Exclusive Interview | Chef Harsh Shodhan The Gourmet Kitchen & Studio

Chef Harsh Shodhan

“PASSION—for food, for people, for serving, and for making money! Followed, of course, by relentless hard work.”

 Editor: How did it all start? Share your culinary journey with us.
Born in Ahmedabad and raised in Mumbai—the vibrant culinary capital—my journey has been anything but conventional. Drawing inspiration from a lineage of strong women—my mother, a passionate home chef for over 40 years, and two formidable aunts, including Mrs. Arunika Shah, who earned her Le Cordon Bleu certification at 70—I embraced my culinary calling early on. After initially running a Gujarati thali restaurant called Mirch Masala in 2001, I pursued other entrepreneurial ventures before returning to the culinary world in 2012. A sabbatical rekindled my passion, sparked by an online recipe show and fuelled by glowing feedback from friends and family.

Editor: What are your earliest memories of the kitchens you worked in?
It all began at home in a small kitchen without any commercial equipment, working in small batches with a home OTG oven. The best part was that I could sneak in an afternoon nap whenever I wanted!

Editor: A dish your patrons love.
One of my most famous and loved snacks is the Baked Vada Pav, which I pioneered about 15 years ago from my home kitchen. It became so popular that people saved my contact as Harsh – Baked Vada Pav! Another crowd favorite is the Burmese Samosa Karee, an adaptation of the popular Khau Suey, but with a crushed Indian samosa and loads of toppings to create a wholesome bowl.

Editor: A dish you love but do not have on your menu.
The Pad Thai—I find this simple dish so easy to make, yet difficult to include in my catering menus.

Editor: What does it take to become a successful chef?
PASSION—for food, for people, for serving, and yes, for making money! Followed, of course, by relentless hard work.

Editor: What advice would you give to a young culinary student?
You need to beat the monotony. Culinary life is not as glamorous as it looks on MasterChef! It involves long hours, no holidays during festivals, late nights, and repetitive tasks. Creativity comes once you are stable and successful—until then, stick on, be patient, and persevere.

Editor: What instruments or equipment can you not imagine working without?
My Rational Oven—it’s my lifesaver and works like a horse.

Editor: Your favorite ingredients are…
Grainy mustard paste and aged balsamic vinegar.

Editor: Name chefs whose work you admire.

·        Chef Tarla Dalal

·        Chef Yotam Ottolenghi

·        Chef Zouheir Mokallalti

·        Chef Garima Arora

·        Chef Nigella Lawson

Editor: What books should every chef read?
Kitchen Confidential by Chef Anthony Bourdain.