Curry art at the highest level, perfected with Pacojet
Gaurav Bajaj
JaiJai: How Gaurav Bajaj rethinks Asian curries
Gaurav Bajaj's love of curry cuisine was instilled in him from an early age. Growing up in India, where every spice tells a story, it was clear from an early age that his calling lay in the kitchen. After training at the renowned Institute of Hotel Management in Chandigarh, he gained experience in some of the country's best luxury hotels – always in search of depth, precision, and authenticity.
This quest led him to Europe, where he refined his skills at the prestigious L'École Grégoire-Ferrandi in Paris. He eventually ended up in London, where he cooked as head chef at the Michelin-starred restaurant Benares – setting new standards for modern Indian cuisine. His culinary journey later took him through South, Southeast, and East Asia, where he researched street food culture and translated it into modern dishes.
Today, Gaurav Bajaj lives his vision with Jai Foods and the innovative concept JaiJai—a tribute to the diversity of Asian curries, inspired by craftsmanship, authenticity, and high tech.
JaiJai - The new generation of Asian curries
JaiJai combines decades of experience, fresh ingredients and finely balanced spice blends to create a modern curry collection that sets new standards - whether Indian, Thai, Indonesian or Japanese. The focus: quality, clarity of taste and a production that takes gastronomy, hotels and catering to a new level.
Pacojet - the key to Gaurav Bajaj's creative cuisine
For Gaurav Bajaj, the Pacojet is far more than just a kitchen appliance - it is a game changer. Whether velvety yoghurt sorbets, aromatic curry pastes or the finest farces: the Pacojet delivers results that are almost impossible to achieve using traditional methods. The Pacojet shows its strengths particularly in Indian cuisine, where texture and intensity are crucial.
Chaat rethought
"Freezing preserves the essential oils - and pacotizing® even intensifies their aroma. The result: bright colors, maximum depth of flavor, perfect consistency." A highlight from his kitchen: the reinterpretation of a classic chaat with a Pacojet yogurt ice cream - creamy, fresh, surprising.
Process optimization in the kitchen
But the Pacojet doesn't just score points for taste: the system is also impressive when it comes to process optimization in the kitchen. Gaurav Bajaj uses the efficient pre-production, the precise portioning and the fast repeatability of the results - ideal for the balancing act between fine dining and scalable concepts such as JaiJai.
Why Pacojet is indispensable for Gaurav Bajaj
Textures in a class of their own: from airy mousse to silky curry
Flexibility and efficiency: Whether à la carte or large-scale production
Creative freedom: develop new dishes without compromising on quality or time
Recipes that inspire
A chef with vision - an appliance with a future
The benefits
Further references
