Garima Arora

Garima Arora is an Indian chef and restaurateur who is known for her innovative and modern take on traditional Indian cuisine. She is the owner and head chef of Gaa, a Michelin-starred restaurant in Bangkok, Thailand.

Early Life and Career

Arora was born in Mumbai, India, and grew up in a family of food lovers. She studied hospitality management at the Institute of Hotel Management in Mumbai, and later worked at several prestigious restaurants around the world, including Noma in Copenhagen, Denmark, and Gaggan in Bangkok. In 2016, Arora opened Gaa, her own restaurant in Bangkok, which quickly gained acclaim for its innovative and creative approach to Indian cuisine. In 2018, Gaa was awarded a Michelin star, making Arora the first Indian woman to receive the honor. Arora has also been recognized for her contributions to the culinary industry, and has been named one of Forbes' 30 Under 30 in Asia and one of Time magazine's Next Generation Leaders.

Culinary Style

Arora's cuisine at Gaa is a modern interpretation of traditional Indian flavors and ingredients. She is known for her use of locally sourced ingredients and her emphasis on sustainability and reducing food waste. Arora's dishes often incorporate unexpected combinations of flavors and textures, such as jackfruit with caviar, or fermented mango with chili oil. She also experiments with different cooking techniques and presentations, such as using wood-fired ovens and presenting dishes in unconventional ways. Arora has said that her goal is to challenge people's perceptions of Indian cuisine and to showcase the diversity and complexity of the country's culinary traditions.

Philanthropy

In addition to her culinary work, Arora is also involved in philanthropic efforts to support underprivileged communities in India. She is a co-founder of Food Forward India, an organization that aims to reduce food waste and improve food security in the country. Arora has also worked with several other organizations to promote sustainability and social responsibility in the culinary industry, and has been an advocate for greater diversity and inclusion in the field.

See also

• Indian cuisine
• Michelin Guide
• Sustainability
• Food waste
• Women in the culinary industry