How chef Vikram Shenoy is reviving his family's GSB legacy
Subscribe to enjoy similar stories. There’s a brand new restaurant located in the unassuming Municipal Industrial Estate in the heart of Worli, Mumbai. This place, named Shenoy’s, holds special meaning for 36-year-old chef Vikram Shenoy.
It’s the very same spot where his grandfather Vyanktesh opened a modest eatery called Shenoy’s Canteen in 1967. Throngs of mill workers would visit for hearty servings of Udupi-style fare such as poha, upma, misal and dosa. After undergoing a change in avatar over several decades and even a temporary closure in 2008, Vikram decided it was time to revive his grandfather’s legacy.
He is a graduate from the city’s prestigious hospitality college, Institute of Hotel Management, Catering Technology and Applied Nutrition. He went on to polish his culinary chops with Taj Hotels in India and Madinat Jumeirah in Dubai. For Shenoy’s, he leaned into what he knew best—flavours from his childhood embodying his family’s Goud Saraswat Brahmin (GSB) roots.
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