Question Time

Born in Jamshedpur, eastern India, Atul Kochhar was trained and worked under the Oberoi Hotel Group in New Delhi where he established himself as one of the leading chefs of his generation.

His reputation brought him to London in 1994 where he was appointed head chef at Tamarind restaurant, Mayfair. By the age of 31, he had become the first Indian chef to be awarded the coveted Michelin star.

Now at Benares Restaurant and Bar, Mayfair this represents Atul's most ambitious venture to date with a menu that reflects his passion for food from all areas of India and a setting to rival the most elegant of restaurants in London.

Never complacent with the quality of his work, he returns to his homeland whenever possible to research new recipes and ingredients.
Renowned for the vibrancy of his food and the subtlety of his spice mixes, Atul is scrupulously faithful to the origins of each recipe. The presentation may lean towards modern European, but the heart of each dish can be traced to individual households across India.

Three’s A Crowd caught up with Atul to find out what inspires this Michelin starred chef.
*How did you get your start in the restaurant business and what's kept you in it?
My family owned a catering company that brought me into restaurant business. It’s the passion for good food that keeps me going.

Q: Have you found a difference in the expectations from the Indian to the English clientele?
A: In general terms, Indians prefer more spice flavours in their food whereas the English are specific with the taste of main ingredient. For example, lamb should taste like lamb and not of turmeric and coriander – and that is the right way to appreciate food.

Q: Have you had to adapt / alter your dishes for the English palette?
A: Yes, I had to adapt the quantities of spices and at times alter the recipes to suit the local palate.

Q: What inspires you when you create new dishes?
A: Seasonal food inspires me most. I am saddened when I am asked to cook with mushrooms in the months of May or June.