As global fine dining shifts toward sustainability and mindful eating, chef Rahul Rana places Indian vegetarian cuisine at the forefront of this movement. His Michelin-starred Dubai restaurant, Avatara, launched in 2022, is an evolving culinary experiment that honors vegetables, grains, and spices with a fresh perspective—steering clear of the usual paneer, potatoes, and heavy masalas. Each dish embodies his extensive learnings, drawing upon his roots and experiences in the culinary world.
In a candid chat, Rana reflects on his upbringing in Rishikesh, his unexpected journey into the culinary arts, and his belief that modern vegetarian cuisine is all about possibilities, not limitations.
Q: Can you tell us about your childhood in Uttarakhand’s Rishikesh?
Rahul Rana: Rishikesh is a beautiful tourist destination known for yoga and spirituality. I grew up in a family deeply connected to farming traditions and a proud military background. This upbringing instilled in me strong values and a robust work ethic that guides me in the kitchen today.
Q: What inspired you to become a chef?
Rahul Rana: Originally, I aspired to join the army, inspired by my father’s service. However, when that path didn’t manifest, my passion for cooking blossomed. Growing up surrounded by the culinary arts made me realize that my true calling was to become a chef.
Q: Can you walk us through your early culinary journey in India and how you ended up in Dubai?
Rahul Rana: My culinary journey began in India, where I trained in esteemed kitchens and explored the diversity of Indian cuisine. Moving to Dubai was a dream to represent Indian vegetarian food in an innovative and luxurious light. The city’s vibrant multicultural atmosphere made it the ideal platform for my culinary aspirations.
Q: What motivated you to open an all-vegetarian restaurant like Avatara, avoiding onion, garlic, and heavy masalas?
Rahul Rana: When we launched Avatara, our goal was to demonstrate that vegetarian food can be both luxurious and delicious without relying on the usual ingredients. We initially focused on this strict approach, but as we evolved, we found ways to incorporate onion and garlic to refresh our menu while remaining true to our culinary journey.
Q: Can you share a favorite memory related to Indian cuisine that is reflected on your menu?
Rahul Rana: Choosing one memory is challenging since our menu is continually evolving. Each dish tells a story rooted in my experiences or emotions, often inspired by a specific memory of Indian cuisine. Witnessing guests connect with these dishes is incredibly rewarding, as it validates the narratives woven into each plate.
Q: Do you believe there is a renewed global interest in vegetarian and vegan cuisine?
Rahul Rana: Absolutely. People are increasingly recognizing the richness and diversity of vegetarian cuisine. It’s no longer perceived as a compromise but rather a unique dining experience. The culinary world is still discovering the exciting possibilities that vegetarian dishes offer when approached with creativity and intention.
Q: What’s your family life like? Do you cook at home?
Rahul Rana: Yes, I enjoy cooking for my family occasionally; my wife is an incredible cook as well, so we always have an array of dishes at home. Sharing a meal or cooking together brings me immense joy and strengthens our family bond.
Q: How was your recent experience as a judge on Celebrity MasterChef?
Rahul Rana: It was an honor and a humbling experience. Being invited as a judge was not only a personal milestone but also a sign that my culinary creations resonate across different cultures. I cherished the opportunity to share my insights and learn from others.
Q: Who inspires you the most, and how do you view competition within the culinary world?
Rahul Rana: I’ve had the privilege of working alongside extraordinary chefs, especially in Dubai. Each brings their own unique flair, which continually fuels my passion. I prefer to view others not as competitors but as fellow pioneers molding the future of Indian cuisine. I’m grateful to be part of a movement that redefines our culinary traditions and to work with individuals who share this vision.
Q: How do you see the contributions of Michelin-starred chefs like Garima Arora and Vikas Khanna in popularizing Indian cuisine globally?
Rahul Rana: They are true pioneers in the culinary realm. Chef Garima infuses a bold, modern interpretation into Indian cuisine, while Chef Vikas seamlessly blends tradition with innovation. Interacting with them is inspiring, and we all are collaboratively adding unique chapters to the ever-evolving narrative of Indian gastronomy.
Q: If you weren’t a chef, what profession would you have pursued?
Rahul Rana: I would have likely enlisted in the army. That was my original dream—shaped by my family’s legacy and my admiration for discipline.
Q: How do you prefer to unwind on your days off?
Rahul Rana: I love going for long drives with my family, enjoying movie nights, or simply playing at home with my children. Those simple moments recharge me the most and remind me of life’s true joys.
