Success Story: Bihar Youth Turns ‘Poor Man’s Meal’ into Global Culinary Recognition, Serves PM Modi

From Jamalpur to Global Plates:
Gautam Kumar, a young man from Jamalpur in Bihar’s Munger district, has transformed traditional millet-based and local cuisine into a globally recognized culinary brand. His creations have even reached the table of Prime Minister Narendra Modi, earning appreciation from international delegates and billionaires alike.

Early Struggles and Determination:
Growing up in the narrow lanes of Jamalpur amidst the whistle of passing trains, Gautam never imagined his dishes would one day be served at the highest international platforms. He recalls walking several kilometers to school every morning, often feeling out of place. This sense of not quite fitting in stayed with him, particularly when he decided to pursue cooking—a field then largely dominated by women, and unusual for a boy from a small town.

Facing Biases:
Gautam’s ambition was not just to cook, but to carve out a distinct identity through food. Early in his career, working outside Bihar, he was often judged for his dialect, culinary background, and “Bihari” identity. Traditional Bihari cuisine was commonly perceived as simple or unsophisticated, and he initially struggled to fit into modern professional kitchens.

Professional Growth:
Working in five-star hotels, Gautam mastered continental dishes, international plating techniques, and modern culinary methods. Stints at prestigious establishments such as Shangri-La, The Imperial, Grand Hyatt, Radisson, and Mayfair instilled discipline, leadership, and reliability. Yet, he felt increasingly detached from the culinary culture that shaped him—a restlessness that would later become his greatest strength.

Embracing Roots:
Over time, Gautam began to embrace his roots. His kitchen became synonymous with millet, traditional grains, sattvic dishes, local vegetables, and minimally spiced food. He questioned why ancestral diets—nutritious, sustainable, and environmentally friendly—were often undervalued.

In 2023, while working with Sameer S. Gogia, Director of Salt Catering, Gautam experimented with a curated Ayurvedic menu. Moving away from heavy, oily, and showy party foods, he focused on sattvic principles, seasonal ingredients, and digestive balance. Every detail—from A2 ghee to spice temperature and cooking time—was meticulously planned.

Global Recognition:
Gautam’s innovative approach soon reached international platforms. In 2023, at the G20 Summit held in Delhi’s Yashobhoomi, he served a millet-based menu to Prime Minister Narendra Modi and G20 delegates. What was once considered “poor man’s food” was now part of international diplomacy.

In 2025, at the IIFA Silver Jubilee in Jaipur, his millet-based dishes gave Indian rural cuisine a new global identity. His Ayurvedic and sattvic menus became the talk of high-profile weddings in Mumbai and Udaipur, where international celebrities savored his creations.

A Message of Cultural Pride:
Today, Chef Gautam Kumar stands as a new face of Indian culinary leadership. He blends tradition with modernity without blindly following global trends. He believes true luxury lies not in imported ingredients, but in faith in one’s culture. The boy who once felt alienated for being “too Bihari” now takes pride in his heritage, serving plates that reflect simplicity, nutrition, and the strength of roots.