Family, Mentors and Culinary Icons: My recipe for success– Chef Rakhee Vaswani

Celebrity chef Rakhee Vaswani has a natural flair for blending flavours and textures, combined with a deep-rooted passion for the culinary world. With over two decades of experience, her gift for teaching propelled her to transform Palate Culinary Academy from a small homegrown venture into a world-class cooking school, training budding chefs and professionals.

Rakhee talks about food, her entrepreneurial journey and her future plans in an exclusive chat. Excerpts from the conversation:

What sparked your passion for cooking, and how has your culinary journey evolved over the years?

My passion for cooking began in childhood, watching my mother and aunts work their magic in the kitchen, even attending cooking classes alongside them. Despite growing up in a conservative Sindhi family where becoming a chef wasn’t considered a viable career path, my love for food remained unwavering.

Determined to pursue my passion, I started home cooking classes, which allowed me to share my culinary knowledge. Though I took a break to focus on raising my children, I returned with renewed determination. My journey — from conducting small classes in a garage to building a dedicated studio and eventually establishing an international culinary academy — was made possible by the unwavering support of my family and students. Today, my culinary pursuits extend beyond teaching; I have authored the cookbook Picky Eaters, hosted TV shows and continue to experiment with innovative recipes. Cooking, for me, has always been about learning, sharing, and pushing creative boundaries.

Who were the most influential mentors or figures in your culinary career, and how have they shaped your approach to cooking?

My aunt was my first mentor, introducing me to the nuances of home cooking and passing down invaluable culinary traditions. My husband and children have been my greatest supporters, encouraging me to step outside my comfort zone and transform my passion into a fulfilling career.

Professionally, I have drawn immense inspiration from chefs like Nigella Lawson, whose effortless style and warmth resonate deeply with me, and Gordon Ramsay, whose discipline and pursuit of excellence have influenced my own approach.

What emerging culinary trends do you think will shape the future of Indian cuisine, especially in home kitchens?

The future of Indian cuisine, particularly in home kitchens, will likely see an increased focus on healthy, sustainable cooking. People are becoming more mindful of nutrition and are leaning towards plant-based, locally sourced ingredients. We will also see a rise in fusion dishes that combine traditional Indian flavours with global influences, creating unique, innovative recipes. Home kitchens will embrace more convenience-driven cooking without compromising on quality, with the popularity of ready-to-use ingredients and meal kits. Additionally, the revival of forgotten regional dishes will be a key trend as people seek to reconnect with their culinary heritage.

Can you share any upcoming projects or new concepts you’re excited to explore in the near future?

I have recently diversified into food exhibitions, which are at the core of our industry. Having worked on and curated Culinary Theatres at Anuga, SIAL India and Mewa India, I have had the privilege of bringing the best in the industry together, and it has been an incredibly fulfilling experience.Additionally, I’m thrilled about my upcoming cookbook, Curry Queen, which is currently in the making.

This book is very special to me as it dives deep into my love for Indian curries and their global appeal.

Have you tried Rakhee Vaswani’s recipes yet? Share your cooking creations with us in the comment section.