NEW ROLE, NEW RULE

As the first Indian woman to win two Michelin stars and a new mother, chef Garima Arora shares her recipe to a well-rounded life full of flavours, tradition, and ambition

- SAMREEN TUNGEKAR

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?