Sombir Choudhary

Chef Sombir Choudhary's culinary philosophy is profoundly rooted in reimagining regional Indian flavors through an innovative, contemporary lens. As a co-founder of Kompany Hospitality, he, alongside Avinash Kapoli, built establishments like Soka with a clear vision: to create authentic, impactful experiences rather than simply chasing accolades. This ethos is reflected in their 'Head down, heart in, night after night' approach, letting the 'work speak, even when no one was watching,' fostering a culture of genuine dedication and craftsmanship. He is renowned for his ability to craft 'Indian cuisine that makes you feel something beyond just flavours,' striving for a deep emotional connection through food. His methodology rejects conventional 'playbooks' and 'cookie cutters,' instead relying on a 'shared instinct for what makes a space, a menu, or a story land.' This commitment to originality is further emphasized by the Kompany Hospitality's statement, 'We’re not borrowing anymore. We’re building. And the world’s listening,' highlighting an ambition to forge distinct, Indian-rooted culinary narratives. Choudhary champions a holistic hospitality experience, being described as the 'friendliest host' who makes every guest feel like a 'long-lost pal.' His vision extends to thoughtfully pairing gourmet Indian 'nanoplates' with expertly crafted cocktails, deliberately moving beyond standard bar fare to offer a unique culinary journey that seamlessly blends innovation with tradition, always with discipline guiding passion and a focus on making 'veggies tasty first!' Chef Sombir Choudhary's signature approach is characterized by his innovative fusion of regional Indian flavors with contemporary culinary techniques, manifesting in 'nanoplates' that elevate bar snacks into refined gourmet experiences. He meticulously crafts dishes to complement cocktails, purposefully diverging from conventional offerings like nachos and fries. His technical style involves reimagining traditional dishes by introducing unexpected Indian elements; for instance, serving Japanese crispy dumplings (gyoza) with a malai coconut cream sauce instead of a traditional soy base, and infusing chicken yakitori with a tamarind glaze in place of teriyaki. His plating and flavor profiles aim to evoke a sense of nostalgia and comfort while presenting them in an artful, premium manner. This is exemplified by dishes such as the Crispy Fried Soft Shell Crabs served with crab rassa, and the Spicy Smoked Kulchas accompanied by a unique array of pickle options including artichoke, chicken, mutton, and prawn. Other notable creations include the Edamame Fenugreek Tart served with teekhi and meethi chutneys, and the comforting Soka Cup Noodles with chilli and schezwan pepper sauce, culminating in desserts like the Ooty Chocolate Mousse with raspberry coulis. At Jamming Goat 3.0, he previously showcased this innovative spirit with gourmet dishes crafted specifically for cocktails, such as Prawn Pepper Fry with Curd Rice Foam, demonstrating his unwavering commitment to bold, flavorful, and creatively presented Indian cuisine.