Meet women chefs cooking up a storm...in a man’s world

Seefah Ketchaiyo Coowner and chef Seefah Khao Man Gai BandraThe biggest challenge Was proving that skill and hard work matter more than gender Early on I had to push through biases and earn respect in maledominated kitchens I focused on consistency discipline and letting my food speak for itself Over time I built a team where talent not gender defines a chefMumbai meri jaan The cityrsquos diversity has influenced my approach to flavours and ingredients The bold wellbalanced tastes align with my philosophymdashdelicious food thatrsquos authentic yet approachable My cooking respects tradition while adapting to what people here enjoyPicsASHISH RAJEA dish thatrsquos me Khao Man Gaimdashitrsquos simple comforting and requires precision It reflects my belief that great food doesnrsquot need to be complicated Launching a brand around it marks a new phase in my journeyTimes are changing More women are leading kitchens and therersquos greater awareness about fair treatment The industry still has a long way to go in ensuring equal opportunitiesThat secret ingredient Garlicmdashit adds depth aroma and a touch of magic to so many dishes Striking a balance Itrsquos tough but Irsquove learned to prioritise I make time for what mattersmdash stepping away for a short break or ensuring my team runs smoothly My husband and I work together so that helps maintain balanceChefrsquos Favourite Thai Style Suki YakiI wish I got this advice before You donrsquot have to do everything alone A strong team makes all the difference Of sustainability and conscious cooking Minimise waste use quality ingredients responsibly and focus on dishes that arenrsquot just delicious and practical to produce without excess Good food should be sustainable not just trendyThe most significant influence The philosophy of homecooked mealsmdashcomforting wellmade and meant to be shared Women chefs in the next five years I see myself growing a strong brand while staying true to my cooking As for other women in kitchens I hope to see more leadership roles more supportive work environments and kitchens where skill is the only thing that mattersAditi Limaye Kamat Coowner and chef Home Chef Shivaji ParkThe biggest challenge When I started in 2004 people assumed I would be baking There were barely any women in actual kitchens When I expressed my desire to work at a tandoor it came as a surprise to my colleagues I just had to work harder to prove my skills and that I was committed to my goals and dreamsMumbai meri jaan Mumbairsquos food scene includes a mix of fastpaced changes and traditional comfort diningmdashas a chef you must keep that in mind A dish thatrsquos me Our Christmas roast chicken chargrilled in the tandoor giving the otherwise mild English roast a smokey textureTimes are changing In 2003 I was the only girl from HAFT Sophia College who made it to the Oberoi Centre of Learning and Developmentrsquos training programme Todayrsquos women chefs have more exposure societal norms have changed and movies the internet and social media have made a big difference in making kitchens more inclusive with better working conditions flexible schedules and measures to prevent harassmentThat secret ingredient A good stock does wonders for every dish I make and freeze into cubes and add to gravies and soups Striking a balance I plan for the next day the night before Since my husband Vishal is also from the same field we understand each otherrsquos work and even in our reasonably hectic work and social life we manage lunch dates I also practice meditation which helps me increase energy levels keep stress low and stay focusedDahi Butti with lemon pickle and methkutI wish I got this advice before Donrsquot rush into a business just because yoursquore good at your job You need multiple skills to run your own business Learn the negative aspects of your business first and tackle thosemdashthe positives are always there to enjoyOn sustainability and conscious cooking Buy from local markets and vendors I source from our staff who have ventured into small businesses Recycle shift to an environmentfriendly setup and conserve water with lowflow faucetsThe most significant influence Knowing that people are willing to eat dosa in a fine dine or a dal pakwan as a bar snackmdashso while you present these traditional dishes more eyeappealingly donrsquot forget their base roots Fusion is interesting but sometimes chefs seem to take things a bit too farWomen chefs in the next five years Hospitality is vast and kitchens are seeing more women in leadership spaces Beyond hotels and restaurants opportunities aboundmdashcookbook authors food stylists menu curators trainers and even general managers The booming FMCG sector also offers exciting roles in both culinary and management The future is bright for those who turn passion into visionBeena NoronhaExecutive Chef Scarlett House Gigi Bandra Lyla BKCThe biggest challenge There were moments when I had to prove my skills more than my male counterparts especially in highpressure kitchens Physical endurance long hours and earning respect in a maledominated space were challenges but I never let them define me I focused on my craft let my food speak for itself and built a strong team that values skill over genderMumbai meri jaan Mumbairsquos vibrant seafood markets are my biggest draw I draw inspiration from local ingredients regional techniques and diverse palates A dish thatrsquos me Truffle Lobster Itrsquos a dish that embodies my journeymdashbalancing technique indulgence and depth of flavour The lobster is poached in truffle butter served with a rich bisque sauce and delicate truffle foam and finished with fresh truffle shavings It reflects my approach to food refined yet bold rooted in classic techniques but elevated with my own touchTimes are changing More women are stepping into leadership roles and kitchens are becoming more inclusive Therersquos still work to be done but I see teams valuing skill and dedication over gender The conversation has changed from ldquoCan she handle itrdquo to ldquoShersquos leading the wayrdquoThat secret ingredient Coconut It instantly brings warmth and depth to a dish whether in a rich curry a delicate dessert or even a cocktail Coconut ties back to my coastal roots and adds an unmistakable flavourKori RotiStriking a balance Discipline and passion keep me going I prioritise my time focus on what truly matters and recharge when possible Cooking isnrsquot just my jobmdashitrsquos my creative space so I find energy in the kitchen even on long daysI wish I got this advice before Donrsquot be afraid to take up space As a young chef I sometimes doubted myself but confidence in your skills and decisions is key Own your place in the kitchen keep learning and trust your instinctsOn sustainability and conscious cooking It starts with responsible sourcing I work with local farmers and suppliers minimise waste and use every part of an ingredient where possible Thoughtful cooking isnrsquot just about great flavoursmdashitrsquos about respect for produce people and the planetThe most significant influence Growing up in a Mangalorean family I was surrounded by fresh seafood coconutbased curries and ageold techniques Those flavours and memories find their way into my menus in nostalgic and modern waysWomen chefs in the next five years I see more women leading from the frontmdashnot just as chefs but as restaurateurs innovators and decisionmakers I want to keep pushing boundaries creating meaningful food experiences and hopefully inspiring more young women to enter this space with confidenceKruti Sanghvi Founder and head chef Pass The Salt Kala GhodaThe biggest challenge In a maledominated industry Irsquom grateful for my husbandrsquos support in pursuing this dream As a selftaught chef earning respectmdashfor my craft and as a professionalmdashis a constant challenge Irsquove dedicated time to perfecting my skills valuing feedback and embracing lifelong learning to stand out and create a more inclusive kitchenPicsAtul KambleMumbai meri jaan Mumbairsquos everevolving palate inspires our menu We balance tradition and relatability ensuring every dish feels familiar yet excitingA dish thatrsquos me Our Chicagostyle deepdish pizza Itrsquos a dish requiring patience precision and creativity Like my journey it has layers a strong foundation base a mix of flavours and a comforting factor in the final product Itrsquos about taking something classic and making it my ownTimes are changing More kitchens now value talent and creativity over gender The focus is on merit and making sure everyone feels heard and respectedThat secret ingredient Tomatoes hands down Theyrsquore the king Their acidity balances dishes and brings out flavours without overpowering them Whether itrsquos the base of our deepdish pizzas or the tomato pulp in our tartines they tie everything togetherSpaghetti PomodoroStriking a balance Balancing personal and professional life in the hospitality industry is challenging Wersquore constantly juggling between the two My husband and I work together which helps us sync our personal and professional lives I try to make time for myself whether itrsquos a quiet breakfast a quick walk or just relaxing with a book Itrsquos about finding small moments to rechargeI wish I got this advice before To be patient and keep my faith I wish wersquod heard that early on Knowing that things eventually fall into place wouldrsquove been reassuring And honestly a headsup about how tough it is wouldrsquove helped us prepare better Itrsquos a challenging industry but sticking with it pays offOn sustainability and conscious cooking Focus on reducing waste sourcing locally when possible and creating minimalprocessing dishes To avoid waste keep portion sizes reasonable and the menu full of fresh produce Wersquore also looking at using more ecofriendly practicesThe most significant influence Our menu is a nostalgic take on childhood favourites reimagined For example our tomato and cheese tartinemdashonce a simple sandwich now elevated with tomato pulp stracciatella and charred beefsteak tomatoesmdashhas the same flavours but a new experienceWomen chefs in the next five years I see myself sharing great food with more people while staying true to quality and creativity As the food scene evolves I hope to grow inspire others and show that passion and dedication can take you far in this industrySarita PereiraFounder and chef The Lovefools BandraThe biggest challenge From advertising to Michelinstarred kitchens I never saw gendermdashjust a different kind of playground The key Blend in without losing yourself Once yoursquore in on the jokes and outpacing the crew the ldquoboysrsquo clubrdquo fades away At Lovefools I led by food not by proving a point To all the women in kitchensmdashown your space roll your eyes at bad jokes and let your cooking do the talkingPicSayyed Sameer AbediMumbai meri jaan Mumbai is a creative melting pot where innovation thrives in the unlikeliest places From Schezwanstuffed vada pav to chaat with a secret masala the cityrsquos flavours are bold and everevolving Tiny eateries like Sneha and Kari Apla serve regional gems while fine dining plays on a global stage Every suburb brings its twist making Mumbairsquos food scene eclectic exciting and unmissableA dish thatrsquos me The Umami Lettuce Wrap is a universal crowdpleasermdashloved by vegans vegetarians and meat lovers alike It may look simple but each bite is a masterclass in flavour and texture A burst of umami hits first followed by a perfect balance of crunch chew and crackle Hot yet cold familiar yet surprisingmdash everything you crave in a single biteTimes are changing Coming from advertisingmdashwhere women had strong voices and creative freedommdashhospitality felt traditional even a bit of a boyrsquos club Change is happening but slowly More women are leading and I strive to bring that same open dynamic culture into my kitchen But therersquos still work mdashafter all Rome wasnrsquot built in a dayThat secret ingredient Black garlic Itrsquos deep and umamirich and makes everything taste like it just returned from a sixweek meditation retreat In our Ostrananie menu we use caramel cheese infused with sixweek fermented black garlicmdashitrsquos got a trufflelike complexity that keeps people guessingStriking a balance Yoga meditation retreats in Rishikesh mini getaways coffee breaks and Netflix binges with my husband because even chefs need a reset But honestly the restaurant never feels like workmdashitrsquos a nonstop social gathering with music endless coffee and fresh creative challenges every dayI wish I got this advice before Being a chef and an owner is a constant balancing act But if you ever have to choose always be a chef first The spreadsheets can waitmdashflavour canrsquotOn sustainability and conscious cooking We source local produce and collaborate with Indiarsquos growing army of artisanal cheesemakers coffee roasters and chocolatiers I take immense pride in supporting themThe most significant influence My dad a true Goan at heart taught me the art of seafood and soulful curries while my Gujarati mom a doctor by profession but a kitchen maverick turned everyday ingredients into genius creationsmdashher strawberry mustard achaar could pass for a Japanese gourmet dipWomen chefs in the next five years In five years I see myself continuing to innovate pushing culinary boundaries and hopefully expanding The Lovefools to new locations As for women in Indian kitchens I see more of them leading creating and redefining the rules