Atul Kochhar’s inimitable talent as a twice-Michelin-starred chef has changed the way people perceive and experience Indian food. He has been at the forefront of the Indian culinary industry for the over 30 years and is recognised on an international scale.
Born in Jamshedpur, India, Atul started his career at the prestigious The Oberoi group of hotels in India where he became sous chef and led a team of 18. Rising significantly through the ranks, he also gained his diploma in hotel management and moved to the Hilton group to work under the guidance of renowned chef Bernard Kunig. In 1994, Atul was given the opportunity to move to London to lead and open Tamarind restaurant.
Inspired by his native India, Atul combines his heritage with his love of British ingredients to create and deliver modern Indian cuisine. It was at Tamarind restaurant in 2001 where he received his first Michelin star. In 2002, Atul then went on to open his very own restaurant, Benares, in London’s Mayfair, which earned him a second Michelin star in 2007.
In 2018, Atul left Benares to pursue other independent ventures and to further develop Atul Kochhar Hospitality Group and his catering company, Amod Events.
The leading restaurant group currently owns and operates Kanishka in London’s Mayfair, Vaasu and Sindhu in Marlow, Hawkyns in Amersham, Riwaz in Beaconsfield, Masalchi in London’s Wembley Park, Indian Essence in Petts Wood, and Essence in Tunbridge Wells.
We sat down with the culinary heavyweight to find out more about his exciting career, his cooking style and why chillies are his favourite ingredient to cook with.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
For over 30 years I have been a professional chef, having trained in India before moving to London to work in the kitchen at Tamarind, which became the first Indian restaurant in the UK to receive a Michelin star. Since then I have gone on to open my own group of Indian restaurants around London, Buckinghamshire and Kent, as well as my own catering company.
What, or who, inspired you to become a chef?
My father ran a catering company, which inspired me to get into the kitchen and starting cooking seriously.
Who has been your biggest influence to get you to where you are today?
Definitely my mother and father.
What’s your signature dish?
I don’t have a signature dish, per se, but my chicken tikka pie receives a lot of praise.
What are the most important considerations when crafting your menu?
All of my restaurants are very produce driven. I’m passionate about showcasing outstanding Indian food which uses exemplary British produce, so seasonality is also very important.
Do your personal preferences influence the menu at all?
To a very minimal degree, yes. But meeting the needs of the guests is the most important.
How would you describe your cooking style?
Modern Indian using exceptional British produce.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
I love Diwali, Christmas and cooking Indian spins on classic British dishes.
What is your favourite ingredient to create with?
Chilli. It sounds like a basic but there are so many varieties of chillies from around the world, all with such unique flavour profiles that add something different to each dish.
What would you be doing if you weren’t a chef?
Growing up, I initially wanted to be a doctor, or rather my parents wanted me to follow this route, but the path I’ve taken now is so different I honestly couldn’t see myself doing anything else.
What is your favourite dish to cook at home?
I like to cook different things at home, but I absolutely love my wife’s cooking. She does lots of the cooking at home, which is a lovely break for me.
All imagery supplied by Atul Kochhar Hospitality Group
