Introducing Chef Bharath S Bhat, the newly appointed executive chef at NILA and our Chef of the Month. With a career rooted in contemporary Indian cuisine, Chef Bharath has honed his craft from Mumbai to Mauritius and beyond. A graduate of IHM Bangalore, he began his journey at TajSATS Air Catering Ltd and later played a key role in opening Chef Atul Kochhar’s Simply India restaurant at St Regis Hotel in Mauritius.

Chef Bharath returned to India to deepen his connection with traditional Indian cuisine, which led him to senior roles at Punjab Grill and Alila Diwa Goa. In 2014, he brought his expertise to Bangkok, where he helped establish Punjab Grill’s new venture. Now, as executive chef at NILA, Chef Bharath is on a mission to elevate the restaurant to the forefront of Indian coastal cuisine in Southeast Asia.

What inspired you to become a chef, and how has your passion for cooking evolved over the years?

My mother was my biggest inspiration, drawing me into the world of cooking. Growing up in a small house, I would always watch her cook and be captivated by the wonderful aromas that filled our home. This early fascination led me to join IHM Bangalore, where I learned the fundamentals and techniques of professional culinary arts. My career truly began under the mentorship of Chef Satish Shenoy, who has been instrumental in shaping who I am today. He opened my eyes to Indian cuisine in both traditional and modern ways, which I now proudly showcase to our guests at Nila.

What is your goal for Nila? How do you see Nila in the next 12 months?

My goal is to continue refining our menu, offering a diverse range of traditional and innovative coastal Indian dishes that highlight the unique flavors and textures of the region. I envision Nila Restaurant Bangkok becoming a premier destination for authentic Indian coastal cuisine, known for its exceptional flavors, warm hospitality, and vibrant atmosphere.

What can guests expect at Nila? How would you describe the culinary scene here?

At Nila Bangkok, guests can expect a unique culinary experience that blends the rich flavors of coastal India with Portuguese influences, creating a symphony of tastes sure to impress. The restaurant's ambiance is warm and inviting, reminiscent of a Goan merchant's home, making it the perfect setting for a memorable meal. The culinary scene at Nila Bangkok is characterized by bold spices, vibrant colors, and innovative cooking techniques. Our menu features a diverse range of dishes, from tangy Goan seafood to fragrant Keralite curries and Kolkata delicacies. Each dish tells a story of the region's rich heritage, making it more than just a meal—it's an experience.

What are some of your signature dishes or specialties? What would you suggest guests try?

Some of Nila Bangkok's signature dishes and specialties include:

  • Peri Peri Jheenga: Portuguese-influenced char-grilled marinated tiger prawns.
  • Lobster Ghee Roast: A traditional Coastal Karnataka dish from the Kundapura region, originally prepared with chicken. At Nila, we maintain the authentic flavors but use Canadian lobster instead.
  • Kosha Mangsho: A classic lamb shank curry preparation from Kolkata.
  • Kasundi Murgh: Tender chicken supreme marinated with Bengali mustard, flame-grilled, and topped with masala cheese gratin.

For a truly memorable dining experience, I highly recommend trying the tasting menu at Nila Bangkok. It allows you to sample a variety of dishes and experience the full range of flavors that the restaurant has to offer.

Advice for chefs who are just starting out in their careers?

My advice to aspiring chefs is to focus on mastering the basics early in your career. Invest time and effort in building a strong foundation by gaining both theoretical knowledge and practical skills. Perfect these fundamentals before introducing your own innovations. Remember, becoming a good chef takes time—keep learning and practicing continuously. Even with years of experience, I still learn and refine my craft.

Visit Chef Bharath at NILA , Amari Bangkok