Name :-Megha Kohli
Signature Dish(es) :-Pide - a Georgian bread boat filled with eggs, bacon and cheese.
Favourite Restaurant(s) :-Modestos in Singapore
Favourite Dessert(s) :-The creme brûlée by Chef Priyam at Q'la and the Mississippi mud pie at Big Chill
Favourite Drink(s) :-Water with lots and lots of ice.
Is there a chef you admire the most? Who and why?
I really admire Chef Dominique Crenn . Like any industry, women have a harder time to succeed. She inspires me to work very, very hard, be clear about my goals, try and sustain relationships with other women in the field, and to bring some new and unique experience to my guests through my food every single time.
When are you happiest at work?
During a busy service when the orders are coming non stop, and the adrenaline rush is at its peak.
What have been the key drivers for the success of your journey?
The immense family support that I have in terms of them encouraging me and dealing with my erratic hours and telling me each day that they have my back; besides that I think my positive attitude with all the hard work that I have put in my journey; and last but not the least , I have always been blessed with amazing team, mentors and colleagues.
Who do you love cooking for the most for?
My family and closest friends for sure.
Which is your favorite home cooked food?
Coconut chicken curry, and rice cooked by my mom.
ABOUT Megha Kohli | Lavaash by Saby | New Delhi |
Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.
Megha Kohli is one of the country’s youngest chefs. Currently the head chef of Lavash By Saby, the Armenian restaurant in Delhi’s artsy Mehrauli area which has created quite a buzz, Megha has already garnered an experience of ten years in the industry at this young age.
Deeply influenced by her grandmother’s and mothers cooking, Megha started pottering around in the kitchen when she was barely 5, indulged, as she was by her grandmother who had no qualms about her messing up the kitchen!
Megha joined The Oberoi Groups prestigious STEP programme straight out of school, The Convent Of Jesus And Mary in New Delhi and trained in Kitchen Operations for three years at the Udaivilas, Udaipur, which was the Oberoi’s finest property. Post this she was selected in the Oberoi School of Learning and Developments prestigious kitchen management programme ( OCLD ) in New Delhi where she gained further experience at The Trident, Bandra Kurla, Mumbai , The Oberoi flight services, as well as The Oberoi, New Delhi. The Oberoi experience developed her skills holistically and she worked at The Patisserie and Delicatessen and was also selected to assist the Michelin Star Chef Nobert Niederkofler in the Italian fine dining restaurant Travertino, for the 2 weeks that he was in India.
Post this Megha decided to move out from Five Star Kitchens , into the realm of fine dining and joined The Olive Beach in New Delhi. It was here that she met and worked under her mentor, Chef Sabyasachi Gorai who was responsible for her growth in the kitchen.
Megha was also popular on the Masterclass circuit at this point and a familiar face at Foodhall, Nature’s Basket etc.
In 2013 Megha assisted Chef Saby with The Olive Culinary Academy and garnered valuable training experience. Post this she moved with Chef Saby when he decided to set up his own Food consultancy, Fabrica.
Here Megha has worked as Project Head on prestigious projects like The Wine Company, The Beer Café, Destination One, Goa, Amreli etc.
She recently moved back to the kitchen when Fabrica opened it’s own flagship restaurant, Lavaash By Saby and is heading the kitchen operations there. Lavaash is the only Armenian restaurant in the country
Known for her very warm and affable nature, Megha is a popular name in the industry now. She loves to interact with her guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought , effort and research have gone into the preparation of each dish.
Megha’s mantra , however is, that cooking is an emotional process and not a technical one. You can serve the most exotic of perfectly prepared dishes, but if you haven’t connected with the food while making it, it’s an effort gone waste.