Producer Spotlight of the Day: Garima Arora

Garima Arora

Garima Arora is a pioneering chef and restaurateur who has redefined the global perception of Indian cuisine through her work in Bangkok, Thailand. As the founder of the restaurant Gaa, she has successfully merged traditional Indian cooking techniques with the vibrant, local ingredients of Southeast Asia. Her approach has earned her significant international acclaim, marking her as a transformative figure in the modern culinary landscape.

Background

Born in Mumbai, India, in 1986, Garima Arora initially pursued a career in journalism before shifting her focus to the culinary arts. She moved to France in 2008 to attend the prestigious Le Cordon Bleu in Paris, where she earned her Grand Diplôme in 2010. Following her formal education, she gained extensive experience in world-renowned kitchens, including a three-year tenure at Noma in Copenhagen and roles at Verve in Dubai and Gaggan in Bangkok. These experiences provided her with a rigorous foundation in both classical technique and progressive, ingredient-focused cooking.

Signature Work

In April 2017, Arora opened Gaa in Bangkok, a restaurant that serves as a platform for her modern, eclectic vision of Indian food. Her signature style involves using traditional Indian methods—such as the use of clay ovens or specific spice-blending techniques—to prepare local Thai produce. Notable dishes, such as her pumpkin kebabs and her take on the gobi parantha, demonstrate her ability to maintain the soul of Indian flavors while operating in a region where native ingredients may differ. This unique synthesis has made Gaa a destination for diners seeking a contemporary narrative of Indian gastronomy.

Philosophy

Arora approaches her craft with the analytical mindset of a journalist, often citing the importance of understanding the context and history behind every ingredient. She emphasizes the need to tell a specific story through food, refusing to compromise her vision for the sake of trends or external pressure. Her philosophy centers on the belief that Indian cuisine is diverse and evolving, and she strives to showcase this depth on an international stage. By maintaining a deep connection to her heritage while embracing the local environment of Thailand, she creates a dining experience that feels both personal and globally relevant.

Recognition

The culinary world has recognized Arora's contributions with several prestigious honors, most notably from the Michelin Guide. In 2018, Gaa earned its first Michelin star, making her the first Indian woman to receive this distinction. In 2024, the restaurant was awarded a second Michelin star, further cementing her status as a leader in the industry. Beyond these accolades, she continues to influence the culinary community through her commitment to mentorship and her expansion into new projects, such as her restaurant Banng in Gurugram, India.

Signature Recipe

Gaa-Inspired Pumpkin Kebabs

These delicate, spiced pumpkin kebabs showcase the restaurant's ability to transform humble vegetables into a sophisticated, flavor-forward dish.

Prep time: 30 min | Cook time: 45 min | Total time: 75 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g pumpkin, peeled and cubed
• 100g gram flour (besan), roasted
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1 tbsp mustard oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Steam the pumpkin cubes until they are completely tender, then drain well and mash them into a smooth paste.
2. In a mixing bowl, combine the pumpkin mash with the roasted gram flour, ginger-garlic paste, and spices until a firm dough forms.
3. Shape the mixture into small, round patties and let them rest in the refrigerator for 15 minutes to firm up.
4. Heat the mustard oil in a heavy-bottomed pan over medium heat until it begins to shimmer.
5. Pan-fry the kebabs for 3 to 4 minutes on each side until they develop a deep, golden-brown crust.
6. Serve hot, garnished with fresh cilantro and a side of chutney.

Notes

• Serve these kebabs as an appetizer with a mint or tamarind chutney.
• Ensure the pumpkin is well-drained before mashing to prevent the kebabs from becoming too soft.
• For a variation, add finely chopped green chilies or toasted nuts to the mixture for added texture.