Garima Arora is the First Indian woman to be awarded the Michelin Star for her restaurant Gaa.
Need we say more!

• Culinary Training: Garima Arora received her culinary training at Le Cordon Bleu in Paris, where she gained a solid foundation in French culinary techniques.
• Restaurants She has worked at: Garima Arora has worked at several prestigious restaurants, including:
  • Noma (Copenhagen, Denmark): Garima worked at Noma, one of the world’s most renowned restaurants, known for its innovative Nordic cuisine.
  • Gaggan (Bangkok, Thailand): She served as a sous chef at Gaggan, a progressive Indian restaurant that held multiple Michelin stars and was recognized for its avant-garde approach to Indian cuisine.
• Restaurants She owns: Garima Arora is the owner and chef of her own restaurant, Gaa, located in Bangkok, Thailand. Gaa is celebrated for its inventive and sustainable approach to dining, blending traditional Indian flavors with modern culinary techniques.
• Awards and Accolades: Garima Arora has received numerous awards and accolades throughout her career, including:
  • Michelin Star: Garima Arora became the first Indian woman to receive a Michelin star for her restaurant Gaa in Bangkok.
  • Asia’s Best Female Chef: She was named Asia’s Best Female Chef by Asia’s 50 Best Restaurants in 2019 in recognition of her culinary excellence and innovation.

Ritu Dalmia is a renowned chef and restaurateur in India known for her contributions to the culinary world. She is also known for her passion for food and her commitment to offering authentic and delicious Italian cuisine to Indian diners.

• Culinary Training: Ritu Dalmia received her culinary training in Italy, particularly in the region of Piedmont. She is well-regarded for her expertise in Italian cuisine.
• Restaurants She has worked at: Ritu Dalmia has worked at various restaurants, including some in Italy, where she gained valuable experience in Italian cooking techniques and flavors.
• Restaurants She owns: Ritu Dalmia is the owner and chef of several renowned restaurants in India. Some of her notable restaurants include:
  • Diva (New Delhi): Diva is one of Ritu Dalmia’s flagship restaurants, known for its fine Italian cuisine. It has been highly acclaimed for its authentic Italian flavors.
  • Café Diva (New Delhi): Café Diva is another of Ritu Dalmia’s popular establishments, offering a more casual dining experience with a diverse menu.
  • Dramz (New Delhi): Dramz is known for its scenic location and diverse menu, which includes a range of international cuisines.
• Awards and Accolades: Ritu Dalmia has received numerous awards and accolades for her culinary expertise and contributions to the restaurant industry. Some of her notable achievements include:
  • Recognition as one of India’s top chefs and restaurateurs.
    She has been a prominent figure in promoting Italian cuisine in India and has received recognition for her efforts to showcase authentic Italian flavors.

Doma Wang’s culinary journey is a testament to the power of passion, dedication, and love for food, leaving an indelible mark on the culinary scene.

• Culinary Background:
  Doma Wang is a celebrated chef known for her expertise in Nepali Tibetan cuisine, with a specialization in momos.
• Momo Queen of Kolkata:
  Doma Wang earned the affectionate title of the “Momo Queen of Kolkata” due to her exceptional skills in preparing momos.
• Entrepreneurial Journey:
  • Doma Wang started her culinary career in 1992, making and self-delivering momos from her home in Salt Lake, Kolkata.
    Her grassroots marketing and dedication led to widespread recognition in Kolkata.
• Restaurant Ventures:
  • She operates The Blue Poppy Thakali, a successful Tibetan restaurant in Kolkata.
  • She expanded her culinary ventures with the launch of Boma Asian Bakery.
• Heritage and Legacy:
  Doma Wang’s culinary pursuits are deeply rooted in preserving her heritage and honoring her father’s legacy.
• Recognition and Ranking:
  • In 2022, she was ranked 19th on Culinary Culture’s list of #India’sTop30Chefs, despite lacking formal culinary training.
• Continued Success:
  • Doma Wang continues to host pop-ups and tours across India, sharing her culinary expertise.
    The Wang family plans to expand The Blue Poppy Thakali beyond Kolkata and Siliguri to Tier 1 Indian cities and abroad.

• Culinary Training: Anahita Dhondy pursued her culinary education at the prestigious Le Cordon Bleu culinary school in London, where she honed her culinary skills.
• Restaurants She has worked at: Anahita Dhondy has worked at several renowned restaurants and culinary establishments, including:
  • SodaBottleOpenerWala (Delhi): Anahita Dhondy gained recognition for her role as the Chef Manager at SodaBottleOpenerWala, a popular restaurant known for its Parsi and Irani cuisine. She played a pivotal role in curating the menu and showcasing the flavors of India’s Parsi community.
• Restaurants She owns:
  • GlassHouse ia a 150 seat restaurant based in Gurgaon that has been opened by Anahita along with the food and beverage entrepreneur and Moonshine Food Ventures owner Vishal Anand.
• Awards and Accolades: Anahita Dhondy has received recognition and awards for her culinary skills and contributions to Indian cuisine. Some of her accolades include:
  • “Young Chef of the Year” at the Indian Restaurant Awards.
  • Featured in Forbes India’s list of “30 Under 30” in the Food & Hospitality category.
  • Known for her efforts to promote and preserve Parsi cuisine, which is an integral part of India’s culinary heritage.
  • She cooked a parsi delicacy; millet cutlets, for the foreign dignitaries at the G20 summit held in India in 2023.

Mythrayie Iyer’s culinary journey is marked by a transition from natural talent to culinary excellence, with a focus on creativity and storytelling at Farmlore.

• Culinary Journey: Natural talent for cooking led her to pursue a career as a chef.
  Transitioned from considering an IIT degree to a culinary path.
• Early Career:
  • Achieved third place in the progressive South Indian category in the ITC Culinary Olympics.
  • Joined Avartana at ITC Grand Chola, Chennai, gaining experience in regional cuisine.
• International Experience:Worked at Noma in Copenhagen, learning about teamwork, personal development, and work-life balance.
• Leading Farmlore: Became Head Chef at Farmlore in 2019, focusing on creating a unique culinary experience with a story-driven approach.
  • Farmlore Today:Farmlore offers seasonal 10-course dinner and 5-course lunch menus, emphasizing wood-fire cooking and storytelling.
• Upcoming Achievement: Competing in the San Pellegrino Young Chef Academy Competition in Milan with a signature dish that showcases the evolution of Indian cooking.
• Balancing Life: Incorporates fitness into her daily routine and enjoys exploring the dining scene.
  Manages her sister’s schedule and maintains close connections with family and friends.