Sometime in mid-2007, a gangly bunch of journalism graduates
walked into the Mumbai offices of The Indian Express. Garima Arora was one of
them; no one at that point would have imagined that she would become the first
Indian woman to receive a Michelin star.
The Journey
Within a year of her journalism career, Arora decided it
wasn’t her calling. She packed her bags and off she went to Le Cordon Bleu, Paris to pursue her passion—food and cooking. Ask her what made her take the
decision she says, “I realised it was a now or never moment for me.” Her
passion for food has been inculcated by her father whom she considers her
biggest supporter and worst critic. As a globetrotter himself, Arora’s father
would bring back goodies that the whole family would enjoy together. They would
cook meals that were considered exotic back in the day. “When I told my father
about my decision to take up cooking as a profession because that is where my
heart lay, he was happy for me,” she says of her father’s reaction at the gear change.
One of the reasons Arora chose Le Cordon Bleu was because it
is one of the very few cooking schools in the world that does not restrict
enrolment based on age or previous qualifications. Often compared to a temple of French cuisine, Le Cordon Bleu is where Arora gained all her technical skills. She says French cooking and techniques are the back bone modern culinary she believes. “The focus on the
quality of ingredients and respecting the produce—something that we
don’t often do in India—is perhaps one of my biggest learning from my time in
Paris,” Arora adds.
From Paris, she headed to Dubai to intern at Gordon Ramsay’s eponymous restaurant, where it was all about dealing with the pressures of the kitchen and understanding that success of a restaurant is a team game. Professional kitchens are notorious for their difficult working environments and frenetic pace, the ability to stay focused and diligent, every day, is what it takes to survive. Arora’s next move and perhaps the defining one was in 2013, where she was in the enviable position of working in the kitchens of Noma, Copenhagen—one of the best restaurants in the world—under the tutelage of legendary chef, René Redzepi.
Redzepi is known for making the Neo Nordic cuisine mainstream
with his focus on seasonality and foraging. It is impossible that he did not
leave an impact on young Arora—but it is more than just emulating Redzepi’s
success. “He changed the way I am as a person and not just as a cook. Working
with him you understand that being a cook is an intellectual pursuit,” an
awestruck Arora explains.
She moved closer home to the city of Bangkok, in 2015, to
work one of India’s most celebrated chefs, Gaggan Anand, as a sous chef at
crtically-acclaimed restaurant Gaggan. She had joined Anand’s crew to manage a
restaurant in Mumbai, but things didn’t go as planned and the project was
shelved. So she stayed back in Bangkok working at Gaggan.
The Gaa Story
As luck would have it, the investors of the Mumbai project
were investing in Bangkok and the first person they could think of, for the
project, was Arora. That is how the seeds for Gaa were sown, she has a 20% stake
in the restaurant. Humble and as a person of few words, Arora does not fail
to share the credit the success of the restaurant with her team.
It is a continuously evolving journey of taste at Gaa, which
focuses on: “Showcasing the best of Thai ingredients with an Indian twist to
it,” as per Arora. She goes on to add that the aim is always to offer an
experience that is unique and cannot be replicated. Her food captures the
vibrancy of Bangkok and its amalgamation of cultural influences. It’s a mission
to explore interesting ways to transform local, seasonal humble ingredients
into something that’s unheard of and completely new.
Her unique take on ingredients and the confluence of culinary cultures that are similar yet dissimilar (Thai and Indian) is one of the reasons why the Michelin Guide was attracted to Gaa. And on November 14, 2018, Arora became the first Indian woman to earn a Michelin star!
(Also Read: Floyd Cardoz thinks Food Tastes Better When There is a Connection)
Some of Gaa’s popular dishes include Corn—a take on street-side Bhutta but with a Thai twist—and Chocolate Betel Leaf (paan), which is
a betel leaf covered in chocolate. “We have a two-pronged approach when we
create new dishes. We either focus on the produce to see what we can do with it
or a technique that would allow us to offer something unique,” Arora says of
her creative process.
Eyes on the Future
Her belief is that India with her diversity has something
truly unique to offer. “With a food culture that is thousands of years old,
there is so much to discover and so much to preserve in India,” she says adding
that it is a serious threat to our united heritage that many of India’s food
traditions will be completely lost in a generation or so.
Obviously, Arora wants to come back to India; she has already envisioned as to what she wants to do back on home-grounds. However, it is too early for her to share details of her plans. She also adds that it might be a while before she manages to achieve her dream of a restaurant in India; bureaucracy and red tape cause a lot of hurdles.
We will patiently wait for the prodigal daughter to return.
Images courtesy: Gaa
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