Rohit Ghai: From India’s Kitchens to Michelin Stardom

With a Michelin star to his name, a growing empire of restaurants across continents, and a culinary philosophy rooted in both heritage and innovation, Rohit Ghai is no ordinary chef. From India to London to Saudi Arabia, he’s redefining modern Indian cuisine with deep respect for tradition and an uncompromising vision for the future.

We sat down with the Chef Patron of Kutir in Chelsea to explore his creative process, the values that guide his decisions, and what he believes the world still doesn’t know about Indian food.

You opened your first restaurant just five months after leaving your last job. How did you know it was the right time to take that leap?

Before launching any project, I look for something unique, an environment that aligns with my creative vision and complements the food I want to serve. Lincoln Street in Chelsea had a certain charm: the townhouse setting reminded me of the hunting lodges of India, which became the perfect concept for Kutir.

Once the location was secured, we curated a menu that suited both the area and the space. That synergy gave me the confidence to take the leap and bring the vision to life.

You’ve earned a Michelin star, launched multiple restaurants, and built a brand that spans Africa, Europe, and Asia. What’s something you’ve said “no” to, in order to protect your vision?

When you work across different countries, consistency becomes everything. If a location cannot meet my standards, whether due to ingredient sourcing, local regulations, or logistical issues, I’d rather walk away than compromise.

I’ve turned down opportunities that didn’t align with the brand’s quality or values. Protecting the identity of the cuisine matters more than expansion for its own sake.

You’ve worked in India, the UK, and beyond. How has living between cultures shaped your creativity in the kitchen?

It’s had a huge impact. Moving to London introduced me to new expectations and palates. I worked closely with my team to adapt slow-cooking and grilling techniques that made sense for the audience here, while maintaining the authenticity of my roots. It was about understanding the local context but staying true to who I am.

When you first moved to the UK, what myth about Indian cuisine did you feel you had to challenge?

There’s a misconception that Indian food is overly greasy or too spicy. But when cooked properly, with balance, technique, and care, those stereotypes fall away. My goal has always been to showcase the elegance and precision behind our food.

What’s one dish you think is often misunderstood, and how do you reinterpret it for your diners?

Butter Chicken and Chicken Tikka Masala are frequently confused. Butter Chicken is made with tomato and fenugreek, finished with butter and cream. Tikka Masala, on the other hand, has an onion and tomato base. Some chefs blur the lines between the two, but I believe in preserving the integrity of each dish while adding my own twist.

What defines a ‘Rohit Ghai experience’ beyond the plate, when it comes to design, service, or energy?

The dining experience is everything. At my restaurants, we prioritise exceptional service within a relaxed, inviting atmosphere. Whether it’s fine dining or casual elegance, I want guests to feel both inspired and at home.

You’ve collaborated with heritage hotels, luxury brands, and airlines. How do you decide which partnerships are right for you?

Any collaboration must align with our ethos, offering high-quality food while pushing the boundaries of innovation. It’s never just about prestige; it’s about shared values and creative synergy?

If you could be remembered for one dish, what would it be, and what story does it tell?

Makke Ki Roti with Sarson Ka Saag. It’s a dish my mother made, and it takes me back to my childhood in India. For me, food is a memory. That dish captures home, love, and where this journey began.

You’ve already made history in fine dining. What part of Indian food culture do you think is still undercelebrated?

Regional diversity. India has a wealth of culinary traditions, each with its own identity. In my book Yatra, I’ve selected ten of my favourite regions and dishes to showcase that variety, from Kashmir to Kerala. We’re only scratching the surface of what Indian cuisine has to offer the world.

What do you hope your impact will be beyond taste?

I want to create unique experiences that make people happy, where food becomes a connector, a memory, a moment of joy. It’s not just about feeding people. It’s about leaving them changed, even just a little.

Each of your restaurants, from Mayfair to Saudi Arabia, has its own energy. How do you preserve the Indian essence while adapting to different places?

I always keep my identity in the food. I use traditional techniques, balance strong flavours, and adapt dishes using local, seasonal ingredients when needed. But the heart of my cuisine, the storytelling and soul, remains consistent wherever we go.

What have you had to unlearn about fine dining in order to grow?

That it has to be formal. I believe you can push boundaries and innovate while still making people feel relaxed and welcome. Great food should never feel intimidating.

You’re a mentor, founder, executive, and creative. When the lights are off, and no one’s watching, what role drives you most?

Creating. I love designing new dishes, exploring new ideas, and pushing what’s possible. Innovation is where I thrive. The kitchen is still where I feel most alive.

Rohit Ghai is Chef Patron of Kutir in Chelsea, London. His new cookbook, Yatra, which celebrates the incredible flavors and local delicacies of 10 regions of India and features mouth-watering food photography mixed with beautiful travel and location photography, is available now on Amazon and others platforms.