Chef Rohit Ghai has Plans for India

HAVING RECEIVED his third Michelin Star at Jamavar London, Executive Chef Rohit Ghai has plans to expand his presence in India for the coming year 2018. Presently working on some project in London, Chef Ghai assures his landing at Bangalore or Mumbai market soon. 

For India, Chef Ghai feels that the F&B industry has improved a lot from the last couple of years. “Nowadays people have started believing in the standalone restaurants, which was not seen earlier. I’m happy to see that the sector is getting shaped properly,” he said in a conversation with BW Hotelier.

Originally from Madhya Pradesh, India, Chef Ghai sites his mother as his biggest inspiration. Growing up he would watch her prepare all of the family meals by hand and would often help in her kitchen. As the youngest of the family, some of his fondest memories are cooking with her back in India. This explains the strong emotional connection he has with Indian cooking techniques.

Graduate from the Institute of Hotel Management, affiliated with Pusa University, Chef Ghai believes that the kitchen often comes from curiosity and experimentation so having a passion to cooking often lends itself to skill eventually. “It’s not a methodical thing where you just pick up the pan and cook and someone directs you on how to complete every step. The best meals come from cooking with heart and soul,” he says.

Giving the example of Europe, Chef Ghai suggests that in the Indian market, there is an utter need of good suppliers. Adding more to this he said, “In Europe, the consistency of the product is really good which should be there in our country as well.”

In london, Chef Ghai has his experience with Benares, Trishan and Gymkhana. In the year 2016, he opened Jamavar as Executive Chef, alongside founders Samyukta Nair and her father Dinesh. Presently he is working on his project Bombay Bustle, which will be inspired by the Dabbawalas of Mumbai.