Garima Arora

Garima Arora is an internationally celebrated Indian chef whose work has played a pivotal role in elevating Indian cuisine on the global fine-dining stage. She is the founder and head chef of Gaa, her Bangkok-based restaurant that earned a Michelin star in 2018, making her the first Indian woman to receive the honor. At Gaa, Arora presents a modern tasting menu rooted in Indian culinary traditions, reinterpreted through contemporary techniques and meticulous research.

Born and raised in Mumbai, Arora began her professional journey in journalism before discovering her passion for cooking. She later trained at Le Cordon Bleu in Paris and went on to work in some of the world’s most influential kitchens, including Noma in Copenhagen, Gaggan in Bangkok, and L’Atelier de Joël Robuchon. These formative experiences shaped her intellectual, ingredient-driven approach to cuisine and reinforced her belief in storytelling through food.

Arora’s culinary philosophy centers on deep research into India’s diverse food cultures, fermentation practices, regional ingredients, and historical cooking methods. She is particularly known for her thoughtful exploration of Indian flavors beyond stereotypes, highlighting lesser-known ingredients and techniques while preserving their cultural authenticity. Her work often bridges science and tradition, combining rigorous experimentation with emotional resonance.

Beyond the kitchen, Arora is an influential voice in the global culinary community. She was named Asia’s Best Female Chef by Asia’s 50 Best Restaurants in 2019 and continues to mentor young chefs and advocate for greater representation and recognition of Indian cuisine worldwide. Through her restaurants, collaborations, and research-driven approach, Arora continues to redefine how Indian food is perceived—both at home and internationally.