Proudly owning Ekaa, KMC, Bombay Daak, and now Ringo in Mumbai, Chef Niyati Rao simply loves her work, for it brings a huge smile on her guests’ faces and eventually hers too. Being featured on Forbes 30 Under 30 Asia, winning accolades for her restaurants, starring beside Chef Ranveer Brar on a renowned magazine’s cover, Chef Niyati’s achievement list is unending, but she never lets anything get to her head because life humbled her in its own ways.
For her, giving up is never an option. She believes in hard work and also a lot of luck! While you must have heard of many chef journeys that speak about how their entry into this profession was a destiny’s turn, Chef Niyati always knew she wanted to become a chef and serve food to people, and we at unstumbled got this wonderful opportunity to engage in a fun and inspiring conversation with her.
Here’s A Peek Into Our Conversation
unstumbled: Growing up, did you have any favorite home-cooked dishes or street foods from Bombay that still inspire your menus today?
Chef Niyati: A balance of both! We used to travel a lot; my parents encouraged exploring local markets and fresh, seasonal produce rather than carrying “the whole house” with them. While at home, I did not want to eat out because my mother herself cooked supremely delicious food. I do not remember her feeding us any processed snacks; instead, she would give me and my brother bone broths, which is why I don’t have any back pain!
unstumbled: When did you first realize you wanted to pursue a career in cooking, and what was your family’s reaction to that decision?
Chef Niyati: I realized I wanted to be a chef when I was about nine to ten years old at ITC Grand Maratha. I saw a chef at the Pan Asian sushi counter, and for the first time, that uniform felt as prestigious and attractive as a pilot’s (my earlier dream). As I watched him curiously, he made me a maki roll, and I realized then that food has a unique power to make people internally happy.
The turning point actually came during a vacation in Mahabaleshwar. A chef there invited me into a professional kitchen and let me flip my own pancakes. That experience was pure magic and I told my mother then and there that I want to be a chef. I was sure that I wanted to be that unique magician who served food and transformed their mood through the art of cooking.
“When Your Struggle Stops Mattering Too Much, Everything Else That You’re Going For Ends Up To Be A Lot More Fun.” – Chef Niyati Rao
unstumbled: What was your first professional cooking experience, and how was it?
Chef Niyati: My journey began at the Taj Mahal Palace. I learned that being a chef carries the same weight of responsibility as being a pilot (my mentor taught me). He said ver clearly that there is no room for “chalta hai” because someone’s happiness is in your hands.
Starting at the legendary Zodiac Grill and eventually breaking into the male-dominated Wasabi, I traded sleep during 18-hour shifts for time in the pantry. I was given the liberty of creativity which lead me to master the art of treating ingredients like diamonds. I realized that food truly has a soul-to-soul connection. This means that if a chef is unhappy, the guest will totally feels it from the food. But if not, even a single bite can act as magic.
From splitting chilies with bare hands to creating the nightly amuse-bouche at age 20, I learned that we don’t just cook to satisfy hunger instead we are storytellers. My career was built on the philosophy that every plate must be worth a guest’s hard-earned money and precious time.
Also Read: A Slow, Soulful Indulgence: In Conversation With Palak Khimavat, Founder Of SLOW Cafe
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unstumbled: During your training or early jobs, what challenges did you face breaking into the male-dominated culinary scene in India?
Chef Niyati: There was only one instance in my early professional career days where others had preconceived notion that working in the same kitchen might lead to issues. As if their hand touched me I might go and complain but that vanished withing a week. Other than that I don’t think I have faced any such discrimination.
“Chalta Hai” Will Not Do For A Chef. We Don’t Just Cook Food; We Manage Someone’s Happiness. – Chef Niyati Rao’s Learnings
unstumbled: So when you look back at your achievements, is there any one of them that makes you feel the most proud about yourself?
Chef Niyati: If you asked my younger self, she would definitely point to the Forbes 30 Under 30 Asia award as my biggest achievement. But what I can call my “larger than life” achievement is growing from a team of 3 to a family of 280 today. To know that our work helps so many people to build their careers and supports their livelihoods has to be the greatest honor.
unstumbled: Why do you prefer the term daru-chakna bar over cocktail bar for Bombay Daak?
Chef Niyati: Because why not? Look at how proud other countries are while they serve what their country is known for, and we Indians find daru-chakna cringe. That’s what I wanted to do, make cringe things look cool, actually, we were always cool to begin with, I just unwrapped it.
unstumbled: What is that one thought or philosophy that has remained unchanged for you throughout your professional kitchen career, by far, from day one to today?
Chef Niyati:
- Always self-criticise yourself, but don’t ever give up.
- Finish what you started.
“We Are Paid To Make People Happy, Not Just Satisfy Hunger.” – Chef Niyati Rao’s Learnings
Also Read: Skincare Tips, Habits and More: In Conversation With Dermatologist Dr. Apratim Goel
unstumbled: How was the experience of representing India at the 50 Best Talks?
Chef Niyati: The feeling was unimaginable, unbelievable, incredible, and emotional for sure. I mean, being the first Indian to deliver a 50 Best Talk was a responsibility. It meant having the best of the minds listening to your story, an Indian perspective, for an hour.
unstumbled: One thing you love about Mumbai and one thing that you hate?
Chef Niyati: Talking about what I love, I would say that Mumbai is a self-contradicting, magical city in itself. It can turn your fortunes around and offer a spirit that you won’t find anywhere else. The city is too busy to judge your appearance, but it has all the time to appreciate your hard work.
What I dislike about the city is the train system here. For a city that is so dependent on the Mumbai local for its transportation, the quality of the commute should have been world-class.
unstumbled: How do you look at failures on the professional front? Any instances where you almost felt like quitting?
Chef Niyati: Everyday! Every time I have this little moment of failure, I run to my mother, my husband, or my best friend to crib about my failure moment. There are times when I let go of experimenting with a dish. But then, I come back to it after 9 to 10 days when my mind feels clearer.
“ Giving up on your dream is not a problem. Having “Give Up” as an option is always a problem. “ – Chef Niyati Rao
unstumbled: One Indian food technique that you think is a blessing in the culinary world.
Chef Niyati: Hands down its “Pickling!” I have made some of my Italian friends try pickles, and they surely are not going back to anything else. It is a very difficult technique, an art, and not everyone can master it.
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unstumbled: From management trainee to being featured with Chef Ranveer Brar on Entrepreneur’s Restaurateur, how has the journey been?
Chef Niyati: It has been a journey of extreme highs and lows. I was surely blessed with some amazing mentors and opportunities, which I will surely be grateful for. But what I see and understand is that we don’t talk much about the climb.
I have achieved things that I never even thought a chef could do, but I have also traded friendships, physical comforts, and irreplaceable time with my family members, especially my late dad, for this career. I am proud of my list of achievements, but I am equally shaped by the losses I faced.
“Loss Is The One Constant On The Road To Success.” – Chef Niyati Rao
unstumbled: One piece of advice you would like to give to all the aspiring chefs.
Chef Niyati: I have three, actually:
- Listen to your parents’ advice; they have been through the grind and have finished that lap.
- When someone makes you work hard, embrace it. They just get a task completed, but you get to learn a skill that will stay with you forever.
- Don’t waste time; use every possible moment to make yourself a profitable asset.
“My Struggle Was More With Myself, And How I Could Better Myself Than With Others.” – Chef Niyati Rao
