Chef Divyanshu Chawla’s culinary journey offers a unique insight into India’s diverse gastronomic traditions, shaped by his experiences in the wilderness of Pench Tree Lodge and the rich heritage of Indian tribal cuisine. Starting his career in one of India’s premier wildlife resorts, Pugdundee Safaris, Chef Chawla has mastered the art of rustic cooking, blending traditional and modern techniques to create unforgettable flavors. His professional growth reflects the essence of farm-to-table dining, sustainable practices, and an unwavering commitment to Indian culinary heritage.

Early Beginnings at Pench Tree Lodge

Chef Divyanshu Chawla’s culinary career began at Pench Tree Lodge, a unit of Pugdundee Safaris, nestled in the heart of Pench National Park. Known as “The Land of Mowgli,” this region is renowned for its natural beauty and cultural significance. It also houses a rich culinary tradition that Chef Chawla explored, learning the local tribal cuisines of the region. Pugdundee Safaris, a highly regarded wildlife resort, played a pivotal role in shaping Chef Chawla’s foundational skills as a chef.

Learning the Essence of Indian Tribal Cuisine

One of the most significant aspects of Chef Chawla’s career at Pench Tree Lodge was his deep dive into tribal cooking techniques. The local tribes of Pench follow ancient culinary methods passed down through generations. These methods rely heavily on rustic techniques, open fire cooking, and the use of locally sourced ingredients. Chef Chawla quickly learned that cooking in the jungle meant adapting to the environment and relying on basic yet efficient methods to produce flavorful dishes.

The Farm-to-Table Concept

Working in Pench, Chef Chawla embraced the farm-to-table concept, which emphasizes using locally sourced, fresh ingredients to create gourmet meals. Everything, from meats to vegetables and herbs, was harvested from nearby farms and incorporated into daily dishes. This approach to cooking ensures that the food is both sustainable and flavorful. Chef Chawla also learned how to prepare meals using traditional methods like smoking, slow roasting, and steaming, which are central to the culinary traditions of India’s rural and tribal communities.

Signature dishes such as Mahua ice cream, Dal Bafla, Steamed Bafouri, and Lamb Barbati reflect Chef Chawla’s dedication to using indigenous ingredients and techniques. Each dish highlights regional flavors and cooking methods that pay homage to the region’s culture.

Redefining Indian Safari Cuisine

As a chef at Pugdundee Safaris, Chef Chawla had the unique opportunity to redefine the Indian safari experience by combining nature with gastronomy. His cooking aimed to elevate the safari experience by preparing meals that not only catered to the palate but also immersed guests in the culture and traditions of the region. Whether it was the simplicity of rustic meals or the complex flavors of tribal dishes, Chef Chawla’s culinary work left a lasting impression on safari-goers.

Challenges and Triumphs: Cooking in the Wilderness

One of the greatest challenges Chef Chawla faced while working at Pench Tree Lodge was adapting to the raw and real conditions of jungle life. Unlike modern kitchens equipped with state-of-the-art technology, cooking in the jungle requires improvisation, creativity, and resourcefulness. Chef Chawla learned the importance of being prepared for any situation, whether it was limited access to ingredients or unexpected weather conditions.

Living and working in the jungle taught Chef Chawla the importance of survival skills, teamwork, and adaptability. His experience in managing culinary operations in such conditions gave him a hands-on understanding of real-world cooking, where preparing for the worst was a daily part of the job.

Building Teamwork and Culinary Operations

Chef Chawla’s role was not just limited to cooking; it also involved managing culinary operations and leading a team. Teamwork is essential in high-pressure environments like the wilderness, where quick decisions and precise execution can make all the difference. Chef Chawla focused on honing his leadership skills, ensuring his team worked cohesively to deliver exceptional culinary experiences, no matter the circumstances.

Contributing to Indian Gastronomy

Chef Divyanshu Chawla’s culinary journey shows his resilience, passion for Indian cuisine, and dedication to preserving traditional cooking methods. His experiences at Pench Tree Lodge, combined with his exposure to tribal culinary traditions, have molded him into a chef who values sustainability, teamwork, and creativity in the kitchen. By mastering the art of rustic, farm-to-table cooking, Chef Chawla has not only contributed to the world of Indian gastronomy but also redefined the safari dining experience for travelers from around the world.

Published By: Aize Perez