The Food-tech platform Knosh was propelled in Gurgaon by famous personality Chef Hemant Oberoi and Chef Ajay Chopra. Chef Hemant Oberoi is the guide for Knosh, while Chef Ajay Chopra will be the Don Brand Ambassador’s hat for the platform and his Chef’s Cap. Knosh is considered India’s First Unique Epicurean platform, bringing together award-winning chefs of International status on a single platform. Food enthusiasts can now indulge in culinary delights from exclusive chefs in the cosiness and safety of their homes.

The chef-to-customer platform has been introduced to Gurgaon residents and will soon expand to Delhi NCR, Mumbai, Bangalore, and Dubai. Knosh is a collection of chefs, including Chef Hemant Oberoi, Ajay Chopra, Vaibhav Bhargava, Sabyasachi Gorai (Saby), Nishant Choubey, Sweety Singh, Vanshika Bhatia, Jajos, Harangad Singh, Zebi Zubair and Rajesh Roy of Le Meridien Gurgaon. Along with celebrity chefs, various cuisine specialists having expertise in creating authentic dishes are part of the Knosh platform. The onboarding is initiated by invitation only, ensuring an exclusive meal experience.

Knosh is controlled by a strong team that includes Sumbul Siddiqui, Ajay Malhotra, and Samrat Das Gupta as cofounders, and Chef Ajay Chopra, who connects deep industry and insight. The management team has been working across industries, thus bringing strong experience in managing large-scale operations pan-India. It offers the elasticity of ordering for ongoing days, or one can even prefer to pre-order planned meals for up to 10 days. There’s a Multi-Cart Option which makes it the customers ease to order from multiple chefs in a single order. It features a curated menu having handpicked bestseller dishes.

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Knosh is more than just an ordering app as it suggests handpicked chefs and is not intensive on being an overcrowded platform serving as a Craigslist. Brand Knosh lays prominence on curated and personalised culinary experiences. The unveiling event at Le Meridien Gurgaon was a foodie event presenting founders, top chefs, and food connoisseurs from NCR in attendance.