30/07/2026
There is a quiet confidence about Atul Kochhar that mirrors the food he creates, layered, thoughtful, deeply rooted, yet unafraid to evolve. Soft-spoken and reflective, the boy who grew up in Jamshedpur could hardly have imagined that one day he would redefine Indian fine dining on the global stage.
More than two decades ago, Kochhar became the first Indian chef to receive a Michelin star as head chef of Tamarind in London, a milestone that forever altered the perception of Indian cuisine in the West. At a time when Indian food in Britain was largely boxed into the “curry house” stereotype, Kochhar introduced refinement, regional storytelling, and ingredient-driven innovation to the table.
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