Signature offerings include robata-grilled wild tiger prawns with chickpea and coconut, balchao guinea fowl paired with smoked beetroot, and a slow-cooked lamb shank biryani. Other highlights are Amritsari kulche and choley, as well as a whole rotisserie masala chicken with burnt spices and bone marrow sauce, which Rohit describes as a “full- flavoured showstopper”.
Here, Punjab-born Rohit reveals what led him to become a chef and why pushing culinary boundaries are so important to him.
You’ve had huge success with your other two London restaurants. Why did you decide to launch Vatavaran now and how is it different from the others?
“Vatavaran is a project that has been in the making for a while, and the time felt right to introduce something truly unique to London’s fine dining scene. We wanted to take our guests on a new journey, inspired by the serene yet rugged landscapes of the Himalayas. While Kutir celebrates the wilderness, and Manthan focuses on coastal influences, Vatavaran is an entirely different experience – it’s about atmosphere, elevation, and the rare, indigenous ingredients that define Himalayan cuisine. Every detail, from the menu to the interiors, is curated to transport diners to this extraordinary region, while still integrating traditional dishes and ingredients from the whole country.”
How would you describe Vatavaran’s cuisine and influences?
“Vatavaran is deeply influenced by the diverse landscapes and ingredients of the Himalayas, blended with modern techniques and a pan-Indian approach. It takes inspiration from the high-altitude cooking traditions, combining rustic, bold flavours with refined culinary execution. We use ingredients such as Himalayan juniper berries, fiddlehead ferns and mountain garlic, which bring a unique depth to the flavours. While rooted in Indian heritage, the menu incorporates unexpected elements, resulting in a dining experience that is both familiar and innovative.”
Is the menu also inspired by your native Punjab?
“My Punjabi heritage is reflected through comforting, bold dishes that pay homage to my roots. For example, Amritsari kulche with choley is a nod to the street food culture of Punjab, while the slow-cooked lamb shank biryani carries the slow-simmering techniques that I grew up with.”
Has food - and the preparation of it - always been a big part of your life?
“Food has always been at the heart of my life. Growing up in Punjab, our meals were full of robust flavours and rich traditions. I remember my mother making sarson ka saag with makke ki roti in the winter, a dish that still brings me comfort today. Dal chawal with homemade pickle and papad was another staple that holds special memories. Cooking was never just about sustenance; it was about gathering, sharing and passing down traditions. That deep-rooted connection is what led me to become a chef.”
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