The recently crowned elit™ Vodka Asia’s Best Female Chef, Garima Arora took to the stage in Macau to discuss her earliest memories of spice and how it influences every aspect of her life
Garima Arora has had a relationship with spice since the day she was born. In her presentation at #50BestTalks: Vital Ingredients, presented by Miele, as part of the Asia’s 50 Best Restaurants 2019 awards programme in Macao, she describes how her grandmother rubbed clove on her gums for toothache and, most recently, how she was “marinated in turmeric” as part of the wedding celebrations with her new husband.
There is a spice, she says, “to mark every milestone of our lives”. In her Bangkok restaurant Gaa, which was also awarded the Highest New Entry Award 2019, she takes it a few steps further. Referencing clinical studies that explore the flavour compounds imbedded in her ingredients, she analyses the core ingredients and looks at how, scientifically, foods can work together. This is the genesis of some of her restaurant’s most outré and hugely successful creations. Her winning pairing of strawberry and caviar came about through their shared compound of trimethylamine, for example. Find out more about her theory behind spice by watching her talk:
Stay tuned for the next in the series of #50BestTalks and the presentation of pastry chef Fabrizio Fiorani.
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