25th September 2004
PROFILE: Chef-Owner Rohit Ghai
By George Shaw09 mins
Rohit Ghai, as a member of the vanuard of London’s Indian fine dining scene, has become one of the culinary world’s most in-demand chefs after decade on the London restaurant scene. His 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.
His first solo restaurant, Kutir opened its doors in late 2018 to rave reviews. He also launched a street-food dinner KoolCha at Wembley’s BOXPARK in early 2019. Ishka 360 in Doha and Manthan Mayfair foowed in 2021, then Aangan in Oman, Gup & Shup in Dubai and most recently Rivayat at Oberoi’s hotel in Marrakech in 2023.
Who taught you to cook?
I am the youngest in my family so I am the one who spent the most time with my mother watching her cook and learning her techniques, and then as I was older, helping her prepare meals for the whole family. The food I cook in my restaurants has always been influenced by my mother, my recipes are inspired by her ideas and what I learnt from her.
What has your first job in hospitality?
I grew up in Punjab, embarking on my career at the Oberoi’s Hotel and now my dear mother’s recipes have now followed me to the kitchens I have worked in
all over the world
What is your favourite ingredient? Why?
Truffle is a great addition to my classic naan, to elevate the flavour.
Which is your favourite season (for culinary reasons)?
Game season (Autumn menu – now!), is really big for us, due to the versatility
of the meat in the dishes we cook in all of my restaurants.
Your signature dish?
The Quail Naan or The Tandoor Tikka salmon
Your most important piece of kitchen equipment?
Good quality knife!
Which restaurant(s) do you like to eat on your days off?
I really like Asian, Thai or Chinese flavours, Hakkasan and Patara in Soho or
cooking at home
What do you cook at home?
I like to cook easy vegetarian Indian dishes to bring my family together, lots of
recipes I cook at home are in my cook book ‘Tarkari’
Is there anything you won’t eat?
Papaya!
What are your tips for hosting a dinner party at home?
Always do prep ahead of time, Don’t over complicate the dishes. If you use good
ingredients the flavours will shine through. Adding garnishes are a great way, to
add colour and flavour to the dishes, to look impressive but also very simple to
assemble.
Who do you most admire in the industry?
Once I got into the industry I followed legendary chefs like Pierre Koffman,
Gordan Ramsey, and Marco Pierre White, who are my biggest inspirations.
What’s your advice for youngsters thinking of starting a career in catering?
Get experience, the only way to know which skills you shine at is to get
experience in different kitchens, only then can you know which dishes you like
making and where your strengths lie.
If you were in the condemned cell, what would you chose as your last meal?
Tradtional Punjabi meal called ‘Ka Saag Makke Ki Roti’ – slow cooked mustard
leaves with maise flour bread made by my mum!