Baluchi, the Pan-Indian restaurant at The Lalit London, has appointed Chef Praveen Nayak as Executive Sous Chef. Nayak joined the restaurant in March 2026, bringing more than a decade of culinary experience across luxury hospitality, fine dining and international hotel operations in India, Europe and the United Kingdom.
Originally from Rajasthan, Nayak combines Indian culinary heritage with international exposure and contemporary cooking techniques. His career includes culinary roles with The Oberoi Group, The Lalit, Renaissance Hotels, HRH Group of Hotels and TUI River Cruises in Germany, while his most recent experience in the United Kingdom includes a senior culinary position with Brasserie Blanc.
This move contributes to The Lalit’s leadership development, aligning with executive movements in hotels.
To Lead Culinary Operations at Baluchi
As Executive Sous Chef, Nayak will contribute to the culinary operations at Baluchi, supporting the restaurant’s approach to Pan-Indian cuisine while bringing together traditional Indian flavours and contemporary cooking techniques.
His background spans luxury hotels, fine-dining restaurants, royal culinary environments and international hospitality operations. This experience gives him exposure to different culinary traditions and service environments, which he now brings to Baluchi’s kitchen.
His culinary philosophy centres on preserving the character and heritage of Indian cuisine while presenting it in a contemporary format for an international audience.
More Than a Decade in Luxury Hospitality
Nayak has built more than a decade of culinary experience across India, Europe and the United Kingdom. His career has included senior culinary roles with several established hospitality groups, including The Oberoi Group, The Lalit, Renaissance Hotels and HRH Group of Hotels. He has also worked with TUI River Cruises in Germany.
His experience across these organisations has exposed him to hotel kitchens, fine-dining operations and international culinary environments. The combination of Indian culinary knowledge and overseas experience forms an important part of his approach to contemporary Indian cuisine.
Culinary Influence from Rajasthan
Nayak’s culinary identity is closely connected with Rajasthan, where he developed an appreciation for the state’s regional traditions and royal culinary heritage.
During his time at Shiv Niwas Palace in Udaipur, part of the HRH Group of Hotels, he gained exposure to the culinary traditions associated with Rajasthan’s royal kitchens. Among the dishes that became particularly meaningful to him is Ker Sangri Ke Kofte, a traditional Rajasthani preparation that remains part of his culinary repertoire.
This connection with regional Indian cuisine complements his broader experience with contemporary techniques and international culinary standards.
International Fine-Dining Experience
Before joining Baluchi, Nayak worked as Senior Sous Chef at Brasserie Blanc in the United Kingdom. The role provided further exposure to French and British cuisine, classical culinary techniques and fine-dining operations.
His experience in the UK adds another dimension to his culinary background, particularly as he now works with an Indian restaurant serving an international clientele in London.
His international career also includes his time with TUI River Cruises in Germany, adding cruise hospitality to his experience across hotels and restaurants.
Contemporary Interpretations of Indian Cuisine
Nayak’s repertoire includes dishes that reinterpret familiar Indian ingredients and preparations through contemporary presentation and technique.
His signature creations include Karahi-Spiced Compressed Watermelon, Rose-Infused Feta and Masala Olive Soil, Jerusalem Artichoke Malai Tikka, Asparagus & Caviar Pani Puri, Lobster Khichdi Risotto, Pulled Butter Chicken with White Butter Foam and Motichoor Rabdi Tart with Blackberry Gel and Fresh Rose Petals.
The range reflects his interest in combining Indian flavours with modern culinary formats while retaining a connection to the cuisine’s underlying character. His professional profile also identifies him as a 2 AA Rosette-awarded culinary professional.
Preserving Indian Culinary Heritage
Commenting on his appointment, Chef Praveen Nayak said,
“I carry the legacy of Rajasthan’s royal kitchens, where every spice has a story and every dish has a soul. At Baluchi, I am excited to bring my journey and passion for Indian cuisine to every plate we serve.”
The appointment brings Nayak’s experience across Indian and international kitchens to Baluchi at a time when the restaurant continues to present Indian cuisine within London’s dining landscape.
His focus will be on contributing to the restaurant’s culinary operations while drawing from his experience in regional Indian cuisine, luxury hospitality and contemporary cooking.
Strengthening Baluchi’s Culinary Team
Nayak’s appointment adds further depth to Baluchi’s culinary leadership, combining his understanding of Indian culinary traditions with experience gained across Europe and the UK.
With a career that has taken him from Rajasthan’s royal culinary environment to international hospitality operations and fine dining in Britain, Nayak brings a broad professional perspective to his role as Executive Sous Chef at Baluchi, The Lalit London.
