As global fine dining is leaning heavily into sustainability and mindful eating, chef Rahul Rana is placing Indian vegetarian cuisine at the centre of that conversation, but without relying on the usual suspects like paneer, potato, and heavy masalas. His Michelin-starred Dubai restaurant – Avatara – launched in 2022, is a bold, evolving experiment that celebrates vegetables, grains, and spices with precision and creativity – an amalgamation of all of his .
In this candid chat, Rana opens up about his roots in Rishikesh, his unexpected pivot from an army dream to the culinary world, and why vegetarian food today is not about limitations but possibilities.
Read the edited excerpts below:
Q: Tell us about your childhood in Uttarakhand’s Rishikesh?
Rahul Rana: I grew up in Rishikesh, a beautiful tourist destination famous for yoga and spirituality. My upbringing was rooted in a family with strong farming traditions and a proud army background. That foundation has shaped my values and work ethic today.
Q: What made you become a chef?
Rahul Rana: I wanted to join the army, initially, inspired by my father’s service. When that path didn’t work out, I found myself drawn to cooking – something I had always been surrounded by in my family. That’s when I realised my true calling was to become a chef.
Q: Can you take us through your early culinary journey in India, and how Dubai happened?
Rahul Rana: My journey began in India, training in classic kitchens and working across different regions to understand the diversity of Indian cuisine. I moved to Dubai with a dream, to represent Indian vegetarian food in a new light. Dubai’s energy, multiculturalism, and openness to innovation made it the perfect platform.
Q: What inspired you to open an all-vegetarian, no-onion, no-garlic, no-masala Michelin-starred restaurant like Avatara?
Rahul Rana: When we launched Avatara, we wanted to prove that vegetarian food can be luxurious and delicious without onion, garlic, or heavy masalas and that idea worked really well. Now, staying true to the meaning of “Avatara” or reincarnation, we’re evolving and introducing onion and garlic in our new menu to bring fresh flavours while honouring our journey.
Q: A memory associated with Indian cuisine on the menu — can you take us through that?
Rahul Rana: It’s hard to pick a single favourite as the menu is constantly evolving. Each dish is created with a narrative in mind, often inspired by a memory, a region, or an . I watch how guests connect with the dishes, that response often becomes the most rewarding part of the process. Honestly, every dish on the menu ties back to Indian cuisine in some way. It might be a modern take, but the soul is always rooted in tradition.
Q: Do you think there’s a renewed spotlight on vegetarian and vegan cuisine at a global level?
Rahul Rana: Absolutely. People are beginning to realise that vegetarian cuisine is far more diverse and flavourful than they ever imagined. It’s no longer seen as a compromise, it’s an experience in itself. The fact that it’s still so untapped makes it special. There’s so much more to discover, experiment with, and elevate, especially when it’s treated with intention and creativity.
Q: Tell us about your family life. Do you cook at home?
Rahul Rana: Yes, I do treat them from time to time, but my wife is an amazing cook as well, so there’s always a lot of variety at home. Cooking together or just sharing a meal with the kids is one of the simplest joys for me.
Q: How was your latest experience on the recently concluded Celebrity MasterChef?
Rahul Rana: It was incredibly humbling. Being invited as a judge on MasterChef was not just a personal milestone, it signified that the food I create resonates across cultures. It was an honour to be in that space and share what I’ve learned.
Q: Who inspires you the most, and who do you see as your biggest competitor?
Rahul Rana: I’ve had the privilege of working with some of the best chefs around the world, especially in Dubai. Each of them brings something unique, and that constant exposure to keeps me inspired and driven. I try not to see anyone as a “competitor” in a negative sense – we’re all pushing boundaries in our own way. I’m grateful to be part of a movement that’s redefining Indian food, to be surrounded by people who believe in the vision, and to get to wake up every day and do what I love.
Q: How do you view Michelin-starred chefs like Garima Arora and who have popularised Indian cuisine at a global stage?
Rahul Rana: They’re true pioneers. Chef Garima brings a bold, modern voice to the table and continues to redefine what Indian food can be. Chef Vikas has been a powerful global ambassador for Indian cuisine, blending tradition with innovation so gracefully. It’s always inspiring to with them. We’re all adding unique chapters to the evolving story of Indian gastronomy.
Q: If not a chef, you would have been…?
Rahul Rana: I would have served in the army. That was my first dream – one inspired by my family’s tradition and my respect for discipline and service.
Q: How do you unwind on an off day?
Rahul Rana: I love going for long drives with my family, enjoying movie nights together, or simply playing at home with my kids. It’s those little moments with them that recharge me the most.
