The Chambers, India’s first exclusive business club, is set to host a distinguished evening of global gastronomy with the latest edition of Rendezvous – The Culinary Chronicles. On 21 January 2026, the iconic
Taj Mahal, New Delhi will welcome acclaimed Danish chef Henrik Jyrk for an intimate culinary collaboration that brings together contemporary Nordic cuisine and refined non-alcoholic pairings.
Presented in partnership with Copenhagen Sparkling Tea, Denmark’s premium sparkling tea brand, the experience is designed as a thoughtful dialogue between flavour, technique, and culture. Long celebrated as a cultural and gastronomic landmark of the Capital, Taj Mahal, New Delhi provides the perfect backdrop for this curated dining journey, where Chef Jyrk’s modern Nordic sensibility meets the art of mindful pairing.
A leading voice in Copenhagen’s culinary scene, Chef Henrik Jyrk is known for his technique-led approach that brings together Asian flavours and Nordic cuisine. A two-time guest judge on MasterChef Denmark, his career spans globally acclaimed kitchens including The Paul in Copenhagen and the three Michelin-starred Atelier Crenn in San Francisco, where he served as Chef de Cuisine when the restaurant earned its first Michelin star in 2011. His accolades also include winning Denmark’s largest national cooking competition, Sol Over Gudhjem, in 2016 and 2017, as well as the Chef Edition of the television show Til Middag Hos in 2019.
Dr. Anmol Ahluwalia, Area Director – Operations, and General Manager – Taj Mahal, New Delhi, said, “We are delighted to welcome Chef Henrik Jyrk to Taj Mahal, New Delhi. Our focus has always been on curating experiences that introduce global culinary voices to the Capital, while staying true to our legacy as a cultural and gastronomic landmark. This collaboration reflects our commitment to thoughtful curation and meaningful partnerships that come together to create distinctive dining experiences for our guests.”
Speaking on his maiden visit to India, Chef Henrik Jyrk said, “My journey as a chef has been shaped by the flavours I’ve encountered along the way, from Nordic traditions to the Asian influences that continue to inspire my cooking. Food, for me, is about exchange and curiosity. Rendezvous – The Culinary Chronicles offers a meaningful platform to share this approach, and presenting my cuisine at the iconic Taj Mahal, New Delhi is particularly special. I’m excited to bring my work to India, and just as importantly, to experience Indian flavours and carry those influences back with me.”
Bo Sten Hansen-Co-Founder, Copenhagen Sparkling Tea said “We are delighted to be partnering with Taj Mahal on bringing this culinary experience to life. Copenhagen Sparking Tea is served in more than 150 Michelin starred restaurants globally and preferred by top chefs as their choice of non-alcohol beverage pairing for their tasting menus. We are pleased to be introducing a beautiful tea pairing menu during this very special dinner so that Chambers guests can have this same Michelin style experience. “
The menu presents a refined progression of flavours reflecting Chef Jyrk’s Nordic sensibility layered with Asian accents, spanning both vegetarian and non-vegetarian courses. The culinary journey begins with appetising small bites including æbleskive with truffle, king crab toast with wasabi and Danish oyster with kiwi and cucumber, before progressing to signature courses such as scallop with ginger and caviar, lobster with tomato and vadouvan, and langoustine with Jerusalem artichoke and coconut. These are complemented by a parallel vegetarian selection featuring daikon with ginger and caviar, tomato prepared three ways, and Jerusalem artichoke with coconut and truffle, ensuring a balanced dining experience. The menu culminates with a comforting Nordic curry, served with goat or potato and peas, followed by dark berries with vanilla ice cream, with each course thoughtfully paired with fine wines or Copenhagen Sparkling Tea.
