Currently he is the Senior Consulting Editor of the Food & Beverage Buzz magazine, India’s leading magazine dedicated to promoting and showcasing India’s rich culinary heritage
He has contributed to the EXOTICA magazine, INSIDE OUTSIDE, The PIONEER newspaper, CONDE`NAST Traveler, Global food & Traveler magazine. He is also on the editorial board of an online magazine www.folks.co.in, Advisor, Center for Global Research & Initiatives and a Consulting director with the H.H.R Group of Hotels running Heritage properties in Madhya Pradesh, India. He is also the Principle Advisor of India’s leading International film festival on alternative Cinema called the WOODPECKER INTERNATIONAL FILM FESTIVAL since 2014 till date.. www.woodpeckerfilmfestival.in
He has worked in the field of Environment, social development, culture and cuisine especially in North East India for over a decade now.His latest book being “A Travel Guide to North East India“. He is also the author of NE Belly-A book on the cuisines of the eight North Eastern states. He calls North East India his obsession, which has taught and given him much.
Presently, he is documenting the traditional tribal foods of India and writing a cookbook on the TRIBAL CUISINES OF INDIA.
An interior designer by interest, Ashish has used tribal art to design his humble abode and other projects. It is his endeavor to promote the rich culture and tradition of North East India.
Here are some YouTube links endorsing his passion for Tribal India and cuisine.
Apart from that he has interest in regional cuisine, folk music, tribal art, indigenous knowledge and filmmaking. He is also a keen documentary filmmaker and has worked on documentaries on the Chins of Mizoram, the Nocte tribe of Arunachal, the Konyaks of Nagaland, amongst many others.
He has published various papers on development, conflict management and culture.
He has hosted a series of talk shows called- ”To the Point” on one of the prominent satellite news channels.
A foodie at heart and not by profession but by passion- He has also been a food consultant with ITC Welcome Heritage group of hotels having documented the Royal cuisines of the erstwhile Maharajas. He has been invited to co-author a book on the Royal cuisines of Bhagel with Pushpraj Sinh- the erstwhile Maharaja of Rewa and subsequently GAJRAJ SINGH the Thakur of Diggi State in Rajasthan has also commissioned him to do a coffee table book on the erstwhile secret recipes and food traditions of the Diggi State.
He has consulted for the television series, Gordon Ramsey’s Great Escapes on “North east Indian Cuisine”
Currently consulting BBC for forthcoming India unplugged series to be aired this year end.
He in 2011 consulted for the show “Chef on the Road“, by Hurrah Productions for National Geographic Channel.
He is the principal consultant and has co-hosted a few episodes on the TRAVEL XP Channel on the Ancient cuisines of India called “QUEST” and “STRICTLY STREET” season 2
(Episode 2, the show is currently being telecast on Travel XP HD channel)
Was India consultant for the travel and lifestyle award winning series OORKURVI season 3, 2014 for a Singapore based popular TV channel called Vasantham
He was also the project consultant for a feature film AASMA produced by Plexus films and directed by Sudipto Sen...(the film is complete and presently doing the festival circuit in Europe now before its final release in India) .He is also hosting his own food and travel series for an International TRAVEL AND LIFESTYLE CHANNEL called BICKY’S GASTRONOMY.
Here is the rush teaser of the forthcoming show
He has won many awards including the National Blood donor award, National Integration award in 1993, National Youth Award 1996, UN culture fellowship, UNDP Medal of Honor, Rotary International award for contribution to culture. Recently for his contribution to development of Culture, he has also been awarded the elite REX KARMAVEER GLOBAL FELLOWSHIP for the year 2013-2014.
It is his firm belief that food, music and culture transcend all boundaries of caste, conflict, creed and religion. To respect food, tradition and culture is the best way to respect and understand humanity.
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