

A culinary technique

Europe opened my eyes to modern processes, such as low-temperature cooking—of a lamb shoulder, for example—followed by a quick sear under the salamander.

© Jugaad – © Joann Pai

What is your favorite recipe of the season?

For cold and gray days, I love Broccoli Malai. This dish brings warmth through its vibrant colors and flavors that revive the senses. It has great depth of taste and texture.

It is undoubtedly one of my favorite recipes!

Broccoli Malai recipe for two people – 30 minutes preparation

Blanch the two broccoli florets in salted water, then brush them with Malai sauce and finish cooking under the grill. Arrange the florets on a generous bed of korma sauce and top with rose petals, pine nuts, and chopped chives.

Enjoy!

© Jugaad