The accolade marked a milestone for both women in fine dining and Asian gastronomy. She went on to gain two Michelin stars in 2023. In 2019, she was named Asia's Best Female Chef by Asia's 50 Best Restaurants. Chef Garima trained at Le Cordon Bleu in Paris before gaining experience in some of the most demanding kitchens in the world - including a stint under Gordon Ramsay. We've seen her more recently on the judging panel of MasterChef India, where she inspired culinary aspirants across the country with her insightful feedback.

Excerpts from an interview:
'Success, for me, is about two things: the guests and the team. If a guest leaves feeling cared for, surprised, or emotionally connected to the meal, that's the real reward. Hospitality is about how you make people feel; that connection at the table is what truly matters to me. Equally important is my team. Many of them have been with me since the beginning, and, as the restaurant grows, they grow with it. Being able to provide stability, opportunity, and a clear path forward is deeply meaningful.

'We have always believed in what we do at Gaa; that shared conviction is what has brought us to where we are today. But belief alone doesn't make the path easy. What surprised me most was discovering a resilience I didn't know I had, the ability to keep moving forward even when the outcome was uncertain.

'Patience didn't come naturally to me. In this industry, you want everything to be right immediately - the dish, the experience, the result. Learning to trust the process took real effort. Self-doubt does appear, but I've come to see it as a signal to pay closer attention rather than a reason to stop.

'Discipline and consistency are non-negotiables for me. There is no substitute to putting your head down and doing the work, every single day. Tasting everything, respecting ingredients, staying curious, and holding myself to a high standard are fundamentals for me. The industry might look glamorous from the outside, but the real work is repetitive, demanding, and deeply disciplined.

'I would tell my younger self to work even harder.There are no shortcuts in this craft. The early years can feel overwhelming, but every challenge shapes you. Stay patient, stay humble, and commit fully to learning - the rest will follow.

'Over time, my definition of success has become more layered. (It's about) how we represent Indian cooking, ingredients, and ideas on a global stage, how we build strong teams, and how consistently we show up with integrity and intention. The recognition is meaningful, but what sustains me is the work itself and the responsibility that comes with it.'