Garima Arora’s – GAA

Garima Arora

Garima Arora, the first Indian Woman to Receive a Michelin Star, is Now Asia’s Best Female Chef 2019. (Michelin stars are part of a restaurant rating system from the famed Michelin Guide) Her restaurant is in Bangkok which is opened for dinner time only that is from 6pm to 10pm. the Michelin Guide 2019 nn November 14 declared a star for GAA for its “modern eclectic cuisine that blends traditional cooking and innovative techniques.” The food at GAA is completely unique as it perfectly blends with Indian touch on international plate. Her goal is to provide diners with the taste they have never experienced before. Garima, now 30, started her cooking at the age of 21, before that she used to be a journalist. She was first introduced to cooking by her father.

“My dad is the most influential figure in my life. He was in construction and travelled a lot for work, especially in the Middle East. He would come back with all these amazing recipes, like for hummus, and make them for us.” Says Garima.

How Garima Arora journey started?

She graduated from Le Cordon Bleu in Paris in 2010. In 2013, Arora applied for an internship in Copenhagen at NOMA, and there she worked with the legendary René Redzepi for three months. After that she moved to Bangkok and started working with another legendary chef, Gaggan Anand in 2016. She worked here for a short period of time that is eight months only. Later she was asked to work at GAA which became her own menu and her own food restaurant. Initially she use to work at Gaggan’s restaurant as well as her own but soon other chef of the team also started helping her at her place. All the members are from seven different nationalities and is split evenly between the sexes.

“We are all away from home, so we have kind of become family for each other. It’s always fun, especially when we are choosing music in the kitchen, which can get tricky sometimes” she says.

They have collaborated with local farmers and rummage tribes for the raw material. Her favourite is to add unripen jackfruit, pumpkins, crayfish and guava to her menu with different tastes. Take for example, roasted creamy corn served with corn milk at the place or a vegetarian main course in a non-vegetarian menu like unripe jackfruit with a variety of different pickles. And it meant to be eaten with a roti-taco. She aims at providing customers with the unique taste which they have never experienced before!


Leave a reply