Born and raised in Mumbai, Garima’s primary culinary influence was her father. A curious person, he would travel widely and return home to cook her the dishes he had discovered while away. When Garima visited Singapore after graduating from college, it was her turn to come home with a new dish to present to the family: hotpot. Though she had always been a lover of food, this was the moment when she understood the communicative power of cooking. Thus, the journalism career upon which she had embarked six months prior, became shortlived and, with her father’s support, she decided to become a chef.
While staying in Bangkok, she took a trip north to Udon Thani, where she visited a market. There, her eyes were opened to the deep connection between India and Thailand, and the concept for Gaa was born. Garima opened Gaa in April 2017, and its first Michelin star was awarded in 2018, making Garima the first Indian female chef with the accolade. In 2019, she was voted Asia’s Best Female Chef by The World’s 50 Best Restaurants. In the same year Gaa made its debut on the Asia’s 50 Best Restaurants list where it secured 16th position, earning the Highest New Entry Award. Gaa’s second star came in 2023, and Garima remains the only female Indian chef to boast such an achievement. Garima’s penchant for trailblazing was further exemplified in 2023 when she debuted as a judge on MasterChef India, the first woman to do so.
Garima is more than just her accolades, however, she places huge importance on championing and reforming the narrative around Indian cuisine, and is the founder of Food Forward India, a non-profit initiative that explores and catalogues the immense diversity of the cuisines of India.
What woman (real or fictional) inspires you?
This sounds a bit cliché, but it's my grandmother from my mother's side. She grew up in a very strict set-up where there were defined rules for women and men. She had such an open mind and encouraged me to study and to get a job so that I could earn a living for myself. I think growing up watching her be such a strong woman gave me a lot of confidence and shaped the attitude that I have today.
Studies have shown that 80% of women do not feel comfortable discussing finances with family and friends. Is this true in your experience?
I don’t think it’s a gender thing. In general, money is a private matter. We should be respectful to people that don’t want to talk about their financial situation.
What is the biggest risk you have taken?
It was the time when we relocated and opened Gaa in the new location during COVID-19. Each day brought new challenges, but also opportunities to streamline, innovate and grow. Looking back, the journey was far from easy, but it was filled with invaluable lessons. We learned the importance of adaptability, the power of community, and the value of perseverance. Today, our restaurant stands as a testament to our collective effort and unwavering spirit, ready to face whatever the future holds with confidence and hope.
Have you ever felt imposter syndrome (self-doubt of intellect, skills, or accomplishments among high-achieving individuals)? If so, how have you dealt with this?
I believe at some point we all experience insecurity about our skills and capabilities, regardless of our role in the organisation. At the end of the day, we share this human emotion. Personally, I just deal with it. I’m not shy about asking my team or people around me about things that I don’t know. Each individual contributes unique talents to our team. To overcome this feeling, I take time to improve on the particular skills or put the right person in the right job.
What achievement or experience are you most proud of?
The journey of building our restaurant into what it is today has been incredibly fulfilling. I am grateful and proud of our team, who has been by our side from the beginning. Growing and overcoming obstacles together has made us stronger. They are like my second family in Thailand. And today, as the restaurant frowns, I am able to give a launch pad to the next generations of chefs and managers working in our organisation.
What is a cause that you are passionate about?
I feel passionately about the well-being of women and children. When it comes to child welfare, I support ChefCares, an organization that offers second chances to delinquent children, providing them with the necessary resources for a fresh start in life. This initiative is something remarkable that our industry can contribute to. Furthermore, I also support animal rehabilitation, such as the Soi Dog Foundation, helping stray dogs and other animals find their new homes and pay for their general health and upkeep.
What advice would you give to your 12-year-old self?
Take all the naps you are offered...! But also, don't take adults too seriously, they don't always know what they're talking about.