By seamlessly blending modern techniques with India’s rich regional flavours, Vanshika Bhatia, Owner and Chef-partner at OMO, has carved a niche for herself in the culinary world. At OMO, her passion for showcasing authentic ingredients and her fearless approach to innovation have earned her widespread acclaim. In an exclusive interview with BW Hotelier, Bhatia opens up about her philosophy, her challenges as a female chef, and her vision for the future of Indian cuisine.
What makes ingredients the true stars of the plate?
“At OMO, the focus is on letting the ingredients shine,” Bhatia says passionately. One dish she feels perfectly embodies this philosophy is the Moringa Soup with Coconut Tortellini and Drumsticks.
“It’s a soulful bowl of flavours crafted with seasonal ingredients, highlighting their natural essence,” she explains. The dish features moringa, often overshadowed by more mainstream superfoods, paired with mini tortellini to elevate its appeal. “The simplicity of the ingredients, combined with thoughtful execution, makes it a signature representation of what we do at OMO.”
How do you balance tradition and innovation in Indian cuisine?
For Bhatia, respecting Indian culinary heritage while adding modern flair is essential. “We honour traditional techniques while incorporating modern twists,” she shares, citing an innovative dosa from OMO’s menu as an example.
“The batter is infused with spinach and served with a sesame and lactose-fermented tomato relish alongside house-dried heirloom tomatoes. This dish is a celebration of tradition but with a bold, inventive edge.”
Her ability to reimagine classic recipes has made OMO a culinary destination where diners can experience India’s heritage in fresh, unexpected ways.
What challenges do female chefs face, and how are you paving the way?
The road to success in the male-dominated culinary industry hasn’t been easy. “As a female chef, I now demand the same respect as any male chef,” Bhatia asserts. She believes representation matters, particularly for young women aspiring to join the field.
“Collaborating with talented women chefs at platforms like Masters of Marriott Bonvoy and Culinary Culture has been incredibly empowering,” she shares. “These initiatives aren’t about glamour but about showcasing skill, experience, and resilience. It’s about paving the way for other women to thrive in this field.”
What’s next for Indian cuisine?
Bhatia is optimistic about the future, believing it lies in embracing India’s roots. “Regional Indian techniques and ingredients are both our past and our future,” she says. Her collaborations with local farmers aim to champion indigenous produce over imported ingredients.
“India’s biodiversity is unparalleled,” she explains. “Using locally grown, seasonal produce not only enhances our culinary landscape but also supports sustainability.”
What forgotten ingredients deserve a comeback?
For Bhatia, ancient wheat varieties like black wheat and emmer wheat are worth reintroducing into modern kitchens. “These grains are easier to digest, especially for people with diabetes, and they promote biodiversity,” she explains.
Her enthusiasm for these forgotten ingredients stems from their potential to revolutionize how we consume wheat while aligning with sustainable practices. “It’s not just about nostalgia; it’s about shaping a healthier, more diverse future for Indian cuisine.”
A legacy of flavours
Vanshika Bhatia’s culinary journey is a testament to her commitment to innovation, sustainability, and authenticity. By celebrating Indian heritage and empowering future generations, she’s shaping a legacy that goes far beyond her kitchen. As she puts it, “Our future is rooted in our past, and the possibilities are endless.”
