I spent a lovely afternoon relishing a meal by the acclaimed Danish Chef Henrik Jyrk at The Taj Mahal Palace, Mumbai, on January 23, 2026. It was a preview of a dinner for the hotel's famous Chambers series, featuring a "Rendezvous" with a culinary icon who was coming to India for the first time. The Copenhagen-based Chef curated a menu that reinterprets his Nordic influences with touches of Asian and Indian flavours. This was no mere fusion or combination of cuisines: it was a deeply personal and creative culinary expression which was a delight to experience firsthand.
Both rich and humble ingredients were treated with cool finesse to create a beautiful interplay of textures. Lobster and langoustine were delicately plated with veggies that also made their presence felt. Freshly baked Danish birthday buns with fermented black garlic butter provided a comforting interlude. The main course was the real stunner: crunchy asparagus, potatoes and peas with a special topping of South Indian-style goat curry... a scrumptious juxtaposition inspired by Chef's wife, who is of Malaysian-Indian origin. Dessert was a simple yet perfect ending: tart and sweet berries with meringue and vanilla ice cream. Throughout the meal, we sipped not wine but a selection of Copenhagen Sparkling teas. It was heartening to taste a zero-proof pairing that managed to do justice to the sophistication of the food.
After the event, we also had a chance to catch up with the chef. He was formerly co-owner and head chef of Restaurant KUL and Restaurant Naes, both of which won critical acclaim. He was also the owner and head chef of the Restaurant IBU, which was well-known for its Asian fusion cuisine before it shut. His ventures channel his knowledge of Michelin-star kitchens. He is also a familiar face on Danish national television, appearing regularly as a chef on the morning show GO' Morgen Danmark. He is also a two-time champion of Denmark's largest cooking competition, Sol Over Gudhjem.
Interview With Chef Henrik Jyrk From Copenhagen
1. What was the most interesting discovery you made about Indian food during your first trip here?
I was really surprised by how many different regional cuisines there are in India. I had expected maybe three or four, but there are actually so many! Each region has its own unique style and flavours, and they are all so different from each other. That was what I found most fascinating about Indian food during my first trip here.
2. You mentioned how your wife's Malaysian-Indian heritage has inspired you (as well as the menu we tasted). Can you share other examples of how Indian flavours have influenced you?
My wife's Malaysian-Indian background and the menu we tasted have really inspired me to experiment with a wide range of warm spices. Instead of relying on chilli for heat, I've started using spices like star anise, cardamom, cinnamon, and different kinds of pepper. I love playing with the variety of warm spices, which in Scandinavia we often refer to as 'varme krydderier.' Indian flavours have really opened my eyes to how much you can create depth and aroma in a dish without making it overly hot.
3. What is your favourite Indian dish to cook? And your favourite one to eat?
My favourite Indian dish to cook at the moment is definitely gajar halwa. It changes a bit over time as I explore more of Indian cuisine, but right now I really enjoy making it because it's both interesting and rewarding. As for my favourite dish to eat right now, it's goat curry. Of course, tastes can change, so if you asked me in a couple of months, my answer might be slightly different, but for now, it's gajar halwa to cook and goat curry to eat.
4. Do you find that there are similarities between Nordic cuisines and Indian cuisine? How do you manage to combine their influences?
Actually, there are some fun similarities between Nordic and Indian cuisines, even though, of course, they are very different overall. For example, in Danish culture, we love to eat a lot of bread, and you see that in India too. Another interesting similarity is in the use of warm spices during the winter season - here in December, we use a lot of cinnamon, star anise, cardamom, nutmeg, cloves, and so on, which is quite similar to Indian spice traditions. Also, one of our classic dishes, boller i karry (meatballs in curry sauce) served with rice, and even something like curry-flavoured herring, show that we do use curry in Nordic cuisine - but in a very different way. Combining these influences for me is about exploring these points of connection while respecting the distinct flavours of each cuisine.
5. What's a culinary trend you wish to see less of in 2026?
I can't think of anything specific that I want to see less of, but I do know that I'd love to see more originality in the culinary world. I think it's really exciting when chefs create something unique and develop their very own personal cuisine, rather than just following trends."
6. What aspects of the culinary world are you excited about at present?
I have always been a strong promoter of exploring different food cultures and combining them with my own, and I'm really excited to see more of this happening. During our recent trip to India, I noticed how different culinary traditions are increasingly coming together. When it's done well, the result is truly beautiful."
7. Is there an ingredient you're particularly enjoying working with right now?
It's hard to pinpoint just one ingredient, as different ingredients have different things to offer. However, I always like to work with the best seasonal produce and ingredients that I find exciting. Using seasonal, high-quality produce keeps the cooking fresh and inspiring.
8. What are your future plans? Do you plan to open a new restaurant soon?
I will be opening a new restaurant, but it's also about finding the right partners and location. However, I must say I am very keen on testing my culinary know-how outside of Denmark, perhaps somewhere in Asia or Southeast Asia. That could be very exciting and a new challenge that I would really like to explore.