A GRADUATE from the acclaimed culinary school, Le Cordon Bleu, London, Chef Jyotika Malik obtained a Grand Diploma in both cuisine and patisserie. Her early experiences include working for Marco Pierre White at his Michelin Star restaurant Mirabelle, and at The Dorchester Hotel in London.

Yearning to be a part of the fast-evolving Indian hospitality industry, Jyotika returned to her home country and joined a leading hotel as sous chef of The Zodiac Grill.

The Swiss had her packing her bags again, and she worked as an independent food consultant to various hotels and gourmet retail stores across the country for six years. Her next six-year stint took her to Dubai, where she helped set up a cooking school, consulted for standalone restaurants, hotel chains and large food companies.

In a candid conversation, she talks more about herself and her work:

Your philosophy on food?

My philosophy on food revolves around fresh, natural, local ingredients with international flavours.

Fav cuisine?


Your idol?

Massimo Bottura

Your fav spice?

Chilli and Garlic

Your hot-selling item?

Ginger Salmon dish at Olly.

Lessons learnt in the kitchen?

Freshness rules, good things take time.

How do you de-stress yourself?

I take frequent holidays, shop and take cooking classes in exotic locales!

How do you define yourself?

I would define myself with the following adjectives — crazy, experimental, bold, fun-loving and organised.

What are you passionate about?

I am passionate about sustainability and fresh produce.

Last meal on earth: What would you choose?

I would choose to eat dark chocolate.




  • Sourdough bread, well toasted                   1 slice
  • Oven roasted cherry tomatoes                   80gm
  • Baby spinach leaves                    40gm
  • Balsamic reduction                    20 ml
  • Avocado                    250gm
  • Fresh red chili                    5gm
  • Crispy fried onions 10gm
  • Juice of 1 lemon
  • Sea salt, pepper and chili flakes


Mix all the ingredients and put it on top of the sour dough. Drizzle balsamic reduction and garnish with roasted cherry tomatoes, arugula and serve.      

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