Archive · 21 Jan 2026
Danish Chef Henrik Jyrk Debuts in India
A famous chef from Denmark named Henrik Jyrk is visiting India for the first time.
He is hosting a special dinner at the Taj Mahal hotel in New Delhi.
The dinner will feature foods from Nordic countries, which are in Northern Europe, and will also include some Asian flavors.
The foods will be paired with special teas or wines.
Chef Jyrk has worked in many famous restaurants and has won several cooking competitions.
He is excited to share his food with people in India and to try Indian foods himself.
The dinner is being organized by The Chambers, a special club for business people, and is being supported by a Danish tea company called Copenhagen Sparkling Tea.
Danish Chef Henrik Jyrk makes his India debut with a Nordic culinary showcase at Taj Mahal, New Delhi.
The event is part of Rendezvous – The Culinary Chronicles, hosted by The Chambers in partnership with Copenhagen Sparkling Tea.
The menu features contemporary Nordic cuisine with Asian accents, including dishes like scallop with ginger and caviar, and lobster with tomato and vadouvan.
Each course is paired with fine wines or Copenhagen Sparkling Tea, offering a refined dining experience.
Chef Jyrk is known for his technique-led approach and has worked in globally acclaimed kitchens, including a three Michelin-starred restaurant in San Francisco.
- Who
- Danish Chef Henrik Jyrk and The Chambers, India’s first exclusive business club
- What
- A Nordic culinary showcase featuring contemporary Nordic cuisine and refined non-alcoholic pairings
- When
- 21 January 2026
- Where
- Taj Mahal, New Delhi
- Why
- To introduce global culinary voices to the Capital and create distinctive dining experiences for guests
- Chef
- Henrik Jyrk
- Event Name
- Rendezvous – The Culinary Chronicles
- Location
- Taj Mahal, New Delhi
- Date
- 21 January 2026
- Partner
- Copenhagen Sparkling Tea
- Menu Highlights
- Nordic cuisine with Asian accents, including scallop with ginger and caviar, lobster with tomato and vadouvan, and langoustine with Jerusalem artichoke and coconut
- Pairings
- Fine wines or Copenhagen Sparkling Tea