Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity and complexity of Indian food and the culture surrounding it, and is also a judge on MasterChef India, one of the...
Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity and complexity of Indian food and the culture surrounding it, and is also a judge on MasterChef India, one of the most wide-reaching culinary television shows on earth.
In our conversation, we speak of how the perception of Indian food has changed since she opened the restaurant. I spent two months in the country when I was 25, traveling on 3rd class trains everywhere, going from the Himalayas in the north to Goa in the south, and the border with Pakistan in the west to Varanasi in the east. Aside of being one of the most impactful periods of my life, I tasted so many things that were new to me and I haven’t seen since. Indian food, the cuisine of a massive landscape with hundreds of ecosystems and more people than any other country on the planet, was, for many years, reduced to a handful of curries and breads outside of the country. It’s so vast and rich and has been bottled up within India for so long, but suddenly it’s starting to spread. This is very much a big moment for Indian food outside of India. Tresind Studio in Dubai was just awarded 3 Michelin stars. Semma in New York was named the best restaurant in the city by The New York Times. And within India there is a lot going on too, not just with fine dining restaurants, but at the street level there is an energy there that is growing by the day. This is a cuisine, sorry not a cuisine, but thousands of them, that have been overlooked for far too long.
Aside of trying to juggle parenting with chef life and her early career as a journalist, Garima talks about her work at Gaa. She tells us about the historic Thai house that was moved in pieces to Bangkok and reassembled with the help of a modern architecture firm to create the setting of the restaurant. She tells us how she cooks the Thai fruit durian on a tandoor oven as her main course, which sounds like one of the most delicious things ever.
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Host: Nicholas Gill
Co-host: Juliana Duque
Produced by Nicholas Gill & Juliana Duque
Recording & Editing by New Worlder
Email: thenewworlder@gmail.com
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