Chef Atul Kochhar: A Pioneer Of Modern Indian Cuisine
Chef Atul Kochhar is a culinary trailblazer who took the world by storm with his modern take on Indian cuisine. Born in Jamshedpur, India, Atul’s love for food started at home, but it was his passion and dedication that catapulted him onto the global stage. When he became the first Indian chef to earn a Michelin star in 2001 at Tamarind, it wasn’t just a personal milestone, it was a proud moment for Indian cuisine itself! His journey is an inspiring blend of tradition, innovation and relentless curiosity.
The Journey
Atul’s culinary adventure began in India, where he trained at The Oberoi Group of Hotels. In 1994, he took a bold leap to London, joining Tamarind and creating history with his Michelin star. But did he stop there? Absolutely not! In 2002, he opened Benares in Mayfair, which also went on to earn a Michelin star in 2007. Since then, Atul has expanded his culinary footprint with several successful restaurants like Kanishka, Masalchi, Sindhu, Vaasu, Riwaz and Indian Essence. Each place reflects his philosophy: to bring the essence of Indian flavours to global plates without losing their soul.
Culinary Philosophy and Vision
For Atul, cooking is all about balance — tradition meets innovation, bold spices meet subtle finesse. He believes that good food should evoke memories while also surprising the palate. In his kitchen, creativity is the norm, and every dish tells a story. He’s known for fostering a team spirit where experimentation thrives, but respect for the craft never wavers. A true leader, he encourages his chefs to keep pushing boundaries while staying grounded in authenticity.
Awards, Recognition & Media
- Michelin Star (2011-2016): Junoon, New York
- James Beard Award Nominee (2012): Best Chef NYC
- CNN Heroes (2020): For his humanitarian efforts during the pandemic
- Forbes Asia’s Heroes of Philanthropy (2020): Recognised for the Feed India campaign
- The Last Colour (2019): Directed the critically acclaimed film
- Author of 37 Books: Including Flavours First and Indian Harvest
- Global TV Personality: Hosted MasterChef India and appeared on numerous international food shows
Tandoori Lamb Chops
4
servings2
hours15
minutes29
minutesSucculent lamb chops marinated in a blend of yoghurt, spices, and lemon juice. Grilled to perfection and served hot with mint chutney.
Ingredients
8 lamb chops
200 gms yoghurt
2 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp chilli powder
1 tbsp lemon juice
Salt, to taste
Fresh mint leaves for garnish
Directions
- Marinate the lamb chops with yoghurt, ginger-garlic paste, cumin, chilly powder, lemon juice and salt. Let it rest for at least 2 hours.
- Preheat a grill and cook the chops on high heat for 5–7 minutes on each side or until desired doneness.
- Serve hot with mint chutney and lemon wedges.
Methi Malai Murgh
4
servings10
minutes25
minutesCreamy and aromatic chicken curry cooked with fenugreek leaves, rich cream, and a blend of mild spices. A luscious North Indian delicacy with a subtle hint of sweetness.
Ingredients
500 g boneless chicken
1 cup fresh fenugreek leaves
1 cup cream
2 tbsp ghee
1 onion, finely chopped
2 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
Salt, to taste
Fresh coriander for garnish
Directions
- Heat ghee in a pan, add onions and sauté until golden brown.
- Add ginger-garlic paste and green chillies, cooking for a minute.
- Add the chicken, cumin, coriander, and salt, and cook until the chicken is tender.
- Stir in fenugreek leaves and cream, and cook for another 5 minutes.
- Serve hot with naan or jeera rice.
