Executive Chef Gaurav Gupta of JHOL Kuala Lumpur says mustard oil is his most-used ingredient, describing it as "nostalgic and powerful." But before becoming a chef, he aspired to be a teacher. "I started out wanting to be a teacher," he recalls. "But food taught me how to connect with the world." This teaching instinct now shapes how he runs his kitchen, mentoring junior cooks with the same dedication he applies to menu development.
Culinary Foundation and Early Influences
Gupta's culinary education began long before his degree at Manipal or his stint at Indian Accent in New Delhi under chef Manish Mehrotra. He credits family kitchens and street markets across India as his most important training ground. "Some of the most memorable dishes I've ever tasted weren't served in fine dining restaurants," he says. "They came from family kitchens where recipes have been passed down through generations."
Decade-Long Collaboration with Chef Hari Nayak
This belief that Indian food's true story lies in its regions, not its restaurants, has guided nearly a decade of work alongside chef Hari Nayak. Gupta helped open JHOL in Bangkok, led the kitchen through Michelin-recognized runs at Haoma, and now oversees JHOL's expansion into Kuala Lumpur. The menu there maps India's coastline from Gujarat to West Bengal, featuring dishes like Kerala's Meen Moilee and Odisha's Dahi Bara Aloo Dum.
Challenging International Perceptions of Indian Cuisine
Gupta is candid about what Indian food gets wrong internationally. "Indian cuisine is as vast and diverse as Europe," he asserts. "There's more to it than just the crowd favourites." His menus deliberately reach beyond familiar dishes, treating this approach as a matter of accuracy rather than risk-taking.
Upcoming Research Trip Across India
This summer, Gupta will travel through Goa, Coorg, Madurai, Kerala, and Kolkata for research. He plans to spend time in home kitchens and local markets rather than restaurants, studying dishes from Coorg's Pandi Curry to Bengal's Gondhoraj lemon. He will return to Kuala Lumpur with a refreshed seasonal menu built from the ground up, starting with the people who have cooked these dishes for generations.
Mission Statement Rooted in Teaching
"Every dish should speak of a place, a memory, a tradition," Gupta says. This philosophy, more than a decade into a career he almost didn't choose, still echoes his original calling as a teacher. The article includes an advertorial disclaimer noting that the press release was provided by VMPL, and ANI and The Tribune assume no responsibility for its content.
