Michelin-star Chef Rohit Ghai is serving the perfect kebab this monsoon, served right off a sizzling hot grill. Monsoon at The Ritz-Carlton, Bangalore, has never felt more tempting.

(LI) What has been your cooking philosophy, and how has it evolved over the years?

(RG) My philosophy has always been rooted in respecting ingredients and celebrating an authentic palate. I believe great food doesn't need unnecessary complexity; it should tell a story through balance, technique, and emotion. Over the years, my journey has taught me to be more intuitive as a chef. While my foundation remains deeply Indian, I've become more open to incorporating global influences and modern cooking techniques, provided they enhance rather than overshadow the essence of the dish.

What inspired the menu at Zarqash, and what is the meaning behind the name?

The name Zarqash is derived from Persian, meaning "embellished with gold" or "crafted with intricate beauty." It reflects the philosophy behind the restaurant; honouring India's rich culinary heritage while presenting it with elegance and refinement.

The menu is inspired by the royal kitchens of India, regional traditions, and recipes that have been passed down through generations. Rather than recreating classics exactly as they are, we've reimagined them with contemporary techniques, unique ingredients, and refined presentation, while ensuring the soul of every dish remains unmistakably Indian.

How have you adapted your expertise as a Michelin-starred chef to Zarqash at The Ritz-Carlton, Bangalore?

Every restaurant has its own identity, and my role is to create an experience that feels authentic to both the cuisine and its guests. At Zarqash, I’ve combined the precision, discipline, and attention to detail developed over years in Michelin-starred kitchens with India's rich culinary traditions.

Working with The Ritz-Carlton has also allowed us to source exceptional local ingredients and create a dining experience that's luxurious without losing its warmth. The focus isn't on making food complicated, it's about making every dish memorable through craftsmanship and hospitality.

Could you tell us about the new Monsoon Kebab Menu, the dishes you've introduced, and the inspiration behind them?

The monsoon naturally calls for food that's comforting, smoky, and deeply flavourful. This seasonal kebab menu celebrates that feeling with a collection of dishes inspired by regional tandoor clay oven traditions from across India to make it more robust.

Alongside classics like our signature Barrah Kebab, we have duck seekh kebab, and a selection of seasonal vegetarian creations like Edamame & Asparagus Seekh to the Cauliflower Steak. Each dish highlights robust marinades, charcoal cooking, and carefully balanced spices that pair beautifully with the cooler weather. The menu is our way of celebrating the season while offering guests something distinctive and memorable. We wanted to creating something healthy and warm to create something from the tandoor.

The menu features grilled prawns, lobster, and now duck for the monsoon season. Which regional Indian influences are behind these dishes?

India has an incredible diversity of tandoor preparations, and this menu draws inspiration from several regions. The seafood reflects the North-West frontier tradition, where fresh catches are paired with aromatic spices and gentle smokiness where rich marinades, robust spices, and slow cooking together create beautiful layers.

Rather than replicating any one regional recipe, we’ve interpreted these influences in a contemporary way while staying true to their character.

The Barrah Kebab is one of your signature creations. Could you share the story behind this dish and what makes it special?

The Barrah Kebab is deeply personal to me because it brings back childhood memories of Old Delhi. Growing up, I would often watch local vendors preparing incredible kebabs, especially shami kebabs, and I was fascinated by their craftsmanship. Whenever I visit Delhi, I still make it a point to meet some of those artisans, they continue to inspire me and remind me of where my culinary journey began.

This dish reflects that nostalgia while also showcasing how my cooking has evolved over the years. I combine traditional Indian flavouring with globally influenced techniques to achieve a result that is exceptionally tender, juicy, and full of subtle layers.

The lamb is carefully marinated to develop depth while preserving its natural richness, before being cooked over charcoal to impart a distinctive smokiness. Although the dish appears simple, every step; from the marinade to the precise cooking temperature is carefully considered. That's what makes the Barrah Kebab so special. Guests remember it for its consistency, balance, and refinement.

We serve it with a house-made kasundi, a vibrant blend of Indian mustard and radish; which adds a sharp, pungent note that cuts through the richness of the lamb and brings the entire dish into perfect harmony.

You've incorporated ingredients like edamame and asparagus, which are not traditionally Indian, into your menu. What inspired this contemporary approach?

Indian cuisine has always evolved by embracing new ingredients and influences. My approach is simply a continuation of that evolution. Ingredients like edamame or asparagus are never added for novelty they're chosen because they complement Indian spices, textures, and taste beautifully.

The goal is always to create dishes that feel modern while remaining unmistakably Indian. Innovation should enhance tradition, not replace it.

Which dessert on the menu is your personal favourite, and why?

My personal favourite is the Trio of Classics because it brings together some of my fondest childhood memories on a single plate. It features three timeless Indian desserts; besan Ladoo, Gulab jamun, and shrikhand each of which I grew up enjoying with family during festivals and special occasions.

While these desserts are deeply rooted in tradition, we've refined their presentation and balance to create a more contemporary dining experience without losing their nostalgic charm. It's a dessert that celebrates the comfort of familiar taste while introducing them in a way that resonates with today's diners. Judging by our guests' response, it's become a favourite for many of them as well.

Your dishes are beautifully presented. What, in your opinion, is the secret to great plating?

Plating should enhance the dining experience, not distract from it. A beautifully presented dish should always create anticipation. For me, every plate is thoughtfully composed with three or four carefully chosen accompaniments that add depth, texture, and contrast. Each element has a purpose whether it's introducing acidity, crunch, freshness, or richness to create a balanced and complete experience.

Great plating is about harmony. The colours, proportions, textures, and simplicity should work together to elevate the dish visually while complementing its flavours. When presentation and taste are perfectly aligned, that's when a dish becomes truly memorable.