Chef Niyati Rao is the proud owner of Ekaa, KMC, Bombay Daak, and the newest addition, Ringo, all in the vibrant city of Mumbai. Her love for cooking shines through in every dish, creating lasting smiles for her guests. Chef Niyati has been celebrated on Forbes 30 Under 30 Asia and has appeared alongside Chef Ranveer Brar on the cover of a well-known magazine. Despite her many achievements, she remains humble, as life’s experiences have taught her valuable lessons. For Chef Niyati, cooking isn’t just a job; it’s a way to share joy and happiness with everyone who walks through her doors.
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. 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! Mothers are surely magicians!
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 around nine or ten years old at the ITC Grand Maratha. While watching a chef at the Pan Asian sushi counter, I found his uniform to be as prestigious and appealing as a pilot’s – my earlier dream. As I observed him, he prepared a maki roll for me, and in that moment, I understood that food has a unique ability to bring happiness to people.
The turning point in my life came during a vacation in Mahabaleshwar. A chef invited me into the professional kitchen and let me flip my own pancakes. That experience was pure magic. I told my mother right then and there that I wanted to be a chef. I was certain I wanted to be that unique magician who served food and transformed people’s moods 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 very 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 led 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 feel it in 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, but 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: In the early days of my professional career, there was only one instance where others had a preconceived notion that working in the same kitchen could lead to conflicts. They seemed to believe that if they had any interaction with me, I might go and complain. However, this notion disappeared within a week. Aside from that experience, I don’t think I have faced any 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 had asked my younger self, she would have pointed to the Forbes 30 Under 30 Asia award as my biggest achievement. However, I consider my most significant accomplishment to be growing our team from just 3 people to a family of 280 today. Knowing that our work helps so many individuals build their careers and supports their livelihoods is truly the greatest honor.
unstumbled: How would you introduce Ekaa, Bombay Daak or KMC to someone who has never visited them?
Chef Niyati: So, the thing is we have never defined any of our launches by the place, we have defined them with a hard-core concept. For example Ekaa means one, matchless or unique in Sanskrit and that is exactly what we serve. It is an ingredient-forward cuisine restaurant where we create our own unique blue print.
Similarly for Bombay Daak, we wanted to do something that pushes and elevates, India’s wonderful concept of daaru and chakna.
And for KMC, it is a place where you can be yourself, you can work, read or just chill with your friends, Its a bistro-style concept space.
unstumbled: Why do you prefer the term daru-chakna bar over cocktail bar for Bombay Daak?
Chef Niyati: Why not? Look at how proud other countries are when they showcase their cultural favorites, while we Indians often find daru-chakna (drinks and snacks) cringe-worthy. My goal is to make these so-called “cringe” things look cool. In reality, we’ve always been cool; I just wanted to reveal that.
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: When I talk about what I love, I describe Mumbai as a city full of contrasts and magic. It has the power to transform your fortunes and offers a unique spirit that’s hard to find elsewhere. The city is too busy to judge your appearance, yet it always has the time to recognize and 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: Without a doubt, it’s “Pickling!” I introduced some of my Italian friends to pickles, and they definitely won’t go back to anything else. It’s a complex technique, an art form, 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. When they complete a task, they learn a skill that will stay with them 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
