Multicuisine wizard Sajal Garg woos the taste buds of the crème de la crème of society and international clients with his UAE-based luxury catering firm Creative Cuisines Inc Dubai, which provides bespoke services and a smorgasbord of delights
Sajal Garg, a celebrated multicuisine expert, has taken culinary innovations to an altogether different level, earning a place for himself in the gourmet hall of fame, not only in India, but in the UAE as well. As the saying goes, the best way to a person’s heart is through sumptuous food, and Sajal has captured the fancy of umpteen food lovers with his prowess in the catering industry.
He traces his love for exploring the world of flavours, palates and dishes to his mother, who instilled it in him as a kid. With a family background in hospitality and event management, Sajal says the passion was always there inside him and it just grew better and bigger, as he grew up.
Sajal felt that he should equip himself with all the knowledge that the field of hospitality demands, and for that, there was no better place than Switzerland, which has some of the world’s best event and hospitality institutes. He joined the Glion Institute of Higher Education in Switzerland, which is a renowned hospitality management school. After graduation, he decided to take the plunge into the alluring world of catering. That was when he chanced upon Creative Cuisines Inc Delhi, founded by Virender Handa and Kapil Middha in New Delhi in 2006. Both partners had already established a name on national grounds with over 300 events on their plate annually.
Sajal soon collaborated with the duo to broaden its boundaries, and take it to uncharted newer realms. CCi found a new face in Dubai, under his visionary leadership. Being the go-getter that he is, Sajal excelled in all ventures – be it giving life to customised and tailor-made menus for the clients or providing bespoke catering solutions with sublime paradigms. In fact, the sky is the limit for the number of options he provides.
He feels extremely proud when he says that he has successfully taken his catering firm a notch higher, by roping in the best chefs that the culinary world has to offer.
Today, CCi boasts of an equally skilled executive team, consisting of 300 premier chefs, 200 skilled butlers and an experienced management team, who makes sure that the dish served, coupled with a service polished to perfection surpasses their client’s expectations.
Sajal says that they have an array of delectable dishes lined up for their clients, which includes Peruvian, Mexican, Tribal, Chinese, Greek, Italian and Indian. One of the reasons behind their meticulously prepared dishes is the fact that they have chefs from various parts of the world, each from diverse and rich cultural backgrounds. He says one of the best examples is Head Chef Carlo Valentino, who hails from Peru. He won the Best Chef award in UAE and he dishes out delicacies bearing the stamp of Spanish and Incan cuisines.
CCi Dubai has acquired the famous brand Kebab Grill 44 and Ming Bowl in Dubai and enlarged the brand of CCi
Another interesting delivery concept they introduced in India was giving gourmands an exposure to experiential dining, as each one of their chefs weaves the stories behind each creative dish they made with love, passion and skills. Titled Charcoal Story, it was headed by celebrity TV host Chef Vicky Ratnani.
Among the lavish events they served with efficacy was an Indian wedding in London, UK, with at least 600 guests, where they brought in three Michelin Star Chefs from various parts of the world to prepare the mouth-watering fare for the revelries, which extended over a week. Whether it involves national or international destinations, CCi has brought forth exemplary dishes, according to Sajal.
The team has been catering to events, which include corporate and intimate private dinners across the UAE, Turkey, Oman, Singapore, Italy, Thailand, Mauritius, Indonesia and India for more than 14 years.
Sajal envisions developing CCi into a brand which is known over the world and aims to take part in international lavish events, thereby providing the best that they have to offer. Experimenting with varied gastronomical flavours will be his prime focus, which will eventually help make a separate identity for themselves.
He says when it comes to expanding the brand and introducing the clients to newer concepts, ideas are boundless. A pop up concept and a fine dining restaurant are on the pipeline for Sajal Garg.