Chef Vikram Rathore
From Michelin stars to his grandmother's kitchen
Chef Vikram's journey began in a small kitchen in Jaipur, watching his grandmother transform simple ingredients into extraordinary meals. The memory of her hands rolling out perfect rotis, the patience with which she ground fresh spices on a stone mortar — these became the foundation of his culinary philosophy.
At 22, he left India for London, landing a position at Gymkhana, the Michelin-starred Indian restaurant in Mayfair. Over the next decade, he worked in some of the world's finest kitchens — The Bombay Club in New York, Benares in London, and Gaggan in Bangkok — earning accolades and honing his craft.
But success in foreign kitchens only deepened his longing. He wanted to create a restaurant that felt like home — where the spices were sourced directly from family farms, where every dish told a story, and where guests felt like they were dining in someone's home, not just a restaurant. In 2014, Rangoli was born.
Jaipur Culinary Institute
Graduated with honors, specializing in traditional Rajasthani and Mughlai cuisine.
Gymkhana, London — Commis Chef
First professional kitchen in London. Two Michelin stars. The grind that shaped him.
Gaggan, Bangkok — Sous Chef
Learned the art of progressive Indian cuisine under Gaggan Anand. Asia's #1 restaurant.
Rangoli Founded — Mumbai
Opened the doors of Rangoli in the heart of Mumbai's heritage district. The dream realized.
