Atul Kochhar, a name synonymous with the transformation of Indian cuisine, has changed the way people experience Indian food around the world. As a twice-Michelin-starred chef, Kochhar has spent over 30 years at the forefront of the culinary industry, blending his rich Indian heritage with a passion for British ingredients. Born in Jamshedpur, India, Kochhar has not only earned international recognition for his skills but has also become a trailblazer in modern Indian cuisine.
The Early Days: From India to the World
Atul Kochhar’s culinary journey began in India, where he honed his skills at The Oberoi group of hotels, one of the country’s most prestigious hotel chains. Starting as a sous chef and leading a team of 18, Kochhar quickly rose through the ranks while earning his diploma in hotel management. His time at Oberoi provided him with a solid foundation and experience in the kitchen. However, his career took a significant leap when he joined the Hilton group, working under the mentorship of renowned chef Bernard Kunig.
In 1994, Kochhar moved to London to open Tamarind, a restaurant that would soon become iconic. His work at Tamarind earned him his first Michelin star in 2001, making it the first Indian restaurant in the UK to achieve this honor. Kochhar’s cooking, which combined the flavors of his native India with the finest British produce, captivated the British dining scene, cementing his place as a leading figure in the culinary world.
The Journey to Benares and Beyond
In 2002, Atul Kochhar opened his own restaurant, Benares, in the heart of London’s Mayfair. Benares quickly became a standout in the city’s competitive dining landscape, earning its own Michelin star in 2007. The restaurant was a reflection of Kochhar’s signature style—modern Indian cuisine crafted with British ingredients and delivered with an innovative twist.
However, Kochhar’s journey didn’t stop at Benares. In 2018, he left the restaurant to pursue new independent ventures and focus on expanding the Atul Kochhar Hospitality Group. He also launched his own catering company, Amod Events, which specializes in delivering high-quality Indian cuisine for special occasions.
Building a Culinary Empire
Today, Atul Kochhar’s restaurant group operates a string of successful restaurants across London, Buckinghamshire, and Kent. Each establishment showcases Kochhar’s unique approach to Indian food while using the finest local produce. His restaurants include 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.
Kochhar’s restaurants reflect his commitment to evolving Indian cuisine while maintaining its traditional roots. From fine dining to more casual eateries, Kochhar’s influence on the culinary scene is undeniable. Each restaurant is designed to introduce guests to the wide variety of flavors and textures that Indian cuisine has to offer, all while incorporating fresh British ingredients.
Atul Kochhar’s Culinary Philosophy
At the heart of Kochhar’s cooking is his deep respect for ingredients. “All of my restaurants are very produce-driven,” Kochhar explains. His menus are not just about showcasing Indian food but elevating it with British produce and seasonal ingredients. While Kochhar’s personal preferences do play a small role in shaping his menus, his priority is always the guest experience. He strives to create dishes that are innovative yet comforting, modern but rooted in tradition.
One of the dishes that receives consistent praise is Kochhar’s chicken tikka pie—a delightful fusion of Indian and British flavors. While Kochhar may not have a single signature dish, this one stands out for its creativity and balance.
The Power of Chillies
When it comes to ingredients, one thing stands out for Kochhar—chillies. “It sounds basic, but there are so many varieties of chillies from around the world, all with such unique flavor profiles,” he explains. From mild and sweet to fiery hot, chillies add complexity to his dishes and are an essential part of his culinary repertoire.
A Chef Inspired by Family
For Atul Kochhar, food is not just about technique and ingredients. It’s deeply personal. He credits his parents, particularly his father, who ran a catering business, as his biggest inspirations. It was watching his father in the kitchen that sparked Kochhar’s interest in cooking and pushed him toward a career in the culinary arts. His mother’s influence is equally profound, and Kochhar proudly states that both his mother and father played a significant role in shaping who he is today.
While Kochhar is a Michelin-starred chef who has achieved international fame, at home, he enjoys the simpler pleasures of food. He admits that his wife does most of the cooking at home, and he loves her meals. After years of running high-pressure kitchens, Kochhar enjoys the rare opportunity to take a step back and relish the comfort of home-cooked food.
Celebrating Indian-British Fusion
Atul Kochhar’s cooking style can be best described as modern Indian cuisine with a British twist. Over the years, he has perfected the art of blending the bold, aromatic flavors of Indian spices with the freshness of British ingredients. Holidays like Diwali and Christmas are particularly special for Kochhar, as they give him the chance to experiment with traditional Indian dishes, adding a contemporary spin to classic British fare.
From creating Indian versions of British favorites to crafting new, innovative dishes, Kochhar’s cooking is a celebration of fusion. His dedication to both cultures is evident in every dish he creates, making his cuisine stand out not just in London but globally.
A Culinary Visionary
Atul Kochhar’s remarkable career is a testament to his talent, hard work, and passion for food. From his humble beginnings in Jamshedpur to becoming a twice-Michelin-starred chef, Kochhar has transformed Indian cuisine and made it accessible to a global audience. Whether at one of his London restaurants or through his innovative catering services, Kochhar continues to push the boundaries of Indian cooking while staying true to his roots. His love for ingredients, especially chillies, and his ability to merge Indian and British culinary traditions make him a true culinary visionary.
