In Conversation With Michelin Star Chef Rohit Ghai

You are known as the fastest Indian to climb the ladder of success. How does it feel to receive a Michelin star in mere 10 months?

Since we opened, we have been passionate and dedicated as a team; everyone gave their all to make this a success. The team worked relentlessly every day for 10 to 12 hours to make this happen, and in the end, hard work pays off wonderfully with the grace of God and the support of those with whom we worked, as we were recognised in the Michelin Guide.

Tell us about your journey till now.

My career began with culinary school, and my first job in the sector was with the Taj Group. In India, I worked at the renowned Oberoi hotel group, where I was surrounded by brilliant chefs and mentors who taught me priceless lessons in classic European traditions, among other things. I still use these techniques today, fusing them with Indian flavours and ingredients, which has been crucial to my success and innovative cooking.

What or who inspired you to step into the kitchen?

I began cooking with my mother; I do not recall the first dish we ever prepared together, but cooking with her at a very young age is one of my earliest recollections. She taught me how to use spices, how to taste, and how to season properly. I knew I wanted to be a chef and that I would be happiest in kitchens—it was a natural progression.

After Jamavar, you have now opened a new restaurant called ‘Aangan’ at Shangri-La Al Husn. Tell us more about it.

After six years of Jamavar, I opened another venture for the same group, Bombay bustling, and then I decided to open my own places, thus the new chapter of my life began with Kutir in October 2018. This year (2022), I opened Aangan, which was meant to open in 2020 but was delayed due to COVID, and we have finally launched it and are receiving really positive feedback.

What are the most in-demand dishes of Aangan at Shangri-La Al Husn?

The gluten-free vegetarian and non-vegetarian selections on my signature tasting menus, as well as the seafood tasting menus, are among the most popular at Aangan, Shnagri-La Al Husn. We have always strived to use local and seasonal ingredients, which is why the menu changes by 20-30 per cent every quarter.

How would you rate your collaboration with Shangri-La Hotels & Resorts?

With a great team and delectable Indian cuisine, it is a popular restaurant in a good location.

We hear that you have plans to open Aangan in Chicago by 2023, do tell us more?

I want to concentrate on Aangan at Shangri-La Al Husn right now, so nothing is confirmed just yet, but I do have expansion ideas and am searching for some suitable locations.