From New York To Bangkok: 7 Indian Chefs Conquering Global Culinary Scene

International Chefs Day celebrated the unsung heroes of the culinary world, honouring their creativity, dedication, and role in passing skills to future generations. This year's observance highlighted a remarkable surge in Indian cuisine's global prominence, with Indian-origin chefs leading the charge. From Michelin-starred establishments in Bangkok and Dubai to innovative eateries in New York and London, these visionaries are redefining perceptions of Indian food. No longer confined to stereotypes like butter chicken, Indian gastronomy now shines through progressive techniques, regional authenticity, and cultural storytelling, drawing acclaim from critics and celebrities alike.

Vikas Khanna, hailing from Amritsar and now a fixture in New York, exemplifies this evolution. His restaurant Junoon earned a Michelin star, while Bungalow has become a hotspot for authentic Punjabi flavours, attracting Hollywood elites. Ranked among the world's top 10 chefs by Gazette Review, Khanna masterfully fuses his heritage with modern refinement, positioning Indian cuisine as a sophisticated global contender.

Similarly, Kolkata-born Gaggan Anand has shattered conventions at his Bangkok outpost, Gaggan, named the sixth-best restaurant worldwide and Asia's finest in 2025. In interviews, Anand has voiced a patriotic mission to counter negative media narratives about India, using avant-garde presentations to elevate Indian elements into fine-dining artistry.

Breaking barriers in gender and cuisine, Garima Arora became the first Indian woman to helm a two-Michelin-starred venue with Gaa in Bangkok. Trained at Noma and steeped in Indian traditions, her innovative dishes blend respect for roots with international flair, inspiring a new wave of female-led kitchens.

In London, Asma Khan's Darjeeling Express embodies communal warmth through all-women-staffed home-style cooking, earning her a 2024 spot on Time's 100 Most Influential People list. Khan's narrative-driven approach fosters inclusivity, transforming meals into agents of social change and cultural exchange.

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Himanshu Saini's Trèsind Studio in Dubai made history as the first Indian restaurant to secure three Michelin stars, with Saini ranking third in the 2025 Best Chef Awards. His precise innovations prove Indian food's parity with elite global standards.

From Tamil Nadu, Vijay Kumar's Semma in New York nabbed the 2025 James Beard Best Chef: New York State award, spotlighting under-represented South Indian specialities and challenging narrow culinary tropes. In his speech, Kumar reflected on overcoming biases as a "dark-skinned boy" from rural India.

Rounding out the list, Ranveer Brar bridges tradition and media as a restaurateur, author, and TV host, making regional flavours accessible worldwide—his resilience amid personal setbacks, as noted in recent profiles, underscores his inspirational reach.

These chefs not only craft exceptional dishes but also weave narratives of identity, innovation, and resilience, fostering deeper appreciation for India's 5,000-year-old culinary legacy. As global dining trends lean toward sustainability and diversity, their triumphs signal a brighter future for Indian gastronomy, inviting the world to savour its multifaceted soul. On this Chefs Day, their stories remind us that food transcends borders, uniting palates and perspectives in profound ways.

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