The people that make the Caperberry experience come alive have been hand-picked for their roles. They are committed to delivering high quality products and providing unsurpassed customer service for an elevated dining experience. Their skills have been further honed with special studies and extensive training in international institutions and Food & beverage establishments
‘When Abhijit Saha setup Caperberry in2008, it featured a cuisine very few people were familiar with, but with his passion and dedication he has brought the restaurant to the stage where we can safely call him a pioneer in Indian Food business,’ wrote Kripal Amanna, Publisher and Manager Editor of Food Lovers Magazine when DNA Newspaper honoured him as one of the ‘50 Most Influential Persons’ of Bangalore. Abhijit Saha is the Founder, Director and Chef of Avant Garde Hospitality Pvt Ltd which owns and operates two critically acclaimed premium restaurants in Bangalore.
Caperberry, the signature restaurant by Chef Saha provokes multiple senses and has won the ‘Best stand-alone Restaurant in India’ at the Time Out Food Awards, November 2011. Innovation, premium quality and attention to detail are the essential guiding principles of Caperberry, a world-class restaurant that showcases Modern European Cuisine with elements of molecular gastronomy.
His very popular second outlet Fava, is a chic Mediterranean restaurant with a lounge bar, private dining space and delicatessen, located at the uber-luxe arcade in UB City. Exuding an understated sophistication, the menu at Fava offers discerning diners an opportunity to truly experience the magnificent and varied cuisines of the Mediterranean region.
Farzana Behram Contractor, Editor of UpperCrust Magazine refers to him as a perfectionist, who is sincere and dedicated with a pleasing nature and focussed approach. Food writer Karen Anand sees the way he cooks and innovates with food as a sign of Abhijit Saha’s legerdemain.
At just forty three, Chef Saha is one of the youngest to feature in the coveted ‘Hall of Fame’ list of fifty most important people in the Food and Beverage business in India, published by the UpperCrust Magazine in June 2012.
He has won the Jury Special Chef of the year Award at the Hotelier India Awards in 2011. In the recent past Chef Saha has been awarded the prestigious Indian Federation of Culinary Association’s ‘Entrepreneur Chef of the Year’ and the South India Culinary Association’s ‘Golden Hat’ for outstanding contribution towards the profession. Rated amongst the top ten chefs in the country by several industry and mainstream publications, he is an expert in Classical and Modern European Cuisine as well as Regional Indian Cuisine.
When asked how he has grown to be such a powerhouse brand in the industry, he says, ‘My work speaks for itself. I have never made a conscious effort to market myself; rather I have tried to do my work with integrity and passion. My thirst for knowledge and willingness to experiment with new ideas is what has driven me forward.’
A natural orator, Chef Saha is a regular speaker at the The World of Flavour conference in the Culinary Institute of America, IFCA National Culinary Congress and Times of India Literary Festival, amongst a host of other prestigious events. In March 2012 he was invited by TED to be a speaker at Ted X, Coimbatore on the Future of Cooking and Molecular Gastronomy.
Abhijit Saha has studied Hotel Management in Pusa, New Delhi and Oenology at the Johnson and Wales University, USA. His keen interest in wines has taken him all over the world, including France, Italy, Spain, California and Australia. He’s currently President of The Bangalore Wine Club, and is a founding member of The Wine Society of India.
Before choosing to be an entrepreneur, Abhijit Saha worked as Director of Food and Services and Executive Chef with The Park Hotels; as Executive Chef with The Manor, New Delhi and with the Taj Group of Hotels, New Delhi, where he started his career as Kitchen Management trainee in 1990. He is fond of art and design and enjoys F1 racing.
“The first expression of delight on the face of guests when a well-presented dish makes its appearance on the table is something so wonderful. This has to be followed up with exciting flavours, textures and finish. Done right, the diner should still be craving for more even when he is finished with the dish
“Achieving this is easier said than done. Simplicity, depth and soul are the primary elements in my cooking. Careful thought and effort are required in all stages of preparation in order to accomplish the desired results. This includes uniquely conceptualising every dish, innovative menu planning, working with fresh and artisan ingredients, optimally maximizing each flavour, and creating delightful presentations. Above all, food has to be always treated and presented with utmost love and care. It is my endeavour to provide food of the highest quality to every one of my guests.
Shruti Saha is the head of Marketing and Public Relations at Avant Garde Hospitality. She has ten years experience in Food and Beverage Service and Food and Beverage Marketing in India and USA and has worked in the past with Hyatt Regency, Delhi, The Manor Delhi and The Sienna Hotel, North Carolina.