The Chambers Brings Copenhagen’s Chef Henrik Jyrk to Taj Mahal, New Delhi

New Delhi, 20^th January 2026: The Chambers, India’s very first exclusive business club, presents the next edition of Rendezvous – The Culinary Chronicles, welcoming Danish Chef Henrik Jyrk to Taj Mahal, New Delhi on 21^st January 2026. Long regarded as a cultural and culinary landmark of the Capital, Taj Mahal, New Delhi sets the stage for this edition, presented in partnership with Copenhagen Sparkling Tea, the premium sparkling tea brand from Denmark, with curated pairings forming an integral part of the dining experience.

Designed as a platform for global culinary exchange, Rendezvous – The Culinary Chronicles, the signature IP of The Chambers, brings internationally celebrated chefs and their creations to discerning diners in the Capital. This edition spotlights Chef Henrik Jyrk’s contemporary expression of Nordic cuisine, shaped by the culinary heritage of Copenhagen, widely regarded as one of the world’s leading culinary capitals.

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.

“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.”

Dr. Anmol Ahluwalia, Area Director - Operations, and General Manager – Taj Mahal, New Delhi,

“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.”

Chef Henrik Jyrk

“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. “

Bo Sten Hansen-Co-Founder of Copenhagen Sparkling Tea

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.