Michelin chef Garima Arora on her rise, work-life balance, and bond with Vikas Khanna, Ranveer Brar: ‘Sexism does exist in the culinary world’

So, is there a semblance of balance that she can achieve? This and more we asked her as she recently launched an Ayurveda-inspired business class menu for Qatar Airways which is available on flights from Doha to India, and will be revamped every three months, with “each cycle highlighting a different facet of Indian cuisine”.

“I wanted to share with the world the nuances of Indian vegetarian cooking and its many health benefits, especially while travelling. From an elegant interpretation of my favourite flavours of chaat to the wisdom of Sattvik cooking with a millet khichdi recipe from my grandmother, paired with pickled and fermented sides, it’s my way of showing how Indian food can be not only delicious but also thoughtful and good for you!”

Edited excerpts:

Q: Tell us about your collaboration with Qatar Airways for their business class menu?

Garima Arora: The collaboration began very organically. From the moment the Qatar Airways team reached out, you could feel how invested they were in every detail, and their genuine commitment to creating an exceptional experience for their guests. They wanted to showcase Indian cuisine with depth and respect, and that intention resonated deeply with me.

Q: What’s a typical routine day in your life, including your fitness and diet?

Garima Arora: A typical day for me is all about balance and discipline. My mornings usually begin early, and I make it a point to work out at least 4–5 times a week. An hour of movement keeps me grounded and sets the tone for the rest of the day. Managing a busy kitchen schedule is much easier when I follow a diet that genuinely works for me. I stick to clean, wholesome food — lots of protein, good fibre, and unrefined carbs. I function best on a largely low-carb routine, so that’s what I follow on most days. But I also believe food is joy, so I treat myself once in a while without guilt. This balance between staying active, eating intentionally, and allowing myself the occasional indulgence is what keeps me energised and focused through long, demanding days as a chef, mother, and businesswoman.

Q: You have worn several different hats — what has given you maximum happiness and why?

Garima Arora:  At the risk of sounding cliché, I will say being a parent is incomparable to anything else. My kids, watching them grow up and shape up as little humans, is probably the most joyful thing ever. That said, cooking itself has always been more than just a job for me. It’s a cerebral process. It’s about questioning, understanding, and refining. And of course, there’s something powerful in knowing that this journey might make it easier for the next generation.

Q: Is there a ‘balance’ that you can achieve, especially post motherhood?

Garima Arora: I think the idea of perfect balance is a bit of a myth, especially when you’re a mother and also running a business. I’ve learned to stop chasing this idea of having everything in control at all times. What’s helped me most is the ecosystem around me, my husband, my parents, and my team. Without that support, none of it would be possible. When people say “it takes a village,” I say the village is built right into my kitchen. I also recognise the privilege of carving out my time. As a business owner, I’ve had the flexibility to bring my son to the restaurant during his early years. That time together was incredibly grounding. It reminded me that being present doesn’t always mean being perfect; it just means showing up, in whatever way you can. For women navigating both roles, I’ll say this: you already know you’re capable. But no one can do it alone. Build your circle. Ask for help. And never feel the need to apologise for making room for both ambition and motherhood.

Q: You have mentioned that you have never faced sexism or been treated differently for being a woman. But for all those who face it regularly, what would you like to say?

Garima Arora: I’ve had the privilege of working with people who respected the work, not the gender behind it. And I say that with full awareness that not everyone has had the same experience. Sexism does exist in the culinary world. It’s a reality many women still navigate. Just because I haven’t faced it directly doesn’t mean the issue isn’t real. It is, and it needs to be addressed. I don’t lead with labels like “female chef.” I lead with what I bring to the table. But I also understand that being the first Indian woman to earn a Michelin star and then two comes with responsibility. If my journey helps shift mindsets or inspires even one young woman to take that leap without apology, I consider that a step forward.

The goal, always, is equal opportunity irrespective of gender. It’s not about being a woman in a man’s world. It’s about doing the work and being given the same shot at excellence.

Q: Is there a work-life balance in the hospitality industry?

Garima Arora: The reality is, this industry has always been demanding. When I started, 14- to 18-hour days were normal. That was the expectation. It’s not a 9-to-5 job, and it never has been. But I do believe the industry is evolving. The way we think about restaurants, leadership, and kitchen culture is changing. We’re slowly moving away from glorifying burnout. There’s more awareness now about sustainability, about mental and physical health and that shift is long overdue.

Can work-life balance demands become the norm? Yes, but only if we build the right systems around them. That means supporting our teams better, creating structures that don’t rely on people constantly pushing themselves to the edge, and understanding that consistency doesn’t mean sacrificing balance. It won’t change overnight. But if we want great talent to stay, if we want diversity in our kitchens, we need to stop expecting people to burn out to prove they belong.

Q: Your equation with chef Vikas Khanna and Ranveer Brar…has it changed at all?

Garima Arora: My bond with chefs Vikas Khanna and Ranveer Brar is something I truly cherish — not just as fellow chefs, but as people I’ve shared some very special moments with. I feel lucky to be surrounded by individuals who are both inspiring and deeply grounded. There’s a real playfulness between the three of us, from silly games to heartfelt celebrations and what makes it truly meaningful is that we’re always rooting for one another. So for me, it’s not about one standout moment, but the journey we’ve shared… and that’s something I hold very close to my heart.

Q: What keeps you going?

Garima Arora: What keeps me going every day is the work itself, building something that feels honest. The richness of Indian ingredients constantly inspires me, the stories behind them, and the opportunity to reimagine them on a plate. Creating food that feels both rooted and new, that’s the challenge I enjoy most. And when it’s not that easy? I take a step back. Some days, you feel stretched thin. When that happens, I rely on my team, take time off if I need to, and try to reset. Motherhood has taught me not to sweat the small stuff, to focus on what matters, and to keep showing up without trying to be perfect. Discipline helps. So does perspective. I remind myself why I started, and most days, that’s enough.

Q: What’s your take on social media as a ‘private person’?

Garima Arora: Social media has never come naturally to me. I am a very private person like that. As a creative professional, I’ve always preferred letting my work speak for itself rather than putting myself out there. But over time, I’ve come to recognise that it’s an integral part of how businesses connect, communicate, and grow today. It can feel challenging at times, especially when you are always in the middle of doing things and being creative. But I’ve learned to approach it with intention — sharing what feels authentic and meaningful rather than chasing constant visibility.