Rohit Ghai born into a Punjabi family and originally from Madhya Pradesh, India. Rohit has risen to be one of London’s most revered chefs of the highest culinary pedigree. Having lead several Michelin starred kitchens. He is heading Jamavar London located in Mayfair. He was awarded the honour in the Great Britain and Ireland Michelin Guide 2018 last month, along with 16 other restaurants. The good news arrived within barely 10 months of launching. He has given Regional Indian cuisines an International makeover.
1) Which place or city or country do you most feel at home in?
Has to be Gwalior, India my birth place and where my parents live.
2) What are your proudest achievements?
I am proud and thankful to God for all small and big achievements personally and professionally both. The latest and biggest of all being Michelin of course.
I am also proud when my family feel pride in my achievements.
3) What inspires you?
My guests satisfaction inspires me to do more. People sometimes get irritated with some very specific dietary restriction. On the other hand I consider them as a challenge and this actually inspires me to dig inside and find innovative and appropriate option for that specific requirement. Finally when that guest leaves happy and satisfied I feel happy too.
4) What has been the biggest obstacle in your career?
Being from a small city I had very less exposure to modern techniques. I used to study in a school where English was just a subject and spoken English was rare. When I grew up I was so hesitant in communicating in English with anyone. I had to overcome my fear and still am.
5) Who has been the biggest influence on your career to date?
My Mother. Though she is not a professional chef but I grew up observing her cooking with great passion and love for entire family. At a time there were always around 7-10 members for the meal. She would cook alone with so much love with very less resources available and with no complains at all. She is such a pure soul and so inspiring. I try to be as calm and passionate as her and try to incorporate her recipes in the menu with modern twist.
6) What is the best aspect about your current role?
Part of my job I love the best is the happy and content faces after their meals. As rightly said "The Joy is in Cooking for others". As stated earlier some people have very specific dietary requirements like allergies but that doesn't take their right to eat good food. Making their meals appropriate as per their requirements along with good flavours and taste is so satisfying.
7) And the worst?
The biggest of them is TIME. I wish there were more hours in a day to live. Personal life takes a back seat if you devote professionally. When I reach home after work my 4.5year old daughter is already in bed. The only time I meet her in weekdays is when she comes to wake me up in the morning with a hug & a kiss to say "Bye bye Daddy, Trisha is going to school". I make sure I give all my time to her on My off days.
8) What are your long term goals?
I wish I can take Indian cuisine to much more heights than it is. Indian flavours and ingredients should get more and more recognition. There are so many under rated ingredients and dishes in Indian cuisine and I wish I can make the world know about it.
9) If you were Prime Minister, what one aspect would you change?
Never thought about it. But if I get a chance will think upon the taxation system.
10) If you were marooned on a desert island, which historical figure would you like to spend your time with and why?
Has to be Chef Heston Bluementhal. As he said "And I like asking questions, to keep learning; people with big egos might not want to look unsure."
I want to spend time with this inspiring chef and learn a lot to improve myself. In the busy chef's life we hardly get time so this will be the best opportunity.
