The Best Address

In Conversation with Adit Grover

Chef Adit Grover is the Co-Founder and Director of Operations at Beyond Flavours, Deoria. Having been a part of the industry for over 10 years now, starting as a Kitchen Operations Associate at the prestigious Oberoi Hotels & Resorts in their STEP Program in 2013 followed by joining the Oberoi Centre of Learning and Development as a Kitchen Management Associate in 2016, followed by stints at The Oberoi Vanyavilas, Ranthambore and The Oberoi, Gurgaon. His last posting with Oberoi Hotels was as Sous Chef at Amaranta – The Modern Indian Specialty restaurant at The Oberoi, Gurgaon.

silbatte ki shammi

After almost 9 years and 9 hotels later he decided to venture into the standalone restaurant world where he joined Chica, Delhi (located at One Golden Mile, Netaji Nagar) as The Executive Chef in the Pre-Opening team in 2022. After running it for about a year, he ventured out by opening his own restaurant in Deoria, Uttar Pradesh called Beyond Flavours. The restaurant serves a mix of Classical North Indian and Pan Asian cuisines with a few modern twists. Apart from this, Chef Grover is a hotel and restaurant consultant. His company’s name is Culinary and Beyond. At the moment, he is opening restaurants in Delhi-NCR, Ludhiana, Bhubaneshwar and in a few other cities across the country.

gatte ka saag

 Do you have a favourite time of the year or set of ingredients that you look forward to working with?

Ingredient wise, winter season is the best. Being in Delhi, the availability of different ingredients especially green leaves such as Mustard Greens, Amaranth Leaves, etc. Also, during winters guests are more willing to experiment with food, especially seafood, so as a Chef it is the season where you can be the most creative.

 What would you do if you weren’t a chef?

I would most likely have become a Chartered Accountant. Apart from becoming a Chef, that is the only subject or field which intrigued me.

mirchi aur maas ke teele

 Do your personal preferences influence the menu at all?

I would be lying if I said no. When I sit to make a menu, I always add dishes which I would love to order and eat myself. All the menus I have curated follow the same rule because I believe that if I myself would not order a particular dish on the menu then how would I expect a guest to order and enjoy it. However, I do always consider what my guests would like as every city and state have different preferences.

What do you think is the most over-hyped food trend currently?

The use of chemicals – Molecular Food. As a Chef, I believe food should always be presented in its absolute form and not as spheres, foams or powders which I feel gives a very synthetic taste. We are blessed with a plethora of some of the most amazing ingredients, in India and across the globe which give us a chance to showcase our creativity.

laal maas

When are you happiest?

Whenever I am in the kitchen, creating different dishes for my guests and there is no better feeling than seeing them taste and enjoy my preparations. Apart from work, I always enjoy spending time with my friends and family or pursuing one of my hobbies.

When you’re not in the kitchen where can you be found?

Pursuing my other hobbies – playing and watching football and playing video games. If I am not doing one of the two then I will be most likely spending time with my friends and family.

ker sangri

Where is your favourite place to dine?

 Bhape Da Hotel in Connaught Place (for North Indian Food) and 361 at The Oberoi, Gurgaon (for Pan Asian)

 What’s your favourite takeaway or comfort food?

 Chicken Momos. Not Dim sums, just momos. Whenever I feel like having something from a restaurant or delivery kitchen, that’s my go to dish, always.

kakori kabab

What makes the local food scene so exciting?

 The beauty about the local food scene is that you have all the variety when it comes to different ingredients, cuisines and taste. India, I feel still unexplored when it comes to local ingredients, seeing documentaries like Raja, Rasoi aur anya Kahaniya or reading books by Dr. Pushpesh Pant actually showcases that and I believe that is just the tip of the iceberg.

Which is the dish you’ve created that you are most proud of and why?

The Rabri Cheesecake – I worked on this dish during my days heading the modern Indian speciality restaurant ‘Amaranta’ at The Oberoi, Gurgaon.  While working on a new menu, I wanted to combine two of my most favourite desserts – Baked New York Cheesecake and Kesar Pista Kulfi. That led to the invention of this dessert which is layered as follows – Pistachio Crumble at the base, Cream Cheese and Rabri filling, Green Cardamom Dust and some fresh Blueberries and 24k Edible Gold Sheet. As per my philosophy, keeping it simple, subtle and super.

the dim sum sampler

You’re having friends over for dinner tonight. What’s on the table?

 Butter Chicken, Chicken Dim Sums and my mother’s signature Dal Tadka

Name your favourite city that has it all: food, culture, and nightlife.

Delhi – my hometown and the food capital of India.

flour-less chocolate brownie

Can you tell us more about the cuisine at your restaurants?

At Beyond Flavours, we focus on serving the best of Classical Indian (North Frontier Cuisine) and Asian (Chinese and Thai). The restaurant is a modern-chic space, where we serve food made the old, traditional way, staying true to its roots with a few modern twists. As I always believe food however it may be presented, classically or in a modern way, the flavours should always give you a nostalgic feeling and create an everlasting experience.

butter chicken

Butter Chicken – Elegance, Tradition and Comfort


For the Chicken Tikka

  • Chicken Thighs – 350gm
  • Degi Chilli Powder – 10gm
  • Hung Curd – 125gm
  • Mustard Oil – 40ml
  • Black Salt – 2gm
  • Salt – To Taste
  • Ginger Garlic Paste – 40gm
  • Garam Masala – 6gm
  • Kasoori Methi – 5gm
  • Lemon Juice – 10ml
  • Cumin Powder – 3gm
  • Butter (For Basting) – 50gm

For the Makhni Gravy

  • Tomatoes – 500gm
  • Water – 100ml
  • Coriander Roots – 30gm
  • Cashews – 80gm
  • Bay leaf – 2gm
  • Butter – 50gm
  • Green Cardamom – 2gm
  • Degi Chilli Powder – 25gm

For the Tempering

  • Butter – 60gm
  • Chopped Garlic – 20gm
  • Degi Chilli Powder – 10gm
  • Makhni Gravy – 500gm
  • Chicken Tikka – 350gm
  • Kasoori Methi – 20gm
  • Salt – To Taste
  • Fresh Cream – 40gm


For the Chicken Tikka

  1. In a bowl, add the chicken and rub salt onto it.
  2. Add powdered spices and mix them with the chicken
  3. In a separate bowl, add the hung curd and mix till it forms a smooth mixture.
  4. Now, add chicken into the bowl and mix well.
  5. Add the mustard oil and mix.
  6. Let it rest for at least an hour.
  7. Place in a tray and cook in the oven at 200 Deg C for 3-4 minutes.
  8. Take it out and put some butter over it and let it rest for a minute.
  9. Put it back in the oven for another 3-4 minutes.
  10. Check once if cooked fully.

For the Makhni Gravy

  1. In a pan, add butter and heat it.
  2. Add bayleaf and green cardamom and let the mixture crackle.
  3. Add the degi chilli powder and sauté over high heat for 5 seconds
  4. add chopped tomatoes and sauté them and cook them till they are mushy.
  5.  add the coriander roots and cashews.
  6. Add water and cook till the tomatoes are done.
  7.  blend the mixture and strain.
  8. Simmer the above mixture till the raw flavour of the tomatoes goes away.

Makhni gravy is ready to be used in multiple dishes.

For the Tempering

  1. In a pan, add the butter and heat it.
  2. Add the chopped garlic and sauté it till brown.
  3. Add the degi chilli powder and sauté over high heat for 5 seconds
  4. Now add the Makhni gravy and cook on a medium flame.
  5. Add a little water to thin the gravy down.
  6. Add the chicken tikka and simmer it.
  7. Finish with cream, salt and kasoori methi powder.
  8. Serve hot with Breads or Rice.




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