Garima Arora’s Flavorful Journey Between India & Thailand
When you think of modern Indian cuisine served with global flair, one name that stands out is Garima Arora. As the owner-chef of Michelin-starred Gaa in Bangkok, Garima has carved out a unique space in the culinary world. Her journey, however, isn’t just about stars or awards. It’s about identity, innovation, and inspiration drawn from her roots and experiences.
Bridging Cultures Through Cuisine
Garima Arora, the first Indian female chef to win a Michelin star, describes herself as Indian at heart, yet deeply influenced by her life in Thailand. “You can take the girl out of India, but you can never take the India out of the girl,” she says. Having lived in Bangkok for years, she sees parallels between Indian and Thai cultures—from language and mythology to food and the act of sharing meals.
At Gaa, her philosophy leans toward innovation and cerebral experimentation. “We make recipes that don’t exist. We combine ingredients and traditions to create something new,” she explains. Gaa is not just a restaurant; it’s a lab of ideas, flavors, and narratives rooted in India but expressed with a modern twist.
Introducing Banng: Thai to India
While Gaa is all about inventing, Banng takes a different approach. Located in Gurugram and soon to launch in Mumbai, Banng brings authentic Thai dishes to Indian diners in a way that feels both familiar and exciting. These are not fusion dishes—they are authentic Thai recipes that have been thoughtfully reintroduced in an Indian context. “At Banng, we explore recipes that already exist in Thailand and bring them to India in a form people would enjoy,” she shares.
A Culinary Ambassador
Garima embraces the title of being an ambassador for Indian cuisine. With restaurants abroad representing Indian identity, she believes there is a responsibility to present the culture with authenticity and pride. “We want to do justice to our history, our culture, our cuisine,” she affirms.
Global Learning, Local Application
Her experience working at the world-renowned Noma in Copenhagen deeply shaped her culinary mindset. It wasn’t just about learning recipes, but understanding the philosophy behind food. “It’s actually the thought process that you learn, not recipes. Recipes you make your own,” she says. The discipline and creative thinking she absorbed at establishments around the world now fuel her own kitchens.
What’s Next for Garima Arora?
2025 is set to be a big year. Along with expanding Banng to Mumbai, Garima also recently became a mother again. With a new baby and a new restaurant on the horizon, she humorously sums up the year as “Banng and baby.”
More international projects may be on the cards, but for now, her focus is on refining Banng’s identity in India.
Follow Garima Arora’s journey as she continues to redefine what Indian cuisine can be — from the Michelin-starred kitchens of Bangkok to the heart of Mumbai.
