India has become a thriving hub for global culinary exploration, attracting expat chefs who bring their expertise, flavours, and passion to the country’s ever-evolving food scene. Drawn by India’s rich heritage, diverse palate, and warm hospitality, many chefs from around the world are not only opening restaurants here but also making it their home.
These chefs find inspiration in India’s vibrant ingredients, spices, and regional cuisines. Some blend their native culinary traditions with local flavours to create unique dining experiences while others bring authentic flavours from their homeland, offering Indian diners a chance to sample them. Cities like Mumbai, Delhi, Bengaluru, and Goa have become hotspots for such ventures, where food enthusiasts eagerly embrace global cuisines.
India’s welcoming culture plays a pivotal role in this trend. With its ethos of "Atithi Devo Bhava" (Guest is God), the country offers expats a sense of belonging. For many chefs, the journey goes beyond food. They immerse themselves in local communities, celebrate Indian festivals, and often adopt Indian culinary techniques, further enriching their repertoire. In turn, their presence helps elevate India’s culinary landscape to global standards. Slurrp asked some of these chefs to share their experiences and tell us what they loved about India.
Chef Manuel Olveira, La Loca Maria And La Panthera
Chef Manuel Olveira came to India in 2012. At the time, he was working as a sous chef at Sergi Arola Gastro, a 2-star Michelin restaurant. Chef Sergi Arola was in the process of opening a Spanish restaurant “AROLA” at the JW Marriott Juhu in Mumbai, and they asked him if he’d be interested in becoming the Chef de Cuisine at Arola in Mumbai. Considering it an exciting opportunity Manuel said yes – not knowing a word of English at the time.
It was in India that he met his wife Mickee and that made the decision to stay back in India easy. “After meeting Mickee, I realised India had so much more to offer than I had initially imagined. I fell in love with the culture, the people, and of course, her. Staying back was an easy decision because I knew it was the right place for both my personal and professional growth. It’s been a wonderful journey, and I’m grateful for everything India has brought into my life. I hold an OCI (Overseas Citizen Of India).”
At La Loca Maria, Chef Manuel introduced Modern Spanish flavours while at La Panthera, he curated a contemporary European menu inspired by his travels through Europe. “The response has been incredible, and it feels rewarding to see people connect with the cuisines we’re passionate about. My exposure to Indian cuisine has definitely influenced my understanding of spices and flavours, even if it’s not directly reflected in the dishes.
The similarities between Spanish and Indian culture are hard to miss. We’re both loud, lively, and love to celebrate life. Food is at the heart of everything—we don’t just eat, we share and enjoy it together. Family is huge in both cultures, and food always brings everyone to the table. In Spain, we have paella, and in India, there’s biryani. Both dishes are all about sharing they’re the kind of meals that make gatherings special,” says Manuel.
“Coming from Spain, where everything is so organised, it took me a while to maneuver and appreciate Mumbai’s organised chaos. It’s a unique vibe that you have no choice but to accept, surrender, and find or fight for your place in it. Opening La Loca Maria was a huge learning experience for all of us. It was incredible to see how the busy, lively street of Mumbai helped shape our restaurant day by day. I remember when people would stop by our door, asking, “What’s this going to be? A restaurant? What kind?” They’d wish us luck and say they’d come back to try my food. Mumbai is fast, warm, and welcoming, just like its people. As soon as we opened our doors, those same folks came in to enjoy a meal with us. It felt really special to have so many strangers supporting us from the very start.”
Favourite Indian Food:
My favourite Indian food has to be Konkan cuisine. My wife, Mickee, has roots in Mangalore, and her family introduced me to it. Konkan dishes are a regular feature in our home, especially on Sundays. Bombil fry, Crab Curry, Rava fry prawns, Mangalorean chicken curry with neer dosa, and pomfret stuffed with a fresh homemade green masala are our go-to staples. What I love about Konkan cuisine is how it highlights the fresh, main ingredient—especially the fish—without overpowering it. The fish is always the star, with the flavours enhancing rather than overpowering it. The use of fresh coconut milk or freshly grated coconut adds a wonderful depth. A Konkan thali is soulful cooking – at its best.
Favourite Indian Street Food:
Vada Pav and Samosa - food for the masses and the classes —affordable, flavourful, and universally loved.
Favourite Restaurants For Indian Food:
I am sure there are many legendary Indian restaurants but from the few that I tried - Trishna, Avos Kitchen, Bombay Canteen, Comorin, Masque and I am looking forward to trying Naar.
An anecdote Or Special Memory From Your Time In India:
A special memory for me is when I opened La Loca Maria with my wife Mickee Tuljapurkar, co-founder of La Loca Maria and La Panthera. As a chef, it was a huge moment—a new chapter in my journey. I remember feeling a mix of excitement and nerves, knowing this restaurant was going to be the place where I could finally share my take on Spanish cooking.
Dina Weber, Sapa Artisanal Bakery, Mysore
Dina Weber hails from a small village in Germany’s Black Forest region, where a deep appreciation for food was instilled in her from a young age. Her childhood was steeped in working with fresh, seasonal produce.“Coming from an academically inclined family, Dina always thought she’d have a professional career and, by 50, open a café or bakery But life had other plans. She first came to India 10 years ago as a backpacker.
“I felt deeply connected to India in a way I hadn’t experienced with any other country. It felt so alive—rich with history, incredibly diverse, and beautifully complex. I bonded with people instantly, and a friend from Mysore kept telling me how wonderful the city was. Eventually, I decided I had to try living here,” Dina tells us.
“Opening SAPA, here was a slow and gradual process, filled with a lot of learning. I had never run a business before, so there were lessons from day one. I had to navigate Mysore-specific challenges, India-specific challenges, and bakery-specific challenges. I feel immensely grateful for how warmly the Mysore community welcomed me and SAPA right from the start. German and Indian cultures are, in many ways, polar opposites. However, I grew up in a large family (by German standards) where feeding guests with homemade cakes, jams, preserves, pestos, pies, and quiches was second nature. While this might be unusual for North German families, it’s very ingrained in me as a South German. The community here was incredibly welcoming—some were thrilled to have authentic European breads, while others were curious and eager to try something new, she adds.”
Talking about Indian influences in her food, Dina says, “At home, we eat a lot of South Indian food. I’m fascinated by how sweetness and acidity are used in Indian cooking—it’s so different from the way German and North European cuisines approach flavours. Understanding these contrasting traditions has been a fascinating journey.”
Favourite Indian Food:
I just returned from Kerala, where I had a lot of pearl spot fish. It’s fried with masala, juicy, and light, and I can’t seem to get it out of my head.
Favourite Indian Street Food:
Pani puri and Samosa Chole.
Favourite Restaurants For Indian Food:
There’s an amazing puliyogare and sweet pongal in Melkote, close to Mysore. In Landour, there’s a Rajasthani restaurant run by a Rathore family for three generations—it has the most incredible garam masala.
An anecdote Or Special Memory From Your Time In India:
One unforgettable experience was during my travels through the salt desert in Kutch. A family invited me to their home, where they cooked with vegetables I had never seen before. One was a tiny, slightly slimy, and sour cucumber that thrives in the dry climate of Kutch—it was unbelievably flavourful. They served it with kachchi nagli rotlas, which was such a treat.
Chef Seefah Ketchaiyo, Seefah
Thai-born chef Seefah Ketchaiyo, came to India in 2011 to work at the Four Seasons Hotel in Mumbai. “I was invited to bring authentic Thai cuisine to the Indian audience and it was an exciting opportunity to share the food I love with a new culture. I met my husband Chef Karan Bane in India. We were both working at the Four Seasons Hotel where our shared love for food and hospitality brought us together,” Seefah tells us.
“After gaining invaluable experience and honing our skills in a professional hotel environment we decided to take a leap of faith. Our dream was to combine our expertise and passion to introduce authentic Thai and Japanese flavours to Mumbai in a way that was approachable yet true to its origins. That dream became Seefah. he journey from working at the Four Seasons to opening Seefah was both exciting and challenging,” she adds.
Chef Seefah focused on serving authentic Thai cuisine, so she didn’t tweak the food for the Indian palate. Instead, she introduced diners to the beauty of Thai flavours.
“Thailand and India share many cultural similarities, like the love for bold flavours, the use of fresh herbs and spices, and the belief that food brings people together. Food is a reflection of love and hospitality in both cultures.” she explains.
Favourite Indian Food:
I love butter chicken. The rich, creamy and mildly spiced flavours are comforting and incredibly satisfying.
Favourite Indian Street Food:
I love Dahi Puri. It’s the perfect combination of sweet, tangy, and spicy flavours, all in one delicious bite.
Favourite Restaurants For Indian Food:
Trishna is one of my favourite places, especially for their butter garlic crab. It’s always a treat to dine there and enjoy some incredible seafood.
An anecdote Or Special Memory From Your Time In India:
One of my favourite memories is when I started cooking Thai food with Karan for our restaurant. It was such a rewarding experience to create something together and share our love for food with people.
Chef Dennis Koll, Mercii
Chef Dennis Koll, came to India in 2024. After a casual conversation over the Phone with Ketul and Gaurav from Richboyz hospitality, he came to Mumbai to open Mercii in the suburb of Khar in Mumbai. “Mumbai per se has a very rapidly growing and competitive restaurant scene, the people are very outgoing and curious to try new food trends and expand their horizon, which is a great playground for a chef with a contemporary approach.
The Mediterranean cuisine received positive feedback and we only made minor adjustments, a little bit more chili here and there, to adapt to the Indian taste. At Mercii, we have a dish called the Mercii Surprise which takes its inspiration from a combination of Pani Puri and Aloo Gobbi which is paired in a surprising and exciting way,” says Dennis. “The dining culture is very comparable to home as people prefer to have more variety on the table rather than large individual portions,” he adds.
Favourite Indian Food:
The Indian Cuisine is far too vast to pinpoint it down to one dish, that wouldn’t be fair since there is so much good food out there and I haven’t tried it all by far. At the moment, I really like Laal Maas, or generally a rich mutton in gravy with piping hot garlic naan straight out of the tandoori.
Favourite Indian Street Food:
Pani Puri and Vada pav, and not to forget the Dosa which is cooked over charcoal around the corner from our restaurant.
Favourite Restaurants For Indian Food:
I have been to a couple of places in Mumbai where I enjoyed different types of Indian cuisine, one of the positive surprises was certainly Bandra Born as it was a nice contemporary approach without making it too gimmicky and keeping the focus on the taste.
Special Memory From Your Time In India:
Seeing the fishermen coming in with their boats and drying the Bombay ducks on the shelves down by the beach is something unique for sure
Chef Fanny Lopez, Café Frozen Fun
Chef Fanny arrived in February 2023, drawn by the opportunity to work in a country so different from Italy. “The energy in India is simply electric. Everything is evolving at such a fast pace, and I wanted to witness and be part of this transformation. There’s always something new happening here—it’s impossible not to be excited by it. I could see the immense potential for growth in the Indian market, especially in gelato, and I wanted to be part of this exciting evolution,” Fanny tells us.
At Cafe Frozen Fun, Fanny started with a simple gelato base, sticking to the basics and not overwhelming people with novelties. “The Indian taste buds are unique, and though sweets here are perceived differently than in Italy, they are still well-received. Interestingly, while our cuisines differ, there's a shared passion for cooking and deep respect for culinary traditions passed down through generations. Like Italy, India has hundreds of variations for each dish, and the love and care put into food is something I truly appreciate,” she adds. “Since I’ve been living in India, my palate has transformed—especially when it comes to spices. Indian spices have had such a strong influence on my taste, and I’ve started incorporating them in ways I never thought I would.”
Favourite Indian Food:
It has to be Chicken Hyderabad Biryani. The richness of the spices, and the tender meat—it’s a feast for the senses and a perfect balance of flavours.
Favourite Indian Street Food:
Sev Puri. I’m all about that contrast of sweet and salty, and Sev Puri’s combination of flavours makes it irresistible.
Favourite Restaurants For Indian Food:
The Bombay Canteen and Bombay Daak in Mumbai are fantastic. Gunpowder in Goa also has a special place in my heart. The food at these places is beyond amazing.
Golpin Sianipar, Mayouchi, The Westin Mumbai Powai Lake
Chef Golpin Sianipar came to India from Indonesia in October 2023 to take on the role of Head Chef at Mayouchi. “What brought me here was the thrill of a new challenge and the chance to be part of a restaurant that’s pushing boundaries. India’s rich food culture and vibrant energy were impossible to resist—it felt like the perfect place to grow and create something memorable,” he says.
“India has this unique blend of history, culture, and spirituality that’s incredibly captivating. It’s a place that inspires you in unexpected ways, and the warmth of its people and their love for food make it feel like home. I’ve incorporated Indian spices like cardamom, cumin, and coriander into some of my dishes, blending them with techniques from my cuisine. The result is a fusion that highlights the best of both worlds while staying true to the dish’s essence. The response has been amazing. What I love most is how both cultures share a deep love for food and hospitality—it’s like a universal language that instantly connects us,” he adds.
Favourite Indian Food:
My favourite Indian dish is undoubtedly Murgh Biryani. The combination of flavours and spices is absolute perfection, and every bite is incredibly comforting and delicious.
Favourite Indian Street Food:
Dahi puri, without a doubt. I love how the crisp puri, tangy yoghurt, and vibrant chutneys come together in this explosion of flavours.
Favourite Restaurants For Indian Food:
I’ve had the pleasure of dining at Bombay Canteen—it’s a fantastic place that beautifully reimagines traditional Indian dishes with a modern twist.