Chapman, chef-patron of the Beehive, White Waltham, Berkshire, which came 14th in this year's Top 50 Gastropubs, will be cooking in the kitchen of the ITC Maurya Sheraton hotel in New Delhi until 27 March as part of the Taste of Britain Curry Festival.
He said: "India is the most amazing country, full of colour, history and culture. I feel privileged to have been invited to cook here. I'm looking forward to working here, sharing ideas with the chefs and gaining some invaluable experience."
Chapman will be cooking seasonal British dishes and selection of leading curry chefs including Azadur Rahman of the Red Fort, London, will also be cooking contemporary British-Indian dishes during the festivities.
Syed Belal Ahmed, editor of Curry Life magazine, which organised the festival, said: "This festival will create the opportunity not only to showcase the best of British but also help our chefs to bring fresh ideas to their own menus by working alongside the culinary masters of ITC Maurya – what greater inspiration could they have than a city which has been famed for its gastronomy for centuries?"
Chapman, who has gained a level of celebrity for his cooking in the UK as well as high-profile TV appearances on BBC2's Great British Menu, recently teamed up with fellow Top 50 Gastropubs chef Jesse Dunford Wood of the Parlour, Kensal Green, to host a collaborative tasting dinner at the Beehive.
Dishes on offer included 'Back Door' smoked salmon with horseradish, boiled egg and lettuce heart, scrumpy-glazed pulled pork with fillet, crackling and a savoury apple crumble and raw 'ravioli' of goats' cheese with sweet and sour sauce.
Chapman said: "Jesse's dinner was brilliant. Jesse wrote a beautiful menu and ended up taking on each course – we'd usually share courses. He added his touch of magic and fireworks to the whole event."
"I love inviting other chefs to our kitchen. It's a great opportunity to share ideas, gain inspiration and offer our customers something a little bit different. We decide the menus together – the inspiration behind the menu is based around the wonderful food the chefs produce in their own restaurants every day."
He added: "These events are a great way to create a little extra business during the week and they offer something varied and different to our regulars as well as inspiring the team."