Exclusive Interview | Michelin-star Chef Rohit Ghai, London

Chef Rohit Ghai

My main mantra is consistency, texture, and palette balance of the flavors to be a successful chef

How did it all start? Share your culinary journey with us.

I started working for Oberoi Hotels after finishing my hotel management degree in India. Working with the Oberoi Group gave me the awaited breakthrough in my career. Following that, I spent some time with the Taj group. After working with hotels in India for eight to nine years, I relocated abroad to gain international exposure which really helped me. I made a breakthrough in 2008 with Benares, the first Michelin-starred restaurant—and one of the most demanding—in London. I have worked and headed kitchens at some of London’s leading Indian restaurants, such as Trishna, Gymkhana, Hoppers, Jamavar, and Bombay Bustle. 

Overall, after spending nearly 16 years working for different people, I finally decided to set up my own place. In 2018, Kutir was one of my first flagship restaurants that opened in the heart of Chelsea, followed by Manthan in 2021

A dish your patrons/guest love.

It is hard to pick but I do love Ghati Masala Prawns, a classic South Indian dish.

At Aangan, I like to share my experiences with guests through my signature dishes, so they can gain a better understanding of Indian food and culture. Thus, we recently launched my signature tasting menu, and I believe that will be a great hit for Aangan at Shangri-La Al Husn in Oman as it has small bite-sized portions.

What according to you does it take to become a successful chef?

For me, following the standard of authentic recipes, while at the same time trying to deconstruction dishes has worked the most. My main mantra is consistency, texture, and palette balance of the flavors to be a successful chef, I always advise aspirants to be hardworking, passionate and dedicated.

What advice would you give to a young culinary student?

I always say the best advice is to work hard to maintain consistency and stay creative.

Your favorite ingredient is?

Indian spices are my secret and favorite ingredient, although black and green cardamom top the list. My cooking is all about flavors and spices, as I believe in doing many unusual things. For example, in Oman, I have created a dhokla with beetroot, which is an unusual combination, but people have loved it so far. And we also have a signature dish known as "Aloo Tikki," which is one of the best-known street food dishes in India. I have even served a number of portions of Aloo Tikki every day in London, as it has a lot of different pungent flavors.

Name chefs, you find amazing or chefs whose work you admire.

I really admire Gordon Ramsay and Raymond Blanc, I am a huge fan of French cooking techniques. I always strive to include their cooking methods on my menu. These great and imaginative chefs are well-known around the world, and I learn a lot from them. I have also had the opportunity to feed them a few times because they love Indian food, which is highly regarded around the world. It is an honor to treat them, and I feel very proud when they come to my restaurants.

What books should every chef read?

Modern Cookery by Thangam Philip

What is the one tech/app/software feature you would like to see?  This could be for guests, operations, etc. 

Open Table is a great tool for guests as well as restaurants, and we use this a lot in London. The platform helps restaurants of all sizes thrive while also allowing consumers to select and book the ideal table for any occasion. Human connection is the most crucial part of Open Table—both between diners and restaurants and between restaurants and their communities.

Some of the chef’s Creations: