5 min readNew DelhiJun 4, 2025 12:30 PM IST
First published on: Jun 4, 2025 at 12:30 PM IST
After years of training in celebrated kitchens around the world, Chef Stefan Gadit found his creative home at Torii, the modern Asian restaurant co-founded by Gauri Khan in Mumbai’s Pali Hill. Describing the opportunity as one that came at “a very exciting time,” Chef Gadit walked indianexpress.com through the evolution of his culinary style, the story behind Torii’s menu, and what it’s like to work with one of India’s most recognisable families, hosting Shah Rukh and their kids, designing a menu for Torii and much more. Read edited excerpts from the interview below:
Q. Tell us about your journey, from the beginning to your latest project, Torii
Stefan Gadit: My culinary journey began with an early fascination with bold, global flavours and a desire to create immersive dining experiences. Over the years, I’ve explored diverse cuisines, trained in top kitchens worldwide, and eventually carved out a style that blends Asian precision with Mediterranean soul. Torii represents the culmination of this journey – a modern Asian dining concept that merges creativity, technique, and storytelling on every plate.
Q. How did Torii come your way? Did Gauri Khan personally approach you?
Stefan Gadit: Torii came into my life at a very exciting time. The idea was to create something fresh and compelling in the Asian food space, and Gauri Khan, with her impeccable eye for design and detail, was looking for a culinary partner who could bring that vision to the table. Yes, she was personally involved from the start, and our creative conversations laid the foundation for what Torii has become today.
Q. Take us through Torii’s menu and your specialties.
Stefan Gadit: Torii’s menu is a contemporary exploration of pan-Asian cuisine. It is rooted in Japanese sensibilities but peppered with influence from Korean, Thai, and Southeast Asian flavors. We serve sushi with unexpected pairings, playful small plates, and signature mains like miso-glazed cod or steak with black garlic jus. A personal favorite is the salmon tataki with seaweed and chili crisp, which captures the essence of balance and boldness.
Gauri Khan loves the sushi and the robata grill section, the chef revealed. (Photo: PR handout)
Q. How involved was Gauri Khan in shaping the menu? What kind of brief did she give you?
Stefan Gadit: Gauri was involved not just from a design perspective, but in shaping the restaurant’s ethos, including the menu. Her brief was clear: she wanted food that was elegant, vibrant, and made with integrity. No shortcuts, no compromise on quality. She wanted dishes that felt luxurious yet comforting, with a strong emphasis on freshness and visual appeal.
Q. What are Gauri’s favourites on the menu? How often does she and her family dine at the outlet?
Stefan Gadit: Gauri loves the sushi and the robata grill section, particularly the charred broccoli and the salmon with smoked maple ponzu. She and her family have dined with us several times, always with warmth and genuine appreciation for the food and the team.
Q. Do they prefer take-outs and order-ins?
Stefan Gadit: It’s a mix of both. While they do enjoy dining at the restaurant when time permits, there have been occasions when they’ve opted for curated take-outs.
Q. What are the fastest-selling and most-liked items on the menu?
Stefan Gadit: The sushi rolls, especially the dirty truffle and crispy tempura prawn, are consistent crowd-pleasers. Our Korean fried chicken bao and spicy avocado tartare also fly off the pass. The miso black cod is also always in demand.
Q. How often do you change the menu?
Stefan Gadit: We introduce seasonal tweaks every quarter to keep things exciting for our regulars. However, we retain a few signature staples that our guests have come to love and expect. Innovation is key, but so is consistency.
Q. How much of your upbringing and heritage influences your cooking style?
Stefan Gadit: Deeply. My upbringing was filled with vibrant flavours, shared meals, and a deep respect for ingredients. That foundation taught me to cook from the heart while remaining curious and open to global influences. It’s why Torii feels both personal and cosmopolitan at the same time.
Chef Stefan Gadit with diners at Torii. (Photo: PR handout)
Q. Mumbai is now home to many new ventures — big and small — offering some unique dishes. Amid this, what makes Torii stand out?
Stefan Gadit: Torii stands out because it’s an experience. The design, the service, the playlist, the cocktails, and of course, the food, all come together to create a journey. It’s that rare balance of elegance and approachability that keeps guests coming back.
Q. If you had to serve us five dishes from the menu, what would they be and why?
Stefan Gadit: These are my choices:
1. Salmon tataki with seaweed and chili crisp: It’s layered, delicate, and bold all at once.
2. Charred broccoli with tahini and togarashi: A surprise hit that’s earthy, smoky, and citrusy.
3. Dirty truffle sushi roll: Vegetarian but indulgent, packed with umami.
4. Fried chicken bao: It is playful, textural, and a crowd favourite.
5. Miso black cod: A classic done with finesse; it melts in your mouth.
My upbringing was filled with vibrant flavours, shared meals, and a deep respect for ingredients, said Chef Satefan Gadit. (Photo: PR handout) 
Gauri Khan loves the sushi and the robata grill section, the chef revealed. (Photo: PR handout)
Chef Stefan Gadit with diners at Torii. (Photo: PR handout)
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