In India In A Bowl: Complete Indian Meals, The Easy Away, award-winning chef and restaurateur Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular ‘one bowl meal’ concept – with recipes that are not only easy to follow but are also well thought out, balanced and filling. Here is a candid interview that we recently carried out with her.
1. How did you balance innovation with tradition in your dishes?
For me, innovation stems from memory. I often begin with a traditional recipe – something from my family or team – and then gently layer it with new ideas, ingredients, or techniques. The goal is to preserve the soul of the dish while making it relevant and exciting for today’s diner. At Mezze Mambo and in my upcoming book India in a Bowl, I blend time-tested methods with playful plating and global references, always ensuring that nostalgia leads the way. I never innovate for the sake of it – it must feel authentic and emotionally grounded.
2. When did you realize that the kitchen was your calling?
When I was barely five years old, standing beside my grandmother and learning how food could express love, tradition, and care. It was the one place where I felt both grounded and free. As I grew older, it became clear that this was more than a hobby – it was a way of life. The aromas, the rhythms, the joy of feeding others – all of it spoke to me deeply. Joining the Oberoi STEP program straight out of school was the formal beginning of what had always felt like my true path.
3. What is your comfort food?
Chicken curry made by my mother and tomato rice (this recipe is also in the book) – warm, familiar, and nourishing in every bite. It reminds me of childhood afternoons, big family meals, and the idea that the most humble dishes often carry the deepest emotions. I also love my dadi’s khichdi on rainy days with homemade achar. You will find this recipe in the book too. As a chef, I explore diverse flavours daily, but it’s always these simple, grounding meals that bring me back to myself.
4. How do you plan a new dish – from idea to plate?
It always starts with a story or memory – sometimes mine, sometimes someone else’s. I think about the emotion I want to evoke. Then I start layering – flavour first, then texture, and finally colour. I love using local, seasonal produce and incorporating contrasts – like something crunchy with something creamy, or spicy with cooling. I play with dips, condiments, and garnishes to add dimension. Presentation is rustic – big bowls or handmade plates. Before a dish hits the menu, I test it with my team, tweak, and often reimagine it several times until it feels just right – heart and palate aligned.
5. Which is your favourite recipe from this book?
It’s hard to pick just one, but the egg kurma holds a special place in my heart. It is easy to put together and so delicious. It is a celebration of egg as a hero ingredient and reflects my love for layered dishes. Paired with the coconut, anjeer & cashew tossed pearl barley, it’s comforting, hearty, and nostalgic – everything I want from a bowl of food. It is a dish that always brings my family to the table.
6. Who has been your biggest culinary influence or mentor?
Without a doubt, my grandmother and mother were my first culinary influence – the heart of our kitchen and the keepers of our family’s recipes. Professionally, I have been lucky to train under some brilliant chefs, but I draw constant inspiration from my team – their stories, their food memories, their cultures. Mentorship, for me, is a living, breathing process – and I’m as much a student of food today as I was on day one.
7. Where is your favorite place to write?
My favourite place to write is at my dining table, early in the morning, before the world fully wakes up. A cold coffee, a quiet kitchen, and handwritten notes spread across the table – that’s my ritual. It’s where many of the essays and recipes in India in a Bowl came to life. I find comfort in writing close to where I cook – it keeps me connected to the textures, smells, and energy of food. Sometimes, the act of writing and cooking overlap, and that’s when the most heartfelt ideas come through.
8. Best book you read in the past year?
One of the most impactful books I read recently was Save Me the Plums by Ruth Reichl. It is a beautifully written memoir about food, media, and the art of storytelling through flavour. Her words resonated with my own journey – especially the tension between creativity and commerce, and the need to stay authentic to your palate and point of view. The book reminded me how powerful food writing can be when it’s honest, curious, and deeply personal. It made me reflect on my own path as a chef and storyteller, especially while writing India in a Bowl.
9. One kitchen tool, without which you cannot live?
My 100-year-old stone mortar and pestle – passed down through generations in my family – is irreplaceable. It is more than a tool; it is an heirloom filled with stories, smells, and strength. It traveled with my family during Partition and now holds pride of place in my kitchen. I use it daily – for pounding garlic, making chutneys, or grinding masalas. The texture and flavour it brings can’t be replicated by machines. It reminds me to slow down, be present, and honour the process of cooking. In a fast-paced kitchen, it’s my anchor to the past – and to purpose.
India In A Bowl by Megha Kohli
