13th September 2024
Rohit Ghai won a Michelin star for Jamavar within ten months of the restaurant’s opening. His first solo venture opened in 2018 and won ‘Restaurantof the Year’ at the British Restaurant Awards in 2022. Both Ghai’s London restaurants attract a celebrity clientele including Ed Sheeran, James Blunt, Pierce Brosnan and Roger Federer.Rohit’s cooking encapsulates traditional Indian dishes presented with a modern-day elegance. Chef Ghai has also launched Ishka 360 in Doha, Manthan Mayfair in 2021, followed by Aangan in Oman, Gup & Shup in Dubai and most recently in 2023, Rivayat at Oberoi’s hotel in Marrakech. His TV appearances include BBC MasterChef.
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
Current role?
Chef Patron/Owner. I opened my first solo restaurant, Kutir in late 2018. I then launched Ishka 360 in Doha, Manthan Mayfair in 2021, followed by Aangan in
Oman, Gup & Shup in Dubai and most recently in 2023, Rivayat at Oberoi’s hotel in Marrakech.
What is your favourite ingredient?
Truffle is a great addition to my classic naan, to elevate the flavour.
Which is your favourite season?
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.
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 vealso 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, Gordon Ramsey and Marco Pierre White, who are my biggest inspirations.
What’s your advice for youngsters thinking of starting a career in catering?
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 maize flour bread made by my mum!