Butter Chicken at Rivayat at The Oberoi, Marrakech
Rohit Ghai, Chef Patron of Rivayat
Lobster Idli at Rivayat at The Oberoi, Marrakech
Tell us more about your background: Where were you born, what was your upbringing like, and who/what inspired you to become a chef?
I’m from Punjab in the north of India, and I can thank my mother for my love of cooking because together, we would prepare simple yet expertly balanced dishes at home. I am the youngest in my family and the one who spent the most time with my mother in the kitchen, watching her cook and learning her techniques. As I grew older, I helped her prepare meals for the whole family. My mother’s influence remains a constant as the food I cook in my restaurants is inspired by her ideas and what I learnt from her.
Can you give some details about your culinary career from the beginning until now, including any studies or experience you gained and where…
The joy I experienced cooking at home spurred me to be a chef. I enrolled at the Institute of Hotel Management in Gwalior, which is affiliated with Pusa University New Delhi. In India (many of the country’s best restaurants are housed in grand hotels), which is where I predominantly learned my skills and began to get acquainted with the many different regional cuisines found throughout the country. This included stints at both Taj Hotels and Resorts and Oberoi Hotels – two of the most esteemed groups in India.
What was the most significant experience that impacted your culinary outlook and why? What skills/knowledge really stuck with you from here?
I have been lucky enough to gain the best experience in some of the finest hotels in India, working with some great chefs who’ve helped me develop my skills quickly, encouraging me to develop my creativity and be innovative. Discovering where my strengths lie has allowed me to shine with my own unique take on dishes.
My goal was to bring great Indian food to London and make an impression in this great city. I moved here in 2008, joining Benares as a Head Chef. I stayed there for a couple of years, nurturing my craft and developing my individual cooking style. Then, an opportunity arose to become an executive group chef with JKS Restaurants before the opening of Gymkhana, where I could create innovative dishes and push the boundaries in my cooking.
What is your culinary philosophy now, and what food and principles are most significant in your cuisine? How is this put forward in the dishes at Rivayat at The Oberoi, Marrakech?
The food needs to be memorable and full of flavour, and Rivayat takes guests on an enchanting flavour experience, taking them on a journey which explores Indian flavours.
Dishes on the menu at Rivayat at The Oberoi, Marrakech
Why do you think you are so passionate about the culinary arts?
Cooking is part of my DNA. I grew up surrounded by food, and I love to bring people together to enjoy special moments in special places eating the best dishes.
What ambience do you and the team try to create at Rivayat, and what memories/sensations do you want diners to leave with?
The environment is beautiful, and diners are transported to a remarkable setting that is opulent and reminiscent of an authentic Indian palace. It’s an exceptional experience!
What inspires you most when cooking and thinking of dishes, and how do you remain continually creative/dedicated?
Passion. Without passion, a chef cannot truly enjoy an enriching, satisfying career. The job can be tough, but passion keeps driving me and keeps me creating and developing new dishes for all my restaurants. When I see people enjoying my food in my restaurants, it makes me very happy.
Describe the journey of your dishes from conception to execution…
My restaurants are pan-Indian, and this concept is a modern take on traditional regional Indian cuisine. We use traditional techniques with a modern twist by utilising different ingredients to elevate the flavour combinations. Dishes are always executed beautifully. I make sure to train my team to meet my presentation standards so dishes always look vibrant and enticing!
What do you think is the key to a successful dish?
Precision cooking with lots of flavour and in the chef’s unique style.
Above: Dining room of Rivayat at The Oberoi, Marrakech | Hero: Entrance to The Oberoi, Marrakech © Alan Keohane
Do you have a favourite ingredient to use? If so, what is it and why?
Truffle is a great addition to my classic naan, elevating the flavour and giving it a luxurious taste!
Where do you source your produce from, and why these producers/locations?
For the restaurants, we have specific individual suppliers ensuring the highest quality of ingredients. Our produce is extremely important to me; therefore, we take the time to seek out the best locally sourced meat/fish and vegetables.
Do you have a beloved favourite or signature dish?
The blue cheese naan and the tandoor tikka salmon, both of which are full of flavour and firm favourites with customers. The salmon is cooked to perfection and a winner every time.
Tell us more about the current menu at the restaurant and its highlights…
We have just launched our autumn menu, which takes people on a journey to explore various regions of India with our signature vegetarian and hunter expedition menus — which focus on game dishes for the autumn season.
If you could convey one message with your restaurant and/or cuisine, what would it be?
To showcase how to elevate Indian cooking and create fine dining dishes that people adore to eat.
Tell us about your plans for the rest of 2024/2025? Is anything special lined up (e.g. collaborations), or are there any goals/dreams you hope to achieve?
We will be launching our Diwali tasting menu. I love bringing people together for this festival, and our menu will take people on a journey of discovery with special dishes to celebrate and enjoy while spending time with loved ones. Next year, we have lots of new dishes/menus and special events in the pipeline. There will be exciting news, so watch this space!
Dining room at Rivayat at The Oberoi, Marrakech
Sea Bass Mangalore at Rivayat at The Oberoi, Marrakech
Dining table details at Rivayat at The Oberoi, Marrakech
To learn more about Chef Rohit Ghai, Rivayat and The Oberoi, Marrakech, visit the links below…
RIVAYAT
The Oberoi, Marrakech
Route de Ouarzazate, 40
000 Marrakech
Morocco
Web: oberoihotels.com
Tel: +212 05 25081515
Email: reservations@oberoigroup.com | @rivayat_marrakech | @chefrohitghai