Chef Garima Arora, the first Indian woman to win a Michelin star, on combining cuisines and cultures

December 2023 was special for Indians in the culinary industry because that was when Mumbai-born chef Garima Arora won her second Michelin star, becoming the first Indian woman chef among a (very) small list of women who have been awarded the coveted honour.

We sat down (virtually) with Arora to talk about her journey leading up to this mukaam, her cooking philosophy and how she is now making way for other chefs in the industry. Edited excerpts below:

 How did you come to be a chef? Was it your dream?

Growing up, I always looked forward to my father’s return from his travels. He would come home and cook us exotic dishes that he had savoured on his trips. He had a passion for cooking and would spend hours creating delicious meals for our family.

As a child, I was always eager to try new foods and experiment with flavours. My father’s love for cooking had a great influence on me. 

How does it feel to be not only the first Indian woman to win a Michelin star but also to add another one to your name?

I’m thrilled. It is a great validation for our team to receive awards. My kitchen team’s hard work and dedication have been instrumental in this success.

During tough services, late nights, and difficult customers, my team has been able to handle everything without me being around, and me guiding from afar. (Source: PR & Brand Consultant)

I recently had a baby boy who is seven months old now. I have been learning to balance parenthood along with running a business and running a kitchen. It is because of my stellar team that we have achieved this feat in the same year. While I would love to take credit for it, I can’t – it belongs to my team who made it all possible.

People often say women can’t have it all but you have just had a baby and won your second Michelin star. What is the recipe behind your success?

It is impossible to have everything, but having a reliable support system at home and work has been a huge blessing. During tough services, late nights, and difficult customers, my team has been able to handle everything without me being around, and me guiding from afar. They did it all. Their dedication has allowed me to transition smoothly from being a business owner and chef to being a mom. Without their support, it would have been a much more challenging process.

How do you think your achievements will pave the way for other female chefs?

Running and working in a restaurant requires an immense amount of dedication and perseverance, day in and day out. It takes hard work and sacrifice to create a memorable experience for guests. Unfortunately, it also means spending a considerable amount of time away from loved ones, missing out on holidays and other special occasions. Despite these challenges, we all love what we do and I feel lucky to be part of a motivated and driven team.

We draw inspiration from traditional Indian techniques (Source: PR & Brand Consultant)

What is your cooking philosophy?

I love and chase the feeling of eating something new for the very first time. At Gaa (her contemporary Indian restaurant in Bangkok), we like to surprise our guests with unexpected combinations of ingredients, textures and flavours. We draw inspiration from traditional Indian techniques such as pickling, cooking on charcoal, and food pairing and by using these techniques, we are able to offer a modern twist on classic dishes and present our guests with a one-of-a-kind tasting menu.

Why did you decide to combine Indian flavours with traditional Thai ones at Gaa?

Bangkok happened to me by chance. Uncovering the similarities and connections between our food and the culture of Thailand, from the mythology to the history, the ingredients to the language, we feel deeply connected to the country. Therefore, we believe there is no better place to experiment and discover the possibilities of this cuisine than Bangkok.

It is a reflection of our cooking philosophy, where we are blending traditional and modern techniques. We take inspiration from age-old Indian cooking styles and use locally sourced ingredients to create a unique and innovative dining experience.

We believe there is no better place to experiment and discover the possibilities of this cuisine than Bangkok. (Source: PR & Brand Consultant)

What is next for Garima and Gaa?

We (at Gaa) have young chefs who started with me and are now ready to take their skills to the next level. I will soon be giving them the chance to run their kitchen. Rather than running it myself, I would love to provide them the opportunity to run their own.

Has anything – your goals, life or the way you move in the world – changed post the Michelin win?

While we appreciate and are grateful for the recognition, it does not impact what we do, our goal, or change how we want to cook. Our approach to cooking remains the same. We remain focused, work hard, and stick to our goals. Awards always seem to follow.

What do you do when you are not busy getting international recognition?

Professionally, I’m currently working on an R&D for our new menu at Gaa. My days are filled with experimenting with new ingredients, and cooking techniques. Personally, I spend a lot of time with my son. I cherish every moment I get to watch him grow and learn. I also keep a consistent exercise regimen. Cooking can be a physically demanding job, and I find that staying active helps me stay energised and focused.

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