Chef Vicky Ratnani Interview
For me, 'global food with an Indian soul' is not about fusion for the sake of it, it’s about respect.
Q. From cooking for celebrities on cruise liners to becoming one of India’s most recognizable chefs, how do you usually introduce your journey to someone who’s just meeting you?
I usually describe my journey as one that has been fueled by passion, curiosity, and a hunger to keep evolving. I started my career cooking for celebrities on luxury cruise liners, which gave me exposure to world cuisines, discipline in kitchens, and an understanding of diverse palates. From there, I brought those experiences back home, where I had the privilege of becoming one of India’s most recognizable chefs—through restaurants, television, writing, and mentoring.
What defines my journey is the balance between glamour and authenticity: I love creating food that excites people but also remains rooted in honesty, tradition, and pure ingredients. Along the way, I’ve embraced being a teacher, storyteller, and entrepreneur. For me, every stage, from cruise liners to global stages, has been about celebrating food as culture, emotion, and joy. That’s the story I carry when I introduce myself.
Q. You’ve often spoken about 'global food with an Indian soul.' How do you strike that balance without losing authenticity on either side?
For me, 'global food with an Indian soul' is not about fusion for the sake of it, it’s about respect. I’ve trained and cooked across the world, so I understand the importance of technique, discipline, and global flavor profiles.
At the same time, my roots are deeply Indian, and I carry those traditions, memories, and ingredients wherever I go. Striking the balance comes from letting one side inform the other without overpowering it. For example, a classic international dish might be elevated with an Indian spice tempering or a humble local ingredient given a contemporary global format.
The key is honesty, if the ingredient or technique doesn’t belong, I won’t force it. Authenticity is maintained by celebrating the essence of both worlds, not diluting them. Ultimately, it’s about creating food that feels fresh and relevant, yet still connects emotionally with people through its Indian heart.
Q. Sustainability is becoming a buzzword in the food world. In your opinion, what small but powerful changes can home cooks make to embrace more sustainable eating?
Sustainability doesn’t always have to be about grand gestures, it often begins in our own kitchens. For home cooks, the most powerful change is to be mindful of waste. Simple habits like planning meals, using every part of a vegetable, or repurposing leftovers into creative dishes can drastically cut down food waste.
Choosing local and seasonal produce is another big step, it not only supports farmers but also reduces the carbon footprint of what lands on your plate. Cooking more plant-forward meals, even if just a few times a week, makes a meaningful difference too.
I also encourage people to embrace traditional practices—like pickling, fermenting, or sun-drying—because these techniques extend the life of food naturally and celebrate heritage. And finally, being conscious of packaging, whether by buying loose produce or storing food smartly at home, is key. Small mindful choices add up, and that’s how real change begins.
Q. Having traveled and cooked across continents, what’s one underrated ingredient or cooking technique from India that you believe deserves global attention?
One ingredient I believe truly deserves global attention is sattu—roasted gram flour. It’s humble, nutrient-dense, sustainable, and incredibly versatile. In India, especially in Bihar and Eastern regions, it’s used in drinks, parathas, fillings, and even laddoos.
What makes sattu special is not just its earthy, nutty flavor but also the fact that it’s naturally protein-rich, cooling, and requires minimal processing—qualities perfectly aligned with today’s global focus on health and sustainability.
Another underrated technique I’d highlight is tempering, or tadka. It’s a simple but genius method where spices are bloomed in hot oil to release maximum aroma and depth. When you add that to lentils, vegetables, or even yogurt, it transforms the dish instantly. Both sattu and tadka are rooted in everyday Indian kitchens, yet they have the potential to inspire chefs and home cooks worldwide with their simplicity, flavor, and wisdom.
Q. Food shows and Instagram reels make everything look glamorous, but behind the camera, what’s the toughest part of being a chef in the media spotlight?
The media often shows the fun, glamorous side of being a chef—plated dishes, bright lights, and smiling moments. But behind the camera, the toughest part is the pressure of consistency and authenticity. Cooking on TV or for reels isn’t like being in your own kitchen; there are time constraints, technical limitations, and the need to make food look visually perfect while still staying true to flavor.
You’re not just cooking—you’re teaching, entertaining, and inspiring at the same time. That requires energy, patience, and a lot of preparation. And of course, once the cameras stop rolling, you’re still responsible for keeping your craft sharp, your knowledge updated, and your audience engaged.
Balancing creativity with constant visibility can be exhausting, but it’s also rewarding, because if even one person decides to cook or eat better after watching, then all the effort is worth it.
Q. Many young chefs dream of opening restaurants but underestimate the grind. What’s one reality check you wish more aspiring restaurateurs understood before jumping in?
The biggest reality check I’d give aspiring restaurateurs is this: a restaurant is not just about food, it’s about running a business. Passion is important, but it’s not enough on its own. You need to understand operations, costing, staff management, supply chains, customer expectations, and even how to fix a leaky tap at times.
The grind is relentless; you’re on your feet for long hours, margins are tight, and the pressure to deliver consistency day after day is immense. Many young chefs fall in love with the glamour of owning a place but forget that behind every plate served, there’s math, discipline, and a thousand small decisions that keep the doors open. My advice: learn the business side as seriously as you learn recipes. If you can combine creativity with solid management, then your restaurant stands a real chance to thrive.
Q. If you could design the “perfect meal” that defines you—three courses, your style, your soul. What would be on that menu?
If I had to design the perfect meal that defines me, it would be three courses that mirror my philosophy—global in technique, Indian at heart, and always seasonal. To begin, I’d serve a charcoal-roasted broccoli and butternut squash salad, with mustard oil dressing and toasted seeds—a nod to health, fire cooking, and bold flavors.
For the main, it would be a contemporary Sindhi thali on one plate: dal pakwan reimagined as crisp lentil wafers with spiced dal, alongside slow-braised lamb or paneer cooked with aloo bukhara, paired with a fragrant rice. This course would bring my roots alive in a modern, approachable way.
To end, dessert would be malpua mille-feuille with saffron rabri and seasonal fruit—playful, nostalgic, yet elegant. For me, this meal is balance: heritage expressed with creativity, food that excites but also comforts. That’s exactly how I like to cook and eat.
Q. And for a fun one: If you weren’t a chef, would you rather be a rockstar on stage, a world traveler with no map, or a spice trader discovering new flavors?
That’s a tough choice, but I think I’d be a mix of all three! If I weren’t a chef, I’d love to be a rockstar on stage—because cooking, in many ways, already feels like a performance. The adrenaline, the lights, the audience’s energy—it’s very similar to service in a busy kitchen.
At the same time, the idea of being a world traveler with no map excites me because discovery has always fueled my cooking; every trip, every encounter with local food traditions adds layers to my craft. And the spice trader in me is already alive, I’m endlessly fascinated by how a pinch of spice can change a dish and tell the story of a culture. So if I had to choose, I’d probably still blend all three—performing, traveling, and trading flavors—because that’s exactly what being a chef really is.
Interviewed by: Rupal Kargeti
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