Grazia: I remember an interview where you said you’ve gotten your second Michelin at Gaa because of consistency. How do you maintain that consistency?
Garima Arora: Repetition helps. We have one menu, and we’re making sure that consistency starts from our producers and suppliers – getting the same quality of ingredients every time, and prepping them the same way. There is a daily tasting to make sure what goes out on the table is the same. It’s almost choreographed – like a dress rehearsal which is repeated till we get it right.
G: You’re a part of an array of chefs who are trying to take the essence of Indian food to the modern diner. Where are we in that journey today?
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