Garima Arora was born and raised in Mumbai. She studied journalism and worked as a journalist until she decided to devote herself to her family’s passion: cooking.
Garima Arora travelled all over the world as a child because of her father’s work, which allowed her to discover various dishes such as risotto or hummus, completely unknown in India at that time.
In 2008 Garima Arora decides to study in France at the prestigious and famous gastronomic institute Le Cordon Bleu in Paris.
After finishing her studies, Arora continued her training working in the Noma in Copenhagen, being directly instructed by René Redzepi.
Garima Aroma continued growing professionally and was encouraged by Gaggan Anand to open her own restaurant in Thailand, which she did in 2017 and named it GAA.
Garima Aroma became the first Indian Chef to win a Michelin Star, just 18 months after the opening of GAA, thanks mainly to her eclectic modern cuisine combined with traditional and innovative techniques.
The cuisine of Garima Aroma is characterized by merging Indian and Thai cuisine. This is not just about mixed cuisines, but also to mix cultures. In an attempt to change the world’s view of Indian cuisine, beyond curry or chicken tikka masala, Garima Aroma stands out for its dishes cooked over a low heat, its pickles or fermenting them, as well as the coconut, sesame or peanut oils she uses to transform the flavours of the raw material with which she works.