Interviews

ROHIT GHAI: The chef who won a Michelin star in record time

November 17, 2021
351

“If you are prepared to work hard, and you trust your palate, it’s the most rewarding and creative job in the world. Go for it!”

A new dining concept exclusive to Expo 2020 Dubai will host a glittering line-up of international guest chefs from some of the world’s finest restaurants. Our lifestyle editor José Berrocoso caught up with Ghai to find out more about his cookery roots and his plans for the future.

The Jubilee Gastronomy Restaurant will welcome a rotating selection of chefs from Michelin-star restaurants and establishments featured in the ‘World’s 50 Best Restaurants’ and offer ultra-luxurious experiences that include nine-course chef’s table tasting menus, book signings and photo opportunities.

Overlooking Expo’s iconic Al Wasl Plaza, the restaurant is home to an incredible dining room, lounge and rooftop bar and presents a one-of-a-kind, modern destination that promises tantalising flavours to delight the palates of all kinds of foodies.

For the ultimate foodie experience, the limited-seating chef’s table experience includes limousine pick-up and drop-off, a skyline VIP cocktail reception and a nine-course gastronomy tasting menu.

And the Indian chef Rohit Ghai was the guest-chef last November 11 at the Jubilee Gastronomy Restaurant. 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.

CityPages Magazine: So many chefs learn to cook from their mother, what was the first thing your mum taught you how to make?

Rohit Ghai: I can’t actually remember the first dish, but I do remember that she taught me how to taste and season from a really early age – how to buy spices and how to use all your senses when cooking. She was, and still is a remarkable teacher.

CPM: How do you describe your style of cooking?

RH: I like to take the authentic flavours of my youth and slightly reimagine them for a refined eating experience. I like to make beautiful plates of food that people enjoy and find comfort in.

CPM: Which is the dish you call your Signature dish?

My Ghati Masala Prawns win me a fair few awards and fans!

CPM: What’s your favourite dish to cook?

RH: I love to cook with the very best ingredients around – so at the moment it’s game season in the UK and I’ve got some lovely venison, pheasant and quail dishes on the menu at Kutir in Chelsea.

CPM: You’ve worked in several Michelin-Starred Kitchens. In your experience, what sets a Michelin-Starred dining experience apart?

RH: It’s about the balance – making sure every plate of food is balanced and that overall they create a memorable experience cumulatively for the guest. You should leave the restaurant not wanting for anything else!

CPM: Getting a Michelin star for Jamavar within ten months of the restaurant opening is incredibly impressive. How did you achieve this?

RH: I worked and worked and worked. It was a very proud moment for me that and I am very grateful for the opportunities it gave me.

CPM: Other than Indian cuisine, is there another world cuisine that gives you inspiration?

RH: French food and techniques shape so much of the world of dining, and I am very grateful for my training here – it definitely helps shape my plates of food.

CPM: How do see the food scene changing in India?

RH: It’s great to see a greater variety of cuisines when I come back to visit – we have really broadened the offing in India, and the scene in some areas is really thriving.

CPM: With international ingredients now so easily available, how do you see the Indian market growing?

RH: There’s a real freedom with that, and It’s been phenomenal to witness it in the UK – you can now buy such brilliant fresh ingredients all over London, and it’s definitely resulted in more, and better representations of Indian food in Europe.

CPM: What tip would you give to aspiring young chefs?

RH: If you are prepared to work hard, and you trust your palate it’s the most rewarding and creative job in the world. Go for it!

CPM: What are your future plans?

RH: I am fortunately very busy so I get lots of offers and at the moment I have a few exciting things in the pipeline – that’s all I can say! But I would like to expand the brand further and open in more markets. It’s a lot of fun.