Chef Rohit Ghai: The Elemental Elegance of Vatavaran and the Golden Weave of Zarqash

Few chefs in London’s fine dining landscape embody the soul of modern Indian cuisine quite like Chef Rohit Ghai. From earning his first Michelin star at Jamavar to redefining Indian gastronomy through his own ventures, Ghai has become synonymous with precision, poetry, and progressive cooking. His newest projects, Vatavaran in Knightsbridge and Zarqash, are not merely restaurants—they are expressions of philosophy, artistry and evolution.

A New Chapter in Knightsbridge

Opening Vatavaran in Knightsbridge marks a defining moment in Chef Rohit’s journey. “Knightsbridge has always represented the height of London dining,” he reflects. “It’s where craftsmanship, elegance, and global influence meet.” For Ghai, whose path has spanned from humble beginnings in India to helming Michelin-starred kitchens in London, the neighborhood was a natural stage for his most personal and ambitious project yet.

“Vatavaran is about taking everything I love about Indian food and presenting it in an environment that feels transportive and refined,” he says. The restaurant captures the spirit of Indian fine dining in a modern, elevated way — where artistry and authenticity converge.

The Cuisine: Pan-Indian Contemporary

At Vatavaran, Chef Rohit introduces what he calls Pan-Indian Contemporary cuisine — a sophisticated blend of India’s regional diversity and today’s culinary precision. The menu celebrates fire-led cooking and particularly Sigri techniques, which lend depth, smokiness, and character to each dish.

“We use the vibrancy of Indian spices and traditional recipes, but interpret them through a modern lens,” Chef explains. “It’s about balancing boldness with finesse — food that feels familiar yet entirely new.”

Atmosphere as Philosophy

The very name Vatavaran — meaning “atmosphere” in Hindi — anchors the restaurant’s concept. Inspired by the elemental force of the Himalayas, the space channels earth, fire, and serenity. Natural materials, subtle lighting, and a grounded design ethos come together to create a sense of balance and calm.

“We didn’t just want to build a restaurant; we wanted to build an atmosphere,” Ghai says. “Every element — from the interiors to the cooking — reflects nature’s equilibrium. It’s about harmony between the senses.”

Crafting the Menu: Storytelling Through Fire

For Rohit Ghai, the menu at Vatavaran is deeply introspective. “Each of my restaurants represents a chapter in my journey, but this one tells a story,” he notes. The dishes showcase open-flame cooking, seasonal British produce, and a thoughtful exploration of India’s regional flavors through a contemporary prism. Unlike his earlier projects, Vatavaran offers a multi-sensory experience, complete with Shikhar — a connected cocktail bar concept that extends the restaurant’s philosophy through mixology and design. “Every detail is considered, every plate a dialogue between aroma, presentation, and flavor,” he explains.

Changing Perceptions of Indian Cuisine

Over the years, Chef Ghai has been instrumental in reshaping how diners view Indian food. “For too long, people have associated it with comfort or casual dining,” he reflects. “But Indian cuisine is as intricate and artistic as any in the world.”

At Vatavaran, education happens through experience. “When people taste something new yet comforting, it opens their minds. That’s the beauty of what we do.”

Signature Dishes: Familiar Yet New

Among the restaurant’s highlights is the Rotisserie Black Chicken with bone marrow sauce, a signature that captures the smokiness of the Sigri while delivering depth and indulgence. The Lamb Osso Bucco Biryani reimagines a traditional dish with refined richness, while the Sea Bass Recheado brings Goan flair through a balance of spice and freshness.

Vegetarians will find delight in creations like Beetroot Chops with cloves and vanilla and Morels & Broccoli in truffle korma, both designed to showcase how plant-based Indian cuisine can be both elegant and exciting. “Each dish is meant to surprise but still feel comforting,” Ghai says with a smile.

Post-Pandemic Perspective and Sustainability

Opening a fine dining restaurant in today’s climate brings new challenges. “Diners are more conscious and informed,” Ghai acknowledges. “They want experiences that feel personal and meaningful.” This shift has shaped Vatavaran’s approach — prioritising team wellbeing, open interaction and sustainability.

Sustainability is woven into every aspect of the restaurant. “We source from local British suppliers, use nose-to-tail and root-to-stem techniques, and design a menu that changes with the seasons,” Ghai shares. “Even our tableware and materials reflect that mindfulness.” True to its name, Vatavaran — which also translates to “environment” — reminds the team daily that sustainability is not an afterthought but a guiding principle.

Beyond Vatavaran: The Golden Thread of Zarqash

As Vatavaran establishes its place among London’s elite dining destinations, Ghai’s creativity continues to flourish. His latest opening, Zarqash, tells a story stitched with gold and silk—a tribute to Zar (gold) and Kashida (embroidery).

“Zarqash is about patience, artistry, and emotion,” says Chef Rohit. “Just as artisans weave gold thread into fabric, we weave fire, spice, and heritage into every dish.” The restaurant’s philosophy rests on three pillars: time, allowing ingredients to reveal their essence; balance, ensuring spice and subtlety coexist; and artistry, transforming the familiar into the extraordinary.

In his words, “Passion and joy are the unseen ingredients that breathe life into every creation. They turn flavor into memory.”

Looking Ahead

For now, Chef Rohit remains focused on solidifying Vatavaran as one of London’s leading fine dining destinations while nurturing new creative partnerships through The Vatavaran Table—a series celebrating global culinary innovation. Beyond London, he has recently opened a restaurant at The Ritz-Carlton in Bengaluru and hints at more international projects in the works.

“But it’s not about expansion,” he says thoughtfully. “It’s about evolution. Each venture is an opportunity to tell a new story and showcase Indian cuisine in ways people haven’t seen before.”

Vatavaran and Zarqash together mark a new era for Chef Rohit Ghai — one defined by balance, craftsmanship, and emotion. They are not just dining experiences but living narratives, where every dish is a conversation between heritage and modernity, flame and finesse, memory and imagination.

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