The Seven Sins of Rohit Ghai |
Executive Chef, Jamavar London |
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Executive chef Rohit Ghai leads the team of highly experienced chefs at newly opened Mayfair outpost, Jamavar London. The jewel in the crown of The award-winning Leela Palaces and Hotels, Jamavar London is the sixth restaurant within the Jamavar family and the first outside of India. Of revered culinary pedigree Rohit has lead several Indian Michelin-starred kitchens, including most recently Gymkhana, Trishna and prior to that, Benares.
Originally from Madhya Pradesh, India, Ghai has been based in London since 2008. Prior to this, he attended the Institute of Hotel Management in Gwalior, India, before crafting his skills in the kitchens of the Taj and Oberoi Hotel Groups in India.
The combination of Ghai’s passion for authentic Indian cuisine and creative flair paired with top British produce has evolved to form Jamavar London’s inspired menus, which are well suited to the sophisticated palate of London diners. |
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| From Rohit’s deep dive into the culinary wealth of The Leela, guests can enjoy signature curries, which reflect its Indian siblings, such as Old Delhi Butter Chicken, Lobster Nerulli (southern spiced curry) and Sindhi Gosht (slow-cooked lamb curry), as well as a selection of creative street food dishes and tempting plates from the Tandoor. |
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| Wrath - What makes you angry about the hospitality industry?
Whilst feedback is always welcome, it can be a little frustrating when unsolicited advice is not constructive or helpful. Passion is a key driving force of the kitchen and the team always put in the time and effort to make the dining experience an exceptional one.
Greed - If all your food fantasies came true what would be on your Plate?
I would like to eat a home cooked meal made by my mother. I would begin with buttermilk, infused with freshly stone-ground spices, followed by Sarson ka saag (spinach like vegetable) and served with warm Makke Ki Roti (bread). This would be accompanied by hot daal, pickled vegetables, cumin rice and raita with julienned cucumber, yogurt and fresh mint. To finish the meal, I would have to have Phirni (dessert made from milk, nuts and sugar) with single cream, saffron strands and pistachio paste.
Sloth - What do you do to unwind?
To unwind I like to experiment with new dishes whilst listening to music. However nothing relaxes me as much as being around my family and playing with my daughter.
Pride - What are you most proud of?
I am most proud of my lovely wife Akansha, whom I met 10 years ago now, and our wonderful daughter Trisha, both of whom are my pride and joy. I strongly believe in teamwork and my team of talented chefs, their unrelenting commitment, energy and enthusiasm makes me very proud.
Lust - Is there anything that you are still lusting to achieve?
Yes, trying to achieve a perfect work-life balance.
Envy - who are you most envious of?
It's easy to see the success of others as a reminder of your own shortcomings. Instead of envying anyone else I have always strived to focus on what qualities I need to improve on.
Gluttony - have you ever over indulged?
On my recent visit to India, I went home and indulged in a decadent meal cooked by my mother. She was my inspiration behind me becoming a chef and when it comes to her cooking I just can’t stop myself.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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