Star chef Rohit Ghai is in town next to celebrate the Indian Republic Day with a special menu at Kutir, at the EXPO2020 Dubai. Chef Ghai was one of an elite group of chefs invited by the Government of India, to attend the World Food 2017 event, inaugurated by Prime Minister Narendra Modi. We speak to him to find out more…
What sparked your interest in cooking?
My interest in cooking began at a very young age. As a child I loved being part of the kitchen at home and have such fond memories of learning from my mother. I trained at culinary school and have been working as a chef ever since.
Any memorable incidents that you can recollect?
The first ‘proper’ meal I ever cooked on my own was Sarson Ka Saag, a Punjabi dish made with greens and spices. It is very special to me as my mother used to cook it a lot when I was young, so when I made it for the first time and she approved, I was very happy.
What do you think are the top qualities that a good chef must have?
It is important to always be a mentor to your team. I have learnt from some incredibly talented chefs throughout my career and I would not be where I am now without some of the things I have taken from them along the way. If I can be a mentor to my team in the same way, I would consider that to be a successful career.
What has been your takeaway from your experience working in Indian restaurants and now for your own restaurants?
I have been very fortunate since coming to London 15 years ago and I have worked in some of the best restaurants in the world – each one teaching me something new and allowing me to develop my own personal style, which has been invaluable in helping me open and run my own restaurants.
Name some of your standout dishes.
Masala prawns, Kutir’s aloo tikki and slow cooked lamb shank and lotus root kofta. If I took them off my menus people would go crazy!
Has the approach to curry changed in recent years in London?
Indian food has been one of the most popular cuisines in the world for many years and that is certainly true in the UK, where Chicken Tikka Masala has been widely accepted as the UK’s national dish since the early 2000s. But what is great to see now is how far people’s understanding of Indian food has come in London and how regional dishes and styles of cooking are now being recognised beyond the classic westernised curries. People now know about regionality and authenticity – it’s been very rewarding to see that evolve.
What inspires you?
My mother has been my biggest cooking inspiration from early childhood – her cooking and the atmosphere it created in the kitchen is what made me want to be a chef. I am constantly seeking out inspiration and often visit Borough Market to see what people are eating and enjoying. I believe that curiosity and experimentation is key to running a successful kitchen so try to look for inspiration wherever I can!
What is it about your simple dishes that make them so special?
I use classic, authentic flavours and try to present them in an elegant way – to make a dish that looks beautiful as well as tasting great.
What are your views on the vegetarian and vegan trend that has taken over the world?
I think it is brilliant that people are eating more vegetarian and vegan dishes than ever and I make sure my menus represent that. I have just released my cookbook, Tarkari, which is dedicated to vegetarian and vegan recipes from my childhood and we have vegetarian and vegan tasting menus at Kutir which are always very popular. However, I do think that balance is important and I will always use my different menus to showcase a balance of vegetarian, meat and fish dishes. We do need to remember that by being vegan you are not automatically eating more sustainably, we must place emphasis on where our food comes from.
Covid has changed the way we look at food and health. What are your views on this trend of farm to table and healthy eating?
I think it is great that people are caring more about what they eat and where their food comes from, both in terms of meat and vegetables. I have always used a lot of good quality seasonal and local produce vegetables in my cooking and this is reflected on the menus in my restaurants. At Kutir we have seasonal tasting menus that are focused around game in the winter and seafood in the summer. Almost all the game sourced throughout the winter months is from farms nearby to keep it as local as possible.
What inspired you to create ‘Tarkari’?
The book is all about cooking with family and is inspired by the food my parents ate and cooked for me when I was growing up. That is where my love of food and cooking for people started so I thought that was the perfect starting point for the book.
Do you personally refer to cookbooks?
I mostly cook either recipes that are ingrained in my memory or something completely new, experimenting with using different ingredients and flavours, so I rarely find myself following a recipe.
Name your favourite chefs/restaurants?
When I started my career, I looked to Indian legendary chefs like Sanjeev Kapoor , Imitiaz Qureshi who is a master of Indian Food. Heston Blumenthal is a chef often look to for inspiration now and I greatly admire his creativity.
Comfort food for you is…
A simple Tadka Dal and plain rice with pickle and raita, all made the traditional way.
Please give us a simple Khichadi recipe that is your favourite.
My favourite is mushroom and truffle Khichadi and there is a recipe in my cookbook Tarkari.
What next?
Opening a restaurant in India, Dubai or Oman is top of the list for me next!
About Chef Rohit Ghai:
Rohit’s love affair with food began in his mother’s kitchen, in his native Punjab, India. He went on to study Indian cuisine at the Institute of Hotel Management in New Delhi, before perfecting his craft at some of most esteemed hotel groups across the country, including the Oberoi Hotels and Resorts as well as The Taj Hotels and Resorts.
After moving to the UK, Rohit worked and headed kitchens at some of London’s leading Indian restaurants such as Benares, Trishna, Gymkhana, Hoppers and most recently Jamavar and Bombay Bustle. Rohit is the first Indian chef to have won a Michelin star for Jamavar within ten months of the restaurant’s opening.
Restaurant: Kutir, Opportunity District, Expo 2020 Dubai
Dates: Tuesday 25th January to Tuesday 1st February 2022
In association with Gates Hospitality.