This is the best female chef in Asia
Everyone sits on the edge of their seat during the World’s Best 50 Restaurants awards ceremony for the best restaurant in the world, but the other prizes sometimes go unnoticed. What a shame, because the best female chef in Asia (according to the same platform) deserves a huge stage.
Garima Arora is from Mumbai, but for the past three years she has been working in the kitchen in Bangkok. First with chef Gaggan Anand, but in May 2017 she opened her own restaurant: Gaa. There, she doesn’t cook Thai or Indian food, but applies influences from all over Asia in her incredible dishes.
With your hands
Many of her techniques were developed in India and have strongly influenced the rest of Asia. Think cooking over fire, extracting umami from vegetables, pickling and fermenting, and using different types of fat to transform flavours. In India, everything is eaten by hand, and many dishes at her restaurant are too. That may feel strange in such a posh restaurant, but secretly, isn’t eating with your hands simply always more delicious?
Ramsay and Redzepi
Garima’s success isn’t all that surprising: she previously worked at Gordon Ramsay’s restaurant in Dubai and at Noma. René Redzepi taught her a huge number of new techniques and made her look at food differently. The result is, for example, this chilled blue crab with macadamia milk, long pepper and jaggery (unrefined sugar that is widely used in Malaysia). Hungry yet?
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