Javed Khan has spent nearly two decades building Delhi ‘O’ Delhi into a Sydney dining institution. His vision blends the elegance of Indian fine dining with the richness of local produce, keeping tradition alive, while weaving in modern twists. In this profile, he reflects on family roots, industry milestones and the dishes that define his journey. What first sparked your love for food, and how did you get your start in the industry? Food and hospitality have been part of my life for as long as I can remember. Growing up in a big family, the kitchen was always alive with aromas, laughter and the joy of serving guests. That sense of sharing and connection stayed with me. My professional start wasn’t exactly planned. While many of my friends pursued medicine, engineering or law, my marks didn’t quite lead me down those paths – much to my parents’ disappointment as they had hoped I would become a doctor. Instead, I enrolled in a diploma in hotel and catering management – not because it was my dream at the time, but because it was the opportunity in front of me. What began as a practical choice quickly became a passion. I fell in love with the craft, the service and the way hospitality brings people together. Looking back, I am grateful- an unplanned beginning led me exactly where I was meant to be. What’s been your journey so far – from your first job to where you are now? I began with formal training at The Oberoi Grand in Kolkata, India, where I built a strong foundation in culinary and service skills. My first professional role was with the Hyatt Regency in New Delhi, where I learned the discipline, pace and precision of a luxury hotel environment. From there I worked across restaurants, hotels and catering before starting my own ventures, including Delhi ‘O’ Delhi, which has been serving guests for over 18 years. Our focus has always been to stay true to the roots of Indian cuisine while building meaningful connections, such as our collaborations with First Nations communities. I have had the privilege of working closely with OAM Aunty Beryl Van-Oploo, who has been both a collaborator and a mentor, inspiring me through her work in Indigenous cuisine and culture. Beyond the restaurant, I have served as NSW Treasurer and Management Committee Member at the Australia India Business Council, and as a NSW Management Committee Member at the Restaurant and Catering Association for over five years. From my training days to today, my journey has been guided by passion, persistence and the belief that food can bridge cultures. What have been some of your greatest achievements along the way? Running Delhi ‘O’ Delhi for over 18 years while staying authentic and relevant is something I am very proud of. Our guests have trusted us to deliver both tradition and innovation and that loyalty means a lot. Another milestone has been building connections with First Nations communities, particularly my collaboration with Aunty Beryl. Blending Indigenous and Indian culinary traditions has been both humbling and creatively inspiring. I have also valued my contributions to the industry through leadership roles with the Australia India Business Council and the Restaurant and Catering Association. On a personal note, seeing three former Delhi ‘O’ Delhi team members go on to run their own successful businesses both here and overseas has been incredibly rewarding. For me, each of these achievements reflects one belief: food and hospitality can build powerful bridges between cultures, communities and people. Outside your property/properties, what are your current favourite food joints? In Sydney, AALIA and Neptune Palace are my go-to favourites. Beyond Australia, I can never pass up Tunde Ke Kebab in Lucknow or Arsalan Biryani in Kolkata. Which chefs and cuisines inspire you most – past or present? I’ve been fortunate to draw inspiration from some incredible culinary figures. The legendary Imtiaz Qureshi, whose mastery of Dum Pukht forever changed the way I look at Indian cuisine, remains a guiding influence. Aunty Beryl Van-Oploo (OAM), my mentor and a pioneer of Indigenous food culture, continues to inspire me through her deep respect for heritage and community. And Chef Harpal Singh Sokhi – who I had the privilege of studying with at the same school – brings a positive, vibrant energy to the kitchen that’s infectious. That kind of spirit is essential in hospitality, where passion and atmosphere are just as important as the food itself. How do you think Australia’s food culture has evolved in recent years? Australia’s food culture has become far more diverse, inclusive and quality-focused. Multicultural communities have brought an incredible mix of flavours and techniques from Asia, the Middle East, Africa and Latin America, layered over traditional European roots. At Delhi ‘O’ Delhi, we’ve seen guests become more adventurous – seeking authentic regional Indian flavours and dishes that tell a cultural story. There’s also a growing focus on sustainability, local sourcing and seasonality, with Indigenous ingredients like finger lime, wattle seed and native pepper finding their way into mainstream dining. Plant-based and health-conscious options are here to stay and the rise of street food markets and hawker-style dining reflects Australia’s love for casual yet authentic food experiences. We embrace this by combining fine dining presentation with the soul of traditional Indian cooking. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Modern Twist, Traditional Soul: At Delhi ‘O’ Delhi, we have been reviving treasured family recipes with a local twist – like using Australian blue peas in our Khasta Kachori instead of chickpeas or pairing an organic chicken curry with wholesome millets khichdi for rustic, earthy comfort. We have even embraced the outback’s abundant camel meat, slow-cooked with curry leaf, dry red chilli, coconut and asafoetida – South Indian style for something both exotic and deeply familiar. Street Meets Seasonal: We love taking classic Indian street food and pairing it with the best of Australian produce. From anise myrtle–kissed marinades to…
