There has been an unfortunate narrative in the world that Indian cuisine is curry, rice, ‘naan bread’ and that’s about it, but there is a huge world of possibilities beyond that if you have the time to learn. North to South, East to West, India is a country with such a vast identity and regional cuisines that each holds their own secrets and appeal and for Chef Garima Arora, sharing that legacy has become a full-time pursuit
She began her career as a journalist but in 2008 turned to food, studying the culinary arts in France and studying at Le Cordon Bleu in Paris. She then trained further under some of the top chefs in the world including Chef Gaggan Anand, Gordon Ramsay and René Redzepi of Noma. She then opened her own restaurant, Gaa, in Bangkok which was an ode to modern Indian cuisine
She made history as the first female Indian chef to win a MICHELIN star for her work at Gaa in 2018 and this year, cemented her place in the record books to win a second. Through it all she has remained steadfast in her mission to pair the past and future of Indian cuisine on a plate and remind people of the cultural and culinary relevance Indian food still holds.
We spoke to the Chef of the hour to find out more about her journey to this incredible moment
Who has shaped your love for food the most over the years?
My dad, for sure, with his joy of cooking. He would come back from aboard with the new recipes. We, as a family, were always excited to try new food. I was cooking a lot with my dad, and spending a great time with him. He supported me in becoming a chef and I am what I am today because of him.
What made you passionate about bringing Indian food to a global plate?
We want to change the perception of people towards Indian food, which is way beyond curries and naan. You can spend a lifetime in India and not finish the entire cuisine. This is why it’s unique to us and also why we have to explore more and take it to the world. We have so much history, technique and recipes that will die down for generations to come. Hopefully, we will save some of the cooking recipes and see our cuisine evolve from where it is today.
What did receiving a second Michelin star mean to you? And how do you feel about going for a third?
I am absolutely thrilled and excited. It’s a great validation and a testament to my team. Their hard work and dedication have been instrumental in making this happen. As a mother with a six-month-old son, I’ve been learning how to balance motherhood and running the business. Without the incredible team we have, this success would not have been possible.
And how do you feel about going for a third?
We never let the awards or accolades shape who we are or how we do things. We will continue to keep our heads down and work hard. The awards happened for the cooking, we don’t cook for the awards.
What are the realities of heading a double Michelin-starred kitchen that people never consider when a restaurant sees success?
It takes a lot of dedication to run and work in a restaurant environment day in and day out. The work and the grind continues. To create a memorable experience for guests, it involves a lot of hard work and sacrifice. We all spend so much time away from our family and friends. You will miss Christmases and New Year's with them but having said that, we love what we do and I am fortunate to be surrounded by a motivated and driven team.
What considerations or changes have you made for Thai audiences when reinventing Indian regional classics?
At Gaa, we have always had such open-minded guests. They love to try new things as much as we love challenging them with our unique flavours. It’s always great to see their reaction when they taste something new for the very first time.
In your opinion, what are some of the most progressive or most influential innovations in Indian cuisine in the last decade?
It is a question for this generation of chefs. No innovation is possible before you know where you come from. Knowing the origins of different ingredients, cooking techniques and flavour profiles is integral to creating innovation
What is your vision for Indian food on a global level and how do you view your role in making it a reality?
I really wish our government could do something about it and invite MICHELIN over. Food is the soft power that we haven’t explored enough. This is one thing that I would really ask our tourism department to push for. I mean, the MICHELIN star Chef should come from India and be in India.