Meet Garima Arora: The Journalist Who Cooked Up History With Two MICHELIN Stars

Meet Garima Arora: The Journalist Who Cooked Up History With Two MICHELIN Stars

In the world of fine dining, Michelin stars are the ultimate symbol of excellence. They are not just awards; they represent years of dedication, discipline, creativity, and an obsession with perfection. Only a handful of chefs across the globe manage to earn even one Michelin star. Winning two is a rare achievement.

Now imagine doing all this while representing a cuisine that has long been misunderstood, stereotyped, and often reduced to “curry” on international menus.

This is the extraordinary story of Garima Arora, a former journalist from Mumbai who left her media career behind to become the first Indian woman in the world to win two Michelin stars — and changed how the world looks at Indian food forever.

Her journey is not just about cooking. It is about courage, reinvention, cultural identity, and proving that passion can rewrite destiny.

From Newsroom to Kitchen: An Unlikely Beginning

Garima Arora did not grow up dreaming of becoming a chef. In fact, her early career had nothing to do with food.

She studied journalism and worked as a reporter in Mumbai. Her life revolved around deadlines, interviews, and newsroom chaos. Cooking was just a hobby — something she enjoyed at home, inspired by her family’s traditional Indian recipes.

But something was missing.

She felt unfulfilled. The excitement of journalism slowly faded. The idea of doing the same job for decades felt suffocating.

One day, she made a decision that shocked everyone around her:

She quit journalism to become a chef.

No culinary background. No professional training. No guarantee of success.

Just a burning desire to create.

Taking the Biggest Risk of Her Life

Leaving a stable career for an uncertain dream is never easy. For Garima, it meant:

• Starting from zero
• Studying again in her late twenties
• Spending years in low-paying kitchen jobs
• Facing physical exhaustion and mental pressure

But she enrolled at Le Cordon Bleu in Paris, one of the most prestigious culinary schools in the world.

There, she realized how tough the culinary industry really is.

Long hours. No weekends. Burns, cuts, and constant criticism.

Many times, she thought of quitting.

But her hunger to learn was stronger than her fear.

Learning From the Best Chefs in the World

After graduating, Garima trained under some of the greatest chefs alive:

1. Gordon Ramsay

She worked in his restaurant in London, where perfection was the only standard.

2. René Redzepi (Noma)

Noma is considered one of the best restaurants in the world. Here, she learned about fermentation, storytelling through food, and respecting local ingredients.

3. Gaggan Anand

India’s most famous Michelin-star chef became her mentor. His restaurant in Bangkok opened her eyes to modern Indian cuisine.

These experiences transformed her completely.

She didn’t just learn how to cook.

She learned how to think like a chef.

Opening Gaa: A Dream in Bangkok

In 2017, Garima opened her own restaurant in Bangkok called Gaa.

It was a bold decision:

• Not in India
• Not serving typical Indian food
• No butter chicken or naan
• A modern tasting menu based on Indian flavors

Her goal was clear:

To show the world that Indian cuisine is not cheap, greasy, or simple — but sophisticated, technical, and deeply cultural.

The First Michelin Star (2018)

Just one year after opening, Gaa received its first Michelin star.

History was made.

Garima Arora became the first Indian woman chef ever to win a Michelin star.

The global culinary world took notice.

Indian food had finally entered the fine-dining elite.

The Second Michelin Star (2023)

Five years later, Gaa achieved the impossible again.

It earned its second Michelin star.

Now Garima wasn’t just a pioneer.

She became a legend.

The only Indian woman in the world with two Michelin stars.

What Makes Her Food So Special?

Garima’s food is not about copying old recipes.

It is about reinterpreting Indian culture.

Her dishes are inspired by:

• Temple prasad
• Street food memories
• Ancient Ayurvedic principles
• Forgotten regional ingredients

But presented in:

• Minimalist plating
• Fine-dining techniques
• Modern storytelling

She uses:

• Fermentation
• Smoking
• Dehydration
• Open-fire cooking

Yet everything tastes familiar.

It feels like home — but elevated.

Fighting Stereotypes About Indian Cuisine

For decades, Indian food abroad was seen as:

• Heavy
• Spicy
• Oily
• Cheap takeaway

Garima challenged this narrative.

She proved that:

Indian cuisine can be elegant.
Indian ingredients can be premium.
Indian flavors can belong in Michelin dining rooms.

A Woman in a Male-Dominated Industry

The global culinary world is dominated by men.

Professional kitchens are:

• Aggressive
• Physically demanding
• Emotionally harsh

As a woman, Garima faced:

• Sexist comments
• Doubts about leadership
• Lack of opportunities

But she never tried to “fit in”.

She built her own identity.

Quiet. Thoughtful. Strong.

Her Philosophy: Food Is Culture

Garima believes food is not just taste.

It is memory.
It is identity.
It is history.

Every dish at Gaa tells a story:

• Of migration
• Of tradition
• Of rituals
• Of survival

She doesn’t just serve meals.

She serves experiences.

Recognition Beyond Michelin

Apart from Michelin stars, Garima has received:

• Asia’s Best Female Chef Award
• World’s 50 Best Restaurants listing
• Invitations to global culinary summits
• Media features worldwide

She is now one of the most influential chefs in Asia.

How She Changed Indian Culinary Aspirations

Before Garima:

Indian chefs wanted to work abroad.

After Garima:

Indian chefs want to represent India abroad.

She created a new dream:

To be globally respected without losing cultural roots.

Lessons From Garima Arora’s Journey

1. It’s Never Too Late to Start Again

She changed careers in her late twenties.

2. Background Doesn’t Define Success

From journalism to Michelin stars.

3. Passion Beats Talent

She wasn’t born a chef. She became one.

4. Culture Is Power

She didn’t copy Western food. She elevated Indian food.

Advice She Gives to Young Dreamers

• Don’t chase trends
• Build your own voice
• Learn fundamentals deeply
• Respect your roots
• Be patient with progress

Why Her Story Matters in India

Garima represents:

• Career change courage
• Women leadership
• Cultural pride
• Global recognition

She is proof that:

Indian excellence does not need Western validation.
It just needs fearless representation.

Final Thoughts

Garima Arora didn’t just win Michelin stars.

She changed the definition of Indian food globally.