International Chefs Day 2024: 5 Women Dominating The Culinary Space And Taking Indian Food To The World

Being a chef is no walk in the park. Long nights, early mornings, high stress, high competition and most of the time, all for very little payoff. But for those who choose to walk this path, it’s a life of passion, constant evolution and a single-minded focus on being the best. In India there are hundreds of chefs who are shaping the local and international culinary scene with their unique ideas and defining Indian regional cuisines. As the culinary world celebrates International Chefs Day on October 20, it's time to shine a spotlight on the remarkable women who are redefining Indian cuisine on the global stage. In an industry historically dominated by men, these trailblazing female chefs have not only broken through glass ceilings but have also elevated Indian gastronomy to new heights, earning accolades and respect from peers and food enthusiasts alike.

Chef Radhika Khandelwal - Chef Owner At Fig & Maple What inspired you to pursue a career in the culinary world?Unlike many chefs, I didn’t grow up cooking in my grandmother’s kitchen. Even my mum only cooked on the weekends because she had a busy work life. But when she did cook, she had this incredible way of pulling flavours together that were completely unexpected, especially for evening snacks. She made it look effortless, and that sparked something in me.My own culinary journey truly began in Australia, where I was exposed to the beauty of fresh produce and the idea of eating locally. There, flavour was king, and that’s when I fell in love with the idea of using simple, seasonal ingredients to create something special. It was an experience that shaped my entire approach to cooking. What challenges have you faced in this industry and how did you overcome them?As a woman in this industry, the challenges are numerous. From the start, the culinary world has been male-dominated, and women often have to work twice as hard to be taken seriously. There’s this deeply ingrained perception that men are naturally better chefs, which is absurd. The bias exists at all levels—from the lack of recognition to the constant questioning of our capabilities. There’s also the issue of work-life balance. The restaurant business is demanding, and women are often expected to juggle professional and personal responsibilities in a way men aren’t.The recent discussions in the media, where female chefs are often ignored or downplayed, are just a reflection of the larger issue. It’s an ongoing fight to have our contributions acknowledged and respected. How do you use your platform to showcase regional cuisine?Indian food is incredibly diverse, with centuries of tradition, regional ingredients, and culinary techniques that deserve to be celebrated on a global stage. Unfortunately, Indian cuisine is often reduced to stereotypes or confined to a narrow interpretation, which doesn’t even scratch the surface of what it truly has to offer.I use my platform as a chef to change that narrative. For me, it’s about empowering local farmers, showcasing indigenous ingredients, and shining a light on the richness and variety of Indian cuisine—far beyond what most people are familiar with but without being authentic. I want to highlight the unsung ingredients and lesser-known regional dishes, those hidden gems and those flavours that tell the story of our food heritage.Food is also deeply tied to identity and culture, and by bringing attention to these elements, I aim to give people a better understanding of the nuances in Indian cuisine. It’s not just about nostalgia; it’s about evolution, sustainability, and innovation while staying true to our roots. My goal is to elevate Indian food without diluting its essence, and in doing so, inspire a new generation of chefs and food lovers to embrace the vastness of our culinary heritage. How do you feel about the tag of ‘female chef’ and do you feel it still needs to exist?Yes, the tag of "female chef" has definitely impacted my career, and not in a positive way. While it may seem like a way to highlight women in the industry, it often feels like a label that sets us apart as exceptions rather than equals. It’s as if being a chef is still considered a male domain, and when a woman excels, it becomes about her gender rather than her talent or skill.There’s also the issue of being boxed in. The "female chef" tag often comes with preconceived notions—people expect women to cook in a certain style or stick to specific types of cuisine. It can limit opportunities and recognition because, instead of being seen simply as a chef, you’re constantly being framed in the context of your gender.I’ve been in situations where people express surprise at my ability to lead a kitchen or run a restaurant, as if those skills are unexpected in a woman. It’s frustrating because the focus should be on the work, not the gender of the person doing it. The tag also creates a divide that prevents true equality. The goal isn’t to be a "female chef," it’s to be seen as a chef—full stop. What does being a chef mean to you?I am simply a person who cooks for a profession because I am in love with what I do. But being a chef goes far beyond just cooking. It’s about creativity, leadership, and connection. At its core, being a chef means creating an experience—using food as a way to tell stories, evoke emotions, and bring people together. It’s about pushing boundaries, experimenting with ingredients, and finding new ways to express flavors while staying rooted in tradition and culture. It also means being responsible—toward my team, my diners, and the environment. As a chef, I play a part in shaping the food ecosystem, from supporting local farmers to minimising food waste. I see my kitchen as a place where ideas are constantly evolving, where everyone’s voice matters, and where we can challenge conventional norms, both in terms of food and how a kitchen operates.Ultimately, being a chef means embracing the never-ending journey of learning, discovery, and innovation, while using food as a medium to create meaning, build community, and spark conversations. What is your golden rule for being a chef?My golden rule is simple: Stay curious, and never stop learning. The moment you think you’ve mastered it all, that’s when you stop growing as a chef. There’s always something new to discover—whether it’s a forgotten ingredient, a different cooking technique, or a fresh perspective on an old dish. Keep experimenting, stay humble, and let your passion drive you forward.

Chef Vanshika Bhatia - Chef Owner At OMO Kolkata What inspired you to pursue a career in the culinary world, and what challenges did you face?I started baking when I was in high school, and my career started from there. I was 18 years old when I went to Le Cordon Bleu to do a culinary course and have been working in the industry since. As a woman in the kitchen I did face some issues initially and having to prove myself was a constant struggle to convince chefs to teach me the more difficult things like butchery or tandoor. But once you show initiative then the chefs are more excited about teaching you Why do you want to use your platform as a chef to empower and showcase regional food?I am a proud Indian and I am very passionate about the ingredients we can find in our country. We all know how complex Indian cuisine at large is and when it comes to biodiversity we are very rich. How do you feel about the tag of ‘female chef’ and do you feel it still needs to exist?Yes I am female but my work ethic, shift hours, and lifestyle have never been affected by this fact. The female body is different and yes sometimes it's difficult lifting something heavy or working through your period cramps but that has never changed how I will be in my career. What does being a chef mean to you?Being a chef for me is a creative outlet, it also is a responsibility towards your guests to feed them not only good looking or tasty food but also nutritious and climate-conscious food. As chefs we must be mindful of food waste, malnutrition and work towards a better healthier future. What is your golden rule - something that you would pass on to other chefs following in your footsteps?There is no replacement for hard work, period.

Chef Marina Balakrishnan - Food Entrepreneur And Specialist In Kerala Cuisine What inspired you to pursue a career in the culinary world?One of the major reasons I wanted to embark on this journey was that vegetarian Keralite cuisine is less discussed. The focus is often on its non-vegetarian counterpart, which is more popular. My primary goal has always been to spread awareness about Kerala cuisine as a whole, particularly the less-highlighted vegetarian aspect. This led me to choose a profession that allowed me to reach a wider audience and showcase more than just restaurant-style Kerala food, which is well-known. Instead, I wanted to introduce home-style meals, which are more personal and thoughtful, with each item treated individually. Growing up, I enjoyed these beautiful home-cooked meals, something many people are unaware of. When people mention vegetarian Kerala food, they often think of Sadya, but we don’t eat Sadya daily. It’s something for special occasions like weddings or birthdays, not everyday meals. The everyday cuisine of Kerala is equally beautiful yet underappreciated. Contrary to popular belief, no one in Kerala eats six different types of non-vegetarian dishes on a single plate, and my idea was to bring forth this authentic, homestyle way of eating because Kerala vegetarian food is not limited to just Sadya. What challenges have you faced in this industry?I qualified as a chef at the age of 50, and in India, there is a tendency to judge women who seek to start careers at that age, particularly in the kitchen. When I returned to India from New York after my studies, it was initially challenging to find my place, as people questioned my choice to intern at 50. I didn’t face this issue in New York or elsewhere. I candidly wrote to Chef Garima Arora, asking if age was merely a chronological barrier to achieving one's dreams. I can't express how much she means to me – she’s like my mentor. Despite being younger than me, she was the one person in the industry who gave me a chance. She could have easily chosen any of the 15 other people wanting to intern with her, but she welcomed me. That marked the start of my journey, where I spent 22 months in Bangkok working in the kitchen for 12 hours a day, just like a 20-year-old intern. It was during this time, while preparing staff meals for Chef Garima, that she recognised my talent. She commented on my flair for Kerala cuisine, which boosted my confidence, and I haven’t looked back since. My life changed completely with the exposure and experience I gained at Gaa, and the confidence I developed as a chef. Women, by nature, have a unique energy – we can pick things up quickly, we are dedicated, and we have a strong sense of responsibility. I believe it’s unnecessary to focus so heavily on gender in today’s world – we are no longer living in primitive times. How do you use your platform to showcase your food to the world?This has been a learning process for me because I’ve never been particularly technology-savvy. I was about to start a restaurant in 2020 when COVID hit, and that changed everything. I had to rethink my path and adapt to the new circumstances. I began by learning about Instagram, creating posts, and essentially educating myself on social media. Then my website followed, and I have since built a community of people who trust the work I do. What’s more, I manage everything on my own – no PR or social media manager. My social media reflects me entirely, and I love that. I don’t want someone else writing posts on my behalf because it wouldn’t convey my thoughts or my energy. What people see is authentically me. What does being a chef mean to you?Being a chef isn’t just about creating a menu and cooking; it’s about understanding who you’re cooking for and why. Are you cooking for the appreciation and reposts, or is there something deeper? For me, it's about preserving and promoting the legacy of traditional cuisine. This is my purpose. I believe that when passion and purpose align, magic happens. Though I started later in life, this journey has been nothing short of magical for me because I’ve poured my heart into it. What is your golden rule and the best advice you could pass on to younger chefs?My advice to younger chefs is simple: forget about fame, success, and money – these are just byproducts. Focus on what you’re doing in the moment. Each meal, each day, and each moment is an opportunity to grow. Every time I cook, I evolve as a person. When your passion and purpose are in sync, your work becomes effortless. For me, there’s no difference between cooking for my family and cooking for 20 guests. I don’t believe in hustling or networking for the sake of it. My motto is to deliver 100 per cent in whatever I do. Let your work speak for you, not the frills around it.

Chef Jasleen Marwah What inspired you to become a chef?It was actually the demand and niche-ness of the cuisine. Kashmiri cuisine was not found much in 2016-17 when regional cuisines kind of came into limelight. Home chefs started going for pop-ups. There were platforms like Authentic Cook that facilitated home dining. Around that time, friends started telling me that because I used to cook Kashmiri but only at home and they loved my food So they started sending me these things where I could , kind of take it out to the world. And I think that was the best time because, , after a long period in your career, I was a media professional. It was the right time to take a break and do something interesting and challenging. And that's when I tried it and it just took off from there. What were the biggest challenges you faced on the road to becoming a chef?The challenges were mostly my own because I did not have a culinary background. I had no idea of how the industry operated. All I had was this sheer love of people for the cuisine and their curiosity and the way they asked me things about the food, about how we ate, what we ate, that made me pursue it even further, delve deeper into the cuisine, learn more about it, fine-tune what I already knew and present it to the world in a better and original and authentic way. So, I guess those were the. At home, women are very, very comfortable in their own kitchens, but as soon as they step out, it becomes a man's world. Especially when you are not from a trained institute, it's even more challenging because then they assume that you do not know many things. What they don't know is that you've kind of negotiated in a home kitchen, which is far tougher in terms of where you have to, you have your own budgets, you have your own savings, you don't like wastage. So, you work your way around a home kitchen even more professionally because you're not only saving money, saving time, but also providing nutritious food. Whereas, when you enter a professional kitchen, it's more like a job, but when you're at home, it's a personal job.So, there's a difference. How have you used your platform to champion the food you’re passionate about?I have this great platform and place called F.O.L.K. which serves pan-Indian regional food. I feel that's my biggest blessing to showcase anything I want to, be it Kashmiri food or any regional food, be it hosting another home chef at F.O.L.K. and taking their food out to the world as well, not just my own. We've done Assamese, we've done Kolhapuri so far, and I'm looking forward to associating and learning from many, many more chefs who've started the journey like me from their homes, but are trying to take their food out, talk about it, and present it to the world. I think it was more in my head that I'm a female chef in a male-dominated industry, but not anymore. If I don't take it to my head, I think I don't feel the difference. It's also an approach, mindset kind of thing as well. I think being a chef is a huge, huge responsibility. It's an everyday job because you're just recreating food each and every day again and again. So, if today somebody likes my food and tomorrow I've not cooked it well, they have a right to decline that food because it's not the same. What is your golden rule for success? It's a very challenging job and a very responsible job. If I have to say something, I can only say it by experience, right? And from my experience, I've started cooking by first eating, by first understanding what I like, but by first breaking down the food in my mouth then breaking it down on paper as a recipe. The more I eat and understand that when I like something, it stays with me, and think about how I’d be able to recreate that and those flavours on a plate for somebody else. So, I keep going back to the food that I've eaten, to the memories of the food and flavour and the smells and recreating them and I feel it's a great way to learn anything new as well.

Chef Devika Manjrekar - Head Chef and Owner at Toast Pasta Bar & Toast Doughnut Shop What inspired you to pursue a career in the culinary world, and what challenges did you face?Watching too much MasterChef Australia made me realise that I wanted to work with food and that my love for cooking could actually turn into a career. The hospitality industry is notoriously male-dominated, and the challenges I faced are ones many women experience—being underestimated and having others assume, for some reason, that you’re not as capable as your male counterparts Why do you want to use your platform as a chef to empower and showcase food?If I don’t, who will? Has the tag or concept of 'female chefs' in the media ever impacted your career?I don’t think it has affected my career. But it has definitely affected my mood. What does being a chef mean to you?It means everything to me, really. I can’t imagine doing anything else for a living and I’m blessed that I get to do it everyday. What is your golden rule - something that you would pass on to other chefs?Work hard, don’t put up with bullshit but work hard when you find a good place to work at.