Few chefs have shaped Britain’s understanding of Indian cuisine with the elegance, confidence and quiet authority of Atul Kochhar. From his early arrival in the UK in the 1990s to becoming one of the first Indian chefs to earn a Michelin star, Atul Kochhar’s career has been defined by bold flavour, thoughtful reinvention and deep respect for culinary heritage. Today, through restaurants including Kanishka, he continues to celebrate the extraordinary diversity of India’s regional cooking. This spring, guests will also be able to experience Atul Kochhar’s vibrant cooking in a more relaxed setting as he appears at Pub in the Park Marlow, bringing the spirited flavours of his kitchen to one of Britain’s most beloved food festivals.
Here, Atul Kochhar sits down with Preneur World to reflect on his remarkable culinary journey, the philosophy that guides his kitchens, and the enduring joy of sharing bold Indian flavours with new audiences.
You left the security of The Oberoi Hotel Group in 1994 to build a life in Britain. What inner conviction guided that decision, and what did you have to believe about yourself before the world believed in you?
Leaving The Oberoi back in 1994 wasn’t really about walking away from security, it was about following a feeling. I genuinely believed Indian food had a much bigger story to tell in Britain. Before anyone else could see that, I had to trust it myself. I had to believe my background was a strength. Once I was clear on that, the rest followed.
When you first earned a Michelin star, how did it reshape your standards – not just on the plate, but in your leadership, discipline and daily rituals?
A Michelin star changes you. It makes you sharper, more focused, a little less tolerant of “almost right.” But more than that, it shapes how you lead. You realise excellence isn’t a big moment, it’s the small things you repeat every single day.
You have been described as a pioneer of modern Indian cuisine in the UK. What responsibility comes with changing perceptions, and how do you balance reverence for tradition with courageous innovation?
Being called a pioneer sounds lovely, but it comes with responsibility. You’re not just cooking for yourself, you’re representing a culture. For me, it’s simple: understand tradition properly first. Then, if you choose to push it forward, you’re doing it with respect.
At Kanishka, you celebrate India’s lesser-known regions. What draws you to the road less travelled, and how does curiosity fuel your creative process?
India’s food culture is incredibly diverse, and so much of it is still under the radar. I’m naturally curious, so I’m drawn to the lesser-known regions and stories. Most of my ideas start with a question, “Why is it done this way?” That question usually leads somewhere exciting.
Your cooking marries Indian spices with the finest British produce. How do you decide when to honour authenticity and when to reinterpret it for a contemporary audience?
When I mix Indian spices with British ingredients, I don’t overthink it, I just ask, does this feel right? Does it respect both sides? If it does, it works. If it feels forced, it doesn’t stay on the menu.
Having led restaurants from Benares to Vaasu, what does excellence look like to you now compared with twenty-five years ago?
Twenty-five years ago, excellence meant precision and recognition. Now, it’s bigger than that. It’s about how you treat your team, how you source your ingredients, how you make guests feel. The food matters, of course, but the feeling matters just as much.
In high-pressure Michelin kitchens, what mindset separates good chefs from exceptional ones – and how do you cultivate resilience in your brigade?
In a high-pressure kitchen, talent is expected. What really stands out is calmness. Things go wrong every service, that’s normal. The difference is how you respond. I try to build confidence in my team through trust and responsibility, not fear.
After stepping away from Benares and returning to Mayfair with Kanishka, what did that chapter teach you about reinvention and personal evolution?
Leaving Benares was tough at the time. But sometimes you have to step back to move forward. Opening Kanishka reminded me that growth never really stops. If you’re still curious, you’re still evolving.
With ventures spanning across the South of England how do you maintain clarity of vision across diverse concepts and locations?
Each restaurant has its own personality, which keeps things interesting. But the foundation is always the same, quality, authenticity, and care. I stay involved because attention is everything. The moment you go on autopilot, standards slip.
Many speak of flavour; fewer speak of emotion. When a guest tastes your food, what feeling are you most hoping to awaken?
I love it when a dish makes someone pause. When they say, “I’ve never tasted that before… but I love it.” That mix of surprise and comfort, that’s what I’m always chasing.
As a twice Michelin-starred chef, how do you personally define success now – is it stars, legacy, mentorship, or something more intangible?
Of course, the stars matter, they represent hard work and achievement. But these days, what really stays with me is the people I’ve mentored. If I can help a young chef believe in their own story, that feels like real success.
You will be appearing at Pub in the Park Marlow, thrilling visitors with the vibrant flavours of Kanishka. What excites you about bringing fine Indian cuisine into a festival setting, and how do you translate Michelin-level precision into an open-air celebration?
Pub in the Park is always such good fun. I’ve done it for years, and what I love is the atmosphere, relaxed, open, full of energy. It’s a chance to bring bold Indian flavours to people who might not visit a Michelin-starred restaurant, and that’s exciting. We keep the discipline, of course, just with a festival spirit.
Atul Kochhar will be at Pub in the Park which returns to Higginson Park, Marlow from 14th – 17th May 2026. Tickets on sale now at pubintheparkuk.com
